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Chicago-Style Italian Beef Sandwiches




  1. Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it.
  2. Heat oven to 325 degrees F.
  3. Bake, allowing 25 minutes per pound. Roast will be rare.
  4. Cool, and slice very thin.
  5. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used).
  6. Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper.
  7. Simmer for 15 minutes.
  8. Add the thinly sliced beef and cover.
  9. Marinate in gravy in refrigerator overnight.
  10. The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad.

Makes 8 to 10 sandwiches.


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