Chicago Italian Beef Sandwich

1. 1
   prep · ~10 min

   Preheat oven and season the beef.

   1.Preheat oven to 325°F (163°C).

   2.Pat the beef top round dry with paper towels.

   3.Rub the beef all over with olive oil, salt, and black pepper.

   TIPDrying the surface ensures a better sear — moisture is the enemy of browning.
2. 2
   roast · ~75 min

   Roast the beef to rare doneness.

   1.Place the beef on a wire rack set over a roasting pan.

   2.Roast for 60-75 minutes until internal temperature reaches 115-120°F for rare.

   3.Remove from oven and let rest until cool enough to handle, about 30 minutes.

   TIPThe beef will cook more later in the jus — pulling it rare now prevents dry, stringy meat.
3. 3
   prep · ~15 min

   Slice the beef paper-thin.

   1.Once cool, wrap beef tightly in plastic and refrigerate until firm, at least 2 hours or overnight.

   2.Using a meat slicer or very sharp knife, slice beef against the grain as thinly as possible, ideally 1/16 inch.

   TIPChilling the roast firms the meat so you can get those papery-thin slices that define Chicago Italian Beef.
4. 4
   saute · ~7 min

   Build the aromatic base for the jus.

   1.Heat a large Dutch oven over medium heat.

   2.Add any drippings from the roasting pan, then sauté onion, carrot, and celery until softened, about 5 minutes.

   3.Add minced garlic and cook until fragrant, 1 minute more.
5. 5
   simmer · ~20 min

   Simmer the jus.

   1.Pour in the water and bring to a gentle boil, scraping up any browned bits.

   2.Add oregano, basil, thyme, red pepper flakes, and bay leaves.

   3.Reduce heat to low and simmer, uncovered, for 20 minutes to marry flavors.
6. 6
   simmer · ~30 min

   Warm the sliced beef in the jus.

   1.Add the sliced beef to the simmering jus, submerging it completely.

   2.Simmer gently on low heat for 20-30 minutes until the beef is heated through and has absorbed the jus flavors.

   3.The beef should be fork-tender but not falling apart — it keeps its slice structure.

   TIPKeep the heat low — boiling will toughen the thin-sliced beef.
7. 7
   saute · ~7 min

   Sauté the sweet peppers.

   1.In a small skillet, sauté sliced green bell peppers with a splash of jus over medium heat.

   2.Cook until softened but still with a slight bite, about 5-7 minutes.

   3.Set aside for topping sandwiches.
8. 8
   assemble · ~5 min

   Assemble the Italian beef sandwiches.

   1.Warm the Italian rolls in the oven for 3-4 minutes.

   2.Using tongs, pile a generous portion of beef onto each roll.

   3.Ladle extra jus over the meat for a 'wet' sandwich, or serve a cup of jus on the side for dipping.

   4.Top with giardiniera or sautéed sweet peppers.

   TIPFor the true Chicago experience, ask 'dipped or wet?' — dipping the whole sandwich in jus before wrapping is the authentic way.
9. 9
   serve · ~3 min

   Wrap, rest, and serve immediately.

   1.Wrap each sandwich tightly in foil and let rest 2-3 minutes so the bread steams slightly.

   2.Unwrap and serve with plenty of napkins.

   TIPThat brief foil steam softens the roll just enough while holding everything together.

Cuisines we love