Description
A bold and juicy Chicago Style Italian Beef sandwich loaded with thinly sliced seasoned beef, rich au jus, and topped with giardiniera and sweet roasted peppers, all tucked into a sturdy Italian roll.
Ingredients
Units
Scale
- 3 pounds beef chuck roast, trimmed
- 4 cups beef broth
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 large Italian rolls
- 1 cup giardiniera, drained
- 2 large sweet bell peppers, sliced and roasted
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- In a small bowl, combine dried oregano, crushed red pepper flakes, salt, and black pepper.
- Heat olive oil in a Dutch oven over medium heat. Sear the beef chuck roast on all sides until browned, about 3 to 4 minutes per side. Add minced garlic and cook for 30 seconds.
- Pour in beef broth and sprinkle the seasoning mixture over the roast. Cover with a lid.
- Transfer to the oven and cook for about 3 hours, or until the beef is fork tender.
- Remove the beef, slice it thinly against the grain, then return the slices to the broth to soak.
- Lightly toast the Italian rolls in the oven.
- Pile the sliced beef onto each roll, spoon extra broth over the top if desired, and finish with giardiniera and roasted sweet peppers. Serve immediately.
Notes
- Chill the beef slightly before slicing for thinner cuts.
- Keep the beef submerged in broth when storing to maintain moisture.
- Toast the rolls just before assembling to prevent sogginess.
- Adjust crushed red pepper flakes for desired spice level.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg