This post may contain affiliate links. Please read our disclosure policy.
This authentic Chicago-style Italian Beef Sandwich is made with thin slices of juicy roast beef simmered and served au jus on a French roll with hot cherry peppers and giardiniera. So tender and flavorful, this easy dinner recipe is a family favorite.
Italian beef sandwiches – not to be confused with the French dip sandwich or Philly cheesesteak sandwich – are a delicious combination of flavors and textures. Sweet, spicy, savory, and slightly herby, it’s one of the most beloved combos of slow-roasted meat on bread.
The Italian beef sandwich originated in the early 20th century among the Italian immigrant community in Chicago. Like so many of the best recipes, the original purpose was to make the most of less desirable cuts of meat by slow-roasting them and then serving the sliced meat on bread.
Main Components of Chicago-Style Italian Beef Sandwiches
- Beef – The ideal cuts of beef are those that become tender when slowly cooked. The most commonly used cuts of beef include top round or top sirloin, bottom round or rump roast, and chuck roast. Regardless of the cut that is chosen, the key to a great Italian beef sandwich is proper preparation and seasoning.
- Au Jus – This cooking liquid, or gravy (although it’s not thick like gravy), is what gives this sandwich its “wet” character when the bread is dipped into it (similar to the French dip). The au jus is rich in beef flavor and is intensified by seasonings like garlic, parsley, basil, oregano, thyme, chili flakes, salt, and black pepper.
- Giardiniera – A type of spicy Italian relish made of pickled vegetables like carrots, celery, cauliflower, and bell peppers in vinegar or oil. It adds a tangy, spicy, and crunchy element to the sandwich and can range from mild to very spicy depending on the amount and type of chili peppers used.
- The Bread – Ideally, Italian beef sandwiches will be made with a fresh Italian roll, which has a slightly crispy exterior and soft, fluffy interior that soaks up the au jus without becoming too soggy.
Variations
- Dry, Wet, or Dipped: This refers to how much broth you’d like your sandwich doused in.
- Sweet or Hot: This refers to the choice of peppers. “Sweet” uses green bell peppers that are sliced and then either sautéed or roasted. “Hot” versions use Giardiniera, a hot and spicy relish.
- Cheesy Beef: Some folks like Italian beef with a slice or two of cheese (typically mozzarella or provolone cheese).
How to Make Italian Beef Sandwiches
1. Preheat the oven to 190 degrees Fahrenheit.
2. Brown the Roast: Heat a little bit of oil in a large pot or Dutch oven set over high heat. Sear the beef for approximately 4-5 minutes on each side or until brown and crisp.
3. Slowly Cook the Roast: Remove the beef from the pot and set aside. In the same pot, add the garlic, onion, pepperoncini, sugar, salt, parsley, basil, oregano, thyme, red pepper flakes, black pepper, and beef broth, mixing well to combine. Return the beef back to the pot and cover with an off-set lid. Place it in the oven and bake for 4 hours, or until easily pierced with a fork (Turn the roast over every hour to ensure even cooking.)
4. Refrigerate Overnight: Allow the roast to cool to room temperature (around 1 ½-2 hours) before covering it with a lid and refrigerating overnight.
5. Strain and Slice: Remove the pot from the refrigerator and carefully transfer the roast to a large cutting board. Strain the broth through a fine-mesh strainer into a large pan or skillet (if the broth has congealed due to cooling, reheat on the stovetop until warm.) Meanwhile, thinly slice the beef using a meat slicer or sharp knife.
6. Reheat and Simmer: Return the broth (au jus) to a simmer over medium heat. Add the sliced beef to the broth and continue to simmer for 30 minutes.
7. Assemble: Layer the beef onto the sliced buns and drizzle with a spoonful or two of au jus, then add a few spoons of the Giardiniera on top, followed by a spoonful of the hot peppers.
Can I Make Slow Cooker Italian Beef?
Yes. Here’s a simple recipe for cooking Italian beef in the slow cooker.
- (Optional) Sear the roast on all sides in a large skillet or Dutch oven until all of its sides start to brown and crisp. Transfer to a large 6 to 7-quart quart slow cooker.
- Sprinkle the roast with the garlic, onion powder, pepperoncini, sugar, salt, parsley, basil, oregano, thyme, chili flakes, and black pepper, and pour the beef stock over the top. Gently stir to combine.
- Place the lid on top of the slow cooker and cook on low heat for 8-9 hours or until the meat shreds easily with a fork.
- Remove the meat from the crock pot and transfer it to a large cutting board. Thinly slice or shred with two forks. Return the sliced or shredded beef to the slow cooker and continue to cook for an additional hour.
- Assemble the sandwiches as instructed. Enjoy!
Where Can I Get the Best Italian Beef Sandwich In Chicago?
Some of the most popular places to get an Italian beef sandwich in Chicago include Al’s Beef, Portillo’s, and Johnnie’s Beef. Which one is the best? That’s for you to find out!
More Delicious Beef Recipes
- Beef and Noodles Recipe
- Banh Mi (Vietnamese Sandwich)
- Kalbi (Korean BBQ Beef Short Ribs)
- Ukrainian Borscht Soup Recipe (Beet Soup)
- Beef Tips and Gravy
If you try making this Italian Beef Sandwich Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Italian Beef Sandwich Recipe
Ingredients
For the Beef
- 1 tablespoon olive oil
- 3 pounds rump roast, or beef chuck roast, with the silver pieces and excess fat trimmed off
- 3 cloves garlic
- 1 onion, sliced
- ¼ cup pepperoncini peppers
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon chili flakes
- ½ teaspoon Ground black pepper
- 4 cups low-sodium beef broth
For the Sandwiches
- Au Jus (from the roast), strained broth from the roast
- 1 cup giardiniera, hot or mild, diced
- ½ cup hot cherry peppers, seeded and sliced
- 6 French rolls, or hoagie rolls, each sliced in half but still connected on one side
Instructions
- Preheat the oven to 190 degrees Fahrenheit.
- Heat the oil in a large pot or Dutch oven until it starts to shimmer. Sear the roast on all sides for 4-5 minutes per side until all sides start to brown and crisp.
- Remove the roast from the pot and set aside. Add the garlic, onion, pepperoncini, sugar, salt, parsley, basil, oregano, thyme, chili flakes, pepper, and beef broth and stir to combine.
- Return the roast to the pot, placing it on top of the onion and seasonings, then cover with an off-set lid. Place it in the oven and roast for 4 hours, or until a fork easily pierces through the meat. (Turn the roast over every hour to ensure even cooking.) Remove from the oven.
- (Optional) Allow the roast to cool to room temperature (around 1 ½-2 hours) before covering with a lid and refrigerating overnight.
- Remove the pot from the refrigerator and transfer the beef to a large cutting board. Strain the broth through a fine-mesh strainer into a large pan or skillet (if the broth has congealed due to cooling, reheat on the stovetop until warm, then proceed with straining.) Meanwhile, thinly slice the beef using a meat slicer or sharp knife.
- Bring the broth (au jus) to a simmer over medium heat. Add the slices of beef to the broth and simmer gently for 30 minutes.
- To assemble the sandwiches, layer the beef into the sliced buns and drizzle with a spoonful or two of au jus, then add a few spoons of the Giardiniera on top, followed by a spoonful of the sweet peppers.
- Serve with the au jus in small ramekins or bowls for dunking.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
