Picture this: tender, thinly sliced beef simmered in a rich, herby jus, tucked into a warm, crusty Italian roll, and topped with a tangy, crunchy giardiniera. Oh yes—this isn’t just a sandwich, it’s an experience. The kind of meal that’s juicy, savory, and dripping with flavor in every bite. If you’ve never had a Chicago-style beef sandwich before, trust me, this one’s a game-changer. It’s bold, messy in the best way, and totally addictive. Whether you’re craving a cozy night in or prepping for game day, this is the sandwich that’ll steal the show.
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Now let’s dive into why this recipe deserves a spot on your weekly menu.
Why You’ll Love Chicago Beef Sandwich
Versatile:
Perfect for weeknights, weekends, or a casual get-together. You can make it ahead, keep it warm in a slow cooker, or go all out with a sandwich bar. There’s really no wrong way to enjoy it.
Budget-Friendly:
It turns an affordable cut of beef into something unforgettable. No fancy ingredients needed—just good technique, great seasoning, and a little love.
Quick and Easy:
Most of the cooking is hands-off. Once the beef is simmering, you can kick back and let it do its thing. The end result is absolutely worth the wait.
Customizable:
Don’t like spice? Skip the giardiniera or use mild peppers. Want it cheesier? Melt provolone on top. You do you, and it’ll still be amazing.
Crowd-Pleasing:
It’s the kind of meal where people go back for seconds (or thirds). Adults love it, kids devour it, and everyone asks for the recipe.
Ingredients in Chicago Beef Sandwich
Here’s what makes this sandwich so incredibly satisfying—it layers flavor on flavor with simple, everyday ingredients.
Chuck Roast: This cut becomes fall-apart tender after simmering low and slow in all those beautiful juices. It’s the foundation of our sandwich.
Beef Broth: Adds depth and richness to the jus. Think of it as the beefy bath that brings everything together.
Italian Seasoning: A flavorful blend that gives the beef its signature herby taste. Oregano, basil, rosemary—it all works in harmony.
Garlic & Onion: Classic aromatics that elevate the flavor profile. Sauté them before adding your broth for maximum taste.
Crushed Red Pepper Flakes (optional): Adds a kick for those who love a little heat.
Italian Rolls: Crusty on the outside, soft on the inside—perfect for soaking up all that glorious juice without falling apart.
Giardiniera: This spicy pickled veggie mix is a Chicago must. It brings tang, crunch, and heat to balance the richness of the beef.
Provolone Cheese (optional): Melted over the beef, it adds a creamy, gooey layer that ties it all together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: If using an oven or slow cooker, preheat it to the appropriate setting (oven: 325°F / slow cooker: low).
Sear the Beef: In a large Dutch oven or skillet, sear the chuck roast on all sides until browned. This step locks in flavor and starts building that delicious base.
Sauté Aromatics: Remove the beef and in the same pot, sauté chopped garlic and onion until softened and fragrant. This infuses the broth with rich flavor.
Deglaze and Build the Jus: Add beef broth, Italian seasoning, and red pepper flakes (if using). Scrape up any browned bits for extra flavor.
Simmer or Slow Cook: Return the beef to the pot and simmer on low heat for 3–4 hours, or until it’s fall-apart tender. You can also transfer it to a slow cooker and cook on low for 6–8 hours.
Shred the Beef: Once tender, remove the beef and shred it using two forks. Return it to the jus to soak up all the goodness.
Assemble the Sandwiches: Load the shredded beef onto Italian rolls. Top with giardiniera and provolone cheese, if desired.
Serve and Enjoy: Serve warm with extra jus on the side for dipping—it’s messy, delicious, and totally worth it.
Nutrition Facts
Servings: 6
Calories per serving: 520
Nutrition Table
Preparation Time
Prep Time: 15 minutes
Cook Time: 3–4 hours (or 6–8 hours in slow cooker)
Total Time: About 4 hours
How to Serve Chicago Beef Sandwich
This sandwich shines all on its own, but you can level it up with a few sidekicks:
Crispy Fries: Classic, golden, and the perfect dipper for extra jus.
Simple Coleslaw: A cool, crunchy contrast to the warm beef.
Roasted Veggies: Think Brussels sprouts, sweet potatoes, or carrots.
Pickles or Pickled Onions: Their acidity balances the rich beef.
As a Dip: Serve with a small bowl of jus for the ultimate dunking experience.
Additional Tips
Prep Ahead: Sear and season the beef the night before to save time.
Make it Spicy: Add jalapeños or hot giardiniera if you love heat.
Use a Slow Cooker: Perfect for a hands-off cooking day.
Toast the Bread: Just a quick broil for that golden crunch.
Store Leftovers: In an airtight container for up to 4 days.
Freeze for Later: Freeze shredded beef and jus for up to 2 months.
FAQ Section
Q1: Can I substitute chuck roast with another cut of beef?
A1: Yes! Brisket or bottom round also work well, though they may require slightly different cooking times.
Q2: Can I make this dish ahead of time?
A2: Definitely. You can cook the beef a day before, store it in the fridge, and reheat in the jus for even more flavor.
Q3: How do I store leftovers?
A3: Store beef and jus separately in airtight containers in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze the beef and jus in freezer-safe bags. Thaw overnight and reheat gently on the stove.
Q5: What’s the best way to reheat this dish?
A5: Simmer the beef in its jus on the stovetop or microwave in short bursts with a splash of broth.
Q6: Can I double the recipe?
A6: Absolutely—just make sure you have a large enough pot or use two slow cookers.
Q7: What if I don’t like giardiniera?
A7: Try banana peppers, pickled onions, or even sautéed bell peppers instead.
Q8: Can I make this low-carb?
A8: Use low-carb buns or lettuce wraps for a keto-friendly version.
Q9: Is it gluten-free?
A9: Use gluten-free rolls and double-check your broth and seasonings for hidden gluten.
Q10: Can I add cheese?
A10: Yes, provolone or mozzarella are great choices. Melt them on top for extra indulgence.
Conclusion
If you’re ready to bring the bold flavors of Chicago into your kitchen, this beef sandwich is your ticket. It’s comforting, satisfying, and surprisingly easy to make. Perfect for sharing—or keeping all to yourself (we won’t judge). So go on, grab a napkin and take a big, juicy bite. This one’s gonna be a keeper.
Print
Chicago Beef Sandwich
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 sandwiches
- Category: undefined
- Method: undefined
- Cuisine: Italian
Description
This Homemade Chicago Italian Beef Sandwich is a savory, melt-in-your-mouth creation made with slow-cooked rump roast, fragrant Italian seasonings, and piled high on a crusty Italian roll. Top it with tangy giardiniera or peppers for an authentic taste of Chicago. A hearty and flavorful sandwich that’s perfect for any occasion! #ItalianBeef #ChicagoBeef #HomemadeSandwich #ComfortFood #BeefSandwich #Giardiniera #ItalianCuisine #SlowCookedBeef #SavorySandwich
Ingredients
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3 – 4 pounds rump roast
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1 tbsp salt (for dry brining)
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6 cloves garlic, smashed
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4 cups beef broth
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2 cups water
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2 tbsp dried oregano
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1.5 tbsp sweet paprika
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1 tbsp dried basil
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1 tbsp onion powder
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1 tbsp garlic powder
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1 tbsp dried thyme
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1 tbsp mushroom powder (optional)
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1 tsp fennel seeds
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1 tsp celery seeds
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1/2 tsp cayenne pepper
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2 bay leaves
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Salt and pepper, to taste
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8 Italian rolls
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Toppings: giardiniera, sweet peppers, hot peppers
Instructions
- Dry Brine the Rump Roast: Place the rump roast on a flat baking sheet or rack. Generously coat with salt on all sides. Let it brine in the fridge for at least 4 hours or overnight, uncovered.
- Sear the Rump Roast: Preheat your oven to 350°F. Heat oil in a Dutch oven over medium-high heat. Sear the rump roast on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
- Deglaze and Add Seasonings: Deglaze the pot with a small amount of water or broth. Add garlic, oregano, basil, garlic powder, onion powder, thyme, fennel seeds, paprika, celery seeds, bay leaves, and mushroom powder. Stir and return the seared roast to the pot. Pour in beef broth and water.
- Slow Cook the Rump Roast: Bring the mixture to a simmer, cover, and transfer the Dutch oven to the preheated oven. Cook for 2 to 2.5 hours until the roast is fork-tender.
- Rest and Slice the Beef: Once cooked, let the beef cool and refrigerate for at least 4 hours or overnight. Slice thinly against the grain using a sharp knife or meat slicer.
- Reheat the Liquid and Assemble the Sandwiches: Reheat the strained cooking liquid. Add the sliced beef to the hot liquid and simmer for 10-15 minutes. Place the beef on the Italian rolls and top with giardiniera, sweet peppers, or hot peppers. Serve with a side of the cooking liquid for dipping.
Notes
- For the best flavor, refrigerate the beef overnight before slicing.
- You can make the cooking liquid ahead of time and store it for later use.
- Use a mandolin or meat slicer for the thinnest beef slices.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg