Reviewed: Feb. 3, 2004

This makes an excellent sandwich.DO NOT change this recipe,its very good as is.I say this to you, because many cooks have a tendancy to change recipes to find the optimum.I have received many request for this recipe.

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THOMAS00

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Reviewed: Sep. 30, 2003

I moved to NC from Chicago 12 years and am always looking for a beef recipe, I think I found it! Made this to take to a Bears/Packers Monday night party and EVERYONE loved it (the other ten people never tried Italian Beefs before). Hint: Slice the beef as thin as possible, I used my electric slicer and it worked great.

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MADMYERS

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Reviewed: Sep. 17, 2003

This recipe is delicious! I just wish I had chosen a different cut of meat. The rump roast was very tough even when cooked rare. Very easy to make and tasteful! We dipped slices in the hot au jus for just a few seconds and piled them onto italian bread (as suggested) with provolone cheese, sliced raw onions, and fried mushrooms.

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BANANARANA

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Reviewed: May 11, 2003

Thanks Dick!!!!!!! My hubby grew up in Chicago and I made these for him and he tells me every time that I make them (which is about once a week!) how happy he is that I found a recipe for ITALIAN BEEFS!!!! We live in Indianapolis so it's not to easy to just run up to Chicago to enjoy a treat like Italian Beefs! I love them, the kids love them and the hubby loves them! What little work goes into them is very well worth it! We serve them on crusty bread with banana peppers and provolone cheese! YUM!

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