This makes a sandwich similar to the one I used to get at a local restaurant when I lived in suburban Chicago. My all-time favorite! Serve on crispy buns with toasted sweet or hot peppers, if desired.
- 1 boneless beef sirloin roast, about 1.5 kg (3 lbs.), with most of the fat removed
- The rub
- 1 tablespoon ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- 6 cups of hot water
- 4 beef bouillon cubes (see discussion below) *
- 10 soft, moist, high gluten rolls, cut lengthwise but hinged on one side or Italian breads cut widthwise into 10 portions (Gonnella, Turano and D'Amato are the bakers of choice in Chicago)
- 3 green peppers
- 1 tablespoon of olive oil, approximately
- 1 cup hot giardiniera
- It takes 90 minutes to cook a 3-pound roast, or about 30 minutes per pound. You can cook it well in advance and refrigerate the meat and juices and reheat as needed. You can even freeze it. It's a great Sunday dish because the smell of roast beef and herbs fills the house. After cooking, it takes another 30 minutes to cool down before slicing.
- About the beef. Top sirloin, top round or bottom round are preferred in that order. For tenderness, especially if you can't cut thin slices. David Rosengarten, the famous cookbook author and TV chef, uses the chuck, a fattier cut, to make the meat more tender and tasty. "Luxurious" is the word he used. The problem is that the drippings from the pan must be cooled after cooking to remove the fat.
- About the garlic. If you wish, you can omit the garlic powder and garnish the roast with fresh garlic.
This beef is especially good the second day. Refrigerate the beef once you are done with it, then warm it up the next day. The flavors will be even better!