📝 About This Recipe
Born in the stockyards of Chicago, the Italian Beef is a legendary triumph of slow-roasted, thinly shaved beef swimming in a savory, herb-forward 'jus.' This sandwich is defined by its tender texture and the bold kick of spicy giardiniera, all held together by a sturdy roll that stands up to a full dunk in the gravy. It is a messy, soulful, and deeply satisfying masterpiece of American regional fast food.
🥗 Ingredients
The Beef & Rub
- 4-5 pounds Top Round or Bottom Round Roast (trimmed of excess surface fat)
- 2 tablespoons Dried Oregano
- 1 tablespoon Dried Basil
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1 tablespoon Kosher Salt
- 1 tablespoon Black Pepper (freshly cracked)
The Jus (Gravy)
- 6 cups Beef Broth (high-quality or low-sodium)
- 2 tablespoons Worcestershire Sauce
- 6 cloves Garlic (smashed)
- 2 pieces Bay Leaves
Assembly & Garnish
- 8 pieces Italian Rolls (crusty French-style or Gonnella-style rolls)
- 1 jar Hot Giardiniera (pickled vegetables in oil)
- 2 pieces Sweet Green Bell Peppers (sliced into strips and sautéed)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low and slow temperature is crucial for keeping the beef tender and sliceable.
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2
In a small bowl, combine the oregano, basil, garlic powder, onion powder, red pepper flakes, salt, and black pepper to create the dry rub.
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3
Rub the spice mixture all over the beef roast, pressing firmly so the spices adhere to the meat. Ensure all sides are evenly coated.
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4
Place the roast in a heavy-bottomed roasting pan or Dutch oven. Pour the beef broth and Worcestershire sauce around the base of the meat, then drop in the smashed garlic cloves and bay leaves.
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5
Cover the pan tightly with a lid or double layer of aluminum foil. Roast for 3.5 to 4 hours, or until the internal temperature reaches 145°F for medium-rare/medium.
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6
Remove the beef from the pan and place it on a cutting board. Let it cool completely, then wrap it in plastic wrap and refrigerate for at least 2 hours (or overnight). This is the secret to getting paper-thin slices without the meat falling apart.
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7
While the meat cools, strain the liquid from the roasting pan through a fine-mesh sieve into a large pot. This is your 'jus'. Skim off any excess fat from the surface.
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8
Taste the jus. It should be bold and slightly salty; if it's too weak, simmer it on the stove for 10-15 minutes to concentrate the flavors.
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9
Once the beef is cold and firm, use a very sharp carving knife or an electric slicer to cut the beef against the grain into the thinnest slices possible.
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10
Bring the jus back to a very gentle simmer over medium-low heat. Do not let it boil rapidly, or the beef will toughen.
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11
Add the sliced beef to the simmering jus in batches. Let the meat warm through for only 1-2 minutes until it is just heated and tender.
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12
Slice your rolls lengthwise (but not all the way through). Using tongs, pile a generous amount of wet beef into the roll.
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13
Top with sautéed sweet peppers ('sweet') or giardiniera ('hot'), or both. For a 'dipped' sandwich, use tongs to submerge the entire sandwich into the jus for 2 seconds before serving.
💡 Chef's Tips
For the most authentic experience, chill the meat overnight before slicing; it makes the 'shaved' texture much easier to achieve. Never boil the beef in the jus, as it will cause the delicate slices to become rubbery. Use high-quality, sturdy French bread; soft supermarket hoagie rolls will disintegrate if you try to dip them. If you don't have a roasting pan, a slow cooker on 'low' for 8 hours works beautifully for the initial cook. Always slice against the grain to ensure the beef is bite-through tender.
🍽️ Serving Suggestions
Serve with a side of extra jus in a small ramekin for 'double dipping.' Pair with crispy, salted French fries or a side of Chicago-style thin-crust pizza. Ice-cold Italian sparkling arranciata or a local Chicago lager cuts through the richness perfectly. A side of crunchy coleslaw provides a bright, acidic contrast to the savory beef.