Dinner / Sandwiches, burgers & pizza
Chicago-Style Italian Beef Sandwiches
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The roast spends the afternoon over a pan of garlicky juice, then chills so it slices paper-thin. Pile it on a roll with peppers and giardiniera, dip it, and lean over the plate.
The short version
Rub a top round roast and slow-roast it at 225°F over a pan of seasoned beef broth to 130°F. Chill, slice paper-thin, and warm the slices for a minute in the strained juice. Pile on rolls with sautéed peppers and giardiniera.
What makes ours better
why ours wins the argument at dinner
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Roast the beef over the juice. The roast sits on a rack above a pan of seasoned broth, so the drippings fall into it and the juice turns into a deeply beefy dip. You make the meat and the sauce in one pan.
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Chill before slicing. Cold beef holds together under the knife. You can get thin, even slices that you can't get from a warm roast, and thin slices make the sandwich.
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Warm the slices for one minute only. The beef is already cooked. Simmered for a few seconds it just heats through and soaks up the juice. Left longer it shrinks and toughens.
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Taste and adjust the juice. Broth varies a lot in salt. Season the dip last, after the drippings are in, and you control the finished sandwich.
What you need
the stars of the show
- Boneless top round or sirloin roast3 pounds
- Dried oregano1 teaspoon
- Dried basil1 teaspoon
- Low-sodium beef broth6 cups
- Garlic4 cloves
- Green bell peppers3 large
- Olive oil2 tablespoons
- Sturdy Italian rolls8 roll
Beef and rub
Juice
Sandwiches
read it twice. buy it once.
Steps
go slow. the good part can’t be rushed.
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Rub the roast
Mix the salt, pepper, garlic powder, oregano, basil and red pepper flakes. Pat the roast dry and rub the mixture all over it. Leave it at room temperature while the oven heats, or refrigerate overnight.
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Set up the pan
Heat the oven to 225°F with a rack in the lower third. Pour the broth into a 13×9-inch roasting pan and add the smashed garlic and Worcestershire. Set a rack over the pan and put the roast on it.
Make sure the roast sits above the liquid, not in it.
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Roast low and slow
Roast until an instant-read thermometer in the center reads 130°F, 2½ to 3 hours. Add a splash of water to the pan if the broth drops below the halfway mark. Lift out the rack with the roast and let it cool 30 minutes.
About 150 min. Cook mode has a timer for this step.
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Chill beef and juice
Wrap the roast and refrigerate until firm, at least 2 hours and up to overnight. Strain the juice into a container, refrigerate it, and lift off the fat that rises to the top.
About 120 min. Cook mode has a timer for this step.
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Cook the peppers
Heat the oil in a large skillet over medium-high heat. Add the peppers with a pinch of salt and cook, stirring, until soft with browned edges, about 15 minutes.
About 15 min. Cook mode has a timer for this step.
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Slice the beef thin
With a very sharp knife, or a meat slicer if you have one, slice the cold roast across the grain as thin as you can, about ⅛ inch. Thin slices are the point of this sandwich.
Cut straight down in one clean stroke. Sawing tears the meat.
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Warm the beef in the juice
Bring the juice to a gentle simmer in a wide pot. Taste it and add water if it is too salty, or simmer to reduce if it tastes thin. Slip the beef in and warm it for about 1 minute, just until hot.
Never leave the beef in the simmering juice more than a few minutes, or it will turn tough.
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Build and dip
Split the rolls, keeping one edge hinged, and spoon juice over the bread. Pile on beef, top with peppers and giardiniera, and add more juice. For a wet sandwich, dunk the whole thing in the pot.
Good to know
the stuff I’d tell you over the phone
- Top round, bottom round and top sirloin all work. Round roasts are lean and slice neatly. Chuck roast is more tender but fattier and harder to slice thin.
- For a combo, tuck a grilled Italian sausage in with the beef. For a cheesy one, add provolone and broil the sandwich for a minute.
- The rub has little salt because the broth supplies it. If you use regular broth instead of low-sodium, skip the salt in the rub and taste the juice before you season.
- Storage. Refrigerate sliced beef and juice separately up to 4 days. Freeze them together in a container up to 3 months. Reheat in a pot over low heat, just until warm.
Questions, answered
asked and answered at the kitchen counter
What is the best cut of beef for Italian beef?
Top round or top sirloin. Both are lean, slice cleanly into thin sheets and take on the juice well. Chuck is richer but falls apart, which makes thin slices hard.
Can I make Italian beef in a slow cooker?
Yes, but the texture is shreddier and the slices are not as clean. Cook a chuck roast in the juice on low for 8 to 10 hours, shred it, and serve it in the juice. It tastes good, just different.
Do I have to slice the beef cold?
Cold is much easier. A chilled roast firms up and cuts into thin, even slices. If you slice it warm, it crumbles and comes out thick.
What is giardiniera?
A pickled vegetable relish, usually cauliflower, carrots, celery and peppers in oil. The Chicago version is hot. Look for it near the pickles or olives, in mild or hot.
What does a wet or dipped sandwich mean?
The whole assembled sandwich gets dunked in the juice before you eat it. Order it dipped and keep a stack of napkins nearby.
How do I reheat Italian beef?
Warm the beef gently in simmering juice for a minute or two. Don't microwave sliced beef dry, since it toughens quickly.
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Published October 29, 2026.