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RecipeSavants.com This sandwich is rich with the full flavors of succulent prime rib and spicy celery giardiniera. This is a classic recipe from Chicago that will remind you of the windy city. For even more decadence melt some savory mozzarella cheese over the prime rib. Pair this sandwich with a savory potato salad or coleslaw. Smart Recipes, American Recipes, Beef Recipes Beef American
Best Italian Beef SandwichPT1H50M Serves 6 Ingredients: 4 Pounds Boneless Prime Rib Roast 1 Tablespoon Kosher Salt 1.5 Teaspoons Onion Powder 1 Tablespoon Fresh Oregano 1 Teaspoon Paprika 5 Cloves Garlic 2 Tablespoons Extra-Virgin Olive Oil 2.5 Cups Low Sodium Beef Stock 12 Soft Italian-Style Hoagie Rolls 2 Cups Spicy Celery Giardiniera In a small bowl, add oil, garlic, oregano, onion powder, paprika salt and black pepper and mix until a smooth paste is formed. Season roast with black pepper generously, and garlic paste event. Allow the roast to marinate in the refrigerator for 4 hours. Remove the roast from refrigerator and keep aside at room temperature for about 2 hours. With paper towels, pat the roast till completely dry. Preheat the oven to 450 degrees. Arrange a nonstick rack in a roasting pan. Place roast in roasting pan fat side up. Roast at 450 degrees for 30 minutes. Then lower the temperature to 325 degrees and roast for another 50 minutes. Make sure you don't open the oven door during the cooking time. After the roasting time, remove the roast from the pan and tent the roast and allow to rest for 30 minutes. Meanwhile, place the roasting pan over low heat. Deglaze the roasting pan with the stock, making sure to scrape up any brown bits. Add any juices from the resting roast and stir to combine. Carve the roast into thin slices, and transfer into the au jus mixture. Split each hoagie roll in half lengthwise, not cutting all the way through. Immediately, dip the cut side of each roll into the warm pan juices. To assemble sandwiches, pile beef slices in each roll topped with the spicy celery giardiniera.
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