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Chicago-Style Italian Beef Sandwich

Rated as 4 out of 5 Stars

"You've seen them in O'Hare. Not sure why these beef sandwiches aren't a nationwide craze because they're that good!"
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7 h 10 m servings 448
Original recipe yields 8 servings (8 sandwiches)


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  1. Cut notches all over the roast with a sharp knife. Rub with Greek seasoning, pepper, salt, and garlic. Cover and refrigerate for at least 4 hours.
  2. Bring roast to room temperature before cooking, about 1 hour. Tie up roast with kitchen twine so it will hold its shape while roasting.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. Mix beef broth and bouillon granules together in a roasting pan. Place roast on a rack above the broth so drippings will fall into the broth.
  5. Bake in the preheated oven until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Tent with foil and let cool for 20 minutes.
  6. Pour broth into a saucepan. Bring to a simmer. Slice roast very thinly; dunk slices in the hot au jus and stuff into Italian rolls. Top with giardiniera. Ladle more au jus over each sandwich.

Nutrition Facts

Per Serving: 448 calories; 13.4 53.4 26.4 45 1814 Full nutrition

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made this but topped with a provolone cheese sauce (white sauce with a package of sliced cheese melted in) YUM!!