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Week of 9/9/24

[Leftover] Chicago-Style Italian Beef Sandwiches
with green bean "fries"

Active: 45 Total: 45
Original GF Paleo Vegetarian
[Leftover] Chicago-Style Italian Beef Sandwiches

Leftover Mississippi Pot Roast transitions perfectly into crusty, cheesy, Italian Beef Sandwiches. Piled high with beef, peppers, and cheese, they're a beloved Chicago staple. Be sure to have plenty of savory jus on hand for dipping!

Dependency
Slow Cooker (or not) Mississippi Pot Roast
Tags
Dependent Meal Pairs, Air-Fryer Friendly
Proteins
Beef, non-ground
Cuisines
American
Save recipe
31

Ingredients

Metric
Servings:
4
[Leftover] Italian Beef Sandwiches:
  • Bell peppers, any color - 2 , thinly sliced
  • Cheese, provolone - 4 oz , sliced or grated
  • Mississippi Pot Roast (leftover from Monday) - ~ 2 cups , chopped or shredded
  • Oil, cooking - 1 Tbsp
  • Hoagie rolls - 4
  • Pot roast gravy (leftover from Monday) - ~ 2 cups
  • Foil - for baking
  • Pepperoncini - 1/2 cup , sliced
Green Bean "Fries":
  • Green beans, fresh - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Prep

  1. Bell peppers / Cheese / Green beans - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Pot Roast - Chop or shred pot roast if not already done on Monday. (Can be done up to 5 days ahead)

  3. Cook peppers - Heat a saute pan with cooking oil (portion for sandwiches) over medium heat. Add peppers to heated oil with a pinch of salt and saute until very tender, 8 to 10 minutes. Cool completely before storing. (Can be done 1 day ahead)

  4. Prepare rolls - Slice rolls if not already sliced. Spread cut sides of rolls with some butter or brush with some oil.

  5. Make jus - Place reserved gravy from Monday in a small saucepan. If necessary, add some stock or water to equal 2 cups (you can also add some stock or water if the gravy has thickened and you’d like it thinner for dipping the sandwiches). Bring to a simmer over medium heat. Simmer gently until heated through, ~5 minutes. Season with some salt and pepper, if needed.

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Make

  1. Heat oven to 425 F / 218 C degrees and set out two baking sheets.

  2. Spread green beans out on the first baking sheet and toss with cooking oil (portion for green beans). Season with some salt and pepper.

  3. Transfer beans to the oven and roast until tender, 10 to 12 minutes, shaking the pan halfway through cooking.

  4. While green beans are roasting, warm pot roast in the microwave.

  5. If peppers were cooked ahead of time, warm them briefly in the microwave.

  6. Cover the second baking sheet with foil. Spread hoagie rolls out onto prepared baking sheet, cut sides up.

  7. When beans are done cooking, remove from the oven and toss with lemon juice. Transfer to a bowl and cover to keep warm.

  8. Heat the oven’s broiler (a low-broil setting works well here if your oven has one). Pile pot roast onto the bottom halves of hoagie rolls. Top with bell peppers and layer cheese over top.

  9. Broil sandwiches until cheese is melted and bubbly and top halves of rolls are golden brown (watch them carefully and remove the top buns if they get too dark).

  10. Top finished sandwiches with pepperoncini and place top halves of rolls on top.

  11. Serve sandwiches with green bean fries on the side and jus for dipping. Enjoy!

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