Chicago Italian Beef Sandwich (Printable)

Slow-roasted beef simmered in savory au jus, served on crusty rolls with hot giardiniera and sweet peppers.

# What You'll Need:

→ Beef

01 - 1 (3-4 lb) boneless beef chuck roast
02 - 1 tablespoon olive oil

→ Spice Rub

03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1 teaspoon garlic powder
08 - ½ teaspoon crushed red pepper flakes (optional)

→ Au Jus

09 - 4 cups low-sodium beef broth
10 - 1 cup water
11 - 1 tablespoon Worcestershire sauce
12 - 1 large yellow onion, thinly sliced
13 - 4 cloves garlic, minced
14 - 2 teaspoons Italian seasoning
15 - 1 green bell pepper, sliced
16 - 1 teaspoon fennel seeds (optional)

→ For Serving

17 - 6 Italian-style French rolls or hoagie buns
18 - 1 cup giardiniera (Chicago-style hot pepper relish)
19 - 1 cup roasted sweet peppers (optional)

# Steps:

01 - Preheat oven to 325°F. Position the rack in the lower-middle position for even heat distribution.
02 - Pat the beef chuck roast thoroughly dry with paper towels. Rub evenly with olive oil. In a small bowl, combine kosher salt, black pepper, dried oregano, dried basil, garlic powder, and crushed red pepper flakes. Press the spice mixture firmly onto all surfaces of the roast.
03 - Set a large Dutch oven or heavy oven-safe pot over medium-high heat until shimmering. Sear the seasoned roast on all sides until deeply browned, approximately 2 to 3 minutes per side. Transfer the roast to a plate and set aside.
04 - In the same pot, add the sliced onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant. Pour in the beef broth, water, and Worcestershire sauce. Add the Italian seasoning, sliced green bell pepper, and fennel seeds. Scrape up any browned bits from the bottom of the pot to deglaze.
05 - Return the seared roast to the pot, nestling it into the liquid. Cover tightly with a lid or heavy-duty foil and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender and easily pulls apart.
06 - Remove the roast from the pot and let it rest on a cutting board for 15 minutes. Strain the cooking liquid through a fine-mesh strainer into a bowl, discarding the solids. Skim off any excess fat from the surface of the au jus.
07 - Using a sharp knife or meat slicer, thinly slice the rested beef against the grain. Return the sliced beef to the strained au jus and simmer gently over low heat for 5 to 10 minutes, allowing the meat to absorb the flavorful liquid.
08 - Split the rolls or hoagie buns and pile the sliced beef generously onto each. Ladle extra au jus over the meat. Top with giardiniera and roasted sweet peppers to taste. Serve immediately with additional au jus on the side for dipping.

# Expert Tips:

01 -
  • The broth absorbs into the bread and creates something no other sandwich can replicate.
  • Once you master the slow braise, the rest is assembly and pure satisfaction.
02 -
  • If you skip the searing step, your jus will lack the depth that makes this sandwich memorable, so never rush it.
  • Slicing against the grain is the difference between tender bites and chewy ones, and once I figured this out the whole sandwich transformed.
03 -
  • Let the cooked roast cool slightly in the jus before slicing because the meat firms up and gives you dramatically thinner, cleaner cuts.
  • The best giardiniera is the one sitting in oil in a jar from your local Italian deli, not the vinegar packed supermarket kind, and it changes the entire sandwich.

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