As a homesick (at least for the food) ex-Chicago area native, I have made my own italian beef in the past with ok results, but still can't hit on "the" recipe.
My question...is there anything all that special about the beef itself, or can I just buy some extremely thin-sliced roast beef from my local store and then just let it soak in a seasoned marinade, load it on to a good roll and eat away?
Any advice is most appreciated.
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