Italian Beef Sandwich Recipe

Italian-American · Main course · 200 min total

A Chicago classic featuring thinly sliced, slow-roasted beef seasoned with garlic and Italian herbs, served on a crusty roll with sweet peppers and spicy giardiniera.

Ingredients

• 3-4 lb beef chuck roast
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1 cup beef broth
• 6 Italian rolls, split
• 1 cup sliced sweet peppers (roasted or pickled)
• 1 cup giardiniera (spicy pickled vegetables)

Instructions

1. Preheat oven to 300°F.
2. In a small bowl, mix garlic, oregano, basil, rosemary, salt, pepper, and olive oil to form a paste.
3. Rub the paste all over the beef chuck roast.
4. Place the roast in a Dutch oven or roasting pan. Pour beef broth around the meat (not over the rub).
5. Cover tightly with a lid or foil and roast for 3 hours, until fork-tender.
6. Remove meat from pan and let rest for 15 minutes. Reserve the juices.
7. Thinly slice the beef against the grain, then return slices to the juices.
8. To serve, pile beef onto split rolls, spoon some juices over the meat, and top with sweet peppers and giardiniera.
9. Serve immediately, with extra juices for dipping.

Tips

• For extra flavor, refrigerate the beef in its juices overnight before slicing and reheating.
• If you prefer a crispier roll, toast the split rolls under the broiler for 1-2 minutes before assembling.
• Leftover beef and juices can be frozen for up to 3 months.

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