Description
This Homemade Chicago Italian Beef Sandwich recipe delivers tender, slow-cooked beef chuck roast flavored with aromatic herbs and spices, served on toasted Italian rolls and topped with tangy giardiniera and melted cheese. Enjoy a classic Chicago street food experience at home with juicy beef soaked in flavorful broth and served au jus for dipping.
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, about 5-7 minutes per side. Remove the beef and set aside.
- Sauté aromatics: Add the sliced onion and minced garlic to the pot and cook for 2-3 minutes until softened and fragrant.
- Add liquids and seasonings: Return the browned beef to the pot. Add beef broth, water, white vinegar, Worcestershire sauce, oregano, basil, red pepper flakes (if using), black pepper, and a pinch of salt.
- Simmer the beef: Bring the mixture to a simmer, then cover and reduce heat to low. Let the beef cook for 3-4 hours, until it is very tender and easily shredded with a fork.
- Shred the beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir to coat with the flavorful broth. Keep warm in the broth until ready to serve.
- Toast the rolls: Preheat the oven to 350°F (175°C). Slice Italian rolls lengthwise and toast in the oven for 5-7 minutes until golden and slightly crispy.
- Assemble the sandwiches: Using tongs, pile the shredded beef onto the toasted rolls, ensuring some au jus broth soaks into the bread. Top with giardiniera or sweet peppers and the optional provolone or mozzarella cheese.
- Serve: Serve the sandwiches with extra broth on the side for dipping, known as “au jus.” Enjoy your homemade Chicago Italian Beef Sandwiches immediately.
Notes
- For a spicier sandwich, increase or keep the red pepper flakes.
- You can substitute beef chuck roast with brisket for a different texture.
- Use giardiniera for authentic Chicago flavor, or sweet peppers if you prefer mild.
- Leftover beef can be refrigerated for up to 3 days or frozen for longer storage.
- To melt cheese on top, place assembled sandwiches under the broiler for 1-2 minutes before serving.
