Chicago-Style Italian "Beef" (Seitan) Sandwiches
1 pound seitan, very thinly sliced
3 cups vegetable stock
2 teaspoons dried oregano
3 cloves garlic, crushed or minced
2 tablespoons hot Italian giardiniera peppers or 1/2 teaspoon red pepper flakes
2 teaspoons fennel seed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 green bell peppers, sliced
6 French rolls
1. If using a slow cooker, combine all ingredients except rolls, and stir to incorporate. Cook on high for 2 to 4 hours.
2. If using a stovetop, place all ingredients except rolls in a large pot, stir to combine, and simmer, covered, over medium heat for 1 hour.
3. Lightly steam French rolls. Spoon seitan and peppers into each roll.
4. Just before serving, spoon a few tablespoons of the "au jus" over each sandwich to somewhat saturate the roll. (In the best Chicago sandwich joints, they simply dunk the whole sandwich!) Roll up your sleeves and pass the napkins.
As a Chicago native, and in my pre-vegan days, the "Italian Beef" was my favorite sandwich. I realized soon after I went vegan that I didn't need to lament having to give up this flavorful sandwich, as seitan stands in beautifully for the roast beef. Besides, it's the combination of all of the other ingredients that makes this sandwich so delicious.
SO HOW'D IT GO?
These were yummy! Next time I'm going to add some pepperoncini (just how my mom used to make it)!
OMG these are delicious! My husband and I made them a week ago and have been craving them since! We had enough left overs for lunches the next day or two which was awesome. I highly recommend them. I might even admit that we are getting a bigger slow cooker so we can make a bigger batch....yes they are that good.
WOW!!! You have to try this recipe!!!!!!!!!
Winner! ;)b I used this thinly sliced seitan that is sold at this little place in my neighborhood called Picnic and Pantry (owned by the same uber cool Melt Eclectic Deli in Cincinnati). The seitan was perfect because it looks and tastes just like cheesesteak. I also got french rolls from the grocery store that were "Take and Bake" so the rolls were warm and toasty. This was so good!
Wow! Taste-tastic. I'm also native to Chicago, and two months into my meat-free life, I realized I couldn't have Italian Beef sandwiches. That was a year ago, and now that I've come across this recipe, I don't have to miss out! I used the seitan recipe in Vegan with a Vengeance, and everything was great.
The broth, though, is really fantastic. Will be making this again very soon...
This was really good. I only made a half recipe because it was just me eating i. I am from Chicago and used to eat beef sandwiches every week. This came really close to the real thing it is scary. Thank you.
Outrageously good. I grew up in Chicago, haven't had an Italian beef since going vegan 5 years ago, and was completely blown away by this. Replaced the seitan with 1 pack of Tofurky Hickory Smoked delis slices and 1/2 package of Boca ground beef crumbles. Perfect. Thanks!
My family really enjoyed these. Thank you!
This recipe was amazing! Incredibly easy to make and really delicious. This would be great for a vegan bbq pot luck. I would recommend this to anyone.
These were DELISH! I used leftover fajita fillings from my meal last night, and because there was not vegetable stock at the market near my house I substituted half spicy V8 and half water (ok, so there isn't much at the market near my house, I had to get creative!), and it turned out awesome! The italian beef was my favorite pre-veg as well, and this is just as good, but better for me!!
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