Name: Chicago-Style Italian Beef Sandwiches
Total time: PLACEHOLDER
Cuisine: MidwestAmerican
Ingredients: 4 (6-inch) sub rolls, split partially open lengthwise; 1 tablespoon vegetable oil; 4 cups thinly sliced leftover roast beef; 1 1/2 cups leftover jus (see note); 1 (16-ounce) bottle giardiniera, drained with 1 tablespoon brine reserved; 1 tablespoon mayonnaise; 1/4 teaspoon red pepper flakes

Why This Recipe Works

Ask Chicago transplants what they miss most about their home city and it’s a good bet the list will include spicy Italian beef sandwiches, which we made using leftovers from our Chicago-Style Italian Roast Beef. We thinly sliced the leftover roast and heated the slices and the jus together to marry their flavors. Pickled vegetables (giardiniera) mixed with a little mayonnaise made an appropriate and condiment for our Chicago-Style Italian Beef Sandwiches. Adding just a bit of the seasoned brine from the giardiniera bottle lent our Chicago-Style Italian Beef Sandwiches recipe a little extra bite.

Before You Begin

If you don't have enough left over jus, use our Quick Jus recipe.

Instructions

Adjust oven rack to upper-middle position and heat broiler. Brush interior of rolls with oil and arrange, oiled-side up, on baking sheet. Broil until golden brown, about 1 minute.

Combine beef, jus, and giardiniera brine in large skillet and simmer over medium heat until meat is no longer pink, about 6 minutes. Meanwhile, pulse giardiniera, mayonnaise, and red pepper flakes in food processor until finely chopped.

Arrange beef on toasted rolls, drizzle with jus, and top with giardiniera mixture. Serve.