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Homestyle · Entree

Chicago Italian Beef Sandwiches

Chef Chubbs

Tender, slow-cooked Italian beef piled onto toasted rolls with sweet peppers, giardiniera, and rich au jus.

Prep time
20 minutes
Cook time
3–4 hours
Total time
4 hours 20 minutes
Servings
6 sandwiches
Chef Chubbs presenting Chicago Italian Beef Sandwiches

Ingredients

  • 3 lb beef chuck roast
  • 6 Italian sandwich rolls
  • 2 cups beef broth
  • 1 cup water
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1/2 cup Chicago-style giardiniera
  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 Tbsp Italian seasoning
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1 Tbsp Worcestershire sauce

Directions

  1. Preheat the oven to 325°F (165°C).
  2. Season the chuck roast with salt, pepper, paprika, garlic powder, and onion powder.
  3. Heat the olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until browned.
  4. Add the minced garlic, beef broth, water, Worcestershire sauce, Italian seasoning, oregano, and red pepper flakes.
  5. Cover and transfer to the oven for 3–4 hours, until the beef is very tender.
  6. Remove the roast and let it rest briefly before shredding or slicing it as thinly as possible.
  7. Return the beef to the cooking juices and simmer gently for 5–10 minutes.
  8. In a separate skillet, sauté the sliced bell peppers until softened.
  9. Split the Italian rolls and lightly toast them.
  10. Pile generous portions of juicy beef onto each roll.
  11. Top with sautéed peppers and giardiniera.
  12. Spoon additional beef juices over the sandwiches or serve with a bowl of au jus for dipping.