Chicago Italian Beef Recipe
Juicy, slow-cooked beef soaked in rich au jus, piled onto a toasted hoagie roll, and topped with melted Provolone and spicy giardiniera—this Chicago Italian Beef sandwich is packed with bold flavors and irresistible textures. Whether dipped in the savory broth or enjoyed as is, every bite is pure comfort.
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Servings: 6
Calories: 600kcal
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.
Nutrition
Calories: 600kcal
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