Italian Beef Sandwiches
These classic Midwestern sandwiches, which are thought to have originated in Chicago in the early 1900s, are made from slow-roasting tougher cuts of beef in a flavorful broth until tender. The cooked beef, which can be thinly sliced or shredded, is piled on soft rolls and layered with pickled hot peppers, provolone and tangy giardiniera. You’ll often find this sandwich doused in the cooking jus (or gravy, as Chicagoans call it) or with the jus alongside, for dipping. (This is a streamlined riff, but for a classic version, rub the meat with a mixture of 2 teaspoons coriander, and 1 tablespoon each dried oregano, dried garlic powder, smoked paprika, and fennel seed along with the salt and pepper in Step 1. Rub into the meat and keep covered for up to two days before cooking.) Pickled green hot peppers are traditional, but any kind of pickled pepper will bring a welcome bit of heat and crunch.
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