1. Recipes

How to Make Chicago-Inspired Italian Beef Sandwich - A Step-by-Step Guide

If you've ever been to Chicago, you've probably heard of the city's famous Italian beef sandwiches. This classic sandwich is a favorite among locals and visitors alike, and for good reason – it's a delicious and hearty meal that's perfect for lunch or dinner. If you're a fan of Italian cuisine, you'll love this Chicago-inspired Italian beef sandwich recipe. It's packed with flavor and the perfect combination of savory meat, tangy giardiniera, and crusty bread.

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Ingredients

  • 1 ½ pounds boneless beef chuck, cut into 2-inch pieces
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 6 cloves garlic, sliced
  • 2 tablespoons white vinegar
  • 1 tablespoon dried oregano
  • 1 ½ teaspoons salt, or to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes, or to taste
  • 3 cups chicken broth, or as needed
  • 4 ciabatta rolls, sliced in half
  • 1 cup chopped giardiniera (pickled Italian vegetables)
  • 2 teaspoons chopped fresh flat-leaf parsley

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 4
  • Yield: 4 sandwiches

  • 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.
  • 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.
  • Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
  • 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.
  • 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.
  • 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.
  • Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

    • Nutrition

    406 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 79mg
    • Sodium: 1399mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 29g
    • Vitamin C: 18mg
    • Calcium: 105mg
    • Iron: 6mg
    • Potassium: 405mg

    Categories

    Sandwich recipes
    Beef recipes
    Italian recipes
    Comfort food recipes