Chicago-Style Italian Beef & Pepper Sandwiches with Oven Fries
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Chicago-Style Italian Beef & Pepper Sandwiches

with Oven Fries

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Sixth stop: Chicago. We’re paying homage to one of the city’s comfort food favorites by filling warm, toasted rolls with thin slices of beef and a mix of sweet and spicy peppers—perfect for dipping in a classic-style jus made from worcestershire and rich demi-glace. To learn more about what inspired this dish, go to https://roadtrip.blueapron.com/chicago.

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Chicago-Style Italian Beef & Pepper Sandwiches with Oven Fries
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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on the sheet pan; drizzle with olive oil. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients & start the sauce:
2 Prepare the remaining ingredients & start the sauce:

While the potatoes roast, cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Halve the rolls. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the worcestershire sauce, demi-glace, and 1/4 cup of water.

Cook the sweet peppers:
3 Cook the sweet peppers:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced sweet peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

Toast the rolls:
4 Toast the rolls:

Line a separate sheet pan with foil. Place the halved rolls on the foil, cut side up. Drizzle with olive oil and season with salt and pepper. Toast 7 to 9 minutes, or until lightly browned around the edges. Transfer to a work surface.

Cook & finish the beef:
5 Cook & finish the beef:

While the rolls toast, separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked beef to the bowl of cooked peppers. Add as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Finish the sauce & serve your dish:
6 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened and heated through. Turn off the heat. Assemble the sandwiches using the toasted rolls and finished beef and peppers. Serve the sandwiches with the roasted potato wedges and finished sauce on the side. Enjoy! 

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on the sheet pan; drizzle with olive oil. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients & start the sauce:

While the potatoes roast, cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Halve the rolls. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the worcestershire sauce, demi-glace, and 1/4 cup of water.

Prepare the remaining ingredients & start the sauce:
Cook the sweet peppers:
3 Cook the sweet peppers:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced sweet peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

4 Toast the rolls:

Line a separate sheet pan with foil. Place the halved rolls on the foil, cut side up. Drizzle with olive oil and season with salt and pepper. Toast 7 to 9 minutes, or until lightly browned around the edges. Transfer to a work surface.

Toast the rolls:
Cook & finish the beef:
5 Cook & finish the beef:

While the rolls toast, separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked beef to the bowl of cooked peppers. Add as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened and heated through. Turn off the heat. Assemble the sandwiches using the toasted rolls and finished beef and peppers. Serve the sandwiches with the roasted potato wedges and finished sauce on the side. Enjoy! 

Finish the sauce & serve your dish: