Classic Chicago Italian Beef Sandwich

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A hallmark of Chicago street food, the Italian Beef Sandwich features thin slices of slow-simmered roast beef piled onto a sturdy Italian roll and generously flooded with its own savory cooking jus. Sweet bell peppers and spicy giardiniera are the classic finishing touches, and the sandwich is served either wet, dipped, or soaked depending on how adventurous you feel.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 5 gSugar
• 48 gProtein
• 1480 mgSodium
• 780 mgPotassium
• 120 mgCalcium
• 6.5 mgIron
• 28 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Beef and Jus

• 1 (4 lb) top round or eye of round roast, trimmed of excess fat
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 6 cloves garlic, smashed
• 6 cups low-sodium beef broth
• 1 cup dry red wine (or extra beef broth)
• 2 tablespoons dried oregano
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 2 bay leaves
• 1 teaspoon red pepper flakes
• 1 tablespoon whole black peppercorns
• 2 teaspoons kosher salt, plus more to taste
• 8 pepperoncini peppers, plus 2 tablespoons brine

For the Sandwiches

• 6 sturdy Italian-style rolls (about 6 inches), such as Turano or Gonnella
• 2 green bell peppers, roasted and sliced into strips (optional)
• 1 cup hot or mild giardiniera, drained
• Softened butter, for toasting the rolls

Directions

1. Pat the roast dry and season generously all over with kosher salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the beef until deep brown on all sides, about 3 to 4 minutes per side. Transfer to a plate.
2. Add the sliced onion to the pot and cook, stirring, until softened and lightly browned, about 5 minutes. Stir in the garlic, oregano, basil, thyme, red pepper flakes, and peppercorns and cook 30 seconds until fragrant.
3. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the beef broth, bay leaves, pepperoncini, and brine. Return the seared roast to the pot; the liquid should come about three-quarters of the way up the sides of the beef. Add more broth or water if needed.
4. Bring the liquid to a gentle boil, then reduce the heat to the lowest setting, cover, and simmer very gently for 3 to 4 hours, turning the roast once halfway through, until the beef is fork-tender and shreds easily.
5. Transfer the roast to a cutting board and let it rest 15 minutes. Strain the cooking liquid into a wide shallow pan, skimming excess fat, and keep it at a low simmer; this is your jus. Using a sharp knife or electric slicer, slice the beef across the grain as thinly as possible, returning the slices to the jus to keep them warm and flavorful.
6. Slice the rolls open and butter the cut sides. Toast them on a hot griddle or in a skillet until golden and crisp, about 1 to 2 minutes.
7. Pile a generous mound of sliced beef onto the bottom half of each toasted roll. Top with roasted sweet peppers and a spoonful of giardiniera, then close with the top half of the roll.
8. For a classic wet sandwich, ladle 2 to 3 tablespoons of jus over the top of the closed sandwich just before serving. For a dipped sandwich, briefly submerge the whole assembled sandwich in the jus for 3 to 5 seconds. Serve immediately with extra jus on the side for dipping.

Cook’s Notes

• For the most authentic Chicago experience, slice the beef paper-thin using an electric deli slicer and serve the sandwich 'dipped' or 'wet' depending on how much jus you add.
• Top round and eye of round are the traditional cuts because they break down into tender, sliceable shreds after a long simmer and absorb the seasoned jus well.
• If you have time, make the beef a day ahead; chilling it overnight in the jus deepens the flavor and makes slicing even easier.
• Hot giardiniera delivers the classic Chicago kick, while sweet bell peppers offer a milder, sweeter counterpoint; offer both so guests can choose.
• Use a sturdy, slightly crusty Italian roll that can stand up to the jus without falling apart; a soft hoagie bun will turn to mush when dipped.

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