Ingredients

• 1 5-7lb sirloin butt, trimmed
• 2 cups boiling water
• 2 each beef bouillon cubes — or use (granules: 1 tsp = 1 cube)
• 1 teaspoon marjoram
• 1 teaspoon thyme
• 1 teaspoon oregano
• 2 drops Tabasco sauce — or to taste 2 tablespoons Worcestershire sauce
• 1 clove garlic — peeled and mashed
• 1/2 cup chopped green bell pepper
• salt and pepper — to taste
• Italian bread — or Vienna bread

Directions

I have a recipe for Italian Beef Sandwiches, it isn’t from Portillo’s, but it is from a beef stand that used to be on Cicero Ave. called Margie’s Beef Stand. Everyone who tries it says it is better than Portillo’s. Place roast on a rack in an open roasting pan. Roast in a 325 degree F. oven, allowing 25 minutes per lb. The roast will be very rare. Cool and slice very thin. I have a meat slicer that I use to get the thickness I want. It has to be wafer thin to taste like it should. To the drippings in the pan, add boiling water and 1 bouillon cube for each cup of water used. At this point, I make more than just the two cups that is called for in the original recipe, my family loves the juice, so I add at least 6 cups of the boiling water to the pan, I also have to adjust the amount of seasonings to match the amount of water, etc. Add the marjoram, thyme, oregano, hot pepper sauce, salt and pepper, green pepper, Worcestershire sauce, and garlic clove(s). Simmer 15 minutes. Add the thinly sliced beef and marinade to a covered bowl, large enough to hold the meat and the juice. Place in the refrigerator overnight. To serve, just take out the amount of beef and juice you want and heat thoroughly in a covered sauce pan, when hot, serve on French bread or Vienna bread. I always make green peppers and onions, which have the green peppers first cleaned and sliced, then boiled for about 5 minutes to get rid of the bitter taste, then drain and add onions that have been peeled and sliced, about 1/4 inch thick to a fry pan that has been heated with about 1 to 2 tbs. olive oil. Saute for about 5 minutes, or until the onions and green peppers are tender, but not browned too much. I serve these on the beef sandwich.

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