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re: Italian Beef
Posted on 9/19/20 at 12:25 pm to MeridianDog
Posted on 9/19/20 at 12:25 pm to MeridianDog
quote:
Disclaimers:
Portillo's uses a Steamboat roast so that they can slice it and I used a chuck, which I pulled apart.
I feel like this is the distinction between a Chicago style Italian Beef and a New Orleans style roast beef poboy. I like both a lot, for the record. Your recipe sounds real good, but it seems like it would lean more toward a roast beef poboy.
1
Posted on 9/19/20 at 1:11 pm to Y.A. Tittle
I'm sure it does. However, the taste is what I was after, not the texture. I can work on texture later, once I have hit the taste.
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