Chef Joya’s Chicago-Style Italian Beef Sandwiches
Chef Joya’s Chicago-Style Italian Beef Sandwiches
Course: LunchCuisine: American, MidwesternDifficulty: Easy
Servings
8
servingsPrep time
15
minutesCooking time
25
minutes
Cook Mode
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Ingredients
2 cups water
1 cup dry red wine
6 cloves garlic, minced
1 1/2 Tbsp. vegan beef bouillon
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. Red House seasoning
1 tsp. salt
1/2 tsp. black pepper
1 10- or 12-oz. bag dark, flat soy beef chunks
2 Tbsp. olive oil
1 large onion, sliced
2 green bell peppers, sliced
8 -10 Italian sandwich rolls
Hot giardiniera or hot sauce (optional)
Directions
- In a medium pot, combine the water, red wine, garlic, vegan beef bouillon, oregano, basil, Red House seasoning, salt, and black pepper. Mix well.
- Add the dark soy chunks to the broth mixture.
- Cook over high heat for 15 minutes.
- Add the olive oil to a hot skillet.
- Remove the soy chunks from the broth mixture and turn the heat down to simmer.
- Carefully add the soy chunks to the oil (it will spatter). Cook for about 4 minutes, or until nicely seared.
- Turn the heat down to low and add the onion, the peppers, and at least 1 cup of broth to the soy chunks. Simmer for 5 minutes, or until the soy chunks become tender.
- To assemble the sandwich, place a generous amount of vegan beef and vegetables on an Italian sandwich roll. Add hot giardiniera or hot sauce, if desired.
- Spoon some of the broth over the sandwich or serve it on the side for dipping.
Adapted and published by permission of Chef Joya.
