Italian Beef Sandwiches
Italian Beef Sandwiches are a beloved Midwestern classic that originated in Chicago. This hearty sandwich features slow-roasted beef, tender and flavorful from a rich broth, and piled high on soft rolls for an unforgettable bite.
The combination of juicy beef, tangy provolone, and spicy giardiniera creates a delicious balance of flavors. Topped with pickled peppers and fresh parsley, each sandwich is a true taste of Chicago’s culinary legacy.
Serve with extra jus for dipping or drizzle it over the sandwich for added flavor. This dish is perfect for any meal that craves comfort and bold, savory goodness.
Italian Beef Sandwiches Ingredients
The heart of these sandwiches is a tender chuck roast, slow-cooked to perfection in a savory broth, creating rich flavor and melt-in-your-mouth texture. Seasoned with kosher salt and pepper, the beef absorbs every ounce of deliciousness during its long cook.
A fragrant mix of onion, garlic, carrots, and celery adds depth to the broth, infusing the beef with subtle sweetness and earthy notes. Red pepper flakes give just the right hint of heat to balance the richness.
Provolone brings a smooth, creamy layer of flavor, while tangy giardiniera and pickled hot peppers offer a bright, zesty contrast that cuts through the richness. Together, these ingredients create a sandwich bursting with bold, balanced flavors.
Italian Beef Sandwiches: Enhancing Your Experience
Recipe Tips
- Choosing the Right Cut of Beef
For the most tender result, a boneless chuck roast is ideal due to its marbling, which melts into the broth as it cooks. If you prefer a leaner option, a round roast will work, but the result might be less juicy. Make sure to trim any excess fat to avoid greasiness in the final dish. - Perfecting the Jus
The beef jus is the star of this recipe, and it’s essential to let the beef cook long enough to develop a rich, flavorful broth. After removing the beef, be sure to skim any excess fat from the top of the jus before serving. If you like your sandwiches extra juicy, drizzle plenty of the jus over the meat or serve it alongside for dipping. - Don’t Overdo the Broiling
When broiling the provolone cheese, keep a close eye on it. Broil just until the cheese is melted and bubbly—too long, and the bread will dry out while the meat can become tough. The goal is a warm, slightly toasted sandwich, not a crispy one.
What to Serve with Italian Beef Sandwiches
- Crispy French Fries
A classic pairing with Italian Beef Sandwiches is crispy, golden French fries. The salty crunch contrasts beautifully with the tender, juicy beef and helps balance the richness of the sandwich. For an extra kick, serve with a side of spicy ketchup or aioli for dipping. - Coleslaw
A tangy, creamy coleslaw offers a refreshing contrast to the deep, savory flavors of the beef. The crunch of cabbage and the zing from the dressing provide a crisp balance to the richness of the sandwich, making every bite feel lighter. - Pickled Vegetables
Since the sandwich is already loaded with pickled hot peppers and giardiniera, serving a small side of additional pickled vegetables like cucumbers or radishes can elevate the flavor profile even further. These bright, acidic bites cut through the heaviness of the beef and make for a perfectly balanced meal.
FAQ
- Can I make Italian Beef Sandwiches ahead of time?
Yes! The beef can be slow-cooked the day before and stored in its broth. Simply reheat the beef in the broth before assembling the sandwiches. This also helps the flavors develop further. - Can I use a different type of bread?
While hoagie rolls, ciabatta, or French rolls are the traditional choices, you can opt for other soft sandwich buns if preferred. Just ensure the bread is sturdy enough to hold up to the juicy beef without becoming soggy. - Can I make this recipe without a slow cooker?
Absolutely. You can cook the beef in a Dutch oven or a heavy pot in the oven at 300°F for about 3½ to 4 hours until tender. The slow cooker just makes it more hands-off, but the results will still be just as delicious. - How do I store leftovers?
Leftover Italian Beef can be stored in the refrigerator for up to 3 days. Keep the beef and jus separate to maintain freshness. Reheat in a pot on low heat or in the microwave, and serve with fresh rolls for a quick meal.
Italian Beef Sandwiches
This iconic Midwestern sandwich, with roots tracing back to Chicago in the early 1900s, is made by slow-roasting tougher cuts of beef in a savory broth until they become tender. Once cooked, the beef is either thinly sliced or shredded, then piled onto soft rolls and topped with pickled hot peppers, provolone, and tangy giardiniera. Often, the sandwich is served drenched in the flavorful cooking jus (or gravy, as referred to by Chicagoans) or accompanied by a side of jus for dipping.
Ingredients
- 2½ to 3- pound boneless chuck roast trimmed
- 1 tablespoon kosher salt such as Diamond Crystal
- Black pepper
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion halved
- 1 head garlic halved crosswise
- 2 carrots peeled
- 2 celery stalks
- ½ teaspoon red-pepper flakes
- 6 cups beef broth
- 2 tablespoons tamari or soy sauce
- 6 to 8 soft hoagie rolls soft French rolls, or ciabatta rolls
- ¼ pound provolone thinly sliced
- About 2 cups giardiniera preferably Chicago-style
- 1 cup pickled green hot peppers
- Fresh parsley optional, leaves torn
Instructions
- Step 1
- Generously season the chuck roast with kosher salt and black pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear it on one side, undisturbed, for about 5 minutes, until a deep brown crust forms. Flip the meat and brown all remaining sides lightly, approximately 2 minutes per side, reducing the heat to avoid scorching the oil. Using tongs, transfer the roast to a 6- to 8-quart slow cooker. Add the halved onion, garlic, carrots, celery, red pepper flakes, and beef broth.
- Step 2
- Cover and cook the beef on low for 8 hours, or until it becomes very tender. Alternatively, the roast can be cooked in a covered Dutch oven in a 300°F oven for about 3½ to 4 hours. The beef should be juicy, tender, and easily shred with a fork. After cooking, use tongs and a slotted spoon to remove the beef, setting the vegetables aside. Slice the beef thinly against the grain and return it to the broth. Stir in the soy sauce and cover to keep warm.
- Step 3
- Preheat the broiler to low. Split the rolls in half and place each sandwich with a portion of the beef and some jus. Layer a slice of provolone on top of the beef and broil just until the cheese melts—be careful not to overdo it, as this can cause the meat to toughen and the rolls to dry out. The goal is for the roll to remain soft with a slight warmth. Stuff each sandwich with giardiniera, pickled peppers, and fresh parsley leaves if desired.
- Step 4
- Serve the sandwiches warm, drizzling some of the jus over the meat or alongside for dipping.
