Chicago Italian Beef Sandwich

My Chicago born neighbor finally let me in on his family's Italian beef secret after watching me struggle through takeout versions for years. He showed up at my door one Sunday with a massive Dutch oven and the most incredible smell wafting through the hallway. The beef had been simmering since dawn, and that first bite changed everything I thought I knew about sandwiches. Now I make a batch every football season, and my house becomes the most popular spot on game day.

I once made this for my book club and watched three grown women quietly demolish six sandwiches without saying a word until someone finally whispered that they'd never tasted anything like it. The giardiniera adds this perfect crunch and kick that cuts through all that rich beef, and now my friends request it every time we meet. Something magical happens when good bread meets tender meat and tangy peppers.

Ingredients

• Beef chuck roast: This cut has the perfect marbling for slow cooking and becomes incredibly tender
• Olive oil: Helps create that beautiful crust when searing the meat
• Kosher salt: Essential for bringing out the beefs natural flavor
• Black pepper: Adds just enough bite to balance the richness
• Beef broth: Forms the base of that incredible au jus
• Water: Keeps the broth from becoming too intense
• Worcestershire sauce: Deepens the savory flavor profile
• Italian seasoning: Classic herb blend that complements the beef perfectly
• Garlic powder: Distributes garlic flavor evenly throughout
• Onion powder: Adds subtle sweetness without texture
• Crushed red pepper flakes: Optional heat for those who like it spicy
• Bay leaf: Old school secret for depth of flavor
• Italian sandwich rolls: Sturdy enough to hold all those juices without falling apart
• Hot giardiniera: The crunch and tang that makes this sandwich iconic
• Roasted sweet bell peppers: Optional but adds lovely sweetness

Instructions

Season the beef:

Pat the chuck roast completely dry with paper towels then rub it all over with salt and pepper

Create the foundation:

Heat olive oil in your Dutch oven over medium high heat until shimmering

Build the flavor:

Sear the beef on all sides until deeply browned about 3 to 4 minutes per side

Build the broth:

Pour in the beef broth water Worcestershire sauce and all those spices

Start the magic:

Bring everything to a simmer then cover and transfer to a 325 degree oven

Low and slow:

Braise for 4 hours flipping the beef once halfway through cooking

The waiting game:

Youll know its done when the beef shreds easily with a fork

Rest and shred:

Move beef to a cutting board and let it rest 10 minutes then skim fat from the liquid

Make it perfect:

Shred the meat with two forks removing any large fat pieces

Reunite:

Return all that shredded beef to the pot to soak up those juices

Prep the bread:

Split the rolls and give them a quick toast if you want

Assembly time:

Pile hot beef onto each roll and spoon some of that precious au jus over the top

Finish it right:

Top generously with giardiniera and those roasted peppers

Full experience:

Serve immediately with extra au jus on the side for dipping

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This recipe became my go to comfort food after a terrible breakup when I needed something that felt like a hug. My dad came over to help me eat it and ended up taking the recipe back home to my mom who now makes it better than I do. Food has this way of bringing people together even when things feel apart.

Getting the Bread Right

The roll can make or break this sandwich entirely. I learned through many soggy disasters that the bread needs some structure to hold up against all that juice. A quick toast helps create a barrier that keeps everything together longer.

The Giardiniera Game

Chicagoans will argue about this until the end of time but I believe the giardiniera makes the sandwich complete. The vinegar and crunch cut through the rich beef perfectly. Start with mild if you are unsure then work your way up to hot.

Make Ahead Magic

This is one of those rare recipes that actually improves with time. Make it a day ahead and let all those flavors meld together in the refrigerator. Reheat gently and you will have something even better than fresh.

• Freeze leftover beef in portions with some juice for quick future meals
• The au jus can be frozen separately and used for French dip sandwiches
• Never throw away those juices they are liquid gold

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There is something deeply satisfying about a sandwich that requires two hands and a stack of napkins. Enjoy every messy bite.

Common Questions

→ What makes this sandwich Chicago-style?

Chicago-style Italian beef sandwiches feature thinly sliced or shredded beef that's been slow-cooked in seasoned broth, served on Italian bread with giardiniera and dipped in au jus. The combination of tender meat, spicy pickled vegetables, and juices for dipping defines this Windy City classic.

→ Can I make this in a slow cooker?

Yes, this works perfectly in a slow cooker. Cook on low for 8 hours or high for 4-5 hours until the beef shreds easily. The slow cooker method yields equally tender results with less active cooking time.

→ What cut of beef works best?

Chuck roast is ideal because it has plenty of connective tissue that breaks down during long cooking, becoming fork-tender and flavorful. Brisket or round roast can also work, but chuck offers the best balance of flavor and texture.

→ Is giardiniera necessary?

Giardiniera provides the essential crunch and heat that balances the rich, tender beef. While technically optional, it's a key component of the authentic Chicago experience. You can use mild or hot versions depending on your spice preference.

→ How do I prevent soggy rolls?

Use sturdy Italian rolls that can hold up to the juices. You can lightly toast them before assembling, or quickly dip them in au jus just before filling—this traditional method adds flavor without making them fall apart if done right before serving.

→ Can I freeze the cooked beef?

Absolutely. Shredded beef freezes well for up to 3 months. Store it in portions with some of the cooking liquid. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave before assembling sandwiches.