Chicago Italian Beef Recipe

Name: Chicago Italian Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup stock beef; 1 cup water; 3 tablespoons tomato paste; 1/2 teaspoon red pepper flakes crushed; 1/2 teaspoon salt; 1 each bay leaves; 1/4 teaspoon garlic minced; 1 pound beef roast, rare, sliced thin; 2 each sweet bell peppers green, sliced lengthwise; 4 each bread italian, loves, 4-5 inches long

Servings: persons

1 1/2 cup stock beef
1 cup water
3 tablespoons tomato paste
1/2 teaspoon red pepper flakes crushed
1/2 teaspoon salt
1 each bay leaves
1/4 teaspoon garlic minced
1 pound beef roast, rare, sliced thin
2 each sweet bell peppers green, sliced lengthwise
4 each bread italian, loves, 4-5 inches long

1
Combine beef stock, water, tomato paste, pepper, salt, bay leaf and garlic in a skillet.
2
Cover and simmer for 15 minutes.
3
Taste and adjust seasonings.
4
Add roast beef slices and green pepper slices.
5
Cook, uncovered, for 15 minutes.
6
While beef is cooking heat bread in a 350F (180C) oven for a few minutes.
7
Cut loaves of bread into half lengthwise.
8
Dip each piece of bread, cut side down, into pan liquid (omit this step if you like a dry beef sandwich).
9
Assemble sandwiches dividing beef and peppers evenly between the 4 loaves of bread.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cup stock beef, 1 cup water, 3 tablespoons tomato paste, 1/2 teaspoon red pepper flakes crushed, and more.

Yes, Chicago Italian Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicago Italian Beef

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