Italian Beef Sandwich

4.86 from 14 votes

These easy Italian beef sandwiches bring all the flavor of the popular Chicago sub by shortcutting the long preparation with high-quality roast beef and herb-infused concentrated beef stock.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Italian

Servings:

Author: Kristin Maxwell

Ingredients

For the sandwich

1 pound Roast beef thin sliced
4 large Hoagie rolls
2 tablespoons Melted butter
1/4 pound Provolone cheese sliced
1 cup Pepperoncini peppers stems and seeds removed

For the broth

5 teaspoons Low-sodium beef base like Better Than Bouillon
3 cups Water
4 Garlic cloves minced
1 teaspoon Dried oregano
1/8 teaspoon Black pepper
1 large Bay leaf

Instructions

Combine the water, beef bouillon, bay leaf, oregano, pepper, and garlic in a medium saucepan and bring to a boil. Dissolve the beef bouillon and boil for 5-7 minutes to reduce liquid by about 1/3. Taste broth and adjust salt and pepper if desired.
Meanwhile, preheat your oven's broiler to low. Split open the hoagie rolls and arrange on a baking sheet. Brush with melted butter and broil for a few minutes until toasted.
Dip the roast beef into the broth for 1-2 minutes or until hot and pile onto the toasted hoagie rolls. Top with provolone cheese and broil for a couple of minutes to melt the cheese (optional).
Top with the peppers and serve immediately with a side of the beef broth for dipping.

Notes

Low sodium beef base was used. The instructions on the jar say 1 teaspoon beef base per 1 cup of water. In order to strengthen the beef flavor, 5 teaspoons of base were used for just 3 cups of water.
If the beef base (au jus) after reducing by 1/3 is still not salty enough make adjustments to it prior to submerging the roast beef to get the flavor just right.
If you can't find beef base substitute 4 cups boxed beef stock and reduce on the stove by 1/3 to 1/2 to increase the beef flavor.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.