Chicago Italian Beef Sandwich (Print Version)
Slow-simmered beef in savory au jus on a crusty roll with Chicago-style giardiniera and sweet peppers.
# What You'll 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)
# How to Make It:
01 - Preheat oven to 325°F. Arrange the rack in the lower-middle position for even heat distribution.
02 - Pat the beef chuck roast thoroughly 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. Press the spice mixture firmly onto all surfaces of the roast.
03 - Set a large Dutch oven or heavy oven-safe pot over medium-high heat until shimmering. Sear the seasoned roast on all sides, approximately 2 to 3 minutes per side, until a deep golden-brown crust forms. Transfer the roast to a plate and set aside.
04 - In the same Dutch oven, add the sliced onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant, scraping up any fond from the bottom of the pot.
05 - Pour in the beef broth, water, and Worcestershire sauce. Add the Italian seasoning, sliced green bell pepper, and fennel seeds. Stir well, deglazing the pot to release all browned bits.
06 - Return the seared roast to the pot, nestling it into the liquid. Cover tightly with a lid or heavy-duty foil. Transfer to the preheated oven and braise for 2½ to 3 hours, or until the beef is fork-tender and easily shreds.
07 - Remove the roast from the pot and let rest on a cutting board for 15 minutes. Pour the cooking liquid through a fine-mesh strainer into a bowl, discarding the solids. Skim off any excess fat from the surface of the strained au jus.
08 - Using a sharp knife or meat slicer, thinly slice the rested beef against the grain. Return the sliced beef to the pot with the strained au jus and simmer gently over low heat for 5 to 10 minutes, allowing the meat to absorb the juices.
09 - Split the rolls or hoagie buns and pile the juicy sliced beef generously onto each. Ladle extra au jus over the top. Finish with a hearty spoonful of giardiniera and roasted sweet peppers. Serve immediately with additional au jus on the side for dipping.
# Expert Advice:
01 -
- The au jus soaks into the bread in a way that makes every bite feel like a warm conversation with someone who really knows how to cook.
- Leftover beef reheated in the jus the next day might actually taste better than the sandwich itself, which is saying something.
02 -
- Slicing against the grain is the single most important step, because even perfectly braised beef will feel chewy and stringy if you cut with the grain.
- Skimming the fat off the jus completely changes the texture of the final sandwich from heavy and greasy to clean and deeply savory.
03 -
- If you chill the cooked roast for a few hours or overnight before slicing, the firmer texture makes paper thin cuts almost effortless even with a regular knife.
- For a truly wet sandwich the way Chicagoans mean it, dunk the entire assembled sandwich face down into the jus for about three seconds and accept that you will need a plate, not just your hands.