Lunch · Recipe #089
Dorm Italian Beef
Chicago's greatest sandwich, built in a microwave. Thin beef, hot jus, spicy giardiniera and a roll that soaks it all up. Get it dipped, grab a napkin, and don't tell anyone from Chicago how easy this was.
- Protein
- 30 g
- Appliance
- Microwave
- Time
- 5 min
- Serves
- 1
- Keeps
- Eat now
- Cost
- $$
- Heat
- Spicy
Steps
- 1
In a large mug, microwave the water, bouillon and Italian seasoning 60 to 90 seconds, until steaming. Stir to dissolve.
- 2
Push the roast beef down into the hot jus. Microwave 30 seconds, until hot.
- 3
Split the roll and warm it 10 seconds.
- 4
Use a fork to pile the beef into the roll.
- 5
Top with giardiniera and peppers. Add provolone and microwave 10 seconds if using.
- 6
Spoon jus over the top, or dip every bite. Soggy is the point.
Lazy tip
Ask the deli counter to shave the beef as thin as it goes. Thin beef soaks up jus; thick beef just sits there.
Two Remixes
Cheesy Beef
Add provolone and an extra 10 seconds to melt.
French Dip
Skip the giardiniera, add Swiss and dunk.
From the book
This is recipe #089 of 365.
The rest are in Barely Cooking, with four weekly meal plans, the $30 kit and a protein cheat sheet.
What you'll use
The $30 Dorm Kitchen Kit
Can opener
Half the protein in the book comes in a can. Get a smooth-edge one so lids don't slice your fingers.
See options on AmazonBig microwave-safe bowl (2 to 3 quarts)
For microwave pasta. Small bowls boil over every time.
See options on AmazonTwo big, wide mugs (16 oz)
Egg mugs, mug cakes and mug pizza all start here. Wide beats tall.
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