Chicago Style Beef Sandwich

One of my favorite foods I miss from back home in Chicago would have to be a beef sandwich with sweet peppers. This is what I make when I am feeling a little home sick!

Preheat oven to 350

1-2 LB Seasoned Roast Beef, shredded (found in your deli department)

32 Oz. Low-Sodium Beef Broth

1 TSP Garlic Powder

1 TSP Onion Powder

1 TSP Dried Oregano

1 TSP Dried Parsley

1 Green Pepper, sliced

1 Sm. Onion, Sliced

1 TSP Olive Oil

8 Bolilos Rolls

8 Slices Smoked Provolone Cheese

1- In a small frying pan heat the olive oil over medium heat. Add pepper and onions and sauté for 3-5 mins, until onions are translucent. Set to the side.

2- In a large stock pot add beef, broth, onion powder, garlic powder, oregano,and parsley. Cook over medium heat for about 10 minutes, add onion and peppers and cook for an additional 5 minutes.

3- Slice rolls half way down the center, Open roll and place a 1/2 slice of cheese on either side. Place on cookie sheet and place in oven, toast rolls about 3-5 minutes until cheese is slightly melted. Remove from oven and top with beef and peppers. Serve with a cup of the Aujus for sandwich dipping, ENJOY!!

Soduim Free Taco Seasoning

Taco Seasoning

1 cup dried minced onion
1/3 cup cup chili powder
2 tablespoons cumin (I actually add an extra tablespoon-we love cumin)
4 teaspoons crushed red pepper
1 tablespoon oregano
4 teaspoons garlic powder
2 teaspoons onion powder

Combine all ingredients and store in a cool, dry place.
When you're using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.