These easy Italian beef sandwiches bring all the flavor of the popular Chicago sub by shortcutting the long preparation with high-quality roast beef and herb infused concentrated beef stock.
Combine the water, beef base, bay leaf, oregano, pepper, and garlic in a pot and bring to a boil. Dissolve the beef base and boil for 5-7 minutes to reduce liquid by about 1/3.
Taste test the broth and adjust salt and pepper if required.
Dip the roast beef into the broth for 1-2 minutes or until hot and place on the 4 hoagie buns dividing the beef evenly. Divide the provolone cheese and peppers as well onto the 4 sandwiches.
Serve each sandwich with a side of the beef broth for dipping. Enjoy!
Notes
Low sodium beef base was used. The instructions on the jar say 1 teaspoon beef base per 1 cup of water. In order to strengthen the beef flavor, 5 teaspoons of base were used for just 3 cups of water.
If the beef base (au jus) after reducing by 1/3 is still not salty enough make adjustments to it prior to submerging the roast beef to get the flavor just right.
If you can't find beef base substitute 4 cups boxed beef stock and reduce on the stove by 1/3 to 1/2 to increase the beef flavor.