Italian Beef Sandwich
A classic Chicago-style Italian beef sandwich featuring tender, flavorful roast beef simmered in a spiced broth, served on crusty rolls with giardiniera and peppers.
Ingredients
Beef and Broth
- 3 lbs bottom round roast (or top sirloin or chuck) Other cuts can be used but may alter the texture.
- 1 cup beef broth Use good quality broth for best flavor.
- 1 cup pepperoncini Adds a nice zing to the flavor.
Seasonings
- 4 cloves garlic, crushed Fresh garlic provides the best flavor.
- 1 tbsp dried oregano Essential for authentic Italian flavor.
- 1 tbsp dried basil Another must-have herb for the recipe.
- 1 tbsp black pepper Adjust based on your spice preference.
- 1 tbsp salt Enhances the overall flavor.
- 1 tsp Italian seasoning A secret shortcut for added flavor.
Toppings
- 8 rolls crusty Italian rolls Sturdy enough to hold the filling.
- 1 cup giardiniera Hot or mild, based on preference.
- 1 cup sweet peppers For a milder option.
Instructions
Preparation
- Start by browning the bottom round roast in a large pot or Dutch oven.
- Add the crushed garlic, oregano, dried basil, black pepper, salt, and Italian seasoning to the pot.
- Pour in the beef broth and add the pepperoncini, including some of the juice.
- Cover the pot and simmer on the lowest heat for 3 to 4 hours until the beef is tender and shreds easily.
Serving
- Once the beef is cooked, slice it thinly and return it to the broth.
- Serve the shredded beef piled high on the crusty rolls.
- Top with giardiniera or roasted sweet peppers, and enjoy your sandwich wet, dipped, or dry.
Notes
This recipe tastes even better the next day. Store leftovers in the fridge in its broth for optimal flavor. You can also prepare this in a slow cooker on low for 7–8 hours if preferred.