Chicago Italian Beef Sandwich (Printer-Friendly Layout)
Tender chuck roast braised in herb-infused broth, shredded and piled high on Italian rolls with your choice of toppings.
# Ingredients You'll Need:
→ Beef & Marinade
01 -
2 lbs beef chuck roast
02 -
1 tablespoon olive oil
03 -
1 onion, thinly sliced
04 -
4 garlic cloves, minced
05 -
1 cup beef broth
06 -
1 cup water
07 -
1/2 cup white vinegar
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon dried oregano
10 -
1 tablespoon dried basil
11 -
1/2 teaspoon red pepper flakes (optional)
12 -
1/2 teaspoon ground black pepper
13 -
Salt, to taste
→ Assembly
14 -
4–6 Italian rolls (hoagie-style preferred)
15 -
Giardiniera or sautéed sweet peppers, for topping
16 -
Provolone or mozzarella cheese (optional)
# Step-by-Step Instructions:
01 -
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chuck roast for 5–7 minutes per side, until browned on all sides. This step locks in flavor and gives the meat a delicious crust. Once seared, remove the roast and set it aside.
02 -
In the same pot, add sliced onions and minced garlic. Cook for 2–3 minutes until the onions are soft and fragrant, scraping up any brown bits from the bottom of the pot. Return the beef to the pot and add the broth, water, white vinegar, Worcestershire sauce, oregano, basil, red pepper flakes (if using), black pepper, and a pinch of salt.
03 -
Bring the mixture to a low simmer, cover the pot, and reduce the heat to low. Let the beef braise gently for about 3–4 hours, or until it's tender enough to shred with a fork. The longer it simmers, the more flavor it develops.
04 -
When the beef is done, remove it from the broth and shred it using two forks. Return the shredded meat to the pot so it can soak up even more of that delicious, savory liquid. Keep it warm until ready to serve.
# Extra Tips and Tricks:
01 -
For even deeper flavor, let the beef rest in the broth overnight and simply reheat when ready to serve.
02 -
If you're feeding a crowd, this recipe is easily doubled and keeps well in a slow cooker on warm for hours.
03 -
The sandwich is traditionally 'dipped' or even 'wet,' meaning the whole sandwich is dunked in the broth before serving—messy, but so worth it.
04 -
You can also make the beef in a slow cooker: just sear the meat first, then add everything to the slow cooker and cook on low for 8 hours.