Description
This Homemade Chicago Italian Beef Sandwich recipe delivers tender, slow-cooked beef chuck roast infused with vibrant Italian seasonings and served on toasted hoagie-style rolls. Topped with spicy giardiniera or sweet peppers and optional melty cheese, these sandwiches are perfect for a hearty and flavorful meal reminiscent of classic Chicago street food.
Ingredients
Scale
Beef and Broth
- 2 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 cup water
- 1/2 cup white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon ground black pepper
- Salt, to taste
Sandwiches and Toppings
- 4-6 Italian rolls (preferably soft, hoagie-style rolls)
- Giardiniera or sweet peppers, for topping
- Provolone cheese or mozzarella (optional, for topping)
Instructions
- Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef chuck roast on all sides, about 5-7 minutes per side to develop a rich crust. Remove the beef and set aside.
- Sauté aromatics: Add the sliced onion and minced garlic to the pot and cook for 2-3 minutes until softened and fragrant, building the flavor base for the broth.
- Add liquids and seasonings: Return the browned beef to the pot. Pour in beef broth, water, white vinegar, Worcestershire sauce, and add dried oregano, basil, red pepper flakes (if using), black pepper, and a pinch of salt.
- Simmer the beef: Bring the mixture to a simmer, then cover and reduce the heat to low. Let the beef cook for 3-4 hours until it is tender and easily shredded with a fork.
- Shred the beef: Remove the beef from the pot and shred it using two forks. Return shredded beef to the pot and stir to coat in the flavorful broth. Keep warm in the broth until ready to serve.
- Toast the rolls: Preheat the oven to 350°F (175°C). Slice the Italian rolls lengthwise and toast them lightly in the oven for 5-7 minutes until golden and slightly crispy.
- Assemble sandwiches: Pile the shredded beef onto the toasted rolls with some of the juices. Top with giardiniera or sweet peppers and optional provolone or mozzarella cheese.
- Serve: Serve sandwiches immediately with extra broth on the side for dipping, also known as “au jus.”
Notes
- Browning the beef deeply develops flavor and caramelization important for the broth.
- Simmer the beef gently to ensure it becomes tender and shreddable.
- If you prefer a spicier sandwich, add more red pepper flakes or extra giardiniera.
- To melt the cheese, place assembled sandwiches under a broiler for 1-2 minutes after adding cheese.
- Leftover beef and broth make great soup bases or pasta toppings.
- Use soft hoagie rolls for the authentic Chicago Italian beef experience.
