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."
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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.
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