Eating With Deb

If you’ve never had an Italian Beef Sandwich from Chicago you are in for a treat. The closest I can compare it to is a French Dip but with a lot more flavor. I don’t recall the Italian Beef Sandwiches I used to get in Chicago having bell peppers and mushrooms, but I think they are a great addition. It’s your call though. Definitely don’t omit the pepperoncinis.

This recipe is as simple as throwing everything in the slowwcooker, turning it on and walking away. I often get everything ready the night before and keep this in my refrigerator so I only have to pull it out the next morning and turn it on.

I recommend using a sirloin roast, but a chuck roast will work too. Be sure to trim as much of the outer fat off the chuck roast as you can.

After cooking on high for 2 1/2 hours, flip the roast over and stir things around. It’s not necessary, but if you can, it will help distribute all the flavors and juice throughout the meat.

After cooking for 5 hours, pull the roast out and pull/shred the beef. Return it back to the slow cooker, reduce the heat to low and cook for another hour. By shredding and letting it cook longer, the flavors get infused throughout the meat. You can let it cook longer after shredding, the meat will be more flavorful and tender.

It’s time to eat!

Toast a hearty bun with some mozzarella cheese on it if you desire. Add the meat and veggies, I always add more pepperoncinis to my sandwich and a side of the juice to dip my sandwich in.

Enjoy!

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Italian Beef

One of the things I really loved about Chicago was getting a great Italian Beef Sandwich. I haven't been there in many years but sometimes crave Italian Beef, so I decided I had to come up with a recipe. Make sure you have a sturdy bun, this is a sloppy sandwich, toast and melt some mozzarella cheese on it. I always add more pepperoncini to my sandwich.

Prep Time10

Cook Time6

Course: Lunch, Sandwich

Cuisine: American

Keyword: Beef, Sandwich, Slow Cooker

Servings: sandwiches

Calories: 308kcal

Author: Eating With Deb

Equipment

4 to 6 quart slow cooker
Cutting board and knife

Ingredients

2 pound beef roast
2 cups pepperoncini
1 each bell pepper julienned
4 cups mushrooms sliced
½ each onion sliced into half moons
2 packets zesty Italian dressing mix Good Seasonings Brand works great
2 cups beef stock

Instructions

In the bottom of a slow cooker crock (4 to 6 quart) layer the vegetables and pepperoncini. Add the beef roast and sprinkle on the Italian seasoning packets. Pour the beef stock around the edges.
Turn slow cooker on high and cook for 2 1/2 hours.
Flip roast over and stir around veggies and juice. Cook on high for another 2 1/2 hours.
Remove roast from the slow cooker and pull/shred the roast. Return the meat back to the slow cooker, reduce heat to low and cook another hour.
Put on a toasted bun with melted mozzarella cheese.
Enjoy!

Nutrition

This recipe is very simple, yet the chicken is full of flavor, moist, and tender.

This is also a great recipe to involve children in making the dinner. I recommend the adult use the knife and do the actual cooking, but pounding and breading the chicken is a fun activity for young children.

Start by taking 1 large or 2 small chicken breasts and turning it into 4 portions. For the 1 large chicken breast, cut in in half cross-wise, then spit each piece through the middle, basically butterflying it all the way through.

If you have 2 small chicken breasts, cut them in half cross-wise or butterfly them through the middle if they are thick.

Now it’s time to flatten them a little bit for a more even and faster cooking. I like to put them between 2 pieces of plastic wrap before I hit them with the meat mallet. You could certainly put them in a zipper style bag. This helps prevent chicken and juice from splashing all over your kitchen.

Be sure to use the flat side of the meat mallet, we don’t need to tenderize or create holes in the chicken breast. Don’t use too much force when pounding, it will flatten fairly easily.

Remove the top piece of plastic and sprinkle black pepper on both sides. I do a couple turns of my pepper grinder per side. There is no need for salt, you will get enough in the Parmesan cheese.

If you haven’t already mixed together the parmesan and seasonings or enlisted help for this step, do that now.

Using about half the parmesan mixture, press that into one side of the chicken breasts. Flip them over and press the rest into the other side. Don’t worry, some will fall off, you can just add that to the top of the chicken when it’s in the pan.

Be sure to use a large nonstick pan for cooking. The parmesan will stick to a stainless steel pan. This takes about 3 minutes cooking time per side, maybe up to 6 minutes total, depending on how thick the chicken is.

When it’s a nice golden brown on both sides and has an internal temperature of 165 degrees, it’s time to eat. But there are choices to be made. I do like it as is with no additional toppings. Sometimes I put it on a bed of arugula or spinach for some added nutrients.

I have served this Italian style topped with warm marinara sauce and mozzarella cheese with pasta and marinara.

I also like it done California style topped with a tomato slice, avocado slices, melted mozzarella cheese, and served with some sautéed asparagus, mushrooms, and bacon.

However you decide to eat this, Enjoy!

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Parmesan Crusted Chicken

This chicken is tender, full of flavor, and is delicious as is, or Italian style topped with marinara and melted mozzarella cheese, or California Style topped with a sliced tomato and avocado with melted mozzarella cheese.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: Chicken, Glutenfree, Parmesan

Servings: people

Calories: 147kcal

Author: Eating With Deb

Equipment

Cutting board and knife
Plastic wrap and meat mallet
Small Bowl
Large nonstick sauté pan and spatula

Ingredients

1 each large chicken breast or 2 small chicken breast, boneless, skinless
1 cup shredded parmesan cheese
1 tbsp Italian seasoning
1 ½ tsp granulated garlic
½ tsp red pepper flakes
Black pepper
1 tbsp olive oil

Instructions

Cut the large chicken breast in half down the middle, from short side to short side. Then butterfly the 2 pieces, cutting all the way through to create 4 pieces of chicken. If you have smaller chicken breasts, cut the 2 in half to create 4 pieces.
Lay out a long piece of plastic wrap on the counter and put the 4 pieces of chicken on it. Top with another long piece of plastic wrap, making sure the chicken is completely covered with room to spare.
Using the flat side of the meat mallet, gently pound the chicken down to about 1/8 inch thick.
Remove top sheet of plastic wrap and sprinkle both sides of the chicken with black pepper.
In a small bowl, combine the parmesan and seasonings.
Press about 2 tablespoons of the parmesan mix into each side of the chicken.
Heat a large nonstick sauté pan on medium to medium low heat. Add the olive oil and the chicken. If some of the parmesan mix fell off, press in back into the tops of the chicken in the pan.
Cook the chicken about 3 to 5 minutes on each side until the chicken reaches an internal temperature of 165 degrees. The parmesan will brown and get crispy.
The chicken is delicious as is or top it with a tablespoon or 2 of marinara sauce and mozzarella cheese, or a tomato slice, avocado slices and mozzarella cheese for a California style chicken.
You can melt the cheese in the oven under the broiler, but I find it just as easy to put a lid on my pan for a minute or 2.
Enjoy!

Notes

Can use 4 boneless, skinless chicken thighs instead of the chicken breast.

Nutrition