The Windy City Italian & Brew Burgers

The Windy City Italian

Ask transplanted Chicagoans what sandwich they yearn for and they’ll probably say “Italian beef.” To be authentic, pile thin-sliced beef high on a crusty bun, douse with garlicky drippings and add a crown of green peppers.

3 cloves garlic, crushed
1/2 teaspoon pepper
1 2-3/4- to 3-pound beef sirloin tip roast or tri-tip roast
2 cups water
1 tablespoon instant beef bouillon granules
1 teaspoon crushed red pepper
3 medium green peppers, cut into 1/2-inch strips
8 firm or crisp Italian rolls

  1. Combine garlic and pepper. Rub evenly over roast. Place roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325 degree F. oven for 1-½ to 2 hours or until thermometer registersm145 degrees F.
    (medium rare).

  2. Transfer to a platter. Cool for 30 minutes. Cover; refrigerate until chilled. Reserve pan juices; chill separately.

  3. Meanwhile, skim fat from drippings; discard fat. Pour drippings into a Dutch oven. Stir in water, bouillon granules and crushed red pepper. Bring to boiling. Add green pepper strips; reduce heat and simmer for 5 to 10 minutes or until green peppers are crisp-tender. With a slotted spoon, remove green pepper
    strips; keep warm.

  4. With a very sharp knife or electric knife, slice meat very thin. Add to broth mixture and heat through.

  5. Split rolls horizontally. Place on a plate. Spoon some of the broth over each half. Arrange beef on bottom half. Place pepper strips over beef; cover with top half of roll. Serve with individual dishes of broth mixture for dipping.
    Makes 8 sandwiches.

Brew Burgers

1-1/2 lb ground Beef
4 slices (1/2") sweet onion
4 slices (1 oz each) Swiss cheese
4 crusty white or whole wheat rolls, split

  • Lettuce
    Brew Sauce

  • Brew Sauce:
    1/4 cup beer
    1/4 cup prepared steak sauce

In 1-cup glass measure, combine sauce ingredients. Cover and microwave on HIGH 1 to 1-1/2 minutes or until bubbly; set aside.

  1. Lightly shape ground Beef into four 3/4"-thick patties. Place patties and onion on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt if desired, after turning. Approx. 2 minutes before burgers are done, brush generously with sauce; top with cheese.

  2. Line bottom of each roll with lettuce; top with burger, onion and sauce. Close sandwiches.