I am from Chicago and am currently living in San Diego. This is one of the best Italian Beefs I have ever had! I would definetly make this again. My husband loved it. It was a little taste from home :)
Very good! Hubby really enjoyed it. I put some chunky onions, carrots and celery on the bottom of the pan to give the au jus a little more flavor and I used beef broth instead of water and bullion cubes.
This is great!! I reminds me of a place in St. Paul when I was a kid. I cooked it in a slow cooker for 9 hours, then sliced it and cooked it for 2 more hours. Since I couldn't get any onion powder, I just chopped up an onion and chucked it in. Medal-worthy!!
This is fantastic. I printed the recipe out 4 months ago and never got around to making it. It's easy, and it's well worth the little effort that it takes to make it. I didn't notice anything in the recipe that says about covering it during cooking. So at the last stage, I covered it and was glad I did to keep in those awesome juices!
This is absolutely awesome! My men (one man that eats like two, and two boys that eat like men!!) love it and request it every week. Last week I ran out of Italian Seasoning, and instead of making up my own, my Italian man wanted me to add a twist and throw some Slap-Ya-Mama! seasoning instead. It worked out great! If you don't have Slap-Ya-Mama! then Tony Chachere's (Sa-shray's) will do. It adds just a hint of Cajun spice to the beef. Being from the deep south and raised in New Orleans by his Italian mother, my man can cook, and has awesome taste! Give it a whirl next time, it's great, I promise! If you're not brave enough or if cajun isn't your flavor, the original recipe is OUT OF THIS WORLD!!!
Oh, after I slice the meat, I put it in my slow cooker on med or low and cook for at least 3 hours, but have gone up to 5 hours on low...this has to be the best way in the world to make a tough piece of meat melt in your mouth.
I used to manage one of the Beef Villa locations and have been making my version of their beef sandwiches for a very long time. This recipe is close, and I am sure it tastes marvelous. I'm glad I'm not the only one who obsessed over that recipe!