Recipe by Chef John
"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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1 1/2 pounds
boneless beef chuck, cut into 2-inch pieces
salt and ground black pepper to taste
1 1/2 teaspoons
salt, or to taste
freshly ground black pepper
red pepper flakes, or to taste
chicken broth, or as needed
ciabatta rolls, sliced in half
chopped giardiniera (pickled Italian vegetables)
chopped fresh flat-leaf parsley
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!
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'm addicted to this sandwich.......to 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 :)
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
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.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicago-Inspired Italian Beef Sandwich
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 145
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