These Italian-American sandwiches are stacked high with sliced beef, pepperoncini-spiked jus, and giardiniera pickles, so you'll need sturdy rolls to hold in all the goodness. Delis in Chicago use a spiral meat slicer to get wafer-thin slices of meat.
After trying various recipes, we finally came up with a blend of all of them for this recipe that we really enjoy.
It's an easy idea for a sandwich, but we like to keep this recipe handy so we remember the ratio to make the cream cheese spread.
ingredients 4 lb boneless sirloin tip beef roast 1/2 cup light, low sodium soy sauce 1 beef bouillon cube 1 bay leaf 3 whole black peppercorns 1 tsp dried rosemary, crushed 1 tsp dried thyme 1 tsp garlic powder 10 slices provolone cheese 10 steak rolls preparation Remove and discard all visible fat from... Continue Reading →
Herbed French bread forms the base for this hearty sandwich layered with your choice of deli meats, cheeses and crispy vegetables.
Sloppy Joes are a perennial lunch and suppertime American favorite — and not just among kids! For a sloppier, knife-and-fork version, add 1 cup of tomato sauce to the beef mixture before slow cooking. You can double this recipe using the same size cooker. ingredients 1 lb lean ground beef 1 medium onion, finely chopped... Continue Reading →