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
- Season beef with garlic powder, onion powder, oregano, and pepper. Place in slow cooker.
- Add beef broth and Italian dressing mix. Cook on LOW 8-10 hours or HIGH 5-6 hours until fork-tender.
- Remove beef. Shred with two forks. Return to juices.
Step 2: Toast the Rolls
- Preheat oven to 400°F (200°C).
- Slice rolls lengthwise (don’t cut all the way through). Toast until lightly crispy.
Step 3: Assemble the Sandwich
- Pile shredded beef into toasted rolls. Dunk the entire sandwich in au jus (Chicago style) or just dip as you eat.
- Top with giardiniera and provolone (if using).
Step 4: Serve
- 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.
