Super Bowl 54

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I don’t think my husband Bill has missed a Super Bowl Game since the first one in 1967.  I’m not sure what food he enjoyed during the games way back when, but he has a different request every year.  This year it is a Chicago-Style Italian Beef Sandwich with fries and a beer.

Bill thinks the best Italian Beef Sandwiches are from Al’s Beef In Chicago, that has been a staple in the city since 1938.  But if he can’t get there, I make my own version.  I can’t compare to Al’s but Bill likes it.  He likes it so much, in fact, that he bought a meat slicer to get those nice thin pieces like Al’s, but Al’s are so thin they are almost transparent.

Here is my version which is easy to make and makes a lot, so invite friends over to share while watching the game or you can freeze it, but it will probably need more liquid when reheating.  I just buy a can of au jus and it works great.  I prefer mine with hot peppers but Bill likes his plain.  Any way you slice it, it’s a great sandwich to serve for a Super Bowl party because it must be made and marinated a day ahead so it’s ready to go at game time, even if the Bears aren’t playing.

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.


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4 Responses to Super Bowl 54

  1. January 30, 2020 at 9:21 am #

    Sounds delicious! Enjoy the game & the fun festivities with friends. Of coarse, we are not looking as forward to the game since the Seahawks aren’t playing, but it’s still a fun social event.

    • January 30, 2020 at 11:25 am #

      The Super Bowl is certainly one of the biggest food days of the year! At least it is always fun to make the food.

  2. February 4, 2020 at 2:08 pm #

    With all the recipes at your fingertiops, it says a lot about a recipe you’re willing to repeat! Hope you both enjoyed the game. My mom and I checked the score a few times, but then we watched America’s Test Kitchen! Ha!

    • February 4, 2020 at 10:13 pm #

      The Italian beef is one of Bill’s favorites, so it will probably show up again when I want to talk about Chicago food! I didn’t watch the whole game either. I am not the football fan that Bill is, but I will sit in the room with him and either read cookbooks or start a blog on my computer.

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