Description
This homemade Chicago Italian Beef Sandwich recipe features tender, slow-cooked beef chuck roast simmered in a savory, herb-infused broth. Served on toasted Italian rolls and topped with tangy giardiniera or sweet peppers and optional melted provolone or mozzarella cheese, these sandwiches capture the authentic flavors of a classic Chicago street food favorite, perfect for a satisfying and flavorful meal.
Ingredients
Scale
Beef and Broth
- 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
Sandwich Assembly
- 4-6 Italian rolls (preferably soft, hoagie-style rolls)
- Giardiniera or sweet peppers, for topping
- Provolone cheese or mozzarella (optional, for topping)
Instructions
- Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef chuck roast on all sides, approximately 5-7 minutes per side, to develop a rich crust. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add the sliced onion and minced garlic. Cook for 2-3 minutes until they are softened and fragrant, creating a flavorful base for the broth.
- Combine Ingredients: Return the browned beef to the pot. Pour in beef broth, water, white vinegar, and Worcestershire sauce. Add dried oregano, dried basil, red pepper flakes if using, black pepper, and a pinch of salt to season.
- Simmer the Beef: Bring the mixture to a simmer, then cover and reduce heat to low. Let the beef cook gently for 3-4 hours until it becomes tender and can be shredded easily with a fork.
- Shred and Soak: Remove the beef from the pot once cooked. Using two forks, shred the meat. Return shredded beef to the pot and stir to coat thoroughly in the flavorful broth, keeping it warm and juicy until ready to serve.
- Toast the Rolls: Preheat the oven to 350°F (175°C). Slice Italian rolls lengthwise and place them on a baking sheet. Toast in the oven for 5-7 minutes until golden brown and slightly crispy, enhancing the texture of the sandwich.
- Assemble the Sandwiches: Use tongs to pile the shredded beef onto the toasted rolls, making sure to soak some of the au jus broth into the bread for extra flavor. Top sandwiches with giardiniera or sweet peppers and add provolone or mozzarella cheese if desired.
- Serve: Offer the sandwiches with extra broth on the side for dipping, a classic Italian beef tradition known as ‘au jus’. Enjoy immediately while warm.
Notes
- For extra heat, add more red pepper flakes or a splash of hot sauce.
- Giardiniera adds a nice tangy crunch but you can substitute with sautéed sweet peppers if preferred.
- To melt the cheese, place assembled sandwiches under a broiler for 1-2 minutes after adding cheese.
- This recipe can be prepared in a slow cooker by sautéing ingredients first, then slow cooking beef on low for 8 hours.
- Leftover beef can be stored in the broth for up to 3 days in the refrigerator and reheated gently.
