The Chicago Cubs are chasing a championship, and fans need to fuel up before the first game! One of Chicago’s favorites, Italian Beef, is always good before heading to Wrigley Field.
It all began in the early 1900’s with Italian immigrants working in the Stock Yards. They would buy cheap cuts of meats and slow roast them to make them tender, slice them very thin to get more servings out of them, then simmer in the au jus from roasting and serve with fresh-baked Italian bread. Typically this was served at large family gatherings, weddings and celebrations
This style of food spurred the opening of all the famous Italian beef stands that dot the Chicagoland area, including the Chicago Cubs’ official sandwich: Buona Beef! There are many different ways to enjoy an Italian beef sandwich. Cubs All-Star First Baseman Anthony Rizzo has his own way. For each sandwich at Buona ordered the Rizzo Way, the restaurant is donating $1 to the Anthony Rizzo Family Foundation to fight cancer. Tony Stallone from online grocer Peapod joined ABC 7 to show how to make the perfect Italian Beef for your Cubs viewing party.
Italian Beef Chicago Style
3-5 Lb — Beef roast Top Round or Sirloin Roast
2T — Garlic powder
1 Tbl — Italian seasoning
1 — Tbl Oregano
1/2T — Black pepper cracked
1T — Chili powder
1t — Red Pepper flacks
1T — Kosher salt
1 — Red Onion sliced thinly
16 Oz. — Beef stock
Mix all seasonings in a bowl and blend together. Spread over roast and rub into meat – lots of seasonings don’t be afraid use all of it. Place roast in a shallow roast pan with rack and place sliced red onion on top. Pour beef stock into bottom of the pan and roast in a 250 degree oven for 2 hours
Remove from oven, let cool for 20 minutes – pour off juice and place in separate container and refrigerate. Wrap and refrigerate roast overnight. Remove from refrigerator and slice very thinly across the grain with a sharp non serrated knife. Heat juice and place sliced beef in pan as needed.
The Rizzo Way
1lb — Italian Beef Chicago Style (above recipe)
4 — Italian Rolls sliced
8oz — Shredded Mozzeralla and Provolon
4T — Marinara Sauce
Open roll and sprinkle with equal portions of shredded Cheese. Then place equal portions of Italian Beef with juice in each roll. Smear each roll with 1 tablespoon of marinara sauce. Optional: Top with roasted peppers and giardiniera.