Description

These Quick Chicago Beef Sandwiches are a delightful nod to the iconic Chicago-style Italian beef sandwich. Thinly sliced roast beef is simmered in a flavorful broth and piled high on toasted hoagie rolls with zesty giardiniera and optional provolone cheese. Perfect for a satisfying meal that’s ready in no time!

Ingredients

For the Sandwiches:

1 tablespoon olive oil
1 pound thinly sliced roast beef (deli-style or leftovers)
1 (14.5 oz) can beef broth
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
4 hoagie rolls or Italian sandwich rolls
1 cup giardiniera (mild or spicy), drained
4 slices provolone cheese (optional)

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Instructions

In a large skillet, heat olive oil over medium heat. Add beef broth, garlic powder, oregano, black pepper, and red pepper flakes. Bring to a simmer.
Add sliced roast beef and heat gently for 3–5 minutes, until warmed through but not overcooked.
While the beef warms, split the rolls and lightly toast them under a broiler or in a skillet.
Pile hot beef onto the rolls, spooning some of the broth over the top for added flavor.
Top with provolone cheese if using and return to the broiler for 1–2 minutes to melt.
Finish with a generous scoop of giardiniera. Serve warm with extra broth on the side for dipping.

Notes

For a more authentic “wet” sandwich, dip the whole sandwich briefly into the hot broth before serving.
Use spicy giardiniera for extra heat.