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Make Ahead Chicago Style Italian Beef Sandwich

5 star rating
 

Submitted by: Kristina, "The Budget Diva"

 

Photo by: Kristina, "The Budget Diva"

Simplify your next party or family gathering with these moist and savory make-ahead roast beef sandwiches.
 

Ingredients

  • 5 pound rump roast
  • 3 cloves garlic, sliced
  • 2 jalapeno or other hot peppers, seeded and sliced
  • 2 tablespoons fennel seed
  • 3 beef bouillon cubes
  • 3 cups boiling water
  • 1/2 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon coarse black pepper
  • 4 drops hot pepper sauce

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Method

Preheat oven to 325 degrees. With a sharp knife, poke slits in meat on all sides. Stuff slits with slices of garlic and hot peppers. Place meat on a rack in an open roasting pan. Sprinkle with fennel seed and roast 25 minutes per pound, or until meat thermometer registers 140 degrees. Roast must be rare. Remove to a cutting board and reserve pan with drippings. Cool roast, then slice into paper thin slices. Dissolve bouillon cubes in boiling water, and add to drippings in pan with all remaining ingredients. Simmer for 15 minutes. Add beef slices and toss to coat meat. Cover pan and place in refrigerator overnight. Heat through to serve. Serve on large crusty Italian buns with choice of peppers.

 

Notes: Keep your eyes peeled for rump roast coupons or even two for one sales. I love this for parties because it can all be made a day ahead and reheated. If you like, it can even be frozen. It's very popular for Superbowl and March Madness games.

 

Number of Servings: 15-20

 

Submitted by: Kristina, "The Budget Diva" ()

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