Recipe details
Lunch
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Chicago-Style Italian Beef Sandwich Au Jus
4h
6 servings
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This authentic Chicago-Style Italian Beef Sandwich features thinly sliced, herb-infused roast beef that's been slowly simmered in its own savory juices until melt-in-your-mouth tender. Piled high on crusty Italian bread that's been dipped in rich au jus, then topped with tangy giardiniera and sweet peppers, this iconic sandwich delivers a perfect balance of flavors and textures. The accompanying cup of warm au jus for dipping creates an irresistibly messy but utterly satisfying culinary experience that's a true taste of the Windy City.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content
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Ingredients
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Steps
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Prepare the beef
- Pat the beef chuck roast dry with paper towels. - Season generously with salt and black pepper on all sides.
Prepare the onion
- Peel the onion. - Cut into quarters.
Prepare the garlic
- Peel the garlic cloves. - Smash with the side of a knife.
Sear the beef
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. - Add the seasoned beef roast. - Sear on all sides until deeply browned, about 3-4 minutes per side.
Create the herb blend
- In a small bowl, combine all herbs and spices. - Mix thoroughly.
Add aromatics
- Add quartered onion and smashed garlic to the pot around the beef. - Cook for 2 minutes until fragrant.
Add liquids
- Pour beef broth and Worcestershire sauce into the pot. - The liquid should come about halfway up the sides of the beef.
Add seasonings
- Add the herb blend to the pot. - Stir gently to combine.
Add bay leaves
- Add bay leaves to the liquid.
Slow cook the beef
- Bring the liquid to a simmer. - Reduce heat to low. - Cover and simmer for 3-3.5 hours until beef is very tender. - Turn the beef occasionally during cooking.
Prepare the sweet peppers
- Wash the peppers thoroughly. - Remove stems and seeds. - Slice into thin strips.
Cook the peppers
- In a separate skillet, sauté the pepper strips over medium heat until soft, about 10 minutes. - Set aside.
Shred the beef
- Once the beef is tender, remove it from the pot. - Let rest for 10 minutes. - Using two forks, shred the beef into thin strips.
Return beef to jus
- Return the shredded beef to the pot with the cooking liquid. - Simmer for an additional 15 minutes. - Remove and discard bay leaves.
Prepare the bread
- Slice the Italian rolls lengthwise, not cutting all the way through. - Leave one side connected to create a hinge.
Prepare the giardiniera
- Drain excess oil from the giardiniera. - Chop coarsely if pieces are large.
Dip the bread (optional)
- For an authentic "wet" sandwich, briefly dip the open rolls in the hot jus. - For a less messy version, skip this step.
Assemble the sandwiches
- Using tongs, pile shredded beef onto each roll. - Add some of the cooking liquid to moisten the meat.
Add toppings
- Top each sandwich with sautéed sweet peppers. - Add giardiniera to taste.
Serve with extra jus
- Ladle some of the remaining jus into small bowls for dipping. - Serve sandwiches immediately with the side of jus.
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