Description
The Chicago Italian Beef Sandwich is a hearty, flavorful sandwich made with thinly sliced, tender beef that’s simmered in a savory broth and served on a crusty roll. It’s a Chicago classic, often topped with giardiniera or sweet peppers, and perfect for a filling lunch or dinner.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 cup water
- 1/2 cup white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon ground black pepper
- Salt, to taste
- 4–6 Italian rolls (preferably soft, hoagie-style rolls)
- Giardiniera or sweet peppers, for topping
- Provolone cheese or mozzarella (optional, for topping)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef chuck roast on all sides, about 5-7 minutes per side. Remove the beef and set aside.
- Add the sliced onion and minced garlic to the pot and cook for 2-3 minutes until softened and fragrant.
- Return the browned beef to the pot. Add the beef broth, water, white vinegar, Worcestershire sauce, oregano, basil, red pepper flakes (if using), black pepper, and a pinch of salt.
- Bring the mixture to a simmer, then cover and reduce the heat to low. Let the beef cook for 3-4 hours, until it is tender and can easily be shredded with a fork.
- Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir to coat it in the flavorful broth. Keep the beef in the broth until ready to serve.
- Preheat the oven to 350°F (175°C). Slice the Italian rolls in half lengthwise and toast them lightly in the oven for 5-7 minutes, or until golden and slightly crispy.
- To assemble the sandwiches, use tongs to pile the shredded beef onto the toasted rolls, making sure to soak some of the juices from the broth. Top with giardiniera or sweet peppers and optional provolone or mozzarella cheese.
- Serve the sandwiches with extra broth on the side for dipping (known as “au jus”).
Notes
- For extra flavor, you can let the beef simmer in the broth overnight to allow the flavors to deepen.
- If you prefer a spicier sandwich, add more giardiniera or include some jalapeño slices.
- This sandwich is typically served with a generous amount of the beef’s cooking broth for dipping, so don’t skip that step!
- Prep Time: 15 minutes
- Cook Time: 3.5 - 4 hours
- Category: Sandwich
- Method: Simmering, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400 kcal
- Sugar: undefined
- Sodium: 700mg
- Fat: undefined
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: undefined