Monday, March 23, 2009
Chicago-style Italian Beef Sandwiches
2 tsp. oregano
1 tsp. sesame seed
2 beef boullion cubes
2 tsp. fennel seed
5-10 pepperoncini peppers, sliced, but not seeded
1/4 c. of juice from pepperoncini's
pepper to taste
1/2- 1 thinly sliced green pepper
2 cloves of garlic, crushed
Juice should cover meat (if not, add a can of beef broth), bring to a boil and simmer until green pepper is done.
Serve on hard rolls w/ a slice of provolone cheese on the bottom. Serve with sauce for dipping. Can also serve with giardiniera pickled veggies atop. May also add red pepper flakes for a spicier version.
This recipe takes a little planning, but you can cook the beef in the crock pot the day before and then it takes no time at all to make up the Italian beef (maybe 1/2 hour).
It has no artificial ingredients and no preservatives! Serve with homemade oven fries or Guiltless Parmesan Roasted Potatoes and Italian broccoli (Cook broccoli, add freshly grated parmesan cheese and spritz with low-fat Italian dressing for a tastey and healthy side dish!!)