Description
A true Chicago classic, the Italian Beef Sandwich is a savory, flavorful masterpiece that embodies the heart of the Windy City. Thinly sliced, seasoned beef, slow-cooked to perfection, is piled high on a soft hoagie roll, then topped with sweet or hot giardiniera or bell peppers. Known for its juicy, dripping goodness, The Chicago Way adds a bit of bold flair with the beef dipped in its own natural jus for the ultimate sandwich experience.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup water
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- 2 bay leaves
- 1 teaspoon black pepper
- Salt, to taste
- 6–8 Italian sandwich rolls (preferably crusty, like hoagie rolls)
- 1 cup giardiniera (or pickled peppers of choice)
- 1/4 cup sweet bell peppers, sliced (optional)
- 1 tablespoon vinegar (for giardiniera, optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef chuck roast on all sides until it’s golden brown, about 4-5 minutes.
- Remove the beef from the pot and set it aside. In the same pot, sauté the sliced onions and minced garlic for 2-3 minutes, until fragrant and softened.
- Add the beef broth, water, oregano, basil, red pepper flakes, bay leaves, salt, and black pepper to the pot. Stir well.
- Return the beef to the pot, making sure it’s mostly covered by the liquid. Bring to a boil, then reduce the heat to low. Cover and simmer for about 2.5 to 3 hours, or until the beef is tender and can be shredded with a fork.
- Once the beef is cooked, remove it from the pot and set it aside to rest for a few minutes. Strain the remaining liquid (the jus) and discard the bay leaves.
- Shred the beef using two forks, then return the shredded beef to the pot with the jus. Let it soak in the juices for 10-15 minutes.
- To assemble the sandwich, split each Italian roll in half, leaving one side slightly attached.
- Pile the shredded beef high onto each roll, spooning some of the jus over the meat for extra flavor.
- Top with giardiniera, and sweet bell peppers if desired, for that authentic Chicago touch.
- Serve immediately, and don’t forget the napkins—the sandwich is best enjoyed with the beef dripping out!
Notes
- For the true “dipped” experience, dip the sandwich in the warm jus before serving, so it’s soaking in all those rich flavors.
- Giardiniera (a spicy, pickled vegetable mix) is traditional for this sandwich, but you can opt for milder or different types of peppers to suit your preference.
- If you prefer a milder sandwich, use just the sweet bell peppers and leave out the giardiniera.
- This dish is perfect for a casual gathering, and the leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Sandwich
- Method: Slow-cooking, Stovetop
- Cuisine: American (Chicago)