Chicago-style "Cheesy Beef". Their food is frequently featured in local newspapers. It was so good, so cheesy, so delicious. Everyone at our table adored it.
This recipe for cheesy beef enchiladas makes a lot but we seldom have leftovers when I make this.
If you do have leftovers, they are just as good.
When You Need An Easy Dinner Recipe That Will Please The Whole Family, Try Whipping Up Some Old Fashioned Goulash!
You can have Chicago-style "Cheesy Beef" using 19 ingredients and 11 steps. Here is how you cook it.
Ingredients of Chicago-style "Cheesy Beef"
- Prepare 1 of Boneless beef chuck eye roast (about 3 1/2 pounds).
- It's 2 tbsp of Extra Virgin olive oil.
- You need 1 medium of Onion, roughly chopped.
- It's 6 clove of Garlic, roughly chopped.
- You need 1 tsp of Crushed red pepper.
- It's 1 tbsp of Italian seasoning, dried.
- You need 1/2 cup of Dry Red Wine.
- You need 4 cup of Beef stock.
- It's 2 tbsp of Thyme, dried.
- Prepare 3 of Green Bell Peppers, sliced vertical.
- Prepare 2 of Italian bread loaves, sliced widthwise.
- It's 8 oz of Block Mozzarella cheese, shredded ( Or you can use Cheddar or Provolone).
- You need 1 tbsp of Mild or Hot Giardiniera, per sandwich (Mezzetta Chicago-style Italian Sandwich Mix) **Look at photos.
- It's of The Rub.
- Prepare 1 tbsp of Ground black pepper.
- Prepare 2 tsp of Garlic powder.
- Prepare 1 tsp of Onion powder.
- You need 1 tsp of Oregano, dried.
- You need 1 tsp of Basil, dried.
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Chicago-style "Cheesy Beef" step by step
- Position a rack in the middle and preheat the oven to 300° | or you can use a 6qt. Slow cooker on high for 5 hours or on Low for 10 hours.
- Mix the Rub in a bowl | Coat the meat lightly with Extra virgin olive oil to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, dump the rest in the juice.
- Heat the Extra virgin olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized | Reduce the heat if the fat begins to smoke.
- Transfer the roast to a plate and reduce the heat to medium. Add in the onions and sauté | Next Add the Italian seasoning, crushed red pepper and garlic.
- Deglaze with the Red wine and cook until reduced by half | Add in Beef stock & Thyme and bring to a simmer.
- Place the roast back into the pot and place in the oven or crock pot with juice | Cook the roast, turning every 30 minutes, until very tender, 3 - 4 hours | Add Green Bell Peppers the last 20 minutes or Add to crock pot 2 hours on high with roast before serving.
- Transfer the roast to a cutting board and tent with foil. Strain the juice through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer | Adjust the seasoning if necessary.
- Once cooled a bit, pull the meat until it shreds, return to pot until ready to build the sandwiches.
- To assemble the sandwich | Start by Drizzling your sandwich bread with Extra virgin olive oil & Mozzarella cheese on top in the oven for a few minutes at 350° | Spoon some juice directly onto the bun. Get it wet or keep it Dry | Lay on the beef generously with green peppers, sprinkle on more cheese | Finally some Chicago-style Mild Giardiniera | Pour some juice in a small bowl so you can dunk it or pour it over your sandwich!.
- Bon Appétit :).
- Chicago Italian Beef Sandwiches typically say to soak the cooked meat for a day in the au jus (juice) before serving, so I cooked mine the day before, it's so tender it shreds perfectly. Soaked it overnight in the fridge before heating up and serving the next day. The longer it hangs out in the fridge, the better it gets.... Soaking process really brings moisture & flavor into the dry meat..
Authentic easy and cheesy beef Enchilada with Enchilada sauce. These cheesy beef burritos rolls are easy to prep in advance and are easy to scale up and down. I use burrito sized tortillas to make them more of a hearty meal, but you can also use smaller tortillas if you want them more taco or fajita sized. Either way, they're a hit with kids and adults and are easy to freeze. I think any food blogger strives to be The Pioneer Woman.
