How to Make The Bear’s Famous Italian Beef Sandwich at Home
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If you’ve ever seen the Bear, then you probably wanted to pull an Italian beef sandwich off the screen. They’re the perfect mess: Layers of the thinnest beef imaginable, rich beef jus seeping into the bread. Pepper and spicy Giardiniera spill everywhere with each bite.
However, Chicago-style Italian beef is no mere roast beef on a sandwich. Getting multiple items correct at the same time is the true challenge of creating Italian beef. first, the beef has to retain enough juiciness that it can be sliced well. Second, the jus (the liquid) needs to contain substantial beef flavor. Third, the slices of beef have to be quite thin. Finally, you have to determine just how sloppy you wish to get.
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7 Steps to Cook The Bear’s Italian Beef Sandwich
Below are 7 key steps to bring The Bear’s Italian beef experience into your home kitchen.
Step 1: begin with the correct beef cut
Beef is clearly the main attraction in an Italian beef sandwich, therefore begin with a substantial roast that can be roasted in its entirety and sliced thinly after being cooled. Sirloin tip, top round or some other somewhat lean roasting cut may depend upon the specific Italian beef recipe you choose to follow. Simply remember what you are attempting to produce when selecting a roast. This is not pulled beef.
You would not desire the roast to collapse into shreds when touched with a fork. Thin slices of beef floating in rich beef broth provide much of the characteristic texture in Italian beef. Therefore, the roast must stay intact enough to chill prior to slicing.
Step 2: create your own Italian beef seasoning blend
Although this sandwich may appear easy to prepare, its flavors definitely aren’t. Typical Italian beef seasonings include a combination of classic Italian herbaceousness and spices along with Garlic. These flavors eventually find their way into both the beef and jus used to moisten the thin slices of beef.
Use Garlic, oregano, black pepper and/or whatever additional seasonings your Italian beef recipe calls for to create the aromatic base of your seasoning blend.
Generously sprinkle your seasoning blend on the surface of your beef as it roasts. As your beef cooks, its juices and seasonings will combine to form the rich, intense, savory liquid used to turn plain, sliced roast beef into Italian beef. Also keep in mind that you will ultimately be placing this on a piece of bread. That juice must be powerful enough to withstand the entire sandwich.
Step 3: roast the beef without overcooking it
one of the largest blunders people can commit occurs when roasting a large roast. Although your roast may appear nearly identical from the outside after a considerable amount of time in the oven, you cannot check inside every 15 minutes.
Additionally, never rely on a cooking time estimate based solely on the size of two different shaped roasts as two roasts of varying dimensions can Cook at different rates. In Italian beef preparation, this can be especially problematic since you plan to subject these thin slices of beef to warm jus. Roasting the beef too much initially will place you at a disadvantage in the second portion of your preparation process. Instead, observe how your roast develops internally as it cooks.
Step 4: remotely monitor beef roast
The TempPro TempSpike Pro TP980 Smart Wireless Meat Thermometer is particularly helpful here because you can continually monitor your roast for a lengthy period without constantly removing it from the oven.
TempSpike Pro TP980 uses Wi-Fi combined with Bluetooth 5.2 technology within a range of 1,060 feet. With this capability you are able to view the progress of your beef roast anywhere else besides directly next to the oven.
Each wire-free probe consists of three internal sensors plus one ambient sensor, allowing you to continuously view internal temperatures developing inside your roast simultaneously with viewing development of external temperatures within your oven environment.
With regard to an Italian beef roast, this allows continuous observation of temperature progression versus relying only upon a kitchen timer. The TempPro App also tracks temperature in real time, issues instant notifications, and produces estimated times for completing the roast, features that can be especially beneficial during extended roasting periods.
This is precisely why temperature monitoring belongs in this recipe. Your concern shouldn’t merely be “has this been cooking for long enough?” It should be, “what’s actually occurring inside my roast.”
Step 5: let the beef cool before slicing it paper thin
You might think this unusual considering how long you spent preparing such an amazing piece of beef. However, there’s a reason. Trying to slice a roast that is still hot paper-thin can be frustratingly laborious. Once cooled sufficiently, however, firming up the beef creates significantly better conditions for obtaining those signature thin Italian beef slices.
Refrigerate your cooled roast per your recipe. Then, use either a very sharp knife or a meat slicer if available. You’re aiming for slices many layers thinner than typical carving slices for a Sunday roast. Think thinly layered strips of beef instead of steaks.
Step 6: prepare the deep, beef-flavored jus
Now we arrive at what converts roasted, sliced beef into an Italian beef sandwich, the jus! Save and utilize all of the flavorful liquids and drippings produced while cooking the roast and construct your jus according to your desired Italian beef recipe. Taste it!
While it doesn’t act as merely a supporting role in your sandwich, eventually that liquid will come into contact with virtually all parts of your sandwich. It not only imparts flavor into the sliced beef but also serves to hydrate it and if you order your sandwich "Dipped" that liquid goes directly onto your bread. Ultimately your goal is to develop a jus so robust in flavor that you’d willingly steal another spoonful prior to assembling your sandwich.
Step 7: reheat your thinly sliced beef in the jus
Again patience plays a significant role in this phase of your Italian beef creation. You now possess perfectly cooked, thinly sliced beef. Be cautious that you don’t destroy your efforts by excessively boiling your thinly sliced slices of beef.
Once your roast beef has been chilled and thinly sliced, it's time to warm it in the savory jus. Heat the beef gently, avoiding a prolonged boil that can affect its texture.
Since the beef has been refrigerated, reheat it to 165°F before serving. Use an instant-read meat thermometer, such as the TempPro TempSwift ELITE TP620 Instant-Read Meat Thermometer, to check that the beef has reached a safe temperature. Stir the beef gently as it heats to help distribute the heat evenly. Once it's thoroughly reheated, pile the tender slices onto Italian rolls and add plenty of flavorful jus.
FAQs About Cooking Italian Beef Sandwich
What is a Chicago Italian beef sandwich?
Italian beef is a Chicago-style sandwich featuring extremely thin slices of seasoned beef served with flavorful jus on a sturdy roll. Sweet peppers or spicy giardiniera are common additions.
Why should Italian beef be cooled before slicing?
Cooling firms up the cooked roast, making it considerably easier to create the extremely thin slices associated with Italian beef.
Why shouldn't you boil the sliced beef in the jus?
The beef has already been cooked. Aggressively boiling thin slices can push them further than intended. The goal is to gently warm the beef while coating it with flavorful jus.
How does the TempSpike Pro TP980 help with Italian beef?
The TempSpike Pro TP980 continuously monitors the roast during cooking. Its wireless probe includes three internal sensors and one ambient sensor, while Wi-Fi and Bluetooth connectivity allow temperatures to be followed remotely through the TempPro App.
What's the difference between dry, wet and dipped Italian beef?
The difference primarily comes down to how much jus reaches the sandwich. A drier sandwich gets less additional liquid, a wet sandwich receives more jus, while a dipped sandwich is immersed in the jus for the messiest and most intensely soaked version.
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