ITALIAN BEEF

SANDWICH

HEARTY SANDWICH RECIPE

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WHY YOU'LL LOVE IT

Bursting with savory flavors and tender beef, an Italian Beef Sandwich is a hearty treat that originated in Chicago but have captured the hearts (and taste buds) of food lovers worldwide.

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INGREDIENTS

Beef Chuck Roast Olive Oil Onion Garlic Oregano Basil Thyme Rosemary Marjoram Sage Salt Black Pepper Beef Broth Dry Red Wine Giardiniera Italian Rolls Provolone Cheese

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Sear the Beef

First, preheat your oven to 325F. Pat the chuck roast dry and season it with salt and black pepper. In a Dutch oven, heat the olive oil over medium-high heat. Sear the beef until browned and caramelized. Remove the beef from the pot and set it aside.

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Sauté the Aromatics

Then, in the same pot, add the sliced onions and minced garlic. Sauté until the onions are soft and translucent.

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Slow Cook the Beef

Next, return the seared beef to the pot with the onions and garlic. Add the dried oregano, basil, thyme, rosemary, marjoram, and sage. Pour in the beef broth and red wine, covering the beef partially. The liquid should come about two-thirds of the way up the meat. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow the beef to slow-cook for about 3 to 4 hours until it becomes tender and easily shreds with a fork.

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Shred the Beef

Remove the pot from the oven and transfer the cooked beef to a cutting board. Using two forks, shred the beef into thin, flavorful strands. Return the shredded beef to the pot, mixing it well with the remaining liquid.

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Assemble the Sandwich

Then, slice the Italian rolls in half lengthwise. Melt provolone cheese on the bottom halves of the rolls under the broiler for an extra indulgent touch. Pile the succulent Italian beef onto the rolls. Top the beef with giardiniera. Place the top halves of the rolls over the fillings.

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Garnish and Serve

Finally, serve the Italian Beef Sandwiches warm, accompanied by extra giardiniera and the flavorful liquid left from cooking the beef on the side for dipping.

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