italian beef

Chicago Italian Beef for two pounds


2 lbs. leftover medium rare beef roast sliced thin

1 quart beef broth

1 large sweet onion sliced and cut in half

1 red pepper cut in strips

1 green pepper cut in strips

1 ½ teaspoons oregano

1 teaspoon thyme

½ teaspoon crushed red pepper or to taste

4 cloves garlic chopped or 2 teaspoons dried flakes

1 bay leaf

4 or 5 pepperoncini peppers

1 to 2 tablespoons of the pepperoncini pepper juice

Salt and pepper to taste

1 tablespoon porcini mushroom powder (optional)


I did this in a Crockpot; 2 hours on high then 4 hours on low. You could do this all stovetop in less time if you want.


Spray the Crockpot with some cooking spray, I use olive oil. Add in the sliced onions, the pepper strips, the meat and the dry seasonings except the mushroom powder. Pour the beef broth over and add the pepperoncini peppers, the pepper juice and the bay leaf. Let all cook and get happy. Add in the mushroom powder, if using, the last half hour.


Serve on some hard crust hoagie buns with the broth. Some like to do a half dip or a whole dip of the sandwich in the broth or you can have it open face style.