Chicago Italian Beef Sandwich (Printable Version)
Slow-simmered seasoned roast beef on crusty rolls with giardiniera and rich au jus for dipping.
# What You Need:
→ Beef
01 - 1 (3 to 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 onion, sliced
13 - 4 cloves garlic, minced
14 - 2 teaspoons Italian seasoning
15 - 1 green bell pepper, sliced
16 - 1 teaspoon fennel seeds (optional)
→ To Serve
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)
# Directions:
01 - Preheat oven to 325°F (163°C).
02 - Pat the beef chuck roast 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. Coat the roast thoroughly on all sides with the spice mixture.
03 - Heat a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the seasoned roast on all sides, approximately 2 to 3 minutes per side, until a deep golden-brown crust forms.
04 - Remove the roast and set aside. In the same pot, add the sliced onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.
05 - Pour in the beef broth, water, Worcestershire sauce, Italian seasoning, sliced green bell pepper, and fennel seeds. Stir well, bringing the liquid to a gentle simmer while deglazing the pot to release all flavorful fond.
06 - Return the seared roast to the pot, ensuring it is partially submerged in the liquid. Cover tightly with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender and easily pulls apart.
07 - Remove the roast from the pot and let rest for 15 minutes on a cutting board. 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.
08 - Thinly slice the rested beef against the grain. For ultra-thin shavings, use a meat slicer or electric knife. Return the sliced beef to the strained au jus and simmer gently for 5 to 10 minutes, allowing the meat to absorb the flavorful broth.
09 - Split the Italian rolls or hoagie buns lengthwise. Pile the hot, jus-soaked beef generously onto each roll. Ladle extra au jus over the top. Finish with a heaping spoonful of giardiniera and roasted sweet peppers to taste.
10 - Serve immediately alongside small bowls of extra au jus for dipping. For a wet-style sandwich, briefly dip the split roll in the au jus before adding the beef.
# Expert Tips:
01 -
- The slow braised beef literally falls apart and soaks up a broth that tastes like it took three days to make, even though you barely lifted a finger.
- Once you master the au jus, you will find excuses to make this for game days, birthdays, and random Tuesday nights when comfort food is nonnegotiable.
02 -
- Slicing against the grain is not optional here because if you cut with the grain, every bite will be chewy no matter how long you braised it.
- The broth tastes exponentially better on day two, so making the beef a day ahead and reheating it in its own juices is a legitimate power move.
03 -
- Letting the cooked beef rest in the refrigerator overnight in its broth and then slicing it cold produces the thinnest most delicate pieces you will ever achieve with a home knife.
- Skim the fat from the chilled broth the next morning and you will have a cleaner tasting jus that lets the beef flavor shine rather than coating your mouth in grease.