There’s nothing quite like sinking your teeth into a classic Chicago Italian Beef Sandwich. Packed with flavor, this sandwich is all about tender, slow-cooked beef, rich broth, crusty bread, and bold toppings. It’s the kind of meal that feels indulgent and comforting all at once, perfect for everything from game day spreads to cozy family dinners. The beef is simmered low and slow in a bath of broth, vinegar, garlic, and herbs until it’s falling apart and soaking up every bit of flavor. Piled high on a warm, toasted roll and topped with spicy giardiniera or sweet peppers, it’s a sandwich that’s both simple and unforgettable.
Ingredients
2 lbs beef chuck roast
1 tablespoon olive oil
1 onion, thinly 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)
1/2 teaspoon ground black pepper
Salt, to taste
4–6 Italian rolls (hoagie-style preferred)
Giardiniera or sautéed sweet peppers, for topping
Provolone or mozzarella cheese (optional)
Instructions
Start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chuck roast for 5–7 minutes per side, until browned on all sides. This step locks in flavor and gives the meat a delicious crust. Once seared, remove the roast and set it aside.
In the same pot, add sliced onions and minced garlic. Cook for 2–3 minutes until the onions are soft and fragrant, scraping up any brown bits from the bottom of the pot. Return the beef to the pot and add the broth, water, white vinegar, Worcestershire sauce, oregano, basil, red pepper flakes (if using), black pepper, and a pinch of salt.
Bring the mixture to a low simmer, cover the pot, and reduce the heat to low. Let the beef braise gently for about 3–4 hours, or until it’s tender enough to shred with a fork. The longer it simmers, the more flavor it develops.
When the beef is done, remove it from the broth and shred it using two forks. Return the shredded meat to the pot so it can soak up even more of that delicious, savory liquid. Keep it warm until ready to serve.
Preheat your oven to 350°F (175°C). While it heats, split the rolls lengthwise and toast them in the oven for about 5–7 minutes until lightly crisped.
To build your sandwiches, use tongs to scoop generous portions of beef onto each toasted roll. Make sure each scoop is juicy and well-soaked. Top with spicy giardiniera or sweet sautéed peppers, and if desired, a slice of provolone or mozzarella. For the full Chicago experience, serve with a small bowl of the warm broth on the side for dipping.
Notes
For even deeper flavor, let the beef rest in the broth overnight and simply reheat when ready to serve.
If you’re feeding a crowd, this recipe is easily doubled and keeps well in a slow cooker on warm for hours.
The sandwich is traditionally “dipped” or even “wet,” meaning the whole sandwich is dunked in the broth before serving—messy, but so worth it.
You can also make the beef in a slow cooker: just sear the meat first, then add everything to the slow cooker and cook on low for 8 hours.
FAQs
Can I use a different cut of beef?
Chuck roast is ideal for its fat content and tenderness when braised, but top round or rump roast can also work well if that’s what you have on hand.
Do I need to use giardiniera?
Traditional Chicago Italian Beef Sandwiches are topped with spicy giardiniera, but if you prefer something milder, go with sautéed sweet bell peppers. You can even use both for a combo of heat and sweetness.
Is cheese authentic on an Italian beef sandwich?
Cheese isn’t traditional, but provolone or mozzarella is often added for extra indulgence. It’s completely up to you—this sandwich can go either way and still be delicious.
Can I freeze the leftovers?
Absolutely! Store leftover shredded beef in its broth in an airtight container. It freezes beautifully and can be thawed and reheated on the stovetop for future sandwiches.
What’s the best bread to use?
Italian hoagie rolls or French rolls work well—something sturdy enough to soak up the juices without falling apart. If you like a “wet” sandwich, avoid super soft rolls or they’ll get soggy too fast.
Homemade Chicago Italian Beef Sandwich
There’s nothing quite like sinking your teeth into a classic Chicago Italian Beef Sandwich. Packed with flavor, this sandwich is all about tender, slow-cooked beef, rich broth, crusty bread, and bold toppings. It’s the kind of meal that feels indulgent and comforting all at once, perfect for everything from game day spreads to cozy family dinners. The beef is simmered low and slow in a bath of broth, vinegar, garlic, and herbs until it’s falling apart and soaking up every bit of flavor. Piled high on a warm, toasted roll and topped with spicy giardiniera or sweet peppers, it’s a sandwich that’s both simple and unforgettable.
- Prep Time: 45 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 4 hours
Ingredients
2 lbs beef chuck roast
1 tablespoon olive oil
1 onion, thinly 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)
1/2 teaspoon ground black pepper
Salt, to taste
4–6 Italian rolls (hoagie-style preferred)
Giardiniera or sautéed sweet peppers, for topping
Provolone or mozzarella cheese (optional)
Instructions
Start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chuck roast for 5–7 minutes per side, until browned on all sides. This step locks in flavor and gives the meat a delicious crust. Once seared, remove the roast and set it aside.
In the same pot, add sliced onions and minced garlic. Cook for 2–3 minutes until the onions are soft and fragrant, scraping up any brown bits from the bottom of the pot. Return the beef to the pot and add the broth, water, white vinegar, Worcestershire sauce, oregano, basil, red pepper flakes (if using), black pepper, and a pinch of salt.
Bring the mixture to a low simmer, cover the pot, and reduce the heat to low. Let the beef braise gently for about 3–4 hours, or until it’s tender enough to shred with a fork. The longer it simmers, the more flavor it develops.
When the beef is done, remove it from the broth and shred it using two forks. Return the shredded meat to the pot so it can soak up even more of that delicious, savory liquid. Keep it warm until ready to serve.
Notes
For even deeper flavor, let the beef rest in the broth overnight and simply reheat when ready to serve.
If you’re feeding a crowd, this recipe is easily doubled and keeps well in a slow cooker on warm for hours.
The sandwich is traditionally “dipped” or even “wet,” meaning the whole sandwich is dunked in the broth before serving—messy, but so worth it.
You can also make the beef in a slow cooker: just sear the meat first, then add everything to the slow cooker and cook on low for 8 hours.