Italian Beef Sandwich
A Chicago classic featuring thinly sliced roast beef simmered in savory au jus, piled high on a crusty Italian roll and topped with sweet or hot peppers. This hearty sandwich is known for its juicy, flavorful beef and the option to serve it "dipped," "wet," or "dry."
Ingredients
- 3 lbs beef chuck roast, trimmed of excess fat
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 4 cups beef broth, low sodium
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 2 tbsp Italian seasoning
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1/2 tsp red pepper flakes
- 2 tbsp Worcestershire sauce
- 6 Italian rolls, crusty, split lengthwise
- 1 cup hot giardiniera, drained, Chicago-style
- 2 sweet bell peppers, sliced and sautéed
Instructions
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1
Season the 3 lbs trimmed of excess fat beef chuck roast generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper on all sides.
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2
Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until well browned, about 3-4 minutes per side.
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3
Transfer the seared beef to a slow cooker.
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4
Add the sliced 1 sliced yellow onion and minced 4 minced garlic cloves to the same skillet used for searing. Cook for 2-3 minutes until softened, scraping up any browned bits from the bottom of the pan.
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5
Pour in 1/2 cup of the 4 cups low sodium beef broth to deglaze the pan, continuing to scrape up the flavorful bits. Transfer this mixture to the slow cooker.
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6
Add the remaining beef broth, 2 tbsp Italian seasoning, 1 tbsp dried oregano, 1 tbsp dried basil, 1/2 tsp red pepper flakes, and 2 tbsp Worcestershire sauce to the slow cooker.
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7
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is very tender and easily shreds with a fork.
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8
Remove the beef from the slow cooker and let it rest for 10-15 minutes. Thinly slice the beef against the grain or shred it with two forks, depending on your preference.
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9
Strain the cooking liquid, reserving the onions if desired, and return the liquid to the slow cooker. Return the sliced beef to the cooking liquid and keep warm.
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10
To prepare the sandwiches, preheat the oven to 350°F (175°C).
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11
Place the split 6 crusty, split lengthwise Italian rolls on a baking sheet and warm them in the oven for about 5 minutes.
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12
For each sandwich, use tongs to pile the beef onto the bottom half of a roll. Spoon some of the cooking liquid (au jus) over the beef.
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13
Top with either 1 cup drained, Chicago-style hot giardiniera for a spicy sandwich or sautéed 2 sliced and sautéed sweet bell peppers for a milder version, or both if desired.
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14
For an authentic Chicago-style "dipped" sandwich, briefly dip the entire assembled sandwich in the warm au jus. For a "wet" sandwich, spoon extra au jus over the meat. For a "dry" sandwich, drain the meat well before adding to the roll.
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15
Serve immediately with extra au jus on the side for dipping.