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 each beef, sirloin tip; 4.50 cups water; 4.00 tablespoons parsley flakes dried; 3 tablespoons oregano; 1 1/2 teaspoons basil; 1 teaspoon red pepper flakes; 12.00 each garlic cloves; 3 each beef stock cubes; 3 each chicken broth cubes; 1 teaspoon salt; 1 teaspoon black pepper

Servings: persons

1 each beef, sirloin tip
4.50 cups water
4.00 tablespoons parsley flakes dried
3 tablespoons oregano
1 1/2 teaspoons basil
1 teaspoon red pepper flakes
12.00 each garlic cloves
3 each beef stock cubes
3 each chicken broth cubes
1 teaspoon salt
1 teaspoon black pepper

1
Put spices and 3 to 4 cups of water in a roasting pan.
2
Lightly rub a little salt and pepper into roast.
3
Place on rack in roasting pan.
4
Be sure rack holds roast up out of water.
5
Roast @ 325 for 15 min/per pound.
6
Add water as needed ( probably only for a very large roast ).
7
Remove from oven and cool completely.
8
Take to butcher and have him slice it very thin.
9
Strain sauce ( do not press spices in strainer ).
10
Heat sauce and dip meat in and put on french bread or fr.
11
bread rolls.

674

kcal

Calories

Fat

109

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 11 ingredients. The key ingredients include: 1 each beef, sirloin tip, 4.50 cups water, 4.00 tablespoons parsley flakes dried, 3 tablespoons oregano, and more.

Yes, Chicago Italian Beef falls under the Soups & Stews 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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