Italian Beef Sandwich

This juicy Italian Beef Sandwich recipe is inspired by the sandwiches of Chicago. With tender shredded beef, lots of pickled vegetables, and ooey-gooey melted cheese, you'll love how easy these are to make - and how delicious they taste!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 5

Total Time 5 15

Servings sandwiches

Calories 585kcal

Author Meggan Hill

Ingredients

1 (3 to 4 pound) boneless beef chuck roast (see note 1)
Salt and freshly ground black pepper
2 tablespoons olive oil
4 cups beef broth divided
1 large onion sliced
1 cup sliced pepperoncini peppers drained, plus more for serving
1 cup giardiniera drained and chopped, plus more for serving
4 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
8 hoagie rolls split
4 tablespoons butter softened
8 slices provolone cheese

US Customary - Metric

Instructions

Pat chuck roast dry and season with salt and freshly ground black pepper all over. In a Dutch oven over high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 10 to 15 minutes.
In the bottom of a slow cooker, add onion, pepperoncini, and gardiniera. Add 2 cups of broth. Nestle browned roast on top of vegetables.
Add the garlic, basil, oregano, and thyme directly on top of the beef roast. Cover and cook on high until meat is extremely tender and falling apart, about 5 to 6 hours.
Remove the beef to a rimmed baking sheet and shred with 2 forks, discarding any gristle or large pieces of fat. Set aside.
Pour the juice and vegetables through a fine mesh strainer. Let the juice settle for a few minutes, then spoon off as much visible fat as possible. Discard vegetables.
Transfer the juice to saucepan, add remaining 2 cups beef broth, and bring to a boil. Reduce heat and simmer until reduced by 1/3, about 5 to 7 minutes. Remove from heat.
To serve, spread the buns with butter and toast in a dry skillet until golden brown, about 3 to 5 minutes. Brush each bun with au jus, then top with shredded beef. Add 1 slice of provelone to each sandwich. Garnish with giardiniera, pepperoncini, and serve with the remaining au jus on the side, for dipping.

Video

Notes

Beef roast: Chuck roast, also called shoulder steak or boneless chuck roast, is my preferred cut for Italian Beef. Your butcher may also recommend bottom roast (also known as round roast or rump roast). Every one of them excels at long, slow cooking. Choose a size that will fit in your Dutch oven. A 3.5-quart pot can hold a 3-pound roast well. If you’re sizing up to 6 quarts, choose up to a 4.5-pound roast.
Yield: This Italian Beef recipe makes about 6 cups of beef, enough for 8 sandwiches with 3/4 cup meat each.
Storage: Store leftover Italian beef with some of the remaining au jus in an airtight container in the refrigerator for up to 4 days.
Make ahead: To get ahead, follow the recipe as directed through Step 6. Cool shredded beef and store with some au jus. When ready to serve, reheat beef to 165 degrees on a digital thermometer, and continue making the sandwiches as directed in Step 7.
Freezer: Pack cooled Italian Beef into a freezer-safe container (with any remaining au jus). Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition