Chicago-Style Italian Beef Sandwiches with Roasted Vegetables & Giardiniera
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 8 Ounces Shaved Beef
- 2 Sub Rolls
- 4 Slices Provolone Cheese
- 11/2 Pounds Russet Potatoes
- 1 Green Bell Pepper
- 1 Yellow Onion
- 4 Ounces Giardiniera
- 2 Tablespoons Beef Demi-Glace
- 2 Teaspoons Italian Sandwich Spice Blend (Italian Seasoning & Garlic Powder)
Directions
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Preheat the oven to 475°F. Slice the rolls horizontally, keeping them intact. Cut the potatoes into ½-inch-thick rounds. Cut out and discard the stem, ribs and seeds of the bell pepper; cut the bell pepper into ½-inch-wide strips. Peel the onion and cut into ¾-inch-thick rounds.
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Place the potatoes, bell pepper and onion on a sheet pan. Drizzle with olive oil and season with salt, pepper and half the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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Once the vegetables have roasted for about 15 minutes, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Using your hands, separate the layers of the shaved beef. Add the shaved beef, beef demi-glace, remaining spice blend and ¼ cup of water to the pot. Cook, stirring occasionally, 2 to 4 minutes, or until the beef is cooked through. Turn off the heat and season with salt and pepper to taste.
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While the vegetables continue to roast, place the rolls on a sheet pan, cut sides up. Divide the cooked beef (including some of the juices from the pot) and provolone cheese between the rolls. Toast in the oven 1 to 2 minutes, or until the cheese has melted. Remove from the oven.
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Divide the toasted sandwiches and roasted vegetables between 2 plates. Garnish the sandwiches with the giardiniera. Enjoy!