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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
4 hrs
Cal/Serv:
1373
The Windy City is famous for a lot of things (like deep-dish pizza, Garrett’s popcorn, and World’s Fairs), but when it comes to city-specific, iconic sandwiches, nothing holds a candle to Chicago’s Italian beef. Based on the sandwich-eater’s preference, the sandwich is then dipped or fully submerged into the au jus it was cooked in before being wrapped deli-style to let the juices soak into the bread. Whether you’re new to the roast beef and peppers sandwich or are looking to perfect your fave lunch right at home, keep reading on for everything you need to know about this staple sandwich:
History of the Italian beef sandwich:
This meaty, juicy, gut-busting sandwich is a Chicago delicacy that's thought to have been created by Italian immigrants during the Depression as a way to make tough and inexpensive cuts of meat more palatable. A classic Italian beef sandwich is made by piling thinly sliced, au jus-dunked roast beef onto a French roll and topping it with roasted sweet peppers or spicy giardiniera.
The Italian beef:
The only barrier to making one of these babies at home is getting a super-thin slice. Even if we chill the cooked roast, without a commercial slicer, it’s almost impossible to get the paper-thin slices that an Italian beef is known for. As a workaround, we shredded the slow-roasted beef to mimic the tenderness of sliced beef.
How to make the best Italian beef sandwich:
— Don’t fear the dip. You don’t have to go full dunk on your first attempt, but at least give the ends of the sandwich a dip or spoon some jus over the bread.
— No mayo & cheese, please. Cheesesteaks are delicious, but that’s not what we’re going for here. The extra fat in mayo and cheese will weigh the sandwich down and make it overwhelming.
— Put that ketchup down. Just don’t. It’ll make Chicagoans shudder. Sweet roasted peppers and tangy, spicy giardiniera are all the condiments you should need.
Did you try making this sandwich? Let us know how it went in the comments!
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Ingredients
- 3/4 cup
extra-virgin olive oil, divided
- 3 lb.
boneless beef chuck roast
- 5 tsp.
kosher salt, divided
- 2 1/2 tsp.
fresh ground black pepper, divided
- 1
large yellow onion, sliced
- 3
cloves garlic, sliced
- 1 Tbsp.
Worcestershire sauce
- 2 tsp.
dried basil
- 1 tsp.
dried oregano
- 1 tsp.
dried thyme
- 1/2 tsp.
garlic powder
- 1/2 tsp.
onion powder
- 1/4 tsp.
crushed red pepper flakes
- 5 cups
low-sodium beef stock, divided
- 1
green bell pepper, seeds and ribs removed, cut into 1" strips
- 2 cups
chopped giardiniera
- 4
French sub rolls, seeded or unseeded, toasted
Directions
- Step 1Preheat oven to 325°. In a large Dutch oven or heatproof pot over high heat, heat 3 tablespoons oil until shimmering and slightly smoking. Season beef all over with 4 teaspoons salt and 2 teaspoons black pepper. Cook, turning halfway through, until both sides are browned, about 5 minutes per side. Transfer to a plate.
- Step 2Reduce heat to medium. Add onions and garlic; season with 1/2 teaspoon salt. Cook, stirring frequently, until onions start to soften, about 5 minutes. Add Worcestershire, basil, oregano, thyme, garlic powder, onion powder, and red pepper. Cook, stirring, until liquid is evaporated, about 1 minute.
- Step 3Deglaze pot with 1/2 cup stock, scraping up any bits from bottom of pot. Return beef and accumulated juices to pot. Pour in remaining 4 cups broth so meat is partially covered. Bring liquid to a boil, then reduce heat to medium-low and bring to a simmer.
- Step 4Cover pot and bake, flipping roast after 1 hour, 2 hours total. Uncover, flip roast again, and continue to bake 30 minutes. Flip once more and continue to bake until meat is super-tender and easily shreds with a fork, about 30 minutes more.
- Step 5Transfer roast to a large bowl and let cool slightly. Using your fingers or 2 forks, shred beef into smaller pieces. Return to pot along with cooking liquid (au jus) and toss to coat.
- Step 6Increase oven temperature to 375°. Line a baking sheet with parchment. Toss bell pepper in 1 tablespoon oil on prepared sheet; season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Roast peppers until slightly charred and tender, about 20 minutes.
- Step 7In a small bowl, combine giardiniera and remaining 1/2 cup oil until well combined.
- Step 8To assemble, fill each roll with shredded beef. Top with peppers and giardiniera. Dip sandwiches in leftover jus and serve immediately.
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