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da best chicago style italian beef


tender, garlicky and full of oregano 'n stuff! start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. and please don't overcook the roast! as it rests right out of the oven and as it's reheated it'll stop mooing! serve on crusty italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a philly steak 'n cheese, a whole other beast. prep time includes overnight marinating.


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  1. Preheat oven to 325f
  2. Sprinkle the roast with garlic powder
  3. Oregano and pepper
  4. Then cook roast
  5. Uncovered
  6. In a shallow roasting pan
  7. About 30 minutes per pound
  8. "roast will be very rare-- dont overcook it !"
  9. Let cool slightly
  10. Then thinly slice
  11. "add to the roasts pan drippings: the boiling water
  12. Bouillon cubes
  13. Oregano
  14. Thyme
  15. Pepper
  16. Tabasco sauce
  17. Garlic and worcestershire sauce"
  18. Simmer for 20 minutes
  19. Scraping up the browned bits
  20. Taste for salt and add some if you wish
  21. Add the sliced beef
  22. Cover and marinate in da gravy overnight
  23. Reheat the next day and serve in crusty italian sandwich rolls

Step 10

Total Time in Minute 645

Ingredients Count 11

cooking da best  chicago style italian beef

See More Relate Photo


Rump roast

Garlic powder

Dried oregano

Black pepper

Boiling water

Beef bouillon cubes

Dried thyme

Tabasco sauce

Garlic cloves

Worcestershire sauce


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