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
Units
Scale
- 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