This authentic Chicago-style Italian Beef Sandwich features thin slices of tender roast beef simmered and served au jus on a soft French roll, finished with giardiniera and hot cherry peppers. Savory, slightly herby, and with the perfect balance of sweet and spicy, this easy recipe makes a satisfying family meal.
Italian beef sandwiches are distinct from the French dip or the Philly cheesesteak: they combine slow-roasted, thinly sliced beef with a flavorful au jus and a bright, pickled garnish. The result is juicy, richly seasoned meat nested in bread that soaks up the broth without becoming overly soggy.
The sandwich dates back to the early 20th century among Chicago’s Italian immigrant community. It was an economical, delicious way to transform tougher cuts of beef into tender, flavorful meals by slow-roasting and thinly slicing the meat.
Main Components of Chicago-Style Italian Beef Sandwiches
- Beef – Choose cuts that become tender with slow cooking, such as top round, rump roast, or chuck roast. Proper seasoning and slow cooking are the keys to tender, flavorful slices.
- Au Jus – A thin, savory cooking liquid made from the braising liquid and seasonings. The au jus is what gives the sandwich its signature wetness and deep beef flavor.
- Giardiniera – A pickled vegetable relish (carrots, celery, cauliflower, peppers) that adds tang, crunch, and heat. You can use mild or spicy giardiniera depending on taste.
- Rolls – Use fresh Italian or hoagie rolls with a slightly crisp crust and soft interior so they absorb au jus while holding up to the moisture.
Variations
- Dry, Wet, or Dipped – Choose whether you want your sandwich with little broth (dry), a generous pour of au jus over the meat (wet), or served with a separate cup of au jus for dipping (dipped).
- Sweet or Hot – Use roasted green peppers for a milder, sweeter profile, or giardiniera and hot cherry peppers for a spicier version.
- Cheesy Beef – Add slices of provolone or mozzarella to melt over the beef for a richer sandwich.
How to Make Italian Beef Sandwiches
1. Preheat the oven to 190°F.
2. Brown the roast: Heat a tablespoon of oil in a large Dutch oven over high heat. Sear the roast 4–5 minutes per side until nicely browned.
3. Slow-cook the roast: Remove the beef and, in the same pot, add garlic, sliced onion, pepperoncini, sugar, salt, dried parsley, basil, oregano, thyme, red pepper flakes, black pepper, and beef broth. Return the roast, cover, and roast in the oven for about 4 hours or until a fork slides in easily. Turn the roast every hour for even cooking.
4. Optional chill: Let the roast cool to room temperature (about 1½–2 hours), then cover and refrigerate overnight. Chilling firms the meat and helps the flavors develop.
5. Strain and slice: Transfer the roast to a cutting board. Strain the braising liquid through a fine-mesh strainer into a pan; if the au jus has gelled, gently reheat it until liquid again. Thinly slice the beef with a sharp knife or slicer.
6. Reheat and simmer: Bring the au jus to a simmer over medium heat, add the sliced beef, and warm gently for 30 minutes so the meat absorbs the broth.
7. Assemble: Pile the beef into split rolls, spoon a little au jus over the meat, then top with chopped giardiniera and hot cherry peppers. Serve extra au jus on the side for dipping.
Can I Make Slow Cooker Italian Beef?
Yes. For a slow cooker version, optionally sear the roast, then place it in a 6–7 quart slow cooker with the garlic, onion powder, pepperoncini, sugar, salt, dried herbs, chili flakes, and beef stock. Cook on low for 8–9 hours until the meat shreds easily. Remove and slice or shred the beef, return it to the cooker, and keep it warm for an additional hour before assembling sandwiches.
Where Can I Get the Best Italian Beef Sandwich In Chicago?
Popular Chicago spots known for their Italian beef include Al’s Beef, Portillo’s, and Johnnie’s Beef. Each has its own loyal following—try a few to decide which you prefer.
More Delicious Beef Recipes
- Beef and Noodles Recipe
- Banh Mi (Vietnamese Sandwich)
- Kalbi (Korean BBQ Beef Short Ribs)
- Ukrainian Borscht Soup (Beet Soup)
- Beef Tips and Gravy
If you make this Italian beef sandwich, leave a comment to share how it turned out—I’d love to hear your thoughts.
Italian Beef Sandwich Recipe
Jessica Randhawa
Ingredients
For the Beef
- 1 tablespoon olive oil
- 3 pounds rump roast or chuck roast, trimmed
- 3 cloves garlic
- 1 onion, sliced
- ¼ cup pepperoncini peppers
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon chili flakes
- ½ teaspoon ground black pepper
- 4 cups low-sodium beef broth
For the Sandwiches
- Au jus (strained broth from the roast)
- 1 cup giardiniera, diced (hot or mild)
- ½ cup hot cherry peppers, seeded and sliced
- 6 French or hoagie rolls, split
Instructions
- Preheat the oven to 190°F.
- Heat the oil in a large pot or Dutch oven. Sear the roast on all sides 4–5 minutes per side until browned.
- Remove the roast. Add garlic, onion, pepperoncini, sugar, salt, herbs, chili flakes, pepper, and beef broth; stir to combine.
- Return the roast to the pot, cover, and roast in the oven for about 4 hours, turning every hour, until fork-tender. Remove from the oven.
- Optional: Cool to room temperature (1½–2 hours), then cover and refrigerate overnight.
- Transfer the beef to a cutting board. Strain the broth through a fine-mesh strainer into a pan. If the au jus has congealed, reheat until liquid. Thinly slice the beef.
- Bring the au jus to a simmer, add the sliced beef, and warm for 30 minutes.
- Assemble sandwiches: pile beef on rolls, spoon au jus over the meat, then top with giardiniera and hot cherry peppers. Serve extra au jus for dipping.
Notes
Nutrition
Carbohydrates: 63 g |
Protein: 62 g |
Fat: 27 g
Nutrition information is an approximation.