schemdog , 4 years agoWe made this yesterday and LOVED it! We moved to North Carolina 8 years ago from Chicago. You can't find and Italian Beef here to save your life! This was great! It tastes very similar to the beef in Chicago. We covered the pot when we were simmering and didn't simmer nearly as long as the recipe said. We simmered the sauce first with the bay leaves & fennel seeds with the lid on so that the gravy did not evaporate. Then we put the beef in the sauce and cooked until all the pink was gone. Mmmm Mmmmm Good.
JRowan , 5 years agoThis 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!
dmanderson1 , 5 years agoThis 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.
hollywoude , 5 years agoOMG! I don't have to drive to chicago anymore for my fix. Excellent. Made 8 sandwiches not 4 for me. Tastes like the real thing and so simple.
wisconsinsweets , 5 years agoI 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! Happy Cooking, Wisconsin Sweets
foxspit , 5 years agoI can't wait to make this again! Fantastic flavor and absolutely what I was hoping to taste! The only thing I wish I had done differently was thinner slices. I've heard that putting the beef in the freezer for two hours, then slicing it, makes it easier to get those razor thin slices. I might try that next time. Then again, it was so good, why mess with perfection?
adzo72 , 5 years agoThis is without question the best Italain Beef you will ever put to your lips. Once you make this one you will never have it any other way. It does take alittle time to make, for me probably about 4 hours from start to finish. The results would be worth it if it took two weeks. This is a must try.
Mangia64 , 5 years agoAs a native Chicagoan and expatriate of Elgin, I ate a lot of Beef Villa Italain beef sandwiches (My favorite was a combo with Italian Sausage and peppers). I found an internet company (DiFiore Seasoning) that makes up all the seasoning in a package. You just add salt and pepper to taste. Its really easy and the seasoning is good on almost anything. Although this recipe is really good, it takes a lot of time and work.
wwslow , 8 years agoOH MY GOD!!! Not only is this close to Beef Villa, it is Beef Villa. We would like to thank the person who submitted this recipe!!! We moved to Hawaii and have been craving Beef Villa Italian Beefs for over 2 years now. I searched the net and found this one. Although we can't get the bread here or find the peppers (thank god the mother-in-law is coming from Elgin on Thursday and bringing them) the key ingredient tasted just like the real thing! We are forever in your debt! Much Aloha and Mahalos from Hawaii! P.S...for the start to finish, we let it simmer slowly on the stove all afternoon.
leeanddonna , 8 years agoI grew up in the Chicago area and Italian Beef was a common listing on many restaurant menus as well as the signature dish at a number of sandwich shops. This recipe reminds me of my favorite Italian Beef joint: Beef Villa.After you have had your fill of Italian Beef sandwiches and only the broth is left, use the broth to make a delicious Italian Beef soup by adding whatever vegetables you have handy, including diced potatoes.
cedarwaxwing , 9 years agoPlease note that this actually makes more than 4 servings -- more like 8 or more.
cedarwaxwing , 9 years agoI grew up in the Chicago area and Italian Beef was a common listing on many restaurant menus as well as the signature dish at a number of sandwich shops. This recipe reminds me of my favorite Italian Beef joint: Beef Villa. After you have had your fill of Italian Beef sandwiches and only the broth is left, use the broth to make a delicious Italian Beef soup by adding whatever vegetables you have handy, including diced potatoes. [I posted this recipe.]