Chicago-Inspired Italian Beef Sandwich Recipe -
Chicago-Inspired Italian Beef Sandwich  Recipe
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Chicago-Inspired Italian Beef Sandwich
It’s Chef John’s tasty take on a classic Chicago-style beef sandwich. See more

Chicago-Inspired Italian Beef Sandwich

Recipe by  

"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 Edit and Save

Original recipe makes 4 sandwiches Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  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.
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Reviews More Reviews

Mar 01, 2014

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 for the original.. we used top round beef slices as they were on sale and telera mexican flat bread (which is kind of like a wide & short french roll) for the ciabatta.. ty so much for the recipe

Sep 15, 2014

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 getting soggy. Then popped them back in the oven with a slice of provolone before topping with the giardiniera. We will definitely be making these again!

Mar 15, 2014

This is exactly the way I made this last summer with a different recipe.......only difference was the other recipe didn't call for any but it was so very now I'm addicted to this me and my dear hubby.......there's no other sandwich in the world that even comes close to the quality of this one.....I have just started experimenting with fresh herbs and spices......and like I said there's no comparison ! This wonderful sandwich just melts in your mouth.......try it sometime......I promise you won't be disappointed :) Thank you so much for this wonderful recipe :)

Aug 10, 2015

This was great my kids loved it an there picky

Jun 04, 2015

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.

Dec 30, 2014

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 with? I will be making this recipe again, but omitting the salt. I also think I would recommend straining the dipping sauce before using, as the first few dips tasted way stronger because all the floating spices stuck to the sandwich.

Oct 09, 2014

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 pickled veggies. Also added a slice of melted muenster cheese which my husband loved. Will definitely make again!!!


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  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 2080 mg
  • 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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