Italian Beef Sandwich

The Italian Beef Sandwich is a classic Chicago comfort food featuring tender, slow-braised beef soaked in flavorful au jus, served on crusty toasted rolls, and topped with tangy giardiniera and roasted peppers. Perfectly juicy and packed with bold, savory flavors, this sandwich is a showstopper for game days, casual dinners, or when you’re craving something hearty and satisfying.

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Prep Time 25

Cook Time 3

Total Time 3 25

Servings: 4 sandwiches

Course: Dinner, Main Course, Sandwiches

Cuisine: American, Chicago Style, Italian-American

Calories: 650

Ingredients Method Notes

Ingredients

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
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp crushed red pepper flakes

For the Broth and Toppings

5 cups low-sodium beef stock, divided
1 green bell pepper, cut into 1-inch strips
2 cups chopped giardiniera
0.5 cup extra-virgin olive oil (for giardiniera mix)
4 French sub rolls, toasted

Method

Step 1: Preheat the oven to 325°F (160°C). Heat olive oil in a large Dutch oven. Season beef with salt and pepper, then sear on both sides until golden brown. Transfer to a plate.
Step 2: Add sliced onions and garlic to the pot. Sauté until fragrant and softened. Stir in Worcestershire sauce, basil, oregano, thyme, garlic powder, onion powder, and red pepper flakes; cook for 1 minute.
Step 3: Deglaze with ½ cup beef stock, scraping up browned bits. Return beef to the pot and add remaining broth. Bring to a simmer.
Step 4: Cover and transfer to the oven. Bake for 2 hours, flipping halfway. Uncover and cook another hour until tender.
Step 5: Remove beef, rest for 10 minutes, then shred with forks. Return to pot and mix with au jus.
Step 6: Roast bell pepper strips with olive oil, salt, and pepper at 375°F (190°C) for 20 minutes until tender and charred.
Step 7: Combine chopped giardiniera with olive oil in a bowl and mix well.
Step 8: Assemble sandwiches: load rolls with shredded beef, roasted peppers, and giardiniera. Serve with au jus for dipping.

Notes

For a spicier version, use hot giardiniera or add extra red pepper flakes. To save time, cook in a slow cooker on low for 6–7 hours. Choose sturdy rolls to hold up against the juicy beef. Store leftovers in broth for best reheating results.