Who has the best steak sandwich? This is an Italian style beef from Chicago which has a roast beef, giardiniera and jus all in a french roll. It's really easy to make but it does take some time.
Category
Lunch
Servings
4
Prep time
20 minutes
Cook time
1 hour 30 minutes
Who has the best steak sandwich? This is an Italian style beef from Chicago which has a roast beef, giardiniera and jus all in a french roll. It's really easy to make but it does take some time.
Ingredients
- 1kg rump cap (fat cap removed) or top round (2.2 lbs)
- 1 tsp celery salt
- 1 tsp black pepper
- 1 tsp chilli flakes
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp ground fennel
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 bay leaves
- salt to taste
- il for cooking
- 2 shallots, sliced
- 1 carrot, sliced
- 2 stalks celery, chopped
- 3 garlic cloves, crushed
- 1L beef stock (4.25 cups)
- 1 beef stock cube
- 500g giardiniera, diced small (1.1 lbs)
- 2 baguettes
Directions
Preheat your oven to 180°C (350°F).
- In a large Dutch oven with a lid, heat a drizzle of oil over high heat. Season your beef well on both sides and place into the hot oil, browning the beef for 4-5 minutes on each side until you get a good golden colour. Remove and set aside.
- Next, add the shallots, carrots, celery, and garlic to the Dutch oven along with all the spices. Sauté for 1-2 minutes before adding the beef stock and beef stock cube.
- Once the stock comes to a simmer, add the browned beef back to the pot, cover with a lid, and place in the oven. Cook the beef for 35-40 minutes or until you reach an internal temperature of 50°C (122°F).
- Once your beef is cooked, remove from the oven, take the lid off, and let it cool completely in the stock. It's honestly better if you do this the day before and leave it in the fridge overnight once it gets to room temperature.
- When you're ready to assemble the sandwiches, pass the stock through a fine sieve and bring it to a simmer. Slice the beef against the grain as thin as you can and once it's all sliced, place it back into the simmering beef stock for 4-5 minutes just to warm through.
- Place a large piece of kitchen paper on the board and slice your baguette in half, leaving a hinge on the backside. Fill the baguette liberally with the hot meat and top with the giardiniera.
- Dip the whole sandwich in the stock or just the ends if you don't want it too soggy, then wrap it tightly in the paper and let it sit for 5-6 minutes before cutting in half and serving.
