Smoked Italian Beef Sandwiches. Classic Italian Beef Sandwiches are a popular regional specialty in Chicago and here is the recipe to make easy authentic Italian beef sandwiches at home featuring slow smoked beef, drippings, and peppers. Here's an authentic recipe and a rundown of the best places to buy these awesome sandwiches in Chicago. Season the roast liberally with salt, pepper and Traeger prime rib rub.

Great deal on a bottom round roast so I seasoned it with a pack of Italian salad dressing mix and let it set for a few hours. The leftover broth that was used for heating the beef slices and as an Au Jus for dipping the sandwiches had a wonderful flavor. Lots of caramelized onions with a beefy, slightly smoky flavor. You can cook Smoked Italian Beef Sandwiches using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Smoked Italian Beef Sandwiches

Prepare 1 of Chuck Roast.
It's 1 Jar of Pepperoncini Peppers, stems removed.
It's 1 of Red Bell Pepper chopped (seeds removed).
Prepare 1 of Sweet Onion chopped.
You need 2 Tbsp of Season Salt (Tastefully Simple Brand).

It would have made an outstanding French Onion Soup with the addition of some spice, some croutons, and baked with a piece of provolone on top. Chicago Italian Beef Sandwich I don't know if there is a sandwich more fitting for the "Super Bowl" than the Chicago Italian Beef. Hailing from the South Side of Chicago, this sandwich has it all: Piles of thinly sliced, hot beef nestled in a soft bread smothered in tasty "beef juice" topped with sautéed peppers and spicy giardiniera; it just doesn't get any better. How to Make Smoked Roast Beef Sandwiches: Season a beef roast with brown sugar dry rub: Brown sugar, Mrs Dash Seasoning, Black Pepper, Garlic and Salt.

Smoked Italian Beef Sandwiches instructions

Sprinkle 1 Tbsp of Season Salt over meat. Then Smoke the Chuck Roast in cast iron Dutch oven for 1 1/2 hours at 250°-300°..
Add peppers, pepper & onion and sprinkle second Tbsp of season salt onto top. Cover Dutch Oven with lid and cook for another 4 hours..
Pull meat..
Make sandwiches, top with provolone and melt cheese. Serve.

Place Roast over prepared grill and close the grill. Smoke the Italian Beef for three hours to allow as much smoke flavor to get absorbed into the beef. I also would baste using the juices in the bottom of the tray about every half hour. The beef can simmer on very low heat up to two hours before serving. Hold the bun with your tongs and dunk once quickly back in the au jus.