Imagine a hot, juicy, and tender beef sandwich piled high with seasoned meat, drenched in a flavorful gravy, and topped with tangy giardiniera. That’s a classic Chicago Italian Beef Sandwich, and trust me, once you take that first bite, you’re going to be hooked. This isn’t just a sandwich; it’s a full experience of flavor, texture, and warmth that will transport you straight to the heart of Chicago.
Why You’ll Love This Sandwich
This sandwich is the perfect mix of juicy, tender, and spicy—everything you crave in a satisfying meal. Whether you’re hosting a casual gathering, craving comfort food, or looking to step up your sandwich game, this one will impress.
Bold & Flavorful: The beef is seasoned perfectly and the giardiniera adds just the right amount of heat and tang.
Juicy Perfection: The beef is slow-cooked until it’s so tender, it practically melts in your mouth.
Customizable: Go mild or spicy with the giardiniera.
Ultimate Comfort Food: Packed with rich flavors, this sandwich is a true crowd-pleaser.
Big Sandwich Vibes: One bite and you’ll understand why Chicagoans can’t get enough of it.
Ingredients in Homemade Chicago Italian Beef Sandwich
This sandwich has a simple list of ingredients, but the magic is in the details:
Beef Chuck Roast: The key to a tender, juicy sandwich. Slow-cooked to perfection, it shreds beautifully.
Italian Beef Seasoning (or your own mix): The secret sauce! Oregano, garlic, and a touch of spice make the beef stand out.
Giardiniera: This tangy, spicy vegetable mix is a must for that true Chicago flavor.
Beef Broth: For the au jus that keeps everything moist and adds that savory depth.
Hoagie Rolls: Soft yet sturdy, they hold all the goodness without falling apart.
Bell Peppers (Optional): For extra crunch and flavor.
(Note: Full ingredient amounts and directions are in the recipe card below.)
Instructions
Making these sandwiches is all about patience and letting the beef cook low and slow:
1. Brown the Beef:
Start by searing the beef chuck roast in a hot pan until all sides are browned. This caramelizes the meat and seals in the juices.
2. Cook the Beef Low & Slow:
Place the beef in a slow cooker or Dutch oven. Add your seasoning, beef broth, and any additional spices. Let it cook on low for 6-8 hours until the beef is fork-tender and easy to shred.
3. Shred the Beef:
Once the beef is cooked, shred it with two forks, letting it soak up all the juices in the pot. You can keep the meat in the broth for a more tender sandwich, or drain some of the liquid if you prefer a more concentrated flavor.
4. Toast the Rolls:
While the beef is cooking, toast your hoagie rolls in the oven or on a skillet until they’re golden brown.
5. Assemble the Sandwich:
Pile the shredded beef onto the toasted rolls. Spoon over some of the juicy au jus for that classic Chicago experience. Top with giardiniera (and bell peppers, if using).
6. Serve & Enjoy:
Serve your sandwich hot and ready to devour! Dip it into the remaining au jus for the full experience.
Nutrition Facts:
Servings: 4
Calories per serving: 450
(see notes)
Preparation Time
Prep Time: 10 minutes
Cook Time: 6–8 hours
Total Time: 6 hrs 10 mins
How to Serve Homemade Chicago Italian Beef Sandwich
These sandwiches are great on their own, but if you want to go all out, here are some sides that pair perfectly:
- Crispy French Fries
- Coleslaw
- Pickles
- A side of dipping sauce (extra au jus)
Additional Tips
- Make it Spicy: If you want extra heat, add more giardiniera or a few dashes of hot sauce to the beef while it cooks.
- Leftovers? This sandwich tastes even better the next day. Store any leftover beef and au jus in an airtight container and reheat for a quick meal.
- Customize the Veggies: If you’re not a fan of giardiniera, try adding roasted peppers or onions instead.
- For Extra Tenderness: Let the beef sit in the au jus for an hour after shredding—this allows the flavors to meld beautifully.
FAQ’s
1. Can I make this sandwich in the oven instead of a slow cooker?
Yes! You can roast the beef in a Dutch oven at 300°F for 3-4 hours until it’s tender.
2. How do I make the au jus?
The au jus is made by cooking the beef with beef broth and seasonings. The broth absorbs all the beef flavors as it simmers.
3. Can I make this ahead of time?
Absolutely! The beef and au jus can be made ahead and stored in the fridge. Reheat before serving.
4. What type of beef should I use?
Chuck roast is ideal because it becomes tender and juicy when slow-cooked. You can also use sirloin if you prefer leaner meat.
5. Can I use store-bought giardiniera?
Yes, but if you have the time, making your own giardiniera can really elevate the sandwich.
6. How do I serve this sandwich to a crowd?
You can set up a “build-your-own” sandwich bar, with shredded beef, rolls, giardiniera, and other toppings for a fun, interactive meal.
7. Can I freeze the beef for later use?
Yes! Freeze the shredded beef and au jus separately. When ready to use, thaw and reheat.
8. Can I make this sandwich without the giardiniera?
Sure! You can skip it or replace it with roasted peppers or onions for a milder flavor.
9. Can I cook this beef in a pressure cooker?
Yes! Use the pressure cooker for about 60 minutes for the same tender result.
10. How do I keep the sandwich from getting soggy?
Use a sturdy roll, and be sure not to over-soak the bread with au jus before serving.
CONCLUSION
The Homemade Chicago Italian Beef Sandwich is everything you want in a hearty, flavorful meal—juicy beef, savory broth, and the right amount of spice. It’s a true comfort food that’s easy to make and perfect for any gathering or cozy night in. So go ahead, dig in, and enjoy a little taste of Chicago right in your own kitchen.
Print
Homemade Chicago Italian Beef Sandwich
- Prep Time: 15 minutes
- Cook Time: 3–4 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 sandwiches 1x
- Category: Main Dish
- Method: Braising
- Cuisine: American
Description
A delicious homemade Chicago-style Italian Beef Sandwich featuring thinly sliced, tender beef cooked in a flavorful broth, served on a soft Italian roll with hot giardiniera or sweet peppers.
Ingredients
- 2 lbs beef chuck roast
- 1 tablespoon olive oil
- 2 cups beef broth
- 1/2 cup water
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon crushed red pepper flakes
- 1 bay leaf
- Salt and pepper to taste
- 6 Italian rolls
- Hot giardiniera or sweet peppers (for topping)
Instructions
- Preheat the oven to 300°F (150°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear the roast on all sides until browned (about 3–4 minutes per side).
- Remove the beef from the pot and set aside. Add onions and garlic to the pot, sautéing for 2–3 minutes until softened.
- Add beef broth, water, soy sauce, oregano, basil, red pepper flakes, and bay leaf to the pot. Stir to combine.
- Return the beef to the pot and cover. Braise in the oven for 3–4 hours, or until the beef is tender and easily shreds with a fork.
- Remove the beef from the pot and shred it using two forks. Discard the bay leaf.
- Slice the Italian rolls and toast them lightly if desired. Pile the shredded beef onto the rolls and spoon some of the cooking liquid over the top to keep the beef moist.
- Top with giardiniera or sweet peppers, and serve immediately.
Notes
- For an extra touch, dip the sandwich in the cooking broth for a true Chicago-style experience.
- Giardiniera can be adjusted to your spice preference—mild or hot, depending on your taste.
- Leftover beef can be stored in the fridge for up to 3 days, and the flavors will continue to develop.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg