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Fork-tender beef, slow-cooked in a rich, savory broth loaded with Italian herbs. Piled high on a sturdy roll and topped with spicy giardiniera, this Chicago classic is pure comfort food.
For 8 servings
Season and Sear the Beef
Create the Flavorful Jus
Fork-tender beef, slow-cooked in a rich, savory broth loaded with Italian herbs. Piled high on a sturdy roll and topped with spicy giardiniera, this Chicago classic is pure comfort food.
This midwest recipe takes 500 minutes to prepare and yields 8 servings. At 805.48 calories per serving with 48.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Slow Cook to Perfection
Shred or Slice the Beef
Assemble the Sandwiches
During assembly, place a slice of provolone or mozzarella cheese on top of the hot beef and let it melt before serving. You can also place the open-faced sandwich under a broiler for a minute to get the cheese bubbly.
Increase the red pepper flakes to 1 full teaspoon (or more) in the jus. Use a hot giardiniera and add a few pepperoncini peppers to the slow cooker along with the beef.
If you don't have a slow cooker, you can make this entirely in a Dutch oven. After adding the broth and seasonings, bring to a simmer, cover, and place in a preheated oven at 325°F (165°C) for 3-4 hours, or until the beef is tender.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
This dish provides a significant amount of heme iron, which is easily absorbed by the body and is crucial for producing red blood cells and preventing anemia.
Beef is a natural source of essential B vitamins, particularly B12 and B6, which support energy metabolism, nervous system health, and brain function.
A typical Italian Beef Sandwich, as prepared in this recipe, contains approximately 550-650 calories per serving. This can vary based on the size of the roll, the amount of beef, and the toppings used.
While delicious, an Italian Beef Sandwich is generally considered an indulgent meal. It is high in protein and iron from the beef, but can also be high in sodium and saturated fat. Using a lean cut of beef, low-sodium broth, and a whole-wheat roll can make it a healthier option.
Chuck roast is the ideal choice due to its excellent marbling, which results in tender, flavorful meat after slow cooking. Bottom round or top round roasts are leaner alternatives that also work well.
Giardiniera is an Italian relish of pickled vegetables, typically including bell peppers, celery, carrots, and cauliflower, marinated in vinegar or oil. In Chicago, it often includes sport peppers or serranos, making it spicy ('hot') or mild.
Yes. Use the 'Sauté' function to sear the beef and cook the onions/garlic. Return the beef to the pot, add the broth and seasonings, and cook on high pressure for 90 minutes. Allow for a 15-20 minute natural pressure release before shredding.
A 'wet' sandwich has extra jus ladled over the meat before closing the roll. A 'dipped' sandwich takes it a step further by quickly dunking the entire assembled sandwich into the jus, soaking the bread. A 'dry' sandwich has the meat pulled from the jus with tongs, allowing excess liquid to drip off.
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