FX’s hot show The Bear puts actor Jeremy White in charge of his family’s Chicago restaurant. His character, Carmine Berzato, is an accomplished chef whose skills are, shall we say, at risk of being overwhelmed by the basic business of making and selling Italian Beef sandwiches. He struggles to balance practical realities with his more dreamy approach to cuisine.
However, it is undeniable that a hearty sandwich dripping with goodness and layered with flavor can represent the pinnacle of deliciousness. This recipe for an Italian Beef sandwich can, with a minimal amount of advanced planning, deliver a simple slow-cooked meal… utilizing a few store bought shortcuts.
This beef sandwich knows no season — something the customers who form a line of the sidewalk outside Carmine Berzatto’s fictional restaurant would applaud! Put a few sandwiches together, individually wrapped in foil to keep them warm, grab your favorite beer, and head to the park for a cold-weather picnic. A great alternative to the hamburger, serve them at a casual weekend Summer gathering on the patio. Once the school year begins, these make a perfect quick meal between school and those piano lessons or soccer practice. And if you’re looking for something your game day buddies will love, add this recipe to your football tailgate menu, or enjoy them during halftime when watching the game at home.
ITALIAN BEEF SANDWICH WITH HOMEMADE FRIED PEPPERS RECIPE
For the beef:
2 lb chuck roast from Goodness Grows Farm
1 packet italian dressing dressing mix
1 packet au jus gravy mix
1 tbsp Liokareas garlic olive oil
10 pepperoncini peppers
3 sprigs fresh oregano
Place roast in the slow cooker and sprinkle the top with the Italian dressing mix and the au jus mix.
Place peppers on top of the mixes, and add the olive oil and oregano.
Cook over low heat for 8 hours and shred with two forks.
Save the cooking juices for dipping!
For the fried peppers:
6 medium sized fresh banana peppers (hot or mild)
1/4 cup Liokareas garlic olive oil
1 tsp sea salt
Cut the banana peppers into rings, fry them in 1 tbsp olive oil on high heat until they are soft and the outsides of the peppers get slightly brown. Season with salt.
Add peppers and remaining amount of olive oil to a mason jar.
Store in the fridge for up to 2 months.
To build the sandwich:
Add peppers, beef, and provolone cheese to a saute pan and cook until cheese is melted and has some crispy bits. Add to a toasty hoagie bun and serve with the au jus from the beef.
Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla
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