Chicago Italian Roast Beef Sandwich
Experience the bold, savory flavors of the iconic Chicago Italian Roast Beef Sandwich—a true classic of Windy City cuisine. This recipe features thinly sliced, melt-in-your-mouth beef sirloin or top round, slow-cooked in a fragrant blend of beef broth, soy sauce, and Worcestershire sauce, enhanced by aromatic garlic, oregano, and basil. Served on crusty Italian rolls, each sandwich is traditionally topped with tangy Chicago-style giardiniera for a spicy, pickled kick and optionally layered with velvety provolone cheese. For an authentic touch, dip the sandwich into flavorful au jus, capturing the essence of this beloved street food. Perfect for game day spreads or hearty family dinners, this six-serving recipe brings a taste of Chicago right to your table in just over two hours.
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Recipe Information
Ingredients
- 2.5 pounds Beef sirloin roast or top round
- 4 cups Beef broth
- 2 cups Water
- 2 tablespoons Soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 6 pieces Crusty Italian rolls
- 6 slices Provolone cheese (optional)
- 6 tablespoons Giardiniera (Chicago-style pickled vegetables)
Instructions
Preheat your oven to 325°F (160°C).
In a large roasting pan or Dutch oven, combine the beef broth, water, soy sauce, Worcestershire sauce, garlic powder, onion powder, dried oregano, dried basil, dried thyme, and black pepper.
Place the beef sirloin roast in the liquid mixture, ensuring it is fully submerged. If necessary, add more water or beef broth.
Cover the roasting pan tightly with foil or a lid and roast in the oven for about 2 hours or until the beef is tender and easily sliced.
Once the beef is cooked, remove it from the liquid and let it rest for 10 minutes. Slice it very thinly against the grain using a sharp knife or a meat slicer.
While the beef rests, strain the cooking liquid to remove any solids and transfer the liquid (au jus) to a saucepan. Keep the au jus warm over low heat.
Slice the Italian rolls lengthwise, but do not cut all the way through.
If desired, place a slice of provolone cheese inside each roll.
Dip the thinly sliced beef into the warm au jus to moisten it, then pile the beef onto the rolls.
Top each sandwich with a tablespoon of giardiniera for a tangy kick.
For an authentic wet sandwich, you can briefly dip the entire sandwich into the au jus before serving.
Serve immediately with extra au jus on the side for dipping. Enjoy!
Nutrition Facts
Calories |
4115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 10020 mg | 436% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 13.0 g | ||
| Protein | 422.2 g | 844% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1602 mg | 123% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 5940 mg | 126% | |
*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.
