Cast Iron Italian Beef
Serving Suggestion
Cast Iron Italian Beef is an awesome way to prepare that wonderful beef found in a variety of sandwiches. Whether you’re doing a Philly Cheese Steak, a Buffalo Style Beef on Weck, or a good old Chicago Style Sub, it all starts right here. A pot full of tender, thin sliced beef in an Aus Jus just makes it all work.So, let’s talk about beef. You’ll want a good lean cut of beef such as a top or bottom round roast to start with. Good sirloin works well also. Just make sure it’s well trimmed for as little fat as possible. Thin slicing it is what keeps it tender. A meat thermometer is also good to have on hand.And then there’s the bread. The word of the day is Fresh, Fresh, Fresh! While the beef is a start, the bread is the star of the sandwich. If you can wing it, bake your own fresh rolls. Otherwise, get the freshest ones you can from the local bakery. Good Sub or Hoagies work for Chicago Style. For Buffalo style, chose a Kimmelweck roll. For Authentic Phillies, check out an Amoroso style roll. Any way you go will be perfect. Lastly, slicing it all up. As mentioned, you’ll want really thin slices of the meat cut across the grain to keep it tender. If your good with a sharp knife you can do it that way. But it’s time consuming. My preference is a mandolin set at 0.35 mm. Makes the task a lot easier. I demonstrate this in the video.
Cast Iron Italian Beef
Equipment
Ingredients
- 2 lbs beef round steak Top, Bottom, Top Sirloin Roast
- 3 tsp ground black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes
- 6 cups Hot Water
- 4 ea beef bouillon cubes Or stock if on hand
Instructions
- Combine all the seasonings together in a small plastic container, cover and shake vigorously.
- If you haven't already, let the roast warm to room temperature for several hours. Makes a big difference in cooking time.
- Pour the 6 cups of water into a 10" cast iron skillet, add the bullion cubes and dissolve over a low heat.
- Sprinkle the roast with a bit of the seasoning and give it a good massage all over. Pour the reserved seasoning into the broth mix.
- Place a rack over the broth mix and set the roast on top. Transfer to a preheated 325 degree oven. If you have a meat thermometer, now's the time to use it.
- Roast at 325 for about 40 minutes per pound. You're shooting for medium rare at about 130 degrees. When it hit's 130, pull the roast and set aside for about an hour. Warm the broth on low while the meat is cooling.
- With a mandolin set at 0.35 mm, slice the roast across the grain and return the slices to the warm broth. And that's it. Let the meat warm in the broth for a bit, then it's sandwich time.
Video
Notes
About the Beef
Shoot for as close to medium rare as you can get. This essential as the meat will finish in the warm broth. Any further and it'll be shoe leather on a bun. Heap it on a roll, and apply some of the broth on top till it has the desired sloppiness. Or serve the broth on the side for dipping. You can't go wrong.Products Used In Preparation
Zyliss Easy Slice Mandolin
Pan Grill-it Insert, 10"