Recipe: Italian Pit Beef Sandwich

Not quite the same as the OG pit beef sandwich from Chicago, but in a pinch, this recipe satisfies that juicy, beefy craving.

See the 60-second recipe video here.

Perhaps more like a bastardized version of a cheesesteak, this combination of tender ribeye steak, melty provolone, rich gravy, and punchy giardiniera spread makes for a satisfying meal any day of the week. All delivered straight to your mouth on an express bus made of bread.

Give this recipe a shot and let me know what you think!

Italian Pit Beef Sandwich

Prep Time: 20 mins

Cook Time: 15 mins

Serves:: 2

Ingredients

• 1 ribeye steak, sliced thin

• 1 cup giardiniera spread + 1/4 cup of liquid

• 1 cup beef stock

• 1 medium onion, diced fine

• 2 red chilis, diced fine

• 2 cloves of garlic, minced

• 1/2 cup mayonnaise

• 1 Tbsp flour

• 2 sub rolls

• Provolone cheese, sliced

• Microgreens (arugula, sprouts, etc.)

• Olive oil

• Salt + pepper + garlic powder + oregano + 1/2 Tbsp chili flake

Making the giardiniera spread:

1. Add giardiniera, mayonnaise, and chili flakes to food processor; pulse until ingredients are finely minced and well combined

2. Place into sealable container and store in the refrigerator until ready for uses

Making the beef:

1. Season sliced ribeye with olive oil, salt, pepper, and garlic powder and mix well in a small bowl

2. In a skillet over medium-high heat, add 1 Tbsp olive oil; once shimmering, add ribeye to skillet and sear until browned on all sides, (about 1-2 minutes per side)

3. Remove ribeye from skillet and set aside

Making the gravy:

1. Place the same skillet used to cook the ribeye over medium heat; add onions, garlic, chili peppers, and oregano and cook, stirring occasionally, until softened (about 5 minutes); sprinkled in flour and mix well, allowing to cook for at least 30 seconds; mix in beef stock and giardiniera liquid while scraping up any bits stuck to the bottom of skillet, until all flour is combined

2. Bring to a boil over high heat; reduce heat to medium and allow to simmer, stirring occasionally, until reduced (about 5 minutes);

3. Add ribeye steak back into skillet with gravy, mix once to coat, and remove from heat

Sandwich time:

1. Cut sub rolls lengthwise and toast if desired; place rolls onto metal baking tray and spread an even layer of giardiniera spread, pile high with ribeye, cover with sliced cheese; place open faced sandwiches under broiler in the oven until cheese is melted, bubbling, and starting to brown (about 2 minutes)

2. Remove sandwiches from broiler, transfer to a plate, top with microgreens, and close the sandwiches with the other halves of the rolls; cut sandwiches in half, serve alongside a dipping cup of gravy

Let me know how this recipe turned out for you in the comments below! And, as always, if you have any questions, comments, insults, or praise do let me know!

-MT