Italian Beef Sandwiches
Italian Beef Sandwiches are a classic Chicago favorite featuring tender slow-cooked beef with bold, tangy flavors served on soft rolls. This recipe is easy to make and perfect for gatherings or a hearty meal.
Servings: 6 servings
Ingredients
- 3 pound chuck roast or rump excess fat trimmed
- 2 teaspoons salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 2.5 cups beef broth ensure it’s made from halal-certified beef or homemade
- 1 tablespoon Italian seasoning
- 0.7 oz dry Italian dressing mix check for halal compliance or substitute with a homemade blend of dried basil, oregano, parsley, garlic powder, and onion powder
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 8 oz sliced pepperoncini plus additional for topping the sandwiches
- 8 oz Giardiniera mild or spicy, roughly chopped, plus additional for topping the sandwiches (drained, do not use the juice)
- soft sandwich rolls or Italian rolls for serving
Instructions
- Start by trimming any excess fat from your chuck roast or rump. Pat the meat dry with paper towels, then season it generously with salt and ground black pepper on all sides.
- Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, sear the beef roast on all sides until it develops a deep brown crust, about 3-4 minutes per side.
- Pour in the beef broth, making sure it covers about halfway up the roast. Stir in the Italian seasoning, dry Italian dressing mix (or your homemade blend), dried oregano, and add the bay leaf. Toss in the sliced pepperoncini and chopped giardiniera, but save some for topping your sandwiches later.
- Bring the liquid to a simmer, then cover the pot with a lid and reduce the heat to low. Let the beef cook slowly for about 3-4 hours, or until the meat is fork-tender and easily shreds. Alternatively, you can cook this in a slow cooker on low for 6-8 hours.
- Once the beef is tender, remove it from the pot and place it on a cutting board or large plate. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the pot, stirring it into the flavorful broth and vegetables to soak up even more taste.
- Slice your sandwich rolls open, and if you like, warm them slightly in the oven or on a skillet. Pile generous amounts of the shredded beef mixture onto each roll. Top with extra pepperoncini and giardiniera for an added kick and crunch. Serve immediately with a side of the flavorful cooking juices for dipping, if desired.
Equipment
- Large Heavy-Bottomed Pot
- Dutch Oven
- Slow Cooker
- Cutting Board
- Forks
- Oven or Skillet (for warming rolls)
Notes
Use a well-marbled cut of beef like chuck roast for maximum tenderness and flavor. Make your own beef broth if possible for better control over salt and additives. Don’t skip searing the meat to develop a rich crust. Adjust spice level with mild or spicy giardiniera and pepperoncini. For extra juiciness, dip rolls in cooking broth before assembling. Leftover beef and broth can be used in pasta or rice dishes. Variations include adding cheese, making it spicy, vegetarian versions, or serving French dip style with au jus.