Chicago Italian Beef is the ultimate comfort food—a slow-cooked, juicy, and flavorful sandwich that delivers bold flavors with every bite. The combination of tender, shredded beef, tangy pepperoncini, and rich, savory au jus makes this sandwich a standout. Whether piled high on a hoagie roll and topped with melted provolone or loaded with spicy giardiniera for extra crunch, this Chicago staple is a crowd-pleaser that’s as satisfying as it is iconic.
Ingredient Breakdown
The foundation of a great Italian beef sandwich starts with a high-quality beef cut, and top round roast is ideal due to its balance of leanness and marbling, which allows it to become incredibly tender when slow-cooked. Seasoning is crucial for depth of flavor, with kosher salt and freshly ground black pepper forming the base, while the addition of a powdered Italian dressing mix infuses the meat with robust, herby notes. The liquid elements, including beef broth, water, and tangy pepperoncini brine, create a flavorful cooking environment that transforms the beef into a rich and savory masterpiece. Sliced pepperoncini peppers add a mild heat and acidity, cutting through the richness of the beef. When it comes to assembling the sandwich, the choice of bread is just as important. Soft yet sturdy hoagie rolls are the best option, as they hold up well when dipped into the flavorful au jus. Provolone cheese melts beautifully over the warm beef, adding a creamy, mild sharpness. Finally, the sandwich is finished with giardiniera, a crunchy mix of pickled vegetables that brings a punch of spice and tang to balance out the richness of the meat.
Step-by-Step Preparation Guide
Preparing & Seasoning the Beef
A well-seasoned roast is the key to a flavorful Italian beef sandwich. The beef should be generously coated with salt and black pepper, ensuring the seasoning penetrates the meat before cooking. Allowing the beef to sit for a few minutes before searing helps enhance its natural flavors.
Searing for Depth of Flavor
Browning the beef before slow cooking develops a deep, savory crust that locks in juices. A hot skillet or Dutch oven is ideal for this step, creating caramelization on all sides without burning. This step is essential for maximizing the beef’s umami richness.
Slow Cooking to Perfection
Cooking the beef at a low temperature over several hours allows it to become incredibly tender and flavorful. Cooking on LOW for 8 to 10 hours results in the best texture, while the HIGH setting shortens the time to 4 to 5 hours. The combination of beef broth, pepperoncini brine, and dressing mix ensures the meat is infused with a balance of savory, tangy, and slightly spicy flavors.
Shredding & Reserving the Au Jus
Once fully cooked, the beef should be shredded into bite-sized pieces or sliced thinly against the grain for a more traditional texture. Reserving the cooking liquid is crucial, as it serves as a rich dipping sauce that elevates the sandwich.
Toasting & Assembling the Sandwich
Toasting the hoagie rolls with provolone cheese ensures the bread holds up against the juicy beef while adding a deliciously melted layer of flavor. Building the sandwich with shredded beef, giardiniera, and a drizzle of au jus enhances every bite with a perfect balance of textures and flavors.
Recipe Tips & Frequently Asked Questions
How to achieve the perfect balance of tenderness without overcooking:
Cooking on LOW for the full duration ensures a tender and juicy result.
Adjusting salt levels based on the sodium content of the broth:
If using regular beef broth, use less salt in the seasoning to avoid an overly salty dish.
Alternative cuts of beef that can be used if top round is unavailable:
Chuck roast or sirloin tip can also work well for this recipe.
How to store leftovers and reheat for the best texture:
Store shredded beef in its cooking liquid and reheat gently to maintain moisture.
Can I make this recipe without a slow cooker?
Yes, an oven or pressure cooker can also be used to achieve a similar texture.
How do I make my beef more flavorful?
Marinating the beef overnight in the seasoning and broth before cooking enhances its depth of flavor.
Can I prepare Italian beef in advance?
Yes, it actually tastes even better the next day after the flavors meld together.
What type of bread works best?
Hoagie rolls are the traditional choice, but French bread or baguettes can also work.
Can I make a spicy version of this sandwich?
Increasing the amount of pepperoncini and using spicy giardiniera will add more heat.
What to Serve With This Recipe
A Chicago Italian Beef sandwich is hearty on its own, but pairing it with the right sides and drinks completes the meal.
Classic Side Dishes: French fries, potato wedges, or a crisp green salad provide a satisfying contrast to the rich sandwich.
Dipping Sauces: The reserved au jus is the perfect accompaniment for dipping, adding extra moisture and flavor to every bite.
Drink Pairings: A cold beer, classic soda, or even an Italian red wine enhances the bold flavors of the sandwich.
Making Chicago Italian Beef at home is a rewarding experience that brings the flavors of an iconic sandwich into your kitchen. From the slow-cooked, melt-in-your-mouth beef to the bold toppings and crunchy giardiniera, every element plays a role in creating the perfect bite. With a few key techniques—proper seasoning, slow cooking, and assembling with care—this legendary sandwich becomes a must-have for any comfort food lover.
Ingredients
1 (3- to 4-pound) beef top round roast
4 teaspoons olive oil
1 to 1 ½ teaspoons kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper, plus more to taste
2 cups regular or low-sodium beef broth
¼ cup water
1 (0.7-ounce) package powdered Italian dressing mix
1 cup sliced pepperoncini peppers
¼ cup pepperoncini brine (from the jar)
To Serve:
8 hoagie rolls
16 slices Provolone cheese
Mild or spicy giardiniera
Instructions
Generously season the beef top round roast with 1 teaspoon of kosher salt if using regular beef broth, or 1 ½ teaspoons if opting for low-sodium broth. Sprinkle with ¼ teaspoon of black pepper, ensuring even distribution on all sides.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat until it shimmers. Sear the roast on all sides until a deep brown crust forms, approximately 10 minutes in total. Once browned, transfer the meat to a slow cooker with a capacity of at least 5 quarts.
Deglaze the skillet by pouring in ¼ cup of water, using a wooden spoon to scrape up the flavorful browned bits stuck to the bottom. Pour this liquid into the slow cooker, ensuring no flavor is left behind. Add the beef broth, powdered Italian dressing mix, sliced pepperoncini peppers, and pepperoncini brine. Cover and cook until the beef becomes exceptionally tender—8 to 10 hours on the LOW setting or 4 to 5 hours on HIGH.
Once the cooking time is complete, remove the roast from the slow cooker and place it on a clean cutting board. Use two forks to shred the beef into bite-sized pieces, or thinly slice it against the grain for a more structured texture. Reserve the flavorful cooking liquid.
When ready to assemble, preheat the oven to 350°F and position a rack in the center. Slice the hoagie rolls in half and arrange them cut-side up on a baking sheet. Layer each half with two slices of Provolone cheese. If necessary, toast in batches or use two baking sheets to accommodate all the sandwiches. Bake for 5 to 7 minutes, or until the cheese melts into a gooey, golden layer.
Fill each toasted roll with a generous portion of the tender beef. Top with mild or spicy giardiniera, depending on preference. Before serving, taste the reserved sauce and adjust seasoning with additional salt and black pepper as needed. Spoon a bit of the sauce over the sandwiches for added juiciness, and serve the remaining au jus in small bowls or ramekins for dipping.
Chicago Italian Beef Recipe
Ingredients
- 1 3- to 4-pound beef top round roast
- 4 teaspoons olive oil
- 1 to 1 ½ teaspoons kosher salt plus more as needed
- ¼ teaspoon freshly ground black pepper plus more to taste
- 2 cups regular or low-sodium beef broth
- ¼ cup water
- 1 0.7-ounce package powdered Italian dressing mix
- 1 cup sliced pepperoncini peppers
- ¼ cup pepperoncini brine from the jar
To Serve:
- 8 hoagie rolls
- 16 slices Provolone cheese
- Mild or spicy giardiniera
Instructions
- Generously season the beef top round roast with 1 teaspoon of kosher salt if using regular beef broth, or 1 ½ teaspoons if opting for low-sodium broth. Sprinkle with ¼ teaspoon of black pepper, ensuring even distribution on all sides.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat until it shimmers. Sear the roast on all sides until a deep brown crust forms, approximately 10 minutes in total. Once browned, transfer the meat to a slow cooker with a capacity of at least 5 quarts.
- Deglaze the skillet by pouring in ¼ cup of water, using a wooden spoon to scrape up the flavorful browned bits stuck to the bottom. Pour this liquid into the slow cooker, ensuring no flavor is left behind. Add the beef broth, powdered Italian dressing mix, sliced pepperoncini peppers, and pepperoncini brine. Cover and cook until the beef becomes exceptionally tender—8 to 10 hours on the LOW setting or 4 to 5 hours on HIGH.
- Once the cooking time is complete, remove the roast from the slow cooker and place it on a clean cutting board. Use two forks to shred the beef into bite-sized pieces, or thinly slice it against the grain for a more structured texture. Reserve the flavorful cooking liquid.
- When ready to assemble, preheat the oven to 350°F and position a rack in the center. Slice the hoagie rolls in half and arrange them cut-side up on a baking sheet. Layer each half with two slices of Provolone cheese. If necessary, toast in batches or use two baking sheets to accommodate all the sandwiches. Bake for 5 to 7 minutes, or until the cheese melts into a gooey, golden layer.
- Fill each toasted roll with a generous portion of the tender beef. Top with mild or spicy giardiniera, depending on preference. Before serving, taste the reserved sauce and adjust seasoning with additional salt and black pepper as needed. Spoon a bit of the sauce over the sandwiches for added juiciness, and serve the remaining au jus in small bowls or ramekins for dipping.
