Da Best Chicago Style Italian Beef
Savor the bold flavors of the Windy City with "Da Best Chicago Style Italian Beef," a sandwich that’s steeped in savory perfection and dripping with authenticity. This recipe starts with a succulent beef chuck roast, slow-roasted in a rich blend of beef broth, Italian seasoning, and spices until it's tender enough to shred. Each delectable bite is infused with the robust flavors of garlic, onion, and a subtle kick of crushed red pepper flakes. Piled high on warm Italian hoagie rolls, the juicy shredded beef is complemented by sautéed green bell peppers and can be topped with tangy giardiniera for a true Chicago flair. Serve with a side of thickened au jus for dipping, and you've got the ultimate Italian beef sandwich that’s perfect for game day or anytime you're craving a hearty, comforting meal. Elevate your sandwich game with this iconic Chicago-style classic!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 4 cups Beef broth
- 2 cups Water
- 2 tablespoons Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Crushed red pepper flakes
- 1 cup Giardiniera (optional for serving)
- 1 Green bell pepper
- 6 Italian hoagie rolls
- 2 tablespoons Cornstarch
- 3 tablespoons Water (for slurry)
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast generously with salt, pepper, garlic powder, and onion powder.
Heat a large Dutch oven over medium-high heat. Add a splash of oil and sear the roast on all sides until browned, approximately 3-4 minutes per side. Remove from the pot and set aside.
In the same pot, add the beef broth, water, Italian seasoning, and crushed red pepper flakes. Stir to combine.
Return the seared beef to the pot. Cover with a tight-fitting lid and transfer it to the oven.
Roast the beef in the preheated oven for approximately 3 1/2 hours, or until the meat is tender and easy to shred.
While the roast is cooking, slice the green bell pepper into thin strips and sauté them in a skillet until softened. Set aside for serving.
Once the beef is cooked, remove it from the pot and let it rest for 10 minutes. Shred the meat using two forks.
Place the pot with the cooking liquid over medium heat. To thicken the au jus, make a slurry by combining the cornstarch and 3 tablespoons of water in a small bowl. Stir the slurry into the liquid and cook for 2-3 minutes until it slightly thickens.
Return the shredded beef to the pot with the thickened au jus and let it warm through for 5-10 minutes.
To assemble the sandwiches, slice the Italian hoagie rolls and pile them high with the shredded beef. Top with sautéed green bell peppers and optional giardiniera.
Serve the sandwiches with a side of the au jus for dipping and enjoy this authentic taste of Chicago!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1859 mg | 81% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 894 mg | 19% | |
*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.
