Chicago-Style Italian Beef Sandwich
Ingredients
- 1boneless beef chuck eye roast
tied with butcher's twine, about 3 1/2 pounds
- kosher salt and freshly ground black pepper
- 2 tbspvegetable oil
- 1 mediumonion
roughly chopped
- 1 tbspdried italian seasoning
- 2 tspcrushed red pepper
- 6 clovesgarlic
roughly chopped
- ½ cdry red wine
- 5 cbeef stock
or enough to submerge the roast about three-quarters of the way
- 2 sprigsfresh thyme
- 4green bell peppers
cut into 1-inch-wide strips
- ¼ colive oil
- 1 tspgranulated garlic
- kosher salt and freshly ground black pepper
- 6soft hinged french rolls
preferably from turano or gonnella bakeries
- oil-packed hot giardiniera
for topping
Directions
- 1
For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
- 2
Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
- 3
Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
- 4
Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
- 5
For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
- 6
Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
- 7
Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
- 8
For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
- 9
Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!
Chicago-Style Italian Beef Sandwich
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About this Recipe
Craving the iconic taste of Chicago without booking a flight? This Chicago-Style Italian Beef Sandwich recipe brings the Windy City's legendary flavors right to your kitchen, transforming simple ingredients into an unforgettable meal.
The secret to this sandwich's incredible depth and succulence lies in a meticulously braised chuck roast, slow-cooked to fall-apart tenderness. Paired with sweet, roasted bell peppers, every bite offers a symphony of savory notes, far superior to any rushed takeout. The rich, aromatic broth infuses the beef with flavor, making each mouthful genuinely satisfying.
Prepare for a truly satisfying experience. You'll savor incredibly juicy, tender beef infused with aromatic Italian seasoning, complemented by the mellow sweetness of bell peppers. All this goodness is piled high on a soft French roll, with a bright, spicy kick from the oil-packed hot giardiniera tying it all together. This is a hearty, robust sandwich that promises a full sensory delight.
While classic Chicago-Style Italian Beef has a distinct profile, you can tailor the heat level to your preference by adjusting the amount of hot giardiniera. For a milder take, you could rinse some of the giardiniera oil, or use less. While the recipe specifies green bell peppers for a traditional look, you could use a mix of colors alongside them for visual appeal without compromising the core flavor.
This iconic sandwich is perfect for game days, casual gatherings, or any time you're craving a robust, comforting meal. Serve it alongside simple potato chips or a fresh green salad to complete the experience.