The Windy City Italian | Midwest Living

The Windy City Italian

The Windy City Italian

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  • Makes: 8 servings
  • Prep 15 mins
  • Roast 1 hr
  • Cool 30 mins

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  • 3 cloves garlic, crushed
  • 1/2 teaspoon pepper
  • 1 2 3/4 - 3 - pound beef sirloin tip roast or tri-tip roast
  • 2 cups water
  • 1 tablespoon instant beef bouillon granules
  • 1 teaspoon crushed red pepper
  • 3 medium green peppers, cut into 1/2-inch strips
  • 8 firm or crisp Italian rolls


  1. Combine garlic and pepper. Rub evenly over roast. Place roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325 degree F oven for 1-1/2 to 2 hours or until thermometer registers 145 degree F (medium rare).
  2. Transfer to a platter. Cool for 30 minutes. Cover; refrigerate until chilled. Reserve pan juices; chill separately.
  3. Meanwhile, skim fat from drippings; discard fat. Pour drippings into a Dutch oven. Stir in water, bouillon granules, and crushed red pepper. Bring to boiling. Add green pepper strips; reduce heat and simmer for 5 to 10 minutes or until green peppers are crisp-tender. With a slotted spoon, remove green pepper strips; keep warm.
  4. With a very sharp knife or electric knife, slice meat very thin. Add to broth mixture and heat through.
  5. Split rolls horizontally. Place on a plate. Spoon some of the broth over each half. Arrange beef on bottom half. Place pepper strips over beef; cover with top half of roll. Serve with individual dishes of broth mixture for dipping. Makes 8 sandwiches.

Nutrition Facts

(The Windy City Italian)

Servings Per Recipe 8, Fat, total (g) 16, cal. (kcal) 456, carb. (g) 33, chol. (mg) 104, sodium (mg) 716

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