| Level: | Intermediate |
| Total: | 3 hr 40 min |
| Prep: | 20 min |
| Cook: | 3 hr 20 min |
| Yield: | 4 servings |
Ingredients
- 4 pounds top round with fat cap
- 3 tablespoons Italian seasoning
- 2 tablespoons salt
- 2 tablespoons fresh cracked black pepper
- 1 teaspoon cayenne
- 1 tablespoon paprika
- 1 teaspoon red chili flakes
- 3 tablespoons bacon fat, or canola oil
- 3 yellow onions, chopped
- 1 cup garlic, whole cloves
- 1/2 cup red wine
- 3 tablespoons Worcestershire sauce
- 1 cup beef stock
- 2 bay leaves
- 6 sourdough baguette rolls halved, toasted
- 1 cup chopped giardiniera vinaigrette vegetables
- 1 cup jarred red sweet peppers
Instructions
- Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
- Preheat oven to 275 degrees F.
- Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
- Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
- Cool broth in roasting pan and remove the fat that rises to the top. Strain.
- Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1398 |
| Total Fat | 54 g |
| Saturated Fat | 20 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 17 g |
| Sugar | 14 g |
| Protein | 119 g |
| Cholesterol | 322 mg |
| Sodium | 2049 mg |
Reviews
Not even close to Chicago style Italian beef! Seriously, red wine and bacon fat? Maybe Guy’s Cali beef should be the name of this recipe!
The Best Thing I Ever Ate …Guy’s Italian Beef. We followed the recipe exactly, WOW! This was better than any Italian Beef sandwich I have had from a restaurant. And yes, I have grown up and lived in the Chicago area my whole life.
Brings me back to the smells and taste of that huge beef sandwich dripping wrapped in paper and foil smothered in peppers. Sandwich dripping on my jeans and onto my car seats…HA I was born in South Chicago and grew up on the East side eating Meatball sandwiches in baskets at corner saloons, greasy thin crust pizza , Vienna Style Hot Dogs, and Italian Beef sandwiches. Stranded in Arizona now with nothing even close to the cuisine I grew up on. Try this recipe
Awesome
best so far
I’m rating this a 3 because although this was very good, this does not taste like Portillo’s, Buona Beef, or Al’s, which are all Chicago restaurants that are known for their beef sandwiches. I find the sandwiches at these locations are tastier.
This is the best recipe for Italian beef. I have ever made. I live near Chicago and this truly is it! Follow the recipe to the letter. Thank You Guy! I added more beef stock to get more au jus. Totally nailed it Guy!!!
REALLY BUMMED! Recipe is different than show…followed printed recipe which called for can of tomatoes …meat is tuff and can’t be shredded… WASTE of TIME and MONEY….
‘One” of the “Best” recipe I have ever tried. But it took a long time to cook. Isn’t it:?
Not sure how “close” it is to the “real” thing, but I enjoyed it.