Italian Beef Sandwich – Chicago’s Juicy, Flavor-Packed Classic
The Italian Beef Sandwich features thinly sliced, slow-cooked beef soaked in a rich, spiced broth. Served on an Italian roll and topped with sweet peppers or hot giardiniera, it’s a flavorful masterpiece. Juicy, savory, and messy in the best way—this sandwich captures Chicago’s bold food culture in every bite.
Ingredients
- 3 lbs beef chuck roast or top round
- 4 cups beef broth
- 1 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp salt
- 1 bay leaf
- 1 green bell pepper, sliced
- 1 jar giardiniera (hot or mild)
- 6 crusty Italian sandwich rolls
Instructions
- Heat olive oil in a large pot or slow cooker over medium heat.
- Season the beef with salt, pepper, and garlic powder, then sear on all sides until browned.
- Add beef broth, oregano, Italian seasoning, onion powder, and bay leaf.
- Cover and simmer for 2½–3 hours, until beef is tender and easy to shred.
- Remove the meat, shred it with forks, and return it to the broth.
- Toast the Italian rolls lightly, then fill with shredded beef and drizzle with the broth.
- Top with giardiniera or sautéed bell peppers for an authentic touch.
Notes
- Use top round or chuck roast for the best tenderness.
- The longer it simmers, the juicier the beef becomes.
- Dip the entire sandwich in the au jus for a “wet” style, Chicago favorite.
- Use mild or hot giardiniera depending on your spice preference.
- Serve with fries or chips for a classic deli experience.