Dick, fine job! There are Italian Beef's,then there are "Chicago style" Italian Beefs. Yours i would classify as Chicago style. I also use beef broth instead of water. In Chicago, from where i was raised & just returned from, the only topping you would get are either sweet peppers or Giardinera (hot). No mushrooms or any of that other stuff, but thats perfectly ok for each individual preferences. When it comes to Chicago style Italian Beef's, im just a purist as all. For the people who said rump is too tough, you first roast to no more than medium! That way when you slice the meat, I should say SHAVE, it does not crumble. That degree of doneness has nothing to do with tenderness. After cooling(important cause hot meat crumbles)inserting the shaved meat in the Au Jus the redness will dissapear. Do not waste the x-tra $$ on beef tenderloin. Rump or top round or sirloin tip will be just fine as well as eye of round, although eye of round is NOT the tenderloin! Dick, out of all the Beef joints in Chi-Town, Al's is probably tops, but then again it's all a personal preference. For all of the people out there "ad libb'ing" a Chicago style Italian Beef, they have to know what an original really is & how it's served! Sort of like in Philly at Gino's or Pat's. Cheese Whiz or American Cheese. Thanks for letting these folks in on a Chicago staple.

Reviewed On: Mar. 30, 2008

Hey Phonetek, GREAT recipie!!Being originally from the Chicago Burb's this is just what I was looking for!! Sorry for adjusting your recipie, but i used "sport peppers" which are Serrano peppers instead of the Jalapeno's. Also, I used a 60/40 mix of olive oil/vinegar.Thanks for sharing

Reviewed On: Feb. 18, 2008

oh my gosh, had to hurry on Thanksgiving. Mixed up the dough, put it in a cold car & had to travel 40 minutes to my Daughters house. The dough was almost proofed all the way. I gave it another half hour,punched down & formed into Dinner rolls. Another half hour then into the oven. They came out AWSOME!! Crispy on the outside, soft & tender on the inside! Note: I deceased the sugar also to 2 T. Will use this recipie now all the time! Thanks

Reviewed On: Nov. 23, 2007