Windy City Sizzle
History and Background
The Windy City Sizzle is inspired by the rich culinary traditions of Chicago, a city known for its vibrant and diverse food scene. From the deep flavors of Italian beef sandwiches to the indulgent cheese-laden pizzas, Chicago's culinary identity is rooted in hearty, flavorful dishes that reflect its cultural melting pot. The Windy City Sizzle is a modern take on these classic flavors, combining the smoky notes of grilled meats with the spicy kick of the city's famous giardiniera. Our recipe aims to encapsulate this spirit, offering a sizzle that will stand out on any dining table.
Ingredients
- Steak - 2 lbs, ribeye or sirloin
- Red Wine - 1 cup, preferably a bold varietal like Cabernet Sauvignon
- Garlic - 4 cloves, minced
- Olive Oil - 2 tablespoons
- Kosher Salt - 1 tablespoon
- Black Pepper - 1 teaspoon, freshly ground
- Giardiniera - 1 cup, chopped
- Green Bell Pepper - 1, sliced
- Onion - 1 large, sliced
- Provolone Cheese - 8 slices
- Sub Rolls - 4, toasted
Preparation
Marinating the Steak
Begin by marinating the steak. In a bowl, combine red wine, garlic, olive oil, kosher salt, and black pepper. Place the steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
Preparing the Vegetables
While the steak marinates, prepare your vegetables. Slice the green bell pepper and onion into thin strips. Set aside until ready to grill.
Cooking
Grilling the Steak
Preheat your grill to high heat. Remove the steak from the marinade, shaking off excess liquid, and place it on the grill. Cook to your desired doneness – about 4-5 minutes per side for medium-rare. Once cooked, set aside to rest for at least 5 minutes before slicing.
Note:
Ensure you use a cooking timer to avoid overcooking your steak.
Sautéing the Vegetables
In a pan, heat a tablespoon of olive oil over medium heat. Add in the sliced green bell pepper and onion. Sauté until the onion becomes translucent and the pepper is tender, about 5-7 minutes.
Assembling the Sandwich
Slice the rested steak into thin strips. On each sub roll, layer two slices of provolone cheese, followed by a generous portion of sliced steak. Top with sautéed vegetables and a spoonful of giardiniera. Toast the assembled sandwiches in the oven until the cheese melts, about 3-5 minutes.
How to Enjoy Your Meal
The Windy City Sizzle is best enjoyed fresh from the oven while the cheese is perfectly melted and the vegetables are still warm. Pair this hearty meal with a refreshing beverage like a cold craft beer or a glass of the same bold red wine used in the marinade. Feel the essence of Chicago in every bite and relish the blend of flavors and textures that truly make this sizzle unique.