Italian Beef Sandwich: Chicago’s Messy, Beefy Masterpiece

Italian beef is Chicago’s greatest sandwich. Juicy. Spicy. Soaked in jus. Piled high on crusty bread.

Slow-cooked beef. Tangy giardiniera. A crusty roll that holds everything together. 15 minutes if you have leftovers. 8 hours in a slow cooker if you don’t. Worth every second.

Ingredients

Serves 6-8.

• 3-4 lbs beef chuck roast or rump roast
• 2 cups beef broth
• 1 packet Italian dressing mix (or 2 tbsp homemade)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp black pepper
• 6-8 Italian or hoagie rolls
• 1 cup giardiniera (spicy or mild, drained)
• Provolone cheese (optional, but recommended)

Step-by-Step Instructions

Step 1: Slow Cook the Beef

1. Season beef with garlic powder, onion powder, oregano, and pepper. Place in slow cooker.
2. Add beef broth and Italian dressing mix. Cook on LOW 8-10 hours or HIGH 5-6 hours until fork-tender.
3. Remove beef. Shred with two forks. Return to juices.

Step 2: Toast the Rolls

1. Preheat oven to 400°F (200°C).
2. Slice rolls lengthwise (don’t cut all the way through). Toast until lightly crispy.

Step 3: Assemble the Sandwich

1. Pile shredded beef into toasted rolls. Dunk the entire sandwich in au jus (Chicago style) or just dip as you eat.
2. Top with giardiniera and provolone (if using).

Step 4: Serve

1. Serve with extra au jus for dipping. Napkins mandatory.

Summary

Prep Time: 10 minutes | Cook Time: 5-10 hours | Total Time: 5-10 hours

Yield: 6-8 sandwiches

Difficulty: Easy (slow cooker does the work)

Storage Notes

Fridge:

Store shredded beef in au jus for 5 days. Reheat gently on stovetop or microwave.

Freezer Friendly:

Freeze beef and au jus for 3 months. Thaw overnight. Reheat.

Pro Tip:

Giardiniera is non-negotiable. It’s the signature crunch of a true Italian beef.