For as long as I can remember growing up in the Chicago area - our family loved and still enjoy Johnnie's Italian Beef Sandwiches! They opened in Elmwood Park, Illinois in 1961 and although not the original owners - the new owners still crank out fabulous beef sandwiches daily.
Many years ago - as I have made them at home for over 40 years - a beef stand owner gave my mother this recipe. I had moved to Michigan after Peter and I married in 1981 and I really missed this iconic beef stand, so I did the next best thing and learned to make them myself!
This is for a 6 pound top round - which after slicing thin will serve a large crowd! It is really this easy.....
- Top Round Roast - 6 pounds
- 4 cans of beef onion soup
- 6 cans of water
- 8 beef bouillon cubes
- 1 green pepper cut up
- 4 stalks of celery
- 2 onions cut up
- Garlic Powder
- Crushed Red pepper
- Giardiniera peppers for top (optional)
- salt and pepper - if needed
Place roast on rack over a large pan. In the bottom of the pan add all the ingredients listed above. Cook 20 minutes per pound at 325 degrees. When juice at bottom of pan is cool - strain and keep it in a container. Refrigerate. When meat is cool slice thin with a meat slicer - or have your local butcher slice for you! Mine always does it to perfection.
When ready to eat - take the amount of beef you need and place in some juice in pan. Warm on stovetop. Serve on a crusty, French bread roll and top with hot peppers if you desire!