This is Chicago on a roll - literally. We take tender braised pot roast, pile it high on crusty Amoroso bread, top it with spicy giardiniera, and give it the full dip treatment in rich beef jus. It's messy, it's bold, and it's everything a proper Italian beef should be.
Make it at Home
Chicago-Style Italian Beef Sandwich with Spicy Giardiniera
Bring the Windy City to your kitchen with this authentic Italian beef sandwich. The secret is in the slow-braised beef and that essential dip in the flavorful cooking liquid. Don't forget plenty of napkins!
Ingredients
3 lbs chuck roast or beef bottom round
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
2 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
2 tsp salt
4 cups beef broth
1 cup water
4 Italian sandwich rolls or French bread
1 cup hot giardiniera
1/2 cup sweet bell peppers, sliced
Instructions
1
Season the beef roast generously with salt, pepper, oregano, basil, garlic powder, and onion powder. Let sit at room temperature for 30 minutes.
2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 8-10 minutes total.
3
Add sliced onions and minced garlic to the pot. Cook for 3-4 minutes until fragrant.
4
Pour in beef broth and water. The liquid should nearly cover the roast. Bring to a boil, then reduce heat to low.
5
Cover and simmer for 3-4 hours, or until the beef easily shreds with a fork. Turn the roast once halfway through cooking.
6
Remove the beef and let cool slightly. Strain the cooking liquid and return to pot. Shred the beef into bite-sized pieces using two forks.
7
Return shredded beef to the cooking liquid and keep warm over low heat. Season the jus with additional salt and pepper to taste.
8
Split the sandwich rolls and briefly warm them. Using tongs, pile the shredded beef generously onto the bottom half of each roll.
9
Top with hot giardiniera and sweet peppers. For 'wet' sandwiches, dip the assembled sandwich briefly into the warm beef jus before serving.
10
Serve immediately with extra jus on the side for dipping and plenty of napkins.
