Chicago Italian Beef Sandwich

Born in Chicago's Italian-American kitchens, the Italian beef sandwich centers on slow-braised roast rubbed with oregano, garlic, and pepper, then sliced thin. It lands on a sturdy roll, often finished with spicy giardiniera and a dunk in rich jus.

Serves 4 · 20 min prep · 180 min cook

Estimate for one serving

• 720 cal
• 58g protein
• 48g carbs
• 32g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 3 lb top round or sirloin tip beef roast
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• 2 tbsp olive oil
• 6 garlic cloves, smashed
• 4 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 2 green bell peppers
• 1 cup Chicago-style giardiniera (hot or mild), drained
• 4 crusty Italian rolls

Instructions

1. 1Pat the roast dry. Mix the salt, black pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes; rub the blend all over the meat and let it sit at room temperature 30 minutes.
2. 2Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Transfer the roast to a plate.
3. 3Lower the heat to medium. Add the smashed garlic and cook 30–45 seconds until fragrant, scraping up browned bits.
4. 4Pour in the beef broth and Worcestershire, add the bay leaves, and bring to a simmer, stirring to dissolve the fond.
5. 5Return the roast and any juices to the pot. The liquid should come halfway up the sides; add a splash of water if needed. Cover, transfer to a 325°F oven, and braise until the meat is fork-tender but still sliceable, 2½ to 3 hours.
6. 6Lift the roast onto a cutting board and tent loosely with foil. Rest 20–25 minutes so the juices settle.
7. 7Meanwhile, strain the braising liquid into a saucepan, discarding solids. Skim excess fat. Keep the jus at a bare simmer over low heat and taste for seasoning.
8. 8While the meat rests, seed the bell peppers and slice into ½-inch strips. Sauté in a skillet over medium heat with a spoonful of the jus until soft and lightly blistered, 8–10 minutes. Hold warm.
9. 9Using a sharp knife (or deli slicer if you have one), slice the beef as thin as possible against the grain. Return the slices to the warm jus and let them soak 5–10 minutes so they stay moist and take on flavor.
10. 10Split the Italian rolls lengthwise, leaving a hinge. Briefly dunk each roll cut-side down into the hot jus (or ladle jus over the cut faces) so the crumb is wet but not falling apart.
11. 11Pile a generous mound of the jus-soaked beef into each roll. Top with sautéed sweet peppers and a heaping spoonful of giardiniera.
12. 12Serve immediately, extra jus on the side for dipping. Eat over a plate—the classic Chicago way is gloriously messy.