Chicago-Style Italian Beef Sandwiches
Italian Beef Sandwiches
Thin slices of seasoned beef are warmed in savory jus, piled into sturdy rolls, and finished with sweet peppers and tangy giardiniera.
Chicago-style Italian beef is all about thin slices of beef, a seasoned jus, sturdy bread, and bright pickled vegetables. The beef should be tender enough to fold into the roll but not so soft that it loses its shape in the juices.
This version starts with a lean top round roast rubbed with garlic, oregano, basil, paprika, and black pepper. It roasts gently, rests thoroughly, then gets sliced as thinly as possible before being warmed in a beefy jus made from the pan drippings.
Sweet bell peppers add softness and color, while giardiniera brings the sharp, oily crunch that makes the sandwich taste unmistakably Chicago. Serve the rolls dry, dipped, or fully wet depending on how much jus you want the bread to soak up.
For the cleanest slices, chill the cooked beef for a short time before cutting, or use a very sharp carving knife. The sandwich is best assembled right before serving so the bread catches the jus without falling apart too early.
Nutrition (per serving)
Directions
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1
Heat the oven to 325°F. Pat the beef dry, then mix the salt, black pepper, oregano, basil, garlic powder, paprika, and red pepper flakes in a small bowl.
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2
Rub the beef all over with 1 tablespoon olive oil and coat it evenly with the seasoning blend. Let it stand at room temperature for 20 minutes while the oven heats.
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3
Set a Dutch oven or heavy roasting pan over medium-high heat. Sear the beef until browned on all sides, about 8 minutes total, then transfer it to a plate.
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4
Add the onions to the pan and cook for 5 minutes, scraping up browned bits. Add the smashed garlic and cook for 1 minute, then pour in the beef stock and Worcestershire sauce.
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5
Return the beef to the pan, add the bay leaf, cover, and roast until the center reaches 130°F for medium-rare, about 60 to 75 minutes. Transfer the beef to a board and rest for 25 minutes.
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6
While the beef rests, toss the sliced bell peppers with the remaining 1 tablespoon olive oil and a pinch of salt. Roast on a sheet pan until softened and lightly browned, 18 to 22 minutes.
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7
Strain the cooking liquid into a saucepan, pressing the onions and garlic to extract their juices. Simmer the jus for 8 to 10 minutes, then taste and adjust the salt.
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8
Slice the beef as thinly as possible across the grain. Warm the slices gently in the hot jus for 2 to 3 minutes, keeping the liquid below a hard boil so the beef stays tender.
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9
Split the rolls without cutting all the way through. Fill each roll with warm beef, spoon over extra jus, and top with roasted peppers and giardiniera.
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10
Serve immediately with small bowls of jus for dipping, or briefly dip the filled sandwich in the jus for a wetter Chicago-style finish.
Ingredients
- Top round beef roast:3 lb
- Kosher salt:2 1/2 tsp
- Black pepper:1 1/2 tsp
- Dried oregano:2 tsp
- Dried basil:1 tsp
- Garlic powder:1 tsp
- Sweet paprika:1 tsp
- Crushed red pepper flakes:1/2 tsp
- Olive oil:2 tbsp
- Yellow onions thinly sliced:2 medium
- Garlic cloves smashed:5
- Beef stock:4 cups
- Worcestershire sauce:1 tbsp
- Bay leaf:1
- Green bell peppers sliced:2 large
- Italian sandwich rolls:6
- Hot or mild giardiniera drained:1 cup
Tips & Notes
- For easier slicing, chill the rested roast for 20 minutes before cutting, then rewarm the slices in the jus.
- Use sturdy Italian rolls with a crisp crust so they can hold up to the jus.
- Choose hot giardiniera for a sharper sandwich or mild giardiniera for a more balanced version.
- Do not boil the sliced beef in the jus; gentle warming keeps it tender.
