Go Back

Chicago Italian Beef Sandwich

Chicago Italian beef sandwiches feature slow-cooked shredded chuck roast simmered in savory au jus and piled on toasted hoagie rolls. Tender, juicy beef with sautéed peppers and onions plus giardiniera delivers classic Chicago comfort with every dip.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 3 lb chuck roast Use chuck roast for rich, tender shredding.
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 4 cup beef broth
  • 1 packet Italian dressing seasoning mix Use the seasoning mix that comes in a single packet.
For Serving
  • 6 hoagie rolls
  • 1 cup giardiniera
  • 1 green bell pepper Slice thin for quick sautéing.
  • 1 onion Slice thin for quick sautéing.
  • 6 provolone cheese Optional topping; use slices.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 slow cooker

Method
 

Season and sear the beef
  1. Season the chuck roast all over with salt, black pepper, garlic powder, onion powder, dried oregano, and dried basil.
  2. Heat the olive oil in a large Dutch oven or cast iron skillet over medium-high heat and sear the roast on all sides until browned, about 3–4 minutes per side.
Slow cook with au jus
  1. Transfer the seared roast to a slow cooker.
  2. Add beef broth and the Italian dressing seasoning mix to the slow cooker, stirring to distribute the seasonings.
  3. Cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is very tender and easily shreds.
  4. Remove the roast to a plate and shred it using two forks, then return the shredded beef to the cooking juices so it stays saucy.
Sauté peppers and onions; toast rolls
  1. Sauté the sliced green bell pepper and sliced onion in the same skillet over medium heat until tender, about 8–12 minutes.
  2. Lightly toast the hoagie rolls, about 1–2 minutes per side, until lightly crisp.
Assemble and serve
  1. Pile the shredded beef onto the toasted hoagie rolls.
  2. Top each sandwich with sautéed peppers and onions, then add giardiniera.
  3. Add provolone cheese on top if desired, then serve immediately with extra au jus for dipping.

Notes

For best au jus, keep the shredded beef in the slow cooker juices on the warm setting while you sauté peppers and toast rolls. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a skillet with a splash of au jus. Freezing is yes—freeze beef and juices only for up to 3 months, then thaw and reheat. For a lower-fat swap, use reduced-fat provolone or skip the cheese while keeping the beef in au jus.