Dave's Original Chicago Italian Beef Sandwich Recipe

7 Comments

Leave a Reply
  1. I've done it like this before and it works pretty good.
    This weekend I'm using thin sliced Porterhouse I picked up at Asian market. It comes uncooked frozen in logs. I'll drain out the veggies then bring the gravy up to high simmer before dumping the (room temp) meat in, and turning off the flame right away. The residual temp should cook the beef in a few minutes.
    Next time I'm getting a $50 meat slicer off Amazon and going all the way with the roast.

Leave a Reply

Your email address will not be published. Required fields are marked *