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Ok, You want the recipe to a Chicago Beef... You have to follow the rules! First sit down.... be sure you are alone!!!! Make sure nothing is crossed! (we have eyes everywhere) If I give you this recipe, you must belong to "the secret society", and must take "The Oath"... repeat after me:
"I L*#@," ......use your own last name, maiden name preferred, that one never changes...... I digress ..."I promise to accept this, 'Carlo's Chicago Beef recipe, the one just like Carm's on Cicero Av., the greatest in the know universe'", you have to say the whole thing ....sigh ......."and that my tongue will fall off if I change one thing, or tell anyone other than blood relative", preferably sons because they will never marry a girl that can be as good as Mom, and we all know daughters don't want to cook anyway.... hehhhehe!!... you especially can not give it your idiot sister-in-law, or your (make sure there is nothing liquid in your mouth when you say this name) mother-in law, as if you'd want that old bat to produce anymore of those 'special meals' for your 'hen pecked fat Momma's boy' husband anyway!! Back to the oath...... "I will follow this recipe to the letter, and think of THE CLINTON LEGACY COOKBOOK, as I chew every morsel" ....and that "none of those other moron chef's on the stupid TV( that French pigmy or even Bam Bam) have ever brought you such a gift as a 'Beef Sandwich to die for', only Carlo3b" you have to say the whole thingy, or it won't work, ... "CARLO RULES" three times! OK your in!! Chicago-Style Italian Beef Sandwiches
Ingredients:
Oven 325* at 25 minutes per pound
2 oz real Olive Oil, (not the wimpy extra virgin stuff, limp-wristed chef's try to pass off) we all know Virgin anything is a lie!
1 5 to 7 pound rump roast
2 C. of boiling water
2 bouillon cubes (beef flavor)
1 t. each: dried marjoram, thyme and oregano
1 t. hot pepper sauce, or more if you like it hot, or use less if you like it more mild
salt and pepper to taste, go easy on the salt because the bouillon is salty!
2 T. Worcestershire Sauce
1 or more garlic cloves, I use at least 6, peeled and mashed
6 cloves of garlic, small to medium, chopped ( the smaller the cloves the stronger in flavor), or 1 T. granulated garlic
1/2 C. chopped green pepper
2 whole large peppers (I use 1 green, and 1 red, just for color)
1 T. Hot jardinière peppers (optional) These are called different brand names, but they are the chopped mixed vegs in oil.
Italian or Vienna bread, French or any hard, crusty bread, you will need at least 2 loaves, slice down the center, lengthwise, but not all the way through to the other side, then cut in serving size pieces.

Instructions:
Place roast on a rack, in an open roasting pan, I use an 9" X 13" baking pan with the rack in it. Pre-heat oven to 325*, allowing 25 minutes per pound, roast will be rare. Cool, and slice very thin, I use an electric slicer to do this. To the drippings in the pan, add the boiling water, bouillon cubes or granules (1 bouillon cube for each C. of boiling water used). You may add an extra cup of water if you wish following the formula, but include a teaspoon of garlic powder.

Peppers;
Place, each pepper, cut in half and rubbed in oil under pre heated Broiler close to heat source, or even better, over an open flame until they blacken or blister! remove skin and inners, ribs and seeds, and slice and store in olive oil, until ready to use (they freeze well). When ready to place on sandwich, first dip in Beef sauce, and slice those bad boy inside, and soak in juice.....OHMYGAWD
I know you know, everything gets better, (execpt your cat) after being left a couple of hours in the refrigerator, they all freeze well and can be rejuvenated in microwave.

I have encoded this recipe in the book with a diversionary ingredient to throw off any liberals that might want to copy it!
Chopped green pepper...shushhhhhhhhhhh, Any real Italian from Chicago would never put that in their mouth anyway! Enjoy