Hey, friend! Let’s bring a taste of the Windy City to your kitchen with this Homemade Chicago Italian Beef Sandwich! This iconic sandwich is all about tender, slow-cooked beef, soaked in a savory, garlicky jus, piled high on crusty Italian bread, and topped with tangy giardiniera or sweet peppers—your call! It’s juicy, messy, and packed with flavor, perfect for game days, family dinners, or when you’re craving a hearty meal that hits all the right spots. I first fell in love with Italian beef sandwiches on a trip to Chicago and have been tweaking this recipe, inspired by classics like those on Serious Eats and local spots like Portillo’s, to get that authentic vibe at home. Serve it with a side of fries and a cold soda, and you’re in for a treat. Ready to make this Chicago staple? Let’s dive in!
Why You’ll Love This Recipe
- Authentic Chicago flavor: Juicy beef, bold seasonings, and that signature jus make every bite a taste of the city.
- Hearty and satisfying: Perfect for feeding a crowd or satisfying big appetites on cozy nights.
- Surprisingly easy: The slow cooker does most of the work, leaving you with tender beef and minimal effort.
- Crowd-pleaser: From meat lovers to sandwich enthusiasts, this is a hit at parties or family gatherings.
- Customizable: Choose your toppings, spice level, or even how “wet” you want your sandwich.
- Make-ahead magic: Prep the beef a day or two ahead for stress-free assembly.
- Freezer-friendly: Freeze leftover beef and jus for quick meals later.
Ingredients You’ll Need
- Beef chuck roast: A tough, flavorful cut that becomes melt-in-your-mouth tender after slow cooking.
- Beef broth (low-sodium): The base for the jus, adding depth without overpowering saltiness.
- Dry Italian seasoning: A blend of oregano, basil, and thyme for that classic Italian beef flavor.
- Garlic: Fresh cloves for a bold, aromatic kick in the jus.
- Onion: Sliced to add sweetness and body to the cooking liquid.
- Pepperoncini peppers: Jarred, with some juice, for a tangy, slightly spicy note.
- Worcestershire sauce: Boosts umami and rounds out the jus with a savory tang.
- Italian bread or hoagie rolls: Crusty and sturdy to hold up to the juicy beef and jus.
- Giardiniera (hot or mild): Chicago’s pickled veggie relish for crunch and heat—hot for spice lovers!
- Sweet bell peppers (optional): Roasted or sautéed for a milder, sweeter topping.
- Olive oil: For searing the beef to lock in flavor.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Homemade Chicago Italian Beef Sandwich (Step-by-Step Instructions)
Step 1: Season and Sear the Beef
Pat a 3-pound beef chuck roast dry with paper towels and season generously with salt, pepper, and 1 tablespoon dry Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Pro tip: Don’t skip the sear—it locks in juices and adds a rich, caramelized flavor to the jus.
Step 2: Prep the Slow Cooker
Transfer the seared roast to a 6-quart slow cooker. In the same skillet, add 1 sliced onion and 4 minced garlic cloves, cooking for 2–3 minutes until fragrant. Scrape the onion, garlic, and any browned bits into the slow cooker. Add 3 cups low-sodium beef broth, ¼ cup pepperoncini juice, 2 tablespoons Worcestershire sauce, and 6–8 whole pepperoncini peppers. Note: The pepperoncini juice adds tang, so don’t pour in too much or it’ll overpower the jus.
Step 3: Slow Cook the Beef
Cover and cook on low for 8–10 hours or high for 5–6 hours, until the beef is fork-tender and easily shreds. Check halfway through and add a splash more broth if it looks dry. Heads-up: Low and slow is best for the most tender texture, but high works if you’re short on time.
Step 4: Shred the Beef
Remove the roast to a cutting board and shred with two forks, discarding any large pieces of fat. Strain the cooking liquid (jus) through a fine mesh sieve into a bowl, reserving the onions and pepperoncini if you want to serve them as a topping. Skim excess fat from the jus with a spoon or fat separator. Return the shredded beef and jus to the slow cooker on the “warm” setting. Tip: Taste the jus and adjust with salt or a splash of Worcestershire if needed.
Step 5: Prep the Toppings
While the beef stays warm, prep your toppings. For sweet peppers, sauté 2 sliced green or red bell peppers in 1 tablespoon olive oil over medium heat until soft, about 8 minutes. For giardiniera, drain ½ cup hot or mild giardiniera to remove excess liquid. Set aside. Pro tip: Pat giardiniera dry to avoid a soggy sandwich.
Step 6: Assemble the Sandwiches
Preheat your oven to 400°F. Slice 4–6 Italian bread rolls or hoagie rolls lengthwise and place cut-side up on a baking sheet. Toast for 3–5 minutes until lightly crispy. Pile a generous portion of shredded beef onto the bottom half of each roll, using tongs to let excess jus drip off (or keep it “wet” for a classic dipped sandwich). Spoon a bit of jus over the beef for extra flavor. Top with giardiniera, sweet peppers, or both. Place the top half of the roll on and serve immediately. Note: For a “dipped” sandwich, quickly dunk the entire assembled sandwich in the jus before serving—have napkins ready!
Step 7: Serve and Enjoy
Serve the sandwiches hot with a small bowl of extra jus on the side for dipping. Pair with fries, potato chips, or a pickle spear for that Chicago deli vibe. Tip: If you’re feeding a crowd, set up a sandwich station with toppings and jus so everyone can customize their own.
Helpful Tips
- Meal prep it: Cook the beef and jus up to 2 days ahead and store in the fridge. Reheat gently in the slow cooker or on the stove, adding a splash of broth if needed. Prep toppings a day in advance and store separately.
- Storage: Store leftover beef and jus in an airtight container in the fridge for up to 4 days. Freeze in freezer-safe containers for up to 3 months—separate the beef and jus to maintain texture. Thaw in the fridge overnight before reheating.
- Reheating: Reheat beef and jus in a saucepan over low heat, stirring occasionally, until hot. For single servings, microwave with a splash of jus, covered, for 1–2 minutes. Toast fresh rolls before assembling to revive the crust.
- Perfect pairings: Serve with crinkle-cut fries, a side of coleslaw, or a simple green salad with Italian dressing. Pair with a cold lager, root beer, or iced tea for that classic Chicago feel.
- Creative twists:
- Add a slice of provolone or mozzarella cheese and broil for 1–2 minutes for a cheesy version.
- Mix in a teaspoon of red pepper flakes or hot giardiniera for extra spice.
- Use shredded beef as a filling for tacos or sliders for a fun twist.
- Swap beef for pork shoulder for a different but still delicious take.
- Stir a tablespoon of tomato paste into the jus for a richer flavor.
- Avoid tough beef: Choose chuck roast for its marbling, and don’t rush the slow cooking—low and slow ensures tenderness. If the beef’s not shredding easily, cook for an extra hour.
Frequently Asked Questions (FAQs)
Can I make this sandwich ahead of time?
You can cook the beef and jus up to 2 days ahead and store in the fridge. Reheat and assemble sandwiches just before serving to keep the bread crispy. Toppings can also be prepped a day in advance.
Can I freeze Italian beef?
Yes! Freeze cooled beef and jus separately in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the slow cooker.
What if I don’t have a slow cooker?
Use a Dutch oven in a 300°F oven for 3–4 hours, checking occasionally to ensure there’s enough liquid. You can also cook on the stovetop over low heat, covered, for 3–4 hours, stirring occasionally.
Can I make this vegetarian?
Swap the beef for a plant-based meat substitute like seitan or jackfruit, and use vegetable broth instead of beef broth. Add a teaspoon of soy sauce for umami. Giardiniera and peppers keep it flavorful.
How do I get the “wet” or “dipped” sandwich right?
For a “wet” sandwich, spoon extra jus over the beef before adding the top bun. For “dipped,” quickly dunk the entire assembled sandwich in warm jus using tongs—serve immediately with plenty of napkins!
I make this Homemade Chicago Italian Beef Sandwich whenever I’m craving a taste of Chicago or want to wow a crowd with something hearty and delicious. It’s my go-to for game days or chilly nights, served with hot giardiniera and a side of fries for that authentic deli experience. Give it a try for your next gathering or cozy dinner, and let me know in the comments how it turns out—I’d love to hear if you went “wet,” “dipped,” or added your own spin!
Homemade Chicago Italian Beef Sandwich
Ingredients
- For the Beef:
- 3 – 4 pounds rump roast
- 1 tbsp salt for dry brining
- 6 cloves garlic smashed
- 4 cups beef broth
- 2 cups water
- 2 tbsp dried oregano
- 1.5 tbsp sweet paprika
- 1 tbsp dried basil
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 1 tbsp mushroom powder optional
- 1 tsp fennel seeds
- 1 tsp celery seeds
- ½ tsp cayenne pepper
- 2 bay leaves
- Salt and pepper to taste
- For the Sandwiches:
- 8 Italian rolls
- Toppings:
- Giardiniera or sweet peppers and hot peppers
Instructions
- Preparing the Rump Roast:
- Dry Brine the Rump Roast: Place the roast on a flat baking sheet or rack. Dry the roast and generously coat it with salt on all sides. Let it brine uncovered in the fridge for at least 4 hours or overnight.
- Cooking the Rump Roast:
- Preheat the Oven: Set your oven to 350°F (177°C).
- Sear the Rump Roast: Heat oil in a Dutch oven over medium-high heat. Sear the roast on all sides for 3-4 minutes each until browned.
- Deglaze the Pan: Remove the roast and deglaze the pan with water or broth, scraping up any browned bits.
- Add Seasonings and Liquid: Stir in the garlic, oregano, basil, garlic powder, onion powder, thyme, fennel seeds, paprika, celery seeds, bay leaves, and mushroom powder. Return the roast to the pot and pour in the beef broth and water.
- Slow Cook the Rump Roast: Simmer on the stovetop, then cover and place in the oven for 2-2.5 hours until the meat is fork-tender.
- Preparing the Beef for Sandwiches:
- Rest and Slice the Beef: Let the cooked roast cool to room temperature, then refrigerate for 4 hours or overnight for easier slicing.
- Strain the Liquid: Strain the cooking liquid and refrigerate until ready to use.
- Slice the Beef: Slice the chilled beef thinly against the grain using a mandolin or sharp knife.
- Assembling the Sandwiches:
- Reheat the Cooking Liquid: Heat the strained cooking liquid. Add the sliced beef to the hot liquid and simmer for 10-15 minutes.
- Assemble the Sandwiches: Pile the sliced beef onto the Italian rolls and top with giardiniera, sweet peppers, or hot peppers.
- Serve: Serve the sandwiches with a side of the reheated cooking liquid for dipping.
Notes
- Resting Time for Beef: The beef must be chilled before slicing to make it easier to get thin, uniform slices.
- Optional Mushroom Powder: This adds a depth of umami flavor, but can be omitted if you prefer.
- Giardiniera: A key topping for this classic sandwich, but you can also use other pickled vegetables for a different flavor.
