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Homemade Chicago Italian Beef Sandwich Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 4-6 sandwiches
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American - Chicago

Description

This Homemade Chicago Italian Beef Sandwich recipe features slow-cooked, tender shredded beef chuck roast simmered in a savory broth with aromatic herbs and spices. Served on toasted Italian hoagie rolls with tangy giardiniera or sweet peppers and optional melted provolone or mozzarella cheese, these sandwiches deliver authentic Chicago flavors that are perfect for a hearty meal.

Ingredients

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

  1. 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.
  2. Sauté Aromatics: Add the sliced onion and minced garlic to the pot and cook for 2-3 minutes until softened and fragrant, building the base of the broth.
  3. Add Liquids and Seasoning: Return the browned beef to the pot. Pour in beef broth, water, and white vinegar. Stir in Worcestershire sauce, dried oregano, dried basil, red pepper flakes if using, ground black pepper, and a pinch of salt.
  4. Simmer and Cook: Bring the mixture to a simmer, then cover and reduce the heat to low. Let the beef cook gently for 3-4 hours until it is tender and easy to shred with a fork.
  5. Shred the Beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir to coat it well in the flavorful broth. Keep the beef warm in the broth until ready to serve.
  6. Toast the Rolls: Preheat the oven to 350°F (175°C). Slice the Italian rolls lengthwise and place them on a baking sheet. Toast in the oven for 5-7 minutes, or until golden and slightly crispy.
  7. Assemble the Sandwiches: Use tongs to pile the juicy shredded beef onto the toasted rolls, making sure to soak some of the au jus for moisture and flavor. Add giardiniera or sweet peppers and top with optional provolone or mozzarella cheese.
  8. Serve with Au Jus: Serve the sandwiches hot with extra broth (au jus) on the side for dipping, enhancing the authentic Chicago Italian beef experience.

Notes

  • If you prefer a spicier sandwich, increase the amount of red pepper flakes or add some hot giardiniera.
  • Use a slow cooker as an alternative method by browning the beef first, then adding all ingredients and cooking on low for 6-8 hours.
  • Provolone or mozzarella cheese is optional and can be melted on the sandwich under the broiler for a warm cheesy finish.
  • Store leftover beef and broth separately for up to 3 days in the fridge, reheat gently before serving.
  • Giardiniera can be found in most grocery stores or specialty Italian markets and adds a classic tangy crunch.

Find it online: https://slsrecipes.com/homemade-chicago-italian-beef-sandwich-recipe/