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Featured Recipe

Chicago Style Italian Beef

National Sales Manager, Chris Postmus, shares one of his favorite recipes. Ada Valley Choice Meats has many options: fresh or frozen, regular or low sodium, for both restaurant and healthcare settings.

Ingredients:
  • 11-14 lb roast (Ada Valley #27916, #27901, or #27917)
  • 7 oz or to taste Italian Seasoning Mix using juice that is in the bag which gives almost 100% yield
  • 2 jars pepperoncini peppers depending on level of spiciness
  • 8-10 sweet green peppers
  • 42, 6-inch French bread or hoagie buns

This recipe is easy to reproduce. The beef easily pulls apart and it holds up well. You can further customize your hoagie by adding the traditional melted provolone (240 mg of sodium per oz) or try Swiss (54 mg of sodium per oz) if you are looking for a lower sodium cheese.

Fun fact – The hoagie originated during the Great Depression. Shipyard workers would bring these hearty Italian sandwiches wrapped in newspaper to help get them through their grueling workday. We recommend using parchment paper in lieu of the newspaper.