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For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Sixth stop: Chicago. We’re paying homage to one of the city’s comfort food favorites by filling warm, toasted rolls with thin slices of beef and a mix of sweet and spicy peppers—perfect for dipping in a classic-style jus made from worcestershire and rich demi-glace. To learn more about what inspired this dish, go to roadtrip.blueapron.com/chicago.

Ethan Mick

with Roasted Potato Wedges

Chicago-Inspired Italian Beef Sandwiches

Thinly Sliced Beef

Sandwich Rolls

Golden Potatoes

Sweet Peppers

Vegetarian Worcestershire Sauce

Sliced Pickled Jalapeño Pepper

Chicken Demi-Glace

Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the **potatoes** into 1-inch-wide wedges; place on the sheet pan. Drizzle with **olive oil** and season with salt, pepper, and enough of the **spice blend** to coat (you may have extra). Toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the potatoes:

While the potatoes roast, cut off and discard the stems of the **sweet peppers**; remove the cores, then thinly slice into rings. Halve the **rolls**. Roughly chop the **jalapeño pepper**. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the **worcestershire sauce**, **demi-glace**, and **1/4 cup of water**.

Prepare the remaining ingredients & start the sauce:

While the potatoes continue to roast, in a medium pan (nonstick, if you have one), heat **2 teaspoons of olive oil** on medium-high until hot. Add the **sliced sweet peppers**; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Cook the sweet peppers:

Line a separate sheet pan with foil. Place the **halved rolls** on the foil, cut side up. Drizzle with **olive oil** and season with salt and pepper. Toast 7 to 9 minutes, or until lightly browned and crispy around the edges. Transfer to a work surface.

Toast the rolls:

While the rolls toast, separate the **beef**; pat dry with paper towels. Season with salt and pepper. In the same pan, heat **2 teaspoons of olive oil** on medium-high until hot. Add the **seasoned beef** in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of **cooked sweet peppers**. Add **as much of the chopped jalapeño pepper as you’d like**, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Cook & finish the beef:

To the pan of reserved fond, add the **sauce** (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened and heated through. Assemble the sandwiches using the **toasted rolls** and **finished beef and peppers**. Serve the **sandwiches** with the **roasted potato wedges** and **finished sauce** on the side. Enjoy!