Entree: United States – Illinois / Midwestern United States – Italian Beef Sandwich

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 30 min

Total 3 hrs 20 min

Ingredients

- 3 lb (1.36 kg) beef top round roast or bottom round roast, trimmed
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (8 g) dried oregano
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) crushed red pepper flakes
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, smashed (about 12 g)
- 2 cups (480 ml) low-sodium beef broth
- 2 cups (480 ml) water
- 1/2 cup (120 ml) dry red wine (optional)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 g) concentrated beef base or 1 beef bouillon cube (optional, for deeper jus)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) olive oil (for peppers)
- 2 medium sweet bell peppers, thinly sliced (about 2 cups / 300 g) — for sautéed sweet peppers topping
- 1 cup (240 ml) giardiniera, drained (Chicago-style pickled vegetables), plus extra for serving
- 6 long Italian-style rolls (6", split) or seeded Italian rolls
- 2 tbsp (30 g) unsalted butter, softened (for toasting rolls)
- 6 slices provolone cheese (optional)
- Salt as needed for seasoning

Instructions

Short Description:
Thinly sliced seasoned roast beef simmered in a savory au jus and piled on long Italian-style rolls, finished with Chicago-style giardiniera or sweet sautéed peppers and optional provolone. Served with extra jus for dipping.

Regional Notes:
This is the Chicago/Illinois style Italian beef: a well-seasoned roast cooked in a seasoned braising liquid, thinly sliced and briefly reheated in the au jus before serving on long Italian rolls. Authentic toppings include spicy giardiniera or sweet peppers; the sandwich is commonly dipped ("wet") or served with a side of jus.

1. Preheat oven to 325°F (163°C). Pat the roast dry. Rub the roast all over with kosher salt, black pepper, dried oregano, garlic powder, onion powder, and crushed red pepper flakes.
2. Heat 1 tbsp (15 ml) vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat. Sear the roast on all sides until well browned, 3–4 minutes per side. Transfer the roast to a plate.
3. Reduce heat to medium. Add the sliced onion to the pot and cook, stirring, until softened and beginning to brown, 6–8 minutes. Add the smashed garlic and cook 30 seconds.
4. Deglaze the pot with the red wine (if using), scraping up browned bits. Add the beef broth, water, Worcestershire sauce, beef base (if using), bay leaves, and dried thyme. Return the roast to the pot so it sits partially submerged in the liquid.
5. Cover the pot and transfer to the preheated oven. Braise until the roast is cooked through and the exterior is very tender but still sliceable, about 2 to 2 1/2 hours. (If you prefer a very tender, shreddable beef, braise 2 1/2–3 hours.) Check once or twice and baste with juices if necessary.
6. Remove the roast from the braising liquid and let it rest at room temperature, uncovered, 20–30 minutes. For the best thin slicing, refrigerate the roast (in the uncovered pot or on a tray) until fully chilled, at least 1–2 hours or overnight — chilling firms the meat and makes very thin slices easier.
7. While the roast rests or chills, strain the braising liquid into a saucepan, discarding solids and skimming excess fat. Bring the strained liquid to a simmer and reduce gently 10–15 minutes until slightly concentrated. Taste and adjust seasoning with salt and a little extra beef base or Worcestershire if needed. Keep warm over low heat.
8. If using sautéed sweet peppers: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the sliced bell peppers and a pinch of salt and cook, stirring occasionally, until softened and slightly charred at the edges, 8–10 minutes. Keep warm.
9. When the roast is cold enough to slice very thin (use a sharp knife or meat slicer), slice across the grain into paper-thin slices.
10. To assemble sandwiches: warm some of the au jus. Briefly dip or submerge the sliced beef in the warm jus to heat and soak (a few seconds to 30 seconds depending on how wet you want the meat). Butter the insides of the rolls and toast cut-side down in a skillet or under a broiler until lightly golden.
11. Pile the dipped beef onto each toasted roll (about 1/2 lb / 225 g sliced beef per sandwich for 6 large sandwiches). Top with giardiniera and/or sautéed sweet peppers, and add a slice of provolone if desired. Ladle additional hot au jus into a small bowl for dipping or add a splash on top for "wet" sandwiches.
12. Serve immediately with extra warmed au jus at the table.