Italian Beef Sandwich

Craving a hot, juicy sandwich that’s bursting with bold, savory flavor? The Italian Beef Sandwich is the ultimate comfort food — tender, slow-cooked beef soaked in rich au jus, piled high on a crusty roll, and topped with tangy giardiniera. Whether you’re hosting game day or simply want a taste of Chicago at home, this classic sandwich delivers melt-in-your-mouth satisfaction every single time.

Why You’ll Love This Recipe

• Rich and Flavorful: Each bite is infused with aromatic herbs and a perfectly seasoned beef broth.
• Authentically Chicago: Capture the essence of the Windy City’s most iconic sandwich — right from your kitchen.
• Customizable: Pile on spicy giardiniera, sweet peppers, or go extra “wet” with more au jus.
• Perfect for Any Crowd: Ideal for parties, casual dinners, or meal prep.
• Comfort at Its Best: Juicy beef, toasted bread, and a hint of spice — pure satisfaction in every bite.

Ingredients Needed

For the Beef:

• 3 lb boneless beef chuck roast
• 4 tsp kosher salt, divided
• 2 tsp freshly ground black pepper, divided
• 3 tbsp extra-virgin olive oil

For the Flavor Base:

• 1 large yellow onion, thinly sliced
• 3 cloves garlic, sliced
• 1 tbsp Worcestershire sauce
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp crushed red pepper flakes

For the Broth and Toppings:

• 5 cups low-sodium beef stock, divided
• 1 green bell pepper, ribs and seeds removed, cut into 1-inch strips
• 2 cups chopped giardiniera
• ½ cup extra-virgin olive oil (for giardiniera mix)
• 4 French sub rolls, toasted (seeded or unseeded)

How to Make Italian Beef Sandwich

Step 1: Sear the Beef

Preheat the oven to 325°F (160°C). In a large Dutch oven, heat 3 tablespoons olive oil over high heat until shimmering. Pat the beef dry and season all over with 4 teaspoons salt and 2 teaspoons pepper.
Sear on both sides, about 5 minutes per side, until deep golden brown. This step locks in flavor and builds a rich base. Transfer beef to a plate.

Step 2: Build the Flavor Base

Reduce heat to medium. Add the sliced onions and garlic, seasoning with ½ teaspoon salt. Sauté for about 5 minutes, until fragrant and softened — this is where your sandwich gets its depth of flavor. Stir in Worcestershire sauce, basil, oregano, thyme, garlic powder, onion powder, and red pepper flakes; cook for another minute until aromatic.

Step 3: Deglaze and Braise

Pour in ½ cup beef stock, scraping up any browned bits from the pot (these are pure flavor!). Return the beef and any accumulated juices, then pour in the remaining 4½ cups broth so the roast is partially submerged. Bring to a gentle boil, then reduce to a simmer.

Step 4: Slow Cook Until Tender

Cover and transfer the pot to the oven. Bake for 2 hours, flipping the roast halfway through. Uncover, flip again, and cook for 30 minutes more. Flip once more and continue baking until the beef is fall-apart tender, about 30 additional minutes.

Step 5: Shred the Beef

Remove the roast and let it rest for 10 minutes. Using two forks, shred it into small pieces. Return the beef to the pot, stirring it into the warm au jus to soak up all that rich flavor.

Step 6: Roast the Peppers

Increase oven temperature to 375°F (190°C). Toss the bell pepper strips with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper on a parchment-lined baking sheet. Roast for 20 minutes, until tender and slightly charred.

Step 7: Prep the Giardiniera Mix

In a small bowl, combine chopped giardiniera with the remaining ½ cup olive oil, mixing until evenly coated.

Step 8: Assemble and Serve

Load each toasted roll with juicy shredded beef. Add roasted peppers and top generously with the giardiniera mixture.
Serve with a side of the warm au jus for dipping — the classic “wet” Chicago-style finish!

Serving and Storage Tips

• To Serve: Pair your Italian Beef Sandwich with crispy fries, roasted potatoes, or a fresh side salad.
• Make It Extra Juicy: Dip the sandwich directly in the au jus or spoon some over the beef before serving.
• To Store: Keep leftover beef and broth in an airtight container in the fridge for up to 4 days.
• To Reheat: Warm gently in a saucepan with a bit of broth to maintain tenderness.
• To Freeze: Store shredded beef (without bread) in a freezer-safe bag with some au jus for up to 3 months.

Helpful Notes

• Cut the beef against the grain after shredding for ultimate tenderness.
• Make it spicy: Use hot giardiniera or add extra red pepper flakes.
• Shortcut version: Use a slow cooker on low for 6–7 hours or high for 3–4 hours.
• Bread tip: Choose sturdy rolls that can handle the juicy filling without falling apart.

Conclusion

This Italian Beef Sandwich is everything comfort food should be — savory, juicy, and packed with flavor. From the tender slow-braised beef to the tangy crunch of giardiniera, it’s a recipe that satisfies every craving and impresses every guest.

If you try this recipe, leave a comment and a 5-star rating below!
We’d love to hear how you served your sandwich — did you go “wet,” “dry,” or somewhere in between?
Don’t forget to share your creation on Pinterest or Facebook and tag us!

Frequently Asked Questions (FAQ)

Can I make this in a slow cooker?

Absolutely! Sear the beef and onions first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, until tender.

Can I use a different cut of beef?

Yes — top round roast or rump roast also work, though chuck roast remains the most flavorful due to its marbling.

How can I make this recipe gluten-free?

Use gluten-free rolls and ensure your Worcestershire sauce is certified gluten-free.

Is this recipe freezer-friendly?

Definitely! Shredded beef freezes beautifully. Store it with some au jus to keep it moist when reheated.

What’s the best bread for Italian Beef Sandwiches?

Traditional French rolls or hoagie rolls work best — they’re sturdy enough to soak up the juices without getting soggy.