Chicago-Style Italian Beef Sandwiches
  • 1 (about 5 pounds) rump roast
  • 1-2 large garlic cloves, slivered
  • 1 or 2 hot peppers, coarsely chopped
  • 1 Tablespoon fennel seed
  • 3 cups boiling homemade beef broth (or 3 cups boiling water with 3 beef bouillon cubes)
  • ½ cup chopped green bell pepper
  • 1 clove garlic
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 3 or 4 drops Tabasco sauce
  • Hot crusty Italian buns, for serving
  • Extra hot peppers or sliced red and green bell peppers, for serving, as desired
  1. Heat oven to 325 degrees F. With a knife, poke slits in meat on all sides. Stuff pieces of the slivered garlic into the slits in roast. Place the roast in an open roasting pan. Sprinkle with the fennel seeds.
  2. Roast for 25 to 30 minutes per pound, or until meat thermometer registers 140 degrees. Roast must be rare. Cool and slice paper thin.
  3. To the drippings in the roasting pan, add the boiling broth and remaining ingredients. Simmer for 15 minutes. Add the beef slices and marinate overnight in the refrigerator. Heat through to serve on Italian bread, and with hot or sweet peppers, if desired.
Recipe by The Culinary Cellar at