Name: Chicago Style Italian Beef and Sausage Combos
Ingredients: 6 hot Italian sausage links; 1 tablespoon olive oil; 2 pounds thinly sliced, Italian beef deli meat (such as Vienna or Scala’s), or regular deli roast beef; 2 large onions, thinly sliced; 2 red peppers, seeded and sliced; 6 cloves of garlic, very thinly sliced or minced; 1 tsp. kosher salt; 1 tsp. cayenne pepper; 1 Tbls. paprika; 1 tsp. dried oregano; 1 tsp. red chili flakes; 1 1/2 cups of beef broth; 11/2 cups red wine; 3 Tbls. Worcestershire sauce; 6 hoagie buns; Jar of hot giardiniera

Ingredients

Scale

6 hot Italian sausage links
1 tablespoon olive oil
2 pounds thinly sliced, Italian beef deli meat (such as Vienna or Scala’s), or regular deli roast beef
2 large onions, thinly sliced
2 red peppers, seeded and sliced
6 cloves of garlic, very thinly sliced or minced
1 tsp. kosher salt
1 tsp. cayenne pepper
1 Tbls. paprika
1 tsp. dried oregano
1 tsp. red chili flakes
1 1/2 cups of beef broth
11/2 cups red wine
3 Tbls. Worcestershire sauce
6 hoagie buns
Jar of hot giardiniera

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Instructions

Heat oven to broil. Slice hoagie buns in half and lightly butter each side. Arrange on a baking sheet and set aside.
Heat oil in a large sauté pan over medium-high heat until shimmering. Place sausages in pan and brown on all sides. Transfer meat to the bowl of a slow-cooker. Add the Italian beef, onions, red peppers, garlic, cayenne, paprika, oregano, chili flakes, bay leaves, beef broth, red wine, and Worcestershire sauce. Stir to combine, cover and cook on low for 4 hours.
To serve, broil hoagie buns until toasted. then tuck an Italian sausage link, mound of Italian beef and generous drizzle of au jus into bread and top with giardiniera. (Or, if you want to be authentic, quickly dunk the bread in jus before filling it up.)