How to Make Italian Beef Sandwiches - A Step-by-Step Guide

Italian Beef Sandwiches are a classic dish hailing from the streets of Chicago. This flavorful and hearty sandwich is a beloved staple in the Windy City and has gained popularity nationwide. The combination of tender, slow-cooked beef, savory au jus, and spicy giardiniera is sure to satisfy any sandwich lover's appetite.

The origins of the Italian Beef Sandwich can be traced back to Italian immigrants who settled in Chicago in the early 20th century. They brought with them a tradition...

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Ingredients

  • 4 pounds boneless rump roast
  • 6 cloves garlic, slivered
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon crushed red pepper
  • 1 tablespoon dried oregano

Information

  • Prep Time: 10 mins
  • Cook Time: 2 hrs 20 mins
  • Additional Time: 1 day
  • Total Time: 1 day 2 hrs 30 mins
  • Servings: 8

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into the pan, and season roast with salt, black pepper, red pepper, and oregano.
  • Cover, and bake in the preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
  • The next day, remove roast from the pan, and slice as thinly as possible. Add a little water to the roasting pan, and heat on the stovetop, but do not boil. Stir to blend seasonings.
  • When au jus is hot, add sliced beef just long enough to heat through.
  • Serve on crusty Italian bread with au jus available for dipping.
  • Nutrition

    494 cal.

    • Total Fat: 33g
    • Saturated Fat: 13g
    • Cholesterol: 138mg
    • Sodium: 985mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 1g
    • Total Sugars: 0g
    • Protein: 45g
    • Vitamin C: 2mg
    • Calcium: 31mg
    • Iron: 4mg
    • Potassium: 811mg