Chicago-Style Italian Beef Sandwich
with Parm Fries and Beef Dip
Chicago's best is on the menu tonight. This Windy City staple is a call and answer to a typical French Dip sandwich, but comes into its own with a mix of sautéed veg, cheese and a hearty broth. AND to round it all out, we've got some flavour-packed Parm fries on the side to sweeten the deal. This should help tide you over until you can get back to The Bean!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 unit
Beef Broth Concentrate
1 tbsp
Italian Seasoning
113 g
Yellow Onion
160 g
Sweet Bell Pepper
6 g
Garlic
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 unit
Sub Roll
(Contains Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
460 g
Russet Potato
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 tbsp
Tomato Sauce Base
Not included in your delivery
1 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut onion into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Peel, then mince or grate garlic. Cut potatoes in half lengthwise, then cut into 1/4-inch slices.
Add potatoes and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Bake in the middle of the oven until tender and golden-brown, 22-24 min. Halfway through, flip potatoes and top with Parmesan, then return to the oven. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)
While fries bake, heat a large non-stick pan over medium-high heat. When hot, add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add onions, garlic, peppers, tomato sauce base, Italian Seasoning, half the vinegar and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until onions and peppers have softened and sauce has thickened, 4-5 min.
While beef filling cooks, heat a small pot over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and swirl to melt. When melted, sprinkle flour over butter. Cook, stirring frequently, until flour is golden-brown, 2-3 min. Add remaining vinegar, broth concentrate, and 1 cup water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Bring to a boil over medium-high. Once boiling, reduce to medium. Cook, stirring occasionally, until sauce thickens slightly, 3-5 min.
Halve rolls. Arrange rolls on a parchment-lined baking sheet, cut-side up. Top rolls with mozzarella. Bake on the bottom of the oven until rolls are toasted and cheese is melted, 2-3 min.
Top bottom rolls with beef filling and top rolls. Cut sandwiches in half. Divide sandwiches and fries between plates. Serve beef dip alongside.
