Chicago Italian Beef Sandwich (Printable Version)
Slow-roasted beef in savory au jus on crusty rolls with giardiniera and sweet peppers.
# What You Need:
→ Beef
01 - 1 (3 to 4 lb) boneless beef chuck roast
02 - 1 tablespoon olive oil
→ Spice Rub
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1 teaspoon garlic powder
08 - ½ teaspoon crushed red pepper flakes (optional)
→ Au Jus
09 - 4 cups low-sodium beef broth
10 - 1 cup water
11 - 1 tablespoon Worcestershire sauce
12 - 1 large onion, sliced
13 - 4 cloves garlic, minced
14 - 2 teaspoons Italian seasoning
15 - 1 green bell pepper, sliced
16 - 1 teaspoon fennel seeds (optional)
→ To Serve
17 - 6 Italian-style French rolls or hoagie buns
18 - 1 cup giardiniera (Chicago-style hot pepper relish)
19 - 1 cup roasted sweet peppers (optional)
# How To Make It:
01 - Preheat oven to 325°F. Position the rack in the lower third of the oven for even heat distribution.
02 - Pat the beef chuck roast thoroughly dry with paper towels. Rub evenly with olive oil. Combine kosher salt, black pepper, dried oregano, dried basil, garlic powder, and crushed red pepper flakes in a small bowl. Coat the roast on all sides with the spice mixture, pressing firmly to adhere.
03 - Set a large Dutch oven or heavy oven-safe pot over medium-high heat until it begins to shimmer. Place the seasoned roast in the pot and sear on all sides until a deep golden-brown crust forms, approximately 2 to 3 minutes per side. Transfer the roast to a plate and set aside.
04 - In the same pot, add the sliced onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant, stirring occasionally to loosen the fond from the bottom of the pot.
05 - Pour in the beef broth, water, and Worcestershire sauce. Add the Italian seasoning, sliced green bell pepper, and fennel seeds. Scrape up any remaining browned bits from the bottom of the pot to incorporate into the liquid.
06 - Return the seared roast to the pot, nestling it into the liquid. Cover tightly with a heavy lid or foil. Transfer to the preheated oven and braise for 2½ to 3 hours, or until the beef is fork-tender and easily shreddable.
07 - Remove the roast from the pot and let rest on a cutting board for 15 minutes. Strain the cooking liquid through a fine-mesh strainer into a bowl, discarding the solids. Skim off any excess fat from the surface of the au jus using a spoon or fat separator.
08 - Thinly slice the rested beef against the grain, using a sharp knife or meat slicer for the finest results. Return the sliced beef to the strained au jus and simmer gently for 5 to 10 minutes, allowing the meat to absorb the flavorful broth.
09 - Split the rolls lengthwise and pile the sliced beef generously onto each. Ladle extra au jus over the top. Finish with a heaping spoonful of giardiniera and roasted sweet peppers. Serve immediately with additional au jus on the side for dipping.
# Helpful Hints:
01 -
- The slow roasted chuck develops a depth of flavor that store bought au jus can never match, and the house smells incredible for hours.
- Once you master the technique, you will never look at a deli sandwich the same way again because this version puts them all to shame.
- It is surprisingly hands off for something that tastes like you spent all day laboring over a hot stove.
02 -
- Skipping the searing step is the fastest way to end up with bland gray beef because that brown crust is where a huge portion of the deep roasted flavor actually comes from.
- Slicing with the grain instead of against it will give you chewy stringy pieces no matter how long you braised the roast, so always look at the direction of the muscle fibers before you cut.
- Under no circumstances should you use a flimsy supermarket hot dog bun, because it will disintegrate the moment it touches the au jus and you will be eating sandwich soup over the sink.
03 -
- If you can get your hands on a meat slicer or a very sharp knife chilled in the freezer for ten minutes, you will achieve the paper thin slices that make this sandwich feel like it came straight from an Italian deli on Taylor Street.
- Letting the finished roast rest in the au jus for thirty minutes off the heat before slicing allows the meat to reabsorb moisture and results in slices that are dramatically more juicy than if you cut immediately.