Chicago Italian Beef Sandwich

Name: Chicago Italian Beef Sandwich
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: american
Ingredients: 3 lb beef top round (well-marbled, trimmed of excess fat); 2 tbsp olive oil; 8 pcs garlic (cloves, minced); 1 pcs onion (large, roughly chopped); 1 pcs carrot (large, roughly chopped); 2 pcs celery (stalks, roughly chopped); 4 cup water; 2 tsp dried oregano; 1 tsp dried basil; 1 tsp dried thyme; 1 pinch black pepper (freshly ground); 1 pinch red pepper flakes; 2 pcs bay leaf; 0.5 tsp salt; 8 pcs italian roll (sturdy, chewy, 6-8 inches long); 1 cup giardiniera (Chicago-style, drained); 2 pcs bell pepper (green, sliced, for sweet pepper topping (optional))

RATING

4.6/5(178)

TASTE SCORE

9/10

Thin-sliced, fork-tender beef simmered in a garlicky, herb-flecked jus until it soaks up every bit of flavor, then piled high on a chewy Italian roll. Topped with tangy giardiniera or sweet peppers, this legendary Chicago sandwich is messy, juicy, and utterly irresistible.

PREP

30m

COOK

180m

SERVES

1 PIECE

533 cal

SERVINGS

METHOD · 9 STEPS

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.
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.
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.
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.
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.
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the roast until fully firm before slicing — it's the key to paper-thin, melt-in-your-mouth beef.
2
Use a sharp meat slicer if you have one; a very sharp knife also works, but freeze the meat slightly for cleaner cuts.
3
Simmer the sliced beef over low heat only — boiling will make the meat tough and stringy.
4
For the most authentic texture, keep the beef slices distinct rather than shredding them in the jus.
5
Toast the rolls just until warm, not crispy; a soft, chewy bun absorbs the jus best.
6
Make the jus a day ahead and refrigerate; the flavor deepens and you can skim off any excess fat.
7
Wrap the finished sandwich in foil for a few minutes to let the bread steam and meld with the filling.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Hot Giardiniera

Swap the mild giardiniera for a hot, oil-packed version with serranos or habaneros for a fiery kick that cuts through the rich beef.

Low Carb Lettuce Wrap

Low-Carb Lettuce Wrap

Skip the Italian roll and serve the beef and toppings in large, sturdy lettuce cups for a keto-friendly version that still delivers the jus-soaked flavor.

Cheesy Italian Beef

Lay provolone or mozzarella on the roll before adding the hot beef, then broil briefly for a melted, gooey twist.

Mushroom & Swiss

Sauté sliced cremini mushrooms with thyme and top the beef with melted Swiss cheese for an earthy, alternative flavor profile.

HEALTH BENEFITS