Chicago-style Italian Beef Sandwich (at Home)

Italian Beef is one of the many fine foods that has come to define the Windy City. Juicy beef cooked in an Italian-spiced beef stock jus on a hearty, but oh-so-supple French roll, and, of course, layered with sweet peppers and spicy giardiniera. Over the past hundred or so years, Chicago's Italian Beef has become a staple food and point of pride for most Chicagoans. From Portillo's Italian Beef to Al's Italian Beef, every local has their favorite spot for the best Chicago beef sandwich.

Now I'm lucky enough to live in town, but my brother recently moved across the country. He doesn't have access to Italian Beef anymore, poor dude. To mend the issue, I decided to have a whack at developing a recipe for "Italian Beef at Home," inspired by Chicago-style Italian Beef. I think I nailed it (but you'll have to tell me of course.) I'll provide the ingredient list and technique below along with a how-to video to those of you who prefer visuals.

This is REAL DEAL Italian Beef. BEOUF boys and girls, man… do I have one for you. Remember to bring the napkins and get ready FO DA JUICE. I've adapted the recipe for different cooking methods, including Italian Beef Crock Pot, Slow Cooker Italian Beef, and even Instant Pot Italian Beef, making it easy to whip up that hot Italian beef sandwich no matter what kitchen gadgets you have.

P.S. For those of you who are particular about your Italian beef seasoning, I've even included a homemade Louie's Italian Beef Seasoning blend. Whether you're craving a classic Italian roast beef sandwich or experimenting with new twists on Italian meat sandwiches, this recipe has got you covered. And to my fellow Chicagoans missing their favorite Johnny's Italian Beef or searching for a "Chicago beef sandwich near me," I hope this recipe brings you a taste of home.

P.P.S. Check for authentic Chicago-style Giardiniera, check this recipe out! 🤘🏼 Adam

Yield: 4-6 sandwiches

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Italian Beef Sandwiches

Ingredients

Italian Spice Blend

• 1 1/2 Tbsp Fennel Seed
• 2 tsp Coriander Seed
• 2 Tbsp Sweet Paprika
• 2 1/2 Tbsp Dried Oregano
• 2 1/2 Tbsp Dried Basil
• 1 tsp Dried Thyme
• 1 1/2 Tbsp Garlic Powder
• 1 1/2 Tbsp Black Peppercorns
• 1 1/2 Tbsp Red Chili Flake

For the Beef...

• 3/4 cup Italian spice mix, from above
• 8 cups Beef Stock
• 5 pound Bottom Round of Beef
• Kosher Salt, to taste

To serve...

• Hearty French Rolls, store bought or homemade
• Spicy Giardiniera
• “Sweet” Roasted Bell Peppers *See note

Instructions

1. Toast all Italian spices, grind in blender or mortar and pestle, set aside.
2. Pour beef stock in pot, add all of the spice blend, add the beef and season with salt.
3. Cook at 375F (190c) for 2-3 hours uncovered, or until tender. Remove from the oven and let cool to room temperature.
4. Remove beef from the pot, strain the remaining jus through a fine mesh strainer, add the strained jus back to the pot along with the beef. Refrigerate overnight.
5. The next day, remove the beef from the pot and use a mandolin or sharp knife to slice THIN slices. You can also just shred it apart, but thinly sliced pieces is the sign of a "real" Italian beef, but both will taste great.
6. Add the beef back to the jus, and bring to a simmer on medium heat.
7. To serve, fork some beef into the roll, top with sweet pepper and giardiniera. Optionally, dunk the entire thing in the jus for a classic "wet beef." Embrace the sogginess and dig in!

Adam's Notes

• The spice blend recipe will make 3/4 cup, the perfect amount for a 5 pound roast.
• Chill the beef down before slicing it on the mandolin. It will make it much easier (and safer) to slice.
• To make "sweet" peppers, roast oiled and salted red and green bell peppers for 12 minutes at 400F until slightly browned and very soft.