Game Day

Heavenly Chicago Italian Beef sandwiches! You will love these!

January 29, 2025 by Becky Spoon

Consider these delectable Chicago Italian Beef sandwiches for really any occasion! They’ll elevate your weeknight dinners and delight your holiday guests. Whether cooked in a crock pot, oven, or Instant Pot, these sandwiches offer versatility. You can even prepare them ahead of time, reheating then only the assembly left before you entertain. And let’s not forget, these sandwiches are simply irresistible!

I melted provolone cheese on top of toasted buns and briefly broiled them. To prepare for your gathering or party, have a crock pot with beef, heated Au jus, and halved buns ready. Fill the buns with cheese, meat, and peppers. Serve with hot Au jus for dipping, along with bell peppers and giardiniera.

What you need to prepare these:

boneless beef chuck roast
salt and pepper
vegetable oil
medium onion
dried Italian Seasoning
crushed red pepper
6 cloves garlic
dry red wine
beef stock
fresh thyme
For the Sweet Peppers
green bell peppers
granulated garlic
salt and pepper
Sandwich Build
hoagie rolls
Hot Giardiniera

I purchased a boneless chuck roast that had exceptional marbling. The end result was remarkably tender! I utilized my Instant Pot to cook it, setting the timer for an hour. The Au jus is incredibly tasty! It possesses a spicy twist reminiscent of a French dip, elevated by the inclusion of the essential Giardiniera – a traditional Italian blend of pickled vegetables.

I bought my Giardiniera from Vienna Beef Company in Chicago. Here’s the link: https://www.viennabeef.com/shop-category/condiments/.

You can also get this from Amazon. Here’s the link for Amazon: https://amzn.to/37LRRXT.

I’ll add a recipe for the Giardiniera but i find it easier to buy. I’ve even seen it at Sams Club and HEB.

need more sandwich recipes?

Check out this link for another delicious make ahead sandwich option. It’s my Muffuletta recipe! You can find it here: https://the2spoons.com/love-a-new-orleans-muf fuletta /. Plus, the Muffuletta can also be prepared in advance.

Amazing Chicago Italian Beef (Pot Roast Style)

Here’s the recipe for these game day sandwiches!

Chicago Italian Beef

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Course: Appetizer, dinner, Lunch, Main Course

Cuisine: American, Italian

Ingredients Method

Ingredients

1 3 lb boneless beef chuck roast
salt and pepper
2 tbsp vegetable oil
1 medium onion, chopped
2 tbsp dried Italian Seasoning
1 tsp crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme

For the Sweet Peppers

4 green bell peppers, seeded and cut into strips
2 tbsp olive oil
1 tsp granulated garlic
salt and pepper

Sandwich Build

6 soft, hinged sub or hoagie rolls
Hot Giardiniera, recipe follows if you want to make

Homemade Hot Giardiniera

1/4 cup table salt
1 cup small diced carrots
1 cup tiny cauliflower florets
4-8 Serrano peppers, sliced 1/4 inch
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tbsp dried oregano
1/2 tsp freshly ground pepper

Method

For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
For the sandwich build: If you like, open the bun and toast it in a little butter in a skillet. Remove from the skillet and add provolone cheese and place under the broiler. Remove and place some beef on the roll, then some sweet peppers and then some Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus or serve with a bowl to each person.
If you are serving these for a crowd, you can omit the toasting and just lay out the ingredients for everyone to build their own sandwich.
Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.

Bob Armstrong Dip – You will love this TexMex favorite!

December 31, 2024 by Becky Spoon

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Bob Armstrong Dip is a TexMex favorite! This is perfect for anytime, but especially necessary for parties, game day, you name it. Who doesn’t love the combination of seasoned beef with delicious queso and guacamole? If you’re from Texas you know exactly what I mean if you’ve been to Matt’s . Run to the store in the morning, get the ingredients you need and you can throw this together! And it is so good!

I should say this is a “Copycat” recipe, and there are many out there. I added my own touches here and there trying to very closely find the same taste as the original in his restaurant Matt’s El Rancho in Austin. This recipe is from an Austin magazine that and I hope its as close to Matt’s as possible. Just like I did, add your own twist to these simple ingredients, but this will get you started.

what do you need for this recipe?

For the Meat:

Ground beef
Red or green bell pepper
onions
celery
garlic powder
cumin
chili powder (my addition)
salt
pepper

For the Guacamole:

Ripe Avocados
Juice of a lemon or lime
Granulated garlic powder
vegetable oil
Small Roma tomato, very finely diced (you can omit the tomato)

For the Queso:

Celery
Red bell pepper
White onion
Poblano pepper (I used jalapeno)
Roma tomato
American Cheese

The History of Famous Bob Armstrong Dip

Do you know the history of Bob Armstrong Dip? Here you go!

The History of Bob Armstrong Dip, According to Bob Armstrong

Whenever Bob Armstrong dines at classic Tex Mex restaurant Matt’s El Rancho, he gets up from his table and circles the room. If he spots a group gathered around a bowl of queso heaped with taco meat and guacamole, the former Texas Land Commissioner leans in and asks, “Are you enjoying that?”

They usually are. The appetizer is the restaurant’s most popular dish; Matt’s chef estimates they sell at least four hundred a week. Most patrons order it by asking for “a small Bob” or “a large Bob.” Its full name is Bob Armstrong Dip.

After discovering the table is enjoying his namesake, he announces, “I’m Bob Armstrong.” Matt’s El Rancho tends to be packed with regulars who have been ordering the Bob for years. People gasp. They request photos and autographs. Even during this interview, Armstrong could not stop himself from visiting tables. Matt’s could not have picked a better regular to name a menu item after. Bob Armstrong’s dip is famous, and he loves it.

Matt’s El Rancho opened in 1952 on what is now Cesar Chavez downtown, and quickly evolved from a tiny restaurant serving plate lunches to a Tex Mex destination for politicians, sports writers, and other movers and shakers in mid-century Austin, including LBJ.

In the Matt’s El Rancho cookbook MexTex: Traditional Tex-Mex Taste, Matt Martinez Jr. tells the following story of the dip’s creation: Bob Armstrong came into the kitchen and asked a teenaged Matt Martinez to whip him up “something different.” On a whim, Martinez added taco meat and guacamole to a bowl of queso, and when Bob Armstrong tasted it, “his eyes got as big as saucers.” Back at the Capitol, Armstrong ignited a craze for the new dish he’d had, which politicians started calling “that Bob Armstrong dip.”

Now in his 80’s, Armstrong does not get out to Matt’s as much as he used to. But along with his wife Linda Aaker and son William he recently joined Eater to talk about his unlikely namesake. It was not uncommon for politicians and other regulars to go into the kitchen at Matt’s; Bob and Matt, Jr. knew each other well by the time he made his famous request.

As Armstrong recalls, he was starving, and poked his head in the kitchen asking for a quick snack, something filling and fast. As to why the dip became an icon, Armstrong says that like everything else at Matt’s, their use of fresh and good quality ingredients “makes all the difference.”

There you go! The story behind this dip. Matt Martinez has a great simple cookbook too! Here’s a link for that: https://amzn.to/2UidcE4.

I have this cookbook. It does not disappoint!

More appetizers:

chicken lettuce wraps

Here’s the easy Bob Armstrong Dip Recipe!

Bob Armstrong Dip

Print Recipe

Course: Appetizer

Cuisine: Texmex

Ingredients Method

Ingredients

8 oz ground beef
1/4 cup white onion, finely diced
1/4 cup red bell pepper, finely diced
1 stalk celery, finely diced
1/2 tsp granulated garlic (plus more to taste)
1/2 tsp ground cumin (plus more to taste)
1/2 tsp chili powder (plus more to taste)
salt and pepper to taste

For the Queso

1 stalk celery
1/2 1/4 white onion
1 large jalapeno (seeded if you like)
1 roma tomato
1/4 red bell pepper
enough water to cover the above ingredients
American Cheese
I added juice from pickled jalapenos and a pinch of cumin

For the Guacamole

2 avocados, peeled and pits removed
juice of 1/2 lemon or lime or to taste
1/2 tsp granulated garlic
salt and pepper
1 roma tomato, finely diced (optional)

Method

For the Meat

Heat a pot over medium heat, then add all the ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about 5 minutes. Most of the liquid should evaporate, but the mixture shouldn’t be dry. Keep warm while you prepare the other components.
Note: Because I didn't want large pieces of onions, celery and peppers I added the vegetables to a food processor and pulsed them to almost a puree with, still some texture, but no big pieces.
Do Ahead: The meat can be made 1 day ahead. Cover and chill. Reheat before assembling.

For the Queso

To a saucepan add the celery, bell pepper, onion, jalapeno and tomato and add enough water to barely cover. Bring to a boil and cook until the skin starts to come off the tomato and the vegetables have started to soften. With a slotted spoon remove the vegetables to a food processor and puree. While you are doing continue to simmer the water that you cooked the vegetables in allowing it to reduce a little. After it has reduced a little, add the vegetable mixture back in to the water, turn the heat down to low, and gradually whisk in the cheese. Cook until the cheese has completely melted, stirring consistently. If you walk away, you may scorch the cheese and you will have to start over. At this point, taste to see if you want to add a little more cumin, and I added some of the liquid from a jar of pickled jalapenos.
Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.
How to assemble
Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about 1/2 cup of each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.
Enjoy!

i love this clam chowder.

November 29, 2023 by Becky Spoon

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I really do love clam chowder!! Butter, bacon, cream, seasonings, clams? What is there not to love? A loaf of French bread for sopping is the only addition you need, or some saltines. Seriously. Clam Chowder is great for game day, Christmas holidays, or just at home by the fire or at the beach!

Other than a terrific clam chowder I love fried clams. My parents lived in Seattle for a while. When they returned to Texas, every Christmas eve they would have the most delicious clam chowder, fried oysters, likely fried catfish, a southern favorite in Texas, along with lots of boiled shrimp with a delicious red sauce. It’s fascinating how so many of my memories relate to food.

For clam chowder, I usually use a high quality canned clam and purchased clam juice. When I can get fresh clams I will make the chowder with them. This Cento is a favorite of mine. There are may good brands.https://amzn.to/46BOEaP

The above photos were made with fresh clams. It is delicious either way.

What is clam chowder….

According to Wiki, “Clam chowder is any of several chowder soups containing clams and broth. In addition to clams, common ingredients include diced potatoes, onions, and celery. Other vegetables are not typically used, but small carrot strips or a garnish of parsley might occasionally be added primarily for color. A garnish of bay leaves would add both color and flavor, I used fresh thyme which works beautifully in this chowder.

It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.

what are the ingredients?

6 ounces good quality smoked bacon, cut into 1/2 inch wide pieces
6 tbsp butter, divided
2 cups diced carrots
2 cups chopped, yellow onions
2 cups diced celery
4 cups peeled and diced potatoes (I used Yukon gold, new potatoes would be good also)
2 tbsp fresh thyme leaves or dried (I used both)
salt and pepper to taste
1/2 cup flour
1 quart clam juice
2 cups milk or 1 cup milk, 1 cup heavy cream
3 cups chopped clams
Salt pork that has been diced and fried crispy for garnishing or some of the crispy bacon
chopped chives

more game day recipes?

Want more game day recipes? Here’s a couple for you! Game Day! The Best Frank’s RedHot Buffalo Wings https://the2spoons.com/game-day-the-best-franks-redhot-buffalo-wings/.

Game Day Chicago Italian Beef sandwiches: https://the2spoons.com/game-day-chicago-italian-beef/.

There’s several more on my blog, just look under the Category “Game Day” or Appetizers.

i love this clam chowder.

Here’s the recipe for this delicious chowder! Enjoy!

Clam Chowder

What’s not to love! I didn't serve it in a bread bowl like you get in many places in San Francisco because I couldn't find them. Instead I served in a bowl with oyster crackers. A loaf of french bread for sopping would be a great addition.

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Servings: 6 servings

Course: Appetizer, dinner, Lunch, Main Course, Soup

Cuisine: American

Ingredients Method

Ingredients

6 ounces good quality smoked bacon, cut into 1/2 inch wide pieces
6 tbsp butter, divided
2 cups diced carrots
2 cups chopped, yellow onions
2 cups diced celery
4 cups peeled and diced potatoes (I used Yukon gold, new potatoes would be good also)
2 tbsp fresh thyme leaves or dried (I used both)
salt and pepper to taste
1/2 cup flour
1 quart clam juice
2 cups milk or 1 cup milk, 1 cup heavy cream
3 cups chopped clams
Salt pork that has been diced and fried crispy for garnishing or some of the crispy bacon
chopped chives

Method

If you are using canned clams, drain them, reserving the clam juice and set aside both.
Add the bacon and cook slowly so the fat renders and the bacon becomes crispy. Remove the bacon from the skillet, reserving the bacon fat. If there is too much bacon fat, pour off all but maybe 2 or 3 tablespoons. Add the butter.
When the butter has melted, add the carrot, celery and onions, the thyme and a little salt and pepper. Cook about 10 minutes. Add the flour and cook stirring so that it doesn't burn.
Add the clam juice and cook on medium low until the vegetables are tender and the broth has thickened. Add the milk and the heavy cream if using.
Add your clams and just heat gently for just a few minutes. Check for salt and pepper.
Serve in bowls and top with some of the crumbled bacon. Enjoy!

Game Day – The Best – Frank’s RedHot Buffalo Wings!

February 5, 2022 by Becky Spoon

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I love the Frank’s RedHot Buffalo Wings because I love their sauce! The Original Hot Wings, before hot wings became exotic, are still delicious! I made them for years with melting a lot of butter, adding Tabasco, frying my wings and tossing! This is the simplest recipe ever! Chicken wings and Frank’s Red Hot Sauce! That easy!

Here’s an article from Time Magazine about the Buffalo Wing history. Here’s the link: https://time.com/3957370/buffalo-wings/. The story reads:

“A good sports bar needs three things: beer on tap, a television on the wall and a menu that offers Buffalo wings. Wings can be found at nearly every Super Bowl party and barbecue outing in the country, and they are the favored excuse of businessmen who want to visit Hooters. Yet the greasy, finger-staining bar-food staple is only 45 years old. The Buffalo wing was invented in 1964, which makes it younger than Demi Moore, Johnny Depp — and even Barack Obama. On Sept. 5, Buffalo, N.Y., will hold its fourth annual National Buffalo Wing Festival, a two-day celebration for all things wing. But how did the spicy snack come about? And why is it served with celery?

There are at least two different versions of the Buffalo wing’s origin, although they contain the same basic facts. The first plate of wings was served in 1964 at a family-owned establishment in Buffalo called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available. Except for the occasional naysayer who claims to be the true inventor, these facts are reasonably undisputed. The rest of the story is anybody’s guess.”

There you go…..the history of Buffalo Wings!!

Game Day – Simple Frank’s RedHot Buffalo Wings!

I serve these with just blue cheese dressing and celery sticks. You can make your own blue cheese or use your favorite. My favorite Blue Cheese dressing is Lite House Chunky Blue Cheese. I keep it on hand when I’m not making my own. It is really good. Here’s a link for that dressing: https://www.samsclub.com/p/litehouse-premium-blue-cheese-dressing-dip-32-fl-oz/prod22761221?sr=Lite+House+blue+cheese.

Game Day – Simple Frank’s RedHot Buffalo Wings!

These are so easy, you really can’t call it a recipe! Simple! Want a few other game day appetizers? Here’s my Tandoori Chicken Wings recipe: https://the2spoons.com/perfect-for-game-day-tandoori-chicken-wings/.

Here’s my classic Shrimp Cocktail: https://the2spoons.com/super-bowl-game-day-food-classic-shrimp-cocktail/.

Another favorite: Italian Beef Sandwiches: https://the2spoons.com/game-day-chicago-italian-beef/.

Game Day – Simple Frank’s RedHot Buffalo Wings!

Here’s my Buffalo Wing recipe!

Game Day – Simple Frank’s RedHot Buffalo Wings!

I love the Frank's RedHot Buffalo Wings because I love their sauce! The Original Hot Wings, before hot wings became exotic, are still delicious! I made them for years with melting a lot of butter, adding Tabasco, frying my wings and tossing! This is the simplest recipe ever! Chicken wings and Frank's Red Hot Sauce! That easy!

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Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

2 1/2 LBS Chicken Wing Pieces
3/4 cup Frank's RedHot Hot Sauce
1/2 cu butter

Method

PREHEAT oven to 450F. Mix butter and Red-hot Sauce in medium bowl; set aside.
ARRANGE wings on large foil-lined pan. Bake on lowest oven rack for 30 minutes or until crispy, turning once.
TOSS wings in sauce mixture until well coated. Serve with blue cheese and celery, if desired.
Alternatively and how some prefer is to fry in a deep fryer with peanut oil at 350 degrees until golden brown. Remove and drain on a wire rack, toss in the sauce and butter mixture.

Amazing and Delicious Guacamole

May 6, 2019 by Becky Spoon

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I’ve been posting so many recipes for game day lately and I realized I had not posted a guacamole recipe! You have to have this on game day! Did you know they say there will be 65 Million avocados used on Super Bowl Game Day? Wow, that’s a lot of avocados!

I used a Molcajete for this homemade recipe, but if you don’t have one, you can mince the jalapeno, onions and garlic very fine. The Molcajete works really well though so if you can get one, you really should. You are able to grind the peppers and garlic with salt that really adds to the flavor.

Here’s a link for a Molcajete: https://amzn.to/2Seeu0g

We love guacamole, as I’m sure you probably do too. Sometimes, I just add lots of lemon with lots of salt and that is as simple as you can possibly get, but still a good to dip some chips in or to top your tacos!

However, when I want to make a special guacamole, or add a lot more punch I dig out my Molcajete and start grinding fresh serrano or jalapenos, white onions and garlic until a paste forms. Then I add lemon juice and some chopped tomatoes, season well and there you go! A delicious dip!

Easy Homemade Guacamole

Love this recipe and it went so fast!! I wish I had a trick to keeping guacamole fresh longer, but I have learned when I use a container that the guacamole fits into the brim and you put the lid on tight, it last longer. I think the tightness of the ingredients in the container with a tight lid keeps air from coming in. Anyway, here’s my easy recipe!! Sereve this with some of my breakfast tacos or on some of my enchiladas like https://the2spoons.com/new-mexico-hatch-red-and-green-chile-enchiladas/

Here’s some more Game Day recipes: Frank’s RedHot Buffalo Wings, https://the2spoons.com/perfect-for-game-day-tandoori-chicken-wings/, Tandoori Chicken Wings.

Easy Homemade Guacamole

Here’s the recipe! Enjoy

Easy Homemade Guacamole

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Servings: 4 servings

Course: Appetizer

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

3 or 4 avocados
1-2 serrano or jalapeno chile, seeded and finely chopped
2 tbsp diced white onion
2 garlic cloves
juice of 1/2 to 1 lemon (I just taste after I add a little)
1 roma tomato diced
salt to taste
fresh ground pepper (optional)

Method

If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash. At this point, it is pretty much done but you want to add your lemon and salt to taste. After you get your seasoning and lemon as you want it, add the tomatoes and combine. Store refrigerated until ready to use.