Use code MATTY for 50% off your first order of Sundays for Dogs:
https://www.sundaysfordogs.com/matty
LIKE A SEAL SUCKIN DOWN A MACKEREL THIS IS AN ITALIAN BEEF MELT DIP LIKE AN ITALIAN BEEF DIP BUT MORE MELT THIS IS FOR CHICAGO THIS IS FOR ME THIS IS FOR THE MILLENIALS SUCK THIS ONE BACK TODAY ON COOKIN’ SOMETHIN’!
Join this channel to get access to perks:
https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join
INGREDIENTS:
1 lb ribeye, partially frozen
4 cups beef stock
½ white onion
3 carrots, peeled
3 celery stalks
2 green bell peppers, whole
4 garlic cloves, divided
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
½ tsp celery seed
½ tsp sweet paprika
½ tsp chili flakes (adjust to heat preference)
1 cup giardiniera pickles
½ cup pickled peppers (or mixed into giardiniera)
½ cup Duke’s mayo (or preferred mayonnaise)
8 slices sourdough bread
2 tbsp olive oil
4 slices provolone
½ cup shredded mozzarella
¼ cup shredded cheddar
Salt & pepper, to taste
COOKING METHOD:
Prep the Ribeye:
1. Place the raw ribeye in the freezer for 30–45 minutes, until firm but not frozen solid (this makes it easier to slice thin).
2. Once chilled, slice thinly using a meat slicer or sharp knife. Set aside, refrigerated.
Make the Dipping Broth:
1. In a pot, combine beef stock, all spices, ½ white onion, 3 carrots, 3 celery stalks, 2 whole green peppers, and 2 crushed garlic cloves.
2. Bring to a boil, then lower heat and simmer for at least 30 minutes, until aromatic.
3. Remove the green peppers when they’re about 40% cooked (still crunchy). Transfer them to a bowl, splash in some giardiniera liquid, and cover to steam lightly.
4. Strain and Hold Broth:
5. Strain out the mirepoix and solids from the broth.
6. Pour the clean broth into a new pot and keep hot on low heat.
Giardiniera Mayo:
1. Finely dice the giardiniera and any extra pickled peppers.
2. Mix with Duke’s mayo. Taste and adjust seasoning if needed. Set aside.
Garlic-Crusted Sourdough:
1. In a cast iron pan, heat olive oil and toast both sides of sourdough slices until golden.
2. Place on a wire rack and immediately rub each side with a cut garlic clove.
Melt the Cheese:
1. On half of the toasted bread slices, layer provolone, mozzarella, and cheddar.
2. Melt under the broiler or in a hot oven until bubbly.
Cook the Beef:
1. Drop thin slices of ribeye into the hot seasoned broth. Cook briefly (just until no longer pink), then remove with tongs or a slotted spoon.
Assemble the Sandwich:
1. On a slice of cheesy bread, pile the cooked beef generously.
2. Add a few spoonfuls of giardiniera mayo and the lightly braised peppers.
3. Top with another slice of cheesy garlic bread.
4. Serve with a side of hot beef broth for dipping.
30 Comments
Use code MATTY for 50% off your first order of Sundays for Dogs:
https://www.sundaysfordogs.com/matty
This is mint. You're the best, Matty
Inside, I need Matty me
And how many Maxwell Street Polishes did you knock down? How many pizza puffs? I hope you ate a lot those!
Fucking rights bud
I think those peppers need to be roasted. Everything else looks awesome!
I didn't watch the video but no it isn't
As a cooking expert, I would suggest to read ‘Forbidden Chef Secrets’. It’s only book you really need, it’s that powerful
Matty, I love everything about your take Italian beef sandwich, but Mayo has no place on an Italian beef.
Please keep it to yourself
Sourdough bread, cheese melt!!! 💯
The fact that you made a broth that you put raw slices of beef in to make a Chicago style beef sandwich, instead of roasting a beef and then slice in it, is next level genius! Cuts the time tremendously to get a similar result…. Touché!!
sandwidge
"Stop it" 11:12 hahahaha
This shit looks insanely good!!
Holy shit '84, my wife '82 always thought we were gen x, you are right we are not good millennials😅
idc the green peppers would just be better if they were red peppers.
The completely unedited fart with a "WHAT" followup made me laugh.
Go to the Korean market. Get the thin sliced beef bulgogi. Grill it or cook it fast on a wide hot pan so you get some nice burnt ends. (You can do it more like Chicago beef and let it cool low and slow so it's nice and juicy). Maybe add some nice grilled onion.
Put that on toast or a long roll. You can add cheese. And mayo and chopped kimchi (but you really just need some beef and onion). Enjoy.
He’s the reason you don’t eat pot luck meals at work!
Only thing better then a beef is another beef extra wet and peppers
Way better than a stupid a$$ chopped cheese😂😂😂❤
Anyone know what that pan is that Matty toasted the bread in? love the asymmetrical edges
grossed out before the 2min mark — really good move to talk about shit before a cooking video
It's Gar-deen-yah. Not Jar -din-air
I am From Chicago and I approve this message! 💙
I haven’t watch a vid in a while because of all the yelling. Thank you for toning back the ear bleeding yelling. Such a better video when you rock your personality with out the screaming. You are back in the rotation:)
As a man who has spent all 40 years of his life living in Chicago, and who has eaten his fair share of beefs, I approve of this sandwich. The only thing I didn't like is that it wasn't in front of me to eat.
mayo on a chicago beef nahh bro ill see u again in the 3ed chicago beef video hopefully u get it right this time
Matty you look kickass
Born in 82 too Matty. Reluctant millennial as well. Embrace the Xennial label. Not really X, not fully millennial.
honestly. this vid is tracking like a coke binge. idk about mayo giardiniera but with some seasoned mayo it may work. or a different sauce. looks fucking delicious though everything aside. I'd eat the shit out of it