Frederic Melton
Italian beef is a sandwich that originated in Chicago. The beef is slow-cooked until tender and then piled into a hoagie bun with some of the meat's juices. The sandwich is then topped with pepperoncini, giardiniera (pickled Italian vegetables), and provolone cheese. The beef cut used for Italian beef is typically chuck, but top sirloin, top round, or bottom round can also be used.
| Characteristics | Values |
|---|---|
| Cheese Type | Provolone |
| Cheese Texture | Gooey, melty |
| Cheese Quantity | Slices |
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Provolone cheese
Provolone is a perfect choice for Italian Beef sandwiches as it has a slight smokiness that pairs well with the beef. The cheese is also gooey and melts easily, creating a mess-free sandwich.
When assembling an Italian Beef sandwich, it is important to consider the order of the ingredients. By placing the cheese on the bottom, it acts as a barrier between the bread and the juicy beef, preventing the sandwich from falling apart. This technique ensures that the sandwich stays intact and can be enjoyed without making a mess.
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Chuck roast
The choice of cheese for an Italian beef sandwich is typically provolone. Provolone is a smoky, melty cheese that pairs wonderfully with the beef and other toppings. The sandwich is usually served on a hoagie bun, which is sturdy enough to hold the juicy fillings.
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Italian dressing mix
Ingredients
- Oregano
- Parsley
- Garlic salt/powder
- Onion powder
- Sugar
- Black pepper
- Basil
- Thyme
- Celery salt/seed
- Salt
Instructions
Mix all the ingredients together and store in an airtight container. For Italian salad dressing, whisk together oil, vinegar, water, and the dry Italian dressing mix.
Uses
- As a seasoning in spaghetti sauce, chicken and dumplings, pasta salads, or sprinkled on fresh, ripe sliced tomatoes.
- As a marinade for meat, such as beef, chicken, or pork.
- To make Italian salad dressing.
- In bread recipes.
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Giardiniera
The Italian version of giardiniera includes bell peppers, celery, carrots, cauliflower, and gherkins. The vegetables are marinated in oil, red or white wine vinegar, herbs, and spices. Chicago-style giardiniera is often made spicy with the addition of sport peppers or chili flakes. It usually includes a combination of bell peppers, celery, carrots, cauliflower, and sometimes gherkins or olives, all marinated in vegetable oil, olive oil, or soybean oil.
When making giardiniera, it is important to chop the vegetables uniformly so that the brine works evenly. The vegetables are then mixed with salt and covered with water before being left to sit for 8 to 12 hours. After draining and rinsing the vegetables, they are packed into sterilised jars with a dressing made of garlic, herbs, spices, vinegar, and oil. The jars are then refrigerated for a couple of days to allow the flavours to meld.
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Hoagie rolls
The key to a good hoagie roll is patience, as the dough goes through two separate rises. The first rise takes place after the dough is mixed and kneaded, and the second rise occurs after the dough has been shaped into rolls. This second rise is crucial, as it gives the rolls their light and airy texture.
When making hoagie rolls, it is important to use just enough flour to create a soft and slightly sticky dough. Adding too much flour can make the rolls tough and dry. Additionally, brushing the rolls with butter before serving adds a delicious touch of flavour and texture.
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Frequently asked questions
Provolone cheese is the typical choice for Italian beef sandwiches.
Italian beef is a sandwich that originated in Chicago. The beef is slow-cooked and piled high on a hoagie bun, with toppings like pepperoncini, giardiniera (pickled Italian vegetables), and cheese.
Hoagie rolls, crusty Italian or French rolls are ideal for Italian beef sandwiches. The texture should be sturdy enough to hold the beef's juices.
Italian Beef is slow-cooked in a blend of broth, Italian-inspired seasonings, and pickled vegetables. It is served on a hoagie bun with melted provolone cheese. French Dip, on the other hand, is served with a cup of beef broth for dipping and lacks the unique zing of Italian Beef.
