| Level: | Intermediate |
| Total: | 6 hr |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 5 pounds top round beef with cap on
- 2 tablespoons granulated garlic
- 2 tablespoons dried oregano
- 2 tablespoons freshly ground black pepper
- 1 tablespoon fennel seed
- 4 tablespoons kosher salt
- 4 cups beef stock
- 4 bay leaves
- 12 French rolls
- Chicago-style giardiniera peppers or roasted bell peppers, for serving
Instructions
- Preheat oven to 350 degrees F.
- Rub beef with garlic, oregano, black pepper and fennel. Sprinkle with salt. Put beef in a deep pan and add the stock to the bottom of the pan along with the bay leaves. Place in the oven and roast for 2 hours, or until the center of the beef reaches 135 to 140 degrees F. Remove from the oven; let sit at room temperature 30 minutes. Refrigerate the beef in the pan for 3 hours, or until the center of beef is cold.
- Remove the pan from the refrigerator. Slice the beef paper thin. Reheat the pan juices and strain them. Add the sliced beef to the hot “au jus” (pan sauce). Dip each roll in the au jus, open them slightly and fill with beef and peppers.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 373 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 46 g |
| Cholesterol | 119 mg |
| Sodium | 725 mg |
Reviews
Please let it be known that San Antonio is NOT known for it hamburgers, historically. an Antonio is known for Texas no bean chili and crispy tacos. I’m glad someone from Chicago decided to make San Antonio their home. After all, the meaning for Texas is “friendly”. Just to let you know I’m from the Houston area, home of the fajita. Thank you Mama Nifa!
First off, the seasonings are spot on, and this really had the flavor profile that reminds me of a true Chicago Italian Beef.
I used eye of round and had to make sure I cross cut it. I also opted to cover it with foil so it wouldn’t dry out too much while it cooked.
Only changes I would make for next time: sear the meat prior to going in the oven, and use a meat slicer to get proper and even cuts. I could t cut thin enough by hand.
Other than that, it was outstanding.
I used eye of round and had to make sure I cross cut it. I also opted to cover it with foil so it wouldn’t dry out too much while it cooked.
Only changes I would make for next time: sear the meat prior to going in the oven, and use a meat slicer to get proper and even cuts. I could t cut thin enough by hand.
Other than that, it was outstanding.