Chicago-Style Italian Beef Sandwiches
Use Deli Roast Beef with jalapeno pepper, vegetables, garlic, and Italian bread rolls for a delicious Roast beef sandwich.
- 12 ounces thinly sliced Deli Roast Beef
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 4 slices provolone cheese, halved
- 4 crusty Italian bread rolls (each 6 inches long), split
- 1 cup chopped vegetables such as carrot, celery, cauliflower and red bell pepper
- 1 medium jalapeño pepper, thinly sliced
- 1/2 cup white vinegar
- 1/4 cup olive oil
- 6 cloves garlic, minced, divided
- 1 teaspoon dried oregano leaves, divided
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Combine chopped vegetables, jalapeño, vinegar, oil, 3 minced garlic cloves, 1/2 teaspoon oregano, sugar, salt and pepper in medium nonreactive saucepan. Bring to a boil; reduce heat and simmer 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from saucepan; set aside.
Deli Roast Beef:
- Combine broth, remaining 3 garlic cloves and 1/2 teaspoon oregano in same saucepan. Bring to a boil; reduce heat and simmer 5 minutes to blend flavors. Remove broth from heat and immediately add roast beef; stir. Let stand 5 minutes until heated through.
Drain vegetables. Drizzle 1 tablespoon broth mixture over roll bottoms. Place 1 slice cheese on bottom half of each roll. Using tongs, divide beef evenly over cheese. Top evenly with vegetables. Close sandwiches. Serve with remaining broth on the side.