I'm from Minnesota, but I have loved trying some of the Southern recipes on TD. I had never tried jambalaya in my life until the next year or so. I thought it was time to share a Midwest recipe for Chicago Italian Beef Sangwich's (as pronounced in the Windy City, sammich in the South).
First the Hot Italian Giardiniera LINK
I used a three pound chuck roast and used this recipe. I put some slivers of garlic in the slits of the roast.
I sliced it as thin as possible and an electric knife worked best.
I bought Italian bread, but would get a smaller thinner loaf next time.
Finished sangwich with Giardiniera.
You can spoon on some of the au jus or dunk the whole sangwich in it if you like it "wet."
PS-the two pics of the roast beef are in the wrong order.
This post was edited on 3/3 at 7:25 pm