Consider these delectable Chicago Italian Beef sandwiches for really any occasion! They’ll elevate your weeknight dinners and delight your holiday guests. Whether cooked in a crock pot, oven, or Instant Pot, these sandwiches offer versatility. You can even prepare them ahead of time, reheating then only the assembly left before you entertain. And let’s not forget, these sandwiches are simply irresistible!
I melted provolone cheese on top of toasted buns and briefly broiled them. To prepare for your gathering or party, have a crock pot with beef, heated Au jus, and halved buns ready. Fill the buns with cheese, meat, and peppers. Serve with hot Au jus for dipping, along with bell peppers and giardiniera.
What you need to prepare these:
- boneless beef chuck roast
- salt and pepper
- vegetable oil
- medium onion
- dried Italian Seasoning
- crushed red pepper
- 6 cloves garlic
- dry red wine
- beef stock
- fresh thyme
- For the Sweet Peppers
- green bell peppers
- granulated garlic
- salt and pepper
- Sandwich Build
- hoagie rolls
- Hot Giardiniera
I purchased a boneless chuck roast that had exceptional marbling. The end result was remarkably tender! I utilized my Instant Pot to cook it, setting the timer for an hour. The Au jus is incredibly tasty! It possesses a spicy twist reminiscent of a French dip, elevated by the inclusion of the essential Giardiniera – a traditional Italian blend of pickled vegetables.
I bought my Giardiniera from Vienna Beef Company in Chicago. Here’s the link: https://www.viennabeef.com/shop-category/condiments/.
You can also get this from Amazon. Here’s the link for Amazon: https://amzn.to/37LRRXT.
I’ll add a recipe for the Giardiniera but i find it easier to buy. I’ve even seen it at Sams Club and HEB.
need more sandwich recipes?
Check out this link for another delicious make ahead sandwich option. It’s my Muffuletta recipe! You can find it here: https://the2spoons.com/love-a-new-orleans-muffuletta/. Plus, the Muffuletta can also be prepared in advance.
Amazing Chicago Italian Beef (Pot Roast Style)
Here’s the recipe for these game day sandwiches!
Chicago Italian Beef
Ingredients
- 1 3 lb boneless beef chuck roast
- salt and pepper
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 tbsp dried Italian Seasoning
- 1 tsp crushed red pepper
- 6 cloves garlic, roughly chopped
- 1/2 cup dry red wine
- 3 cups beef stock
- 2 sprigs fresh thyme
For the Sweet Peppers
- 4 green bell peppers, seeded and cut into strips
- 2 tbsp olive oil
- 1 tsp granulated garlic
- salt and pepper
Sandwich Build
- 6 soft, hinged sub or hoagie rolls
- Hot Giardiniera, recipe follows if you want to make
Homemade Hot Giardiniera
- 1/4 cup table salt
- 1 cup small diced carrots
- 1 cup tiny cauliflower florets
- 4-8 Serrano peppers, sliced 1/4 inch
- 2 cloves garlic, minced
- 1 stalk celery, diced small
- 1 red bell pepper, diced small
- 2 cups canola oil
- 1 tbsp dried oregano
- 1/2 tsp freshly ground pepper
Instructions
- For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
- Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
- Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
- For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
- For the sandwich build: If you like, open the bun and toast it in a little butter in a skillet. Remove from the skillet and add provolone cheese and place under the broiler. Remove and place some beef on the roll, then some sweet peppers and then some Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus or serve with a bowl to each person.If you are serving these for a crowd, you can omit the toasting and just lay out the ingredients for everyone to build their own sandwich.
- Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
- Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
