Chicago-Inspired Italian Beef Sandwich

Chicago-Inspired Italian Beef Sandwich

7
Chef John 22214

"I tried to combine the traditional Italian beef sandwich with the French dip sandwich with a little nod to the pulled pork sandwich. Instead of using thinly sliced roast beef, I used stew beef, with apologies to my friends from Chicago."
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Ingredients

1 h 25 m servings 417 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 2080 mg
  • 83%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
  2. Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
  3. Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
  4. Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
  5. Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
  6. Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
  7. Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

Reviews

7

wow.. just wow.. we so loved this.. we wouldn't know a true chicago italian beef sandwich from a fake one since we're from so cal.. we already had california hot mix giardiniera so subbed that f...

Made this for my fiance and I after trying other recipes for Italian beef and this one is our favorite. I toasted the buns before topping them with the meat and broth, kept the rolls from gettin...

This is exactly the way I made this last summer with a different recipe.......only difference was the vegetables......my other recipe didn't call for any but it was so very awesome......so now I...

This was great my kids loved it an there picky

while this simmers I add a jar of pepperoncini that I have sliced including the liquid. Stems removed. Also I slowly add salt to taste.

Browned roast as directed, but then used crockpot to cook the meat. We really liked the flavors of the sauce, however, it was on the salty side. Maybe the buillion I used was salty to begin wit...

Tried this recipe as a way to use up leftover chuck roast - it was excellent! My meat was already cooked obviously, but I reheated it in the chicken broth w/ vinegar & spices, and used the pick...