Chicago Italian Beef Sandwich (Printable version)

Tender beef slow-cooked for hours, piled on crusty rolls with zesty giardiniera and rich dipping jus

# What You'll Need:

→ Beef

01 - 3 lbs beef chuck roast
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper

→ Cooking Liquid

05 - 2 cups beef broth
06 - 1 cup water
07 - 1 tbsp Worcestershire sauce
08 - 1 tbsp dried Italian seasoning
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp crushed red pepper flakes
12 - 1 bay leaf

→ For Serving

13 - 6 sturdy Italian sandwich rolls or hoagie rolls
14 - 1 1/2 cups hot giardiniera, drained
15 - 1 cup roasted sweet bell peppers
16 - Extra au jus from the pot for dipping

# How to Prepare:

01 - Pat beef chuck roast dry with paper towels and season evenly with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large Dutch oven or slow cooker insert over medium-high heat. Sear beef on all sides until deeply browned, about 3–4 minutes per side.
03 - Add beef broth, water, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, and bay leaf to the pot with the beef.
04 - Bring to a simmer, cover, and transfer to a 325°F oven. Braise for 4 hours, flipping once halfway through, until beef is fork-tender and easily shreds. Alternatively, cook in a slow cooker on low for 8 hours or high for 4–5 hours.
05 - Remove beef to a cutting board and let rest for 10 minutes. Skim excess fat from the cooking liquid. Shred beef with two forks, discarding any large fat pieces, then return shredded beef to the pot to absorb the juices.
06 - Split the Italian sandwich rolls in half. Toast lightly if desired for extra texture.
07 - Pile hot shredded beef onto the bottom half of each roll, spooning a bit of au jus over the meat. Top generously with giardiniera and roasted sweet peppers if using. Place the top roll on each sandwich.
08 - Serve sandwiches immediately with extra au jus on the side for dipping.

# Expert Tips:

01 -
  • Authentic Chicago Flavor: Captures the classic taste of a beloved regional specialty.
  • Incredibly Tender Beef: Slow-braising the chuck roast results in melt-in-your-mouth beef that's packed with flavor.
  • Rich Au Jus: The savory cooking liquid doubles as a perfect dipping sauce for an extra-juicy experience.
  • Customizable Heat: Easily adjust the spice level by choosing mild or hot giardiniera to suit your preference.
02 -
  • Don't Skip the Sear: Browning the beef before braising is crucial for developing a deep, rich flavor in both the meat and the au jus.
  • Rest the Meat: Allowing the beef to rest for 10 minutes before shredding helps it retain its juices, ensuring a more tender result.
  • Skim the Fat: For a cleaner, more refined au jus, be sure to skim any excess fat from the surface of the cooking liquid before serving.
  • Check Your Labels: Key ingredients like Worcestershire sauce and giardiniera can contain common allergens like soy, mustard, or celery. Always check the labels if you have dietary concerns.
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