Italian Beef Sandwich Recipe
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.
Servings: 6 sandwiches
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
Store leftover sliced beef and au jus in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 651kcal | Carbohydrates: 63g | Protein: 62g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 141mg | Sodium: 2306mg | Potassium: 1217mg | Fiber: 3g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 7mg
