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.

Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

406 calories; 15.7 g total fat; 79 mg cholesterol; 1399 mg sodium. 35.7 g carbohydrates; 29.3 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2014
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! Read More
(9)

Most helpful critical review

Rating: 3 stars
03/02/2018
As an "inspired" dish this is pretty good! But definitely NOT what you'd get at a Chicago institution like Al's beef or something similar. I did it exactly like you did but would probably do it in a slow cooker next time. The gravy was delicious and the seasoning was spot on! But needs to be done in the oven and sliced on a slicer before soaking in gravy to be 100%. Read More
(1)
44 Ratings
  • 5 star values: 30
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2014
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! Read More
(9)
Rating: 5 stars
09/15/2014
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! Read More
(9)
Rating: 5 stars
11/17/2016
Great taste! Very close to the Chicago beef I know and love; the shredded meat was a little different. Next time I will try in a crock pot because meat didn't fall apart easily. Update: Crock pot version much easier! I skipped the browning and just put whole roast and all spices in crock pot and let it cook on low all day. Meat fell apart as I was taking it out of the corckpot. Read More
(6)
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Rating: 5 stars
03/01/2014
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 Read More
(6)
Rating: 5 stars
03/15/2014
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:) Read More
(4)
Rating: 4 stars
12/30/2014
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. Read More
(3)
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Rating: 5 stars
02/28/2017
I grew up eating the real deal from my uncle's restaurant in Chicago. This is a bit different but it is simply delicious. It's good with provolone cheese melted on it though I prefer it plain. I used my homemade giardiniera and next summer during pepper season I'm going to can extra just to use in this recipe! Thanks Chef John! Read More
(3)
Rating: 5 stars
12/26/2015
My husband raved and raved while eating these sandwiches. I used the hot giardiniera recipe on this website instead of store bought giardiniera and it was fabulous. My husband said it was too good of a recipe not to invite others over for it as a meal but it might be a little too messy to serve to company. Tasted great but very messy. Have lots of napkins nearby. Read More
(3)
Rating: 5 stars
04/19/2017
Like some others I made the meal as directed but browned the beef then cooked meal in the slow cooker. I used less salt as well. It was delicious; my girlfriend and I happily had it for lunch and dinner the day after. We will also be doing this with roasted peppers next time instead of pickled vegetables as we did not like the giardiniera at all. Read More
(2)
Rating: 5 stars
12/28/2015
This was just fantastic.I live south side Chicago (N IN) and i have to tell you this is the bomb.I have made many beef sandwich recipes in my day but this one has the best flavor of theme all.i just eyed the ingredients and used better than bullion for the chicken stock.and cut it down to 2 cups.and maybe a little bit more on the red pepper flakes.AAA Read More
(2)
Rating: 3 stars
03/02/2018
As an "inspired" dish this is pretty good! But definitely NOT what you'd get at a Chicago institution like Al's beef or something similar. I did it exactly like you did but would probably do it in a slow cooker next time. The gravy was delicious and the seasoning was spot on! But needs to be done in the oven and sliced on a slicer before soaking in gravy to be 100%. Read More
(1)