Italian Beef Sandwich

1. 1
   prep

   Season the beef roast.

   1.Pat the beef top sirloin dry with paper towels. If the roast is loose, tie it with butcher twine at 1-inch intervals for even cooking.

   2.In a small bowl, mix the minced garlic, dried oregano, dried basil, red chili flakes, black pepper, and salt.

   3.Rub the seasoning mixture all over the beef roast, pressing it into the meat. Drizzle with 1 tablespoon olive oil.

   TIPTying the roast isn't mandatory for top sirloin, but it helps thinner ends from overcooking — a few loops of twine make a real difference.
2. 2
   roast · ~55 min

   Roast the beef.

   1.Preheat the oven to 375°F (190°C).

   2.Place the seasoned roast in a roasting pan. Roast for 45-55 minutes, turning once halfway, until the internal temperature reaches 130°F for medium-rare.

   3.Remove from the oven, tent loosely with foil, and rest for 20 minutes. The temperature will rise to 135°F.

   TIPA probe thermometer is your best friend here. Pull the roast at 130°F — carryover cooking during the rest will bring it to a perfect medium-rare slice.
3. 3
   saute · ~10 min

   Build the jus base.

   1.While the beef rests, heat the remaining 1 tablespoon olive oil in a large stockpot over medium heat.

   2.Add the chopped onion and celery. Cook, stirring occasionally, until soft and lightly browned (8-10 min).

   3.Add any accumulated juices from the resting roast to the pot.
4. 4
   simmer · ~20 min

   Simmer the jus.

   1.Pour the water into the stockpot. Add the bay leaves.

   2.Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, letting the flavors marry.

   3.Season the jus with an extra pinch of salt and black pepper to taste. Keep warm on the lowest heat.

   TIPDon't rush the simmer — those 20 minutes are the difference between a watery broth and a deeply flavorful dipping jus.
5. 5
   prep

   Slice the beef paper-thin.

   1.Trim and discard the butcher twine from the rested roast.

   2.Using a meat slicer or a very sharp knife, slice the beef as thinly as possible — aim for shaved, deli-thin slices. Cut against the grain.

   3.If slicing by hand, pop the roast in the freezer for 10-15 minutes beforehand; a firm roast is far easier to slice thin.

   TIPCold beef slices cleaner. If you have time, chill the rested roast for 30 minutes in the fridge before slicing — you'll get that sought-after deli thinness at home.
6. 6
   simmer · ~8 min

   Warm the beef in the jus.

   1.Add the thinly sliced beef to the warm jus in the stockpot.

   2.Simmer gently for 5-8 minutes, just until the beef is heated through. Do not boil hard — you want the meat tender, not tough.

   TIPKeep the jus at a bare simmer. A rolling boil will turn those paper-thin slices tough and stringy.
7. 7
   assemble

   Assemble the Italian beef sandwiches.

   1.Slice the Italian rolls lengthwise, leaving a hinge if you like. If desired, quickly toast the cut sides under a broiler.

   2.Using tongs, pile a generous portion of hot beef onto each roll. Top with giardiniera and, if using, a few rings of raw green bell pepper.

   3.For a fully 'dipped' sandwich, briefly dunk the entire assembled sandwich into the pot of jus. For less mess, ladle 2-3 spoonfuls of jus over the meat.
8. 8
   serve

   Serve immediately with extra jus.

   Place each sandwich on a plate or wrap in butcher paper. Serve with a small bowl of the remaining hot jus on the side for dipping. Napkins are non-negotiable.

   TIPFor the classic Chicago experience, wrap each sandwich tightly in wax paper and let it steam for 1 minute — it melds the flavors and softens the roll just right.

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