Chicago Style Italian Beef Sandwiches
Get a taste of Chicago's iconic street food at home with these hearty and flavorful Chicago Style Italian Beef Sandwiches! Featuring tender, slow-cooked beef chuck roast infused with fragrant garlic, oregano, basil, and a touch of heat from crushed red pepper, this recipe delivers bold, savory flavors in every bite. Served on crusty Italian rolls, each sandwich is piled high with juicy, thinly sliced beef, sautéed sweet bell peppers, and an optional kick of spicy giardiniera for true authenticity. Don’t forget the irresistible au jus for dipping—it's the ultimate finishing touch to these classic sandwiches. Perfect for game days, casual dinners, or anytime you're craving a taste of Chicago. Ready in about 4 hours, these sandwiches are well worth the wait!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 4 cups Beef broth
- 4 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 2 teaspoons Dried basil
- 1 teaspoon Dried thyme
- 1 teaspoon Crushed red pepper flakes
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 whole Sweet green bell peppers, sliced
- 6 rolls Italian bread rolls
- 2 tablespoons Vegetable oil
- 1 cup Spicy giardiniera (optional)
Instructions
Preheat your oven to 325°F (165°C).
Heat the vegetable oil in a large Dutch oven over medium-high heat.
Season the beef chuck roast on all sides with 1 teaspoon of salt and the black pepper.
Sear the roast in the hot oil for about 4-5 minutes per side, or until well browned.
Remove the roast and set it aside.
In the same pot, add the minced garlic and cook for 1-2 minutes until fragrant.
Pour in the beef broth and stir to deglaze the bottom of the pot, scraping up browned bits.
Stir in the oregano, basil, thyme, red pepper flakes, and remaining salt.
Return the seared roast to the pot, cover it tightly with a lid, and transfer the pot to the oven.
Cook the roast in the oven for 3-4 hours, or until it is tender and easily shredded with a fork.
Remove the roast from the pot and allow it to cool slightly before thinly slicing or shredding.
Strain the cooking liquid through a fine-mesh sieve into a large bowl to remove any solid bits, reserving the au jus.
Slice your Italian rolls in half, but don’t cut all the way through to keep the bread intact.
Prepare the green bell peppers by sautéing them in a skillet over medium heat with a little bit of oil until they are tender.
To assemble the sandwiches, layer sliced beef onto the rolls, top with sautéed green bell peppers, and spoon some of the au jus over the beef for added flavor.
If desired, add a spoonful of spicy giardiniera on top of the beef and peppers.
Serve the sandwiches with extra au jus on the side for dipping.
Nutrition Facts
Calories |
5433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.3 g | 422% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 13885 mg | 604% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 28.1 g | ||
| Protein | 312.3 g | 625% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 54.1 mg | 301% | |
| Potassium | 5625 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.
