Italian Beef Sandwiches
This home-style Italian beef is braised until tender, then tucked into crusty rolls with plenty of savory jus. Add sweet peppers, hot giardiniera, or both for a Chicago-inspired dinner that feeds a hungry table.
Total
230 min
Servings
6 to 8 sandwiches
Level
Medium
Italian beef is a classic Chicago-style sandwich made with seasoned beef, a flavorful broth called jus, and sturdy rolls that can handle a good dip. Traditional shops often use thin-sliced roast beef, but this home version uses chuck roast because it becomes tender and juicy with a gentle braise.
The seasoning leans on garlic, oregano, basil, pepperoncini, and a little Worcestershire for depth. You can shred the beef for easy serving, or chill it and slice it thin if you prefer a closer deli-style texture.
Serve the sandwiches dry, wet, or dipped. Dry means a little jus spooned over the beef. Wet means extra jus. Dipped means the whole sandwich gets a quick dunk before serving.
01What you'll need
Ingredients
18 items · 6 to 8 sandwiches
- 3 to 3 1/2 pounds boneless beef chuck roast, trimmed of large hard fat pieces
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 5 garlic cloves, thinly sliced or minced
- 2 cups low-sodium beef broth
- 1/2 cup sliced pepperoncini, plus 1/4 cup pepperoncini brine from the jar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 bay leaf
- 2 green bell peppers, thinly sliced
- 6 to 8 sturdy Italian rolls or French rolls, split
- Hot giardiniera or mild giardiniera, for serving
- Provolone cheese slices, optional
02How to make it
Step-by-step
1. Season the beef
Pat the chuck roast dry with paper towels. Sprinkle it all over with the salt and black pepper. Dry meat browns better, which gives the finished jus a deeper flavor.
2. Brown the roast
Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Add the beef and sear it for 3 to 4 minutes per side, until browned. Sear means to cook the outside over fairly high heat so it forms a brown crust. Transfer the beef to a plate.
3. Soften the aromatics
Reduce the heat to medium. Add the onion to the pot and cook for 4 to 5 minutes, stirring often, until it starts to soften. Add the garlic and cook for 30 seconds, just until fragrant.
4. Build the jus
Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Stir in the pepperoncini, pepperoncini brine, Worcestershire sauce, Italian seasoning, oregano, basil, red pepper flakes if using, and bay leaf.
5. Braise the beef
Return the beef and any juices on the plate to the pot. Bring the liquid to a simmer, then cover the pot and transfer it to a 325°F oven. Cook for 3 to 3 1/2 hours, turning the beef once halfway through, until it is very tender and pulls apart with a fork.
6. Cook the peppers
About 20 minutes before the beef is done, add the sliced green bell peppers to the pot. Cover and continue cooking until the peppers are tender but not mushy. If you like firmer peppers, add them during the last 10 minutes instead.
7. Shred and soak
Remove the pot from the oven and discard the bay leaf. Transfer the beef to a cutting board and shred it with two forks. Skim off excess fat from the top of the jus if needed. Return the shredded beef to the pot and let it sit in the jus for 10 to 15 minutes so it absorbs flavor. Taste and add more salt if needed.
8. Assemble the sandwiches
Pile the beef and peppers into split rolls. Spoon extra jus over the meat, or quickly dip the cut side of each roll into the jus before filling. Top with giardiniera and provolone, if using. Serve hot with more jus on the side.
03From our kitchen
Cook's tips
- Make-ahead: Italian beef is a good make-ahead dish. Cook the beef up to 2 days ahead, cool it in the jus, and refrigerate. Reheat gently on the stove until hot. The flavor often gets better after a night in the fridge.
- Storage: Refrigerate leftover beef and jus together in an airtight container for up to 4 days. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Slow cooker swap: Brown the beef, onion, and garlic as written if you can, then transfer everything to a slow cooker. Cook on low for 8 to 9 hours or on high for 4 to 5 hours, until fork-tender. Add the bell peppers during the last 30 to 45 minutes.
- Roll choice matters: Use sturdy Italian rolls, French rolls, or hoagie rolls. Very soft sandwich buns can fall apart, especially if you dip them in jus.
- Heat level: Pepperoncini adds tang more than heat. For a spicier sandwich, use hot giardiniera or add more crushed red pepper flakes. For a milder version, skip the red pepper flakes and use mild giardiniera.
- Cheese is optional: Provolone is common at home, but many Italian beef shops serve the sandwich without cheese. Both ways are good.
Cook's note
This recipe is inspired by Chicago-style Italian beef but adapted for a home kitchen. Chuck roast gives a tender, shred-friendly result without a meat slicer. If you want thinner slices, chill the cooked beef until firm, slice it as thinly as possible, then warm the slices in the jus.
04Frequently asked
Questions & answers
Can I use a different cut of beef?
Yes. Chuck roast is the easiest choice because it becomes tender during a long braise. Bottom round or top round can work, but they are leaner and can taste drier unless sliced thin and served with plenty of jus.
Do I have to sear the beef first?
Searing adds flavor, but you can skip it if you are short on time. The beef will still become tender, though the jus may taste a little lighter.
What is giardiniera?
Giardiniera is a mix of pickled vegetables, often packed in vinegar or oil. Chicago-style giardiniera usually includes peppers, celery, carrots, and cauliflower. It can be mild or hot.
How do I keep the sandwiches from getting too soggy?
Use sturdy rolls and serve right away after adding jus. If feeding a group, keep the beef warm in the pot and let everyone build and dip their own sandwiches.
Can I make Italian beef without pepperoncini?
Yes. Replace the pepperoncini brine with 2 tablespoons red wine vinegar and 2 tablespoons extra beef broth. The flavor will be less tangy, but still savory.
05Keep cooking
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