a patronage italian beef
We are a proud regional people, and we should be able to enjoy the building blocks of local cuisine both high and low. There is also something in having made a dish at home that makes you appreciate even more when you let someone else feed you, whether it is a plated course or eaten standing up. We have so many wonderful places to get a good italian beef sammich in our delivery area, but you should show off to your friends and family and build your own every once in a while - not to mention if you're rewatching a particular regional hit show in anticipation of an upcoming new season 😁
Enough for 8
green bell or melrose peppers - 6 to 8
beef stock - enough to cover a baking pan
fresh chopped herbs - rosemary, thyme, oregano
ground dry herbs - match what you have above
garlic - one clove per pound
olive oil - fruity and green
arm or round wagyu roast - half a pound per sandwich
italian (not french) sandwich rolls - need the longer gluten
salt and pepper - at least a half teaspoon of pepper per pound of roast
Preheat your oven to 300 degrees. Mash the garlic with some salt into a paste and add some of the olive oil. Grind your dried herbs and peppercorns and add to the mash. Rub the mash all around the exterior of the roast, getting in all the nooks and crannies.
Take a baking pan, or a wide enough saute pan, we're aiming to catch the drippings here, and pour enough beef stock to cover the entire pan, about three-quarters of an inch to an inch deep depending on how dipped you like your final product. Place on a low rack in the oven, and put a clean baking rack above the beef stock. Put your seasoned roast above the stock (this isn't an Al's) and leave in the oven for 90 to 120 minutes. You want the roast to cook low and slow so the fat from the wagyu drips into the stock, taking the garlic and concentrated dry herb flavoring with it. Take the roast out of the oven when internal temp hits 140° and let rest for the next step.
Slice the peppers into eighths, and depending on your preference strip the seeds. Melrose peppers are original to the southwest side of Chicago if you can find them, otherwise bells will do just fine. Cover your pepper strips in olive oil and saute them until tender which should be about 15 minutes depending on your heat and pan choice. Put peppers to the side to cool, and if you like a little bite you can let them sit in some vinegar or lemon while they cool.
Going back to your roast, slice it as thinly as you can in as wide a strip as possible. Your "juice" in the oven pan should be warm enough to drop your thin strips of wagyu and it will all cook together. As this step goes quickly, add your fresh herbs now so they stay herblike and don't boil out in flavor. The wagyu reboil is also a great step if you need to control the timing of the dish, you're having guests over and you finished a bit early so you can clean up a bit and have a cold beverage before everyone starts eating. When your wagyu starts to curl a bit, slice your rolls and place your beef and peppers together and ladle or dip your juice to your heart's content.
quick glance instructions
- Grind garlic, oil, dry herbs, and seasonings into paste
- Rub paste over roast
- Fill pan with stock
- Place roast over stock in 300° oven for 30 min per pound, then let rest 10 min per pound
- Slice and sautee peppers
- Slice roast very thin, boil slices in "juice"
- Add fresh herbs to juice and sliced beef
- Serve on bread, ladle or dip juice as desired