American · Main · Medium
Italian Beef Sandwich
Paper thin roast beef soaked in garlicky au jus with sweet peppers and giardiniera on a crusty Italian roll. A Chicago legend.
The whole recipe in 60 seconds
Italian Beef Sandwich, in 5 ideas
- The beef should be sliced or shredded thin enough to soak up the jus like a sponge.
- Chicago style means the whole sandwich takes a bath. Do not be shy with the jus.
- Giardiniera brings the heat and crunch that balances the rich beef.
- A sturdy roll is mandatory. Soft buns disintegrate on contact with the jus.
- Let the beef rest in the jus at least 20 minutes after shredding so it absorbs maximum flavor.
What you need
Ingredients
- 3 lbs beef chuck roast
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 4 cups beef broth
- 1 packet Italian dressing mix
- 1 green bell pepper, sliced
- 1 cup giardiniera
- 6 crusty Italian rolls
How to make it
Directions
- Rub the chuck roast with salt, pepper, oregano, garlic powder, and red pepper flakes.
- Place in a slow cooker with the beef broth and Italian dressing mix. Cook on low 6 hours or high 3 hours until shreddable.
- Shred the beef in the cooking liquid. Add the sliced bell pepper and cook 30 more minutes until tender.
- Split the rolls and toast lightly.
- Pile the beef and peppers onto the rolls. Spoon extra jus over the top. Add giardiniera.
- Serve with small bowls of the hot jus for dipping.
Chill the cooked roast before slicing thin, then return the slices to the hot jus. Cold meat slices cleaner and thinner than hot meat.