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!
The quantities provided above are averages only.
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
Cooking Steps
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.
