Chicago Italian Beef
Savor the bold, savory flavors of classic Chicago Italian Beef with this mouthwatering recipe! Perfectly seasoned beef chuck roast is slow-cooked in an aromatic blend of garlic, Italian seasoning, herbs, and beef broth until irresistibly tender and juicy. Piled high on crusty Italian sandwich rolls and topped with sautéed green bell peppers, these sandwiches are a true homage to Chicago street food. Add a zesty kick with optional giardiniera, and don’t forget a side of rich, flavorful jus for dipping! Combining easy-to-follow techniques with a hearty, indulgent result, this recipe is ideal for game days, family dinners, or any occasion where comfort food reigns supreme!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 4 cloves Garlic cloves, minced
- 4 cups Beef broth
- 2 tbsp Dry Italian seasoning
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Dried thyme
- 0.5 tsp Red pepper flakes
- 1 tsp Black pepper
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 2 medium Green bell peppers, sliced
- 6 Crusty Italian sandwich rolls
- 1 cup Giardiniera (optional)
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Sear the beef chuck roast on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.
Add the minced garlic to the pot and sauté for 1-2 minutes until fragrant.
Deglaze the pot by adding 1 cup of beef broth and scraping up any browned bits on the bottom.
Return the beef to the pot and add the remaining 3 cups of beef broth.
Stir in the Italian seasoning, oregano, basil, thyme, red pepper flakes, and any remaining salt and pepper.
Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
Once the beef is cooked, remove it from the pot and thinly slice or shred it.
Return the sliced beef to the pot to soak in the jus.
In a separate pan, sauté the green bell peppers in a small amount of oil until softened, about 5-7 minutes.
To assemble the sandwiches, slice open the crusty Italian rolls. Fill each roll with a generous portion of beef and some sautéed green bell peppers.
Optional: Top the sandwiches with giardiniera for added flavor and crunch.
Serve warm with a side of the jus for dipping.
Nutrition Facts
Calories |
5364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.5 g | 422% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 11523 mg | 501% | |
| Total Carbohydrate | 307.3 g | 112% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 25.8 g | ||
| Protein | 305.8 g | 612% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 54.0 mg | 300% | |
| Potassium | 5650 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
