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Chicago-Style Italian Beef Sandwich
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Chicago-Style Italian Beef Sandwich

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!

Allergens:
Milk
Gluten
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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)

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Nutrition Values

Calories1110 kcal
Fat51 g
Saturated Fat24 g
Carbohydrate107 g
Sugar12 g
Dietary Fiber9 g
Protein56 g
Cholesterol140 mg
Sodium1700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Small pot
Parchment Paper

Instructions

Prep
1

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.

Bake fries
2

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.)

Make beef filling
3

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.

Make beef dip
4

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.

Toast rolls and melt cheese
5

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.

Finish and serve
6

Top bottom rolls with beef filling and top rolls. Cut sandwiches in half. Divide sandwiches and fries between plates. Serve beef dip alongside.