Teresa's Recipes
Chicago-Style Italian Beef Sandwich
Indulge in the rich flavors of the Windy City with this Chicago-style Italian beef sandwich. This delectable creation features tender, slow-roasted beef, infused with aromatic spices, and served on a crusty Italian roll. Topped with tangy giardiniera and melted provolone cheese, each bite is a savory delight that perfectly balances heat and richness. This sandwich isn't just a meal; it's a culinary experience steeped in history, beloved by locals and visitors alike for its hearty and satisfying nature. Perfect for game day or a casual family dinner, this Italian beef sandwich will transport you straight to Chicago with every flavorful bite.
Ingredients
- 3-4 pounds (chuck roast or round roast) Beef roast
- 2 cups Beef broth
- 8 slices Provolone cheese
- 1 cup, chopped Giardiniera
- 4-6 rolls Italian rolls
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 2 teaspoons Italian seasoning
Dietary Notes
- Servings: 4-6
- Dish Type: Sandwich
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Calories: 550
- Fat: 30g
- Carbs: 40g
- Protein: 40g
- Sodium: 900mg
- Sugar: 2g
Instructions
- Preheat the oven to 325°F (160°C).
- In a small bowl, mix together the Italian seasoning, garlic powder, onion powder, salt, and black pepper to create a spice rub.
- Rub the spice mixture all over the beef roast, ensuring it is evenly coated for maximum flavor.
- Place the seasoned beef roast in a roasting pan and pour the beef broth over it, allowing for a moist cooking environment.
- Cover the roasting pan with foil to retain moisture and roast in the oven for 4 hours, or until the beef is fork-tender and shreds easily.
- Once cooked, remove the beef from the roasting pan and let it rest for 10 minutes to retain its juices.
- Using two forks, shred the beef into thin slices, making sure to mix in some of the flavorful juices.
- Slice the Italian rolls in half and lightly toast them in the oven for added crunch.
- Divide the shredded beef evenly among the toasted rolls, ensuring each sandwich is generously filled.
- Top each sandwich with a spoonful of chopped giardiniera and a slice of provolone cheese.
- Place the sandwiches under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve the Italian beef sandwiches with the au jus from the roasting pan for dipping, and enjoy!
Tips
- For a spicier kick, opt for hot giardiniera or add sliced jalapeños to the sandwich.
- You can also slow-cook the beef in a slow cooker for 8 hours on low instead of roasting it in the oven.
- Serve with a side of crispy fries or a fresh salad for a complete meal.