Description
This Homemade Chicago Italian Beef Sandwich recipe delivers tender, slow-cooked beef chuck roast drenched in a savory, tangy broth infused with Italian herbs and spices. Served on toasted soft Italian rolls and topped with tangy giardiniera or sweet peppers and melted provolone or mozzarella cheese, these sandwiches capture an authentic Chicago street food favorite perfect for satisfying meals.
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
Sandwich Assembly
- 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 flavor. Remove the beef and set aside.
- Sauté Aromatics: Add sliced onion and minced garlic to the pot. Cook for 2-3 minutes until softened and fragrant, creating the flavor base for the broth.
- Prepare Broth and Simmer Beef: Return the beef to the pot. Add beef broth, water, white vinegar, Worcestershire sauce, oregano, basil, red pepper flakes if using, black pepper, and a pinch of salt. Stir to combine.
- Slow Cook the Beef: Bring the mixture to a simmer. Cover the pot and reduce heat to low. Let the beef cook slowly for 3-4 hours until it becomes tender and easily shredded with a fork.
- Shred Beef and Coat in Broth: Remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot and stir to coat it with the flavorful broth. Keep warm until ready to serve.
- Toast the Rolls: Preheat your oven to 350°F (175°C). Slice the Italian rolls lengthwise and toast them in the oven for 5-7 minutes until golden and slightly crispy, providing the perfect sandwich base.
- Assemble Sandwiches: Pile the shredded beef generously onto the toasted rolls, ensuring to soak the bread with some juices from the broth. Top with giardiniera or sweet peppers and optional provolone or mozzarella cheese for added flavor.
- Serve with Au Jus: Serve the sandwiches with extra broth (au jus) on the side for dipping, enhancing each bite with moist, savory richness.
Notes
- For a spicier sandwich, increase or adjust the amount of red pepper flakes or add spicy giardiniera.
- Use a meat thermometer to check for tenderness at 190-200°F internal temp for easy shredding.
- Leftover beef can be stored in its broth for up to 3 days in the refrigerator.
- Provolone is traditional, but mozzarella adds a milder, creamier option.
- Serve with a side of pickles or a light salad for a full meal experience.
