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Savory Italian Beef Chicago-Style Sandwich Recipe with Easy Giardiniera

Italian Beef Chicago-Style Sandwich - featured image
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A bold and comforting Chicago-style sandwich featuring slow-cooked, tender beef soaked in flavorful au jus, topped with tangy, crunchy homemade giardiniera and melted provolone on a sturdy Italian roll.

Ingredients

Scale
  • 3 pounds beef chuck roast, trimmed and sliced thin
  • 4 cups beef broth (low-sodium preferred)
  • 1 cup water
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon crushed red pepper flakes (adjust to taste)
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper, to taste
  • 1 cup cauliflower florets, chopped small
  • 1 cup celery, sliced thin
  • 1 cup carrots, sliced thin
  • 1/2 cup pickled hot peppers (e.g., cherry or sport peppers), chopped
  • 1/4 cup green olives, sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 6 to 8 Italian-style sandwich rolls (soft but sturdy, Amoroso rolls recommended)
  • Provolone cheese slices (optional but recommended)

Instructions

  1. Season the beef chuck roast generously with garlic powder, onion powder, oregano, basil, salt, and pepper. Place it in the slow cooker.
  2. Add beef broth, water, Worcestershire sauce, and crushed red pepper flakes to the slow cooker, pouring around the beef to cover it partially.
  3. Cook on low for 8 hours or high for 4–5 hours until the beef is fork-tender and easy to shred.
  4. Once cooked, carefully remove the beef and let it cool slightly. Reserve the cooking liquid (au jus) for dipping and moistening the sandwich.
  5. Slice the beef thinly against the grain. If slicing is tricky, chill the beef in the fridge for 30 minutes to firm it up.
  6. Combine cauliflower, celery, carrots, pickled hot peppers, and green olives in a large bowl.
  7. In a saucepan, bring white vinegar, water, salt, sugar, and oregano to a boil. Pour this hot brine over the vegetables and mix well.
  8. Transfer the giardiniera to a jar or airtight container and refrigerate for at least 24 hours to develop flavor. It keeps well for up to 2 weeks.
  9. Slice the Italian rolls open and optionally toast lightly in a skillet for crunch and warmth.
  10. Load each roll generously with sliced beef, spooning some warm au jus over the meat for moisture.
  11. Add a slice or two of provolone cheese over the beef, then top with a heaping spoonful of giardiniera.
  12. Press the sandwich slightly, serve immediately, and enjoy the messy, savory goodness!

Notes

Freezing the cooked beef slightly before slicing makes thin slicing easier. Toast rolls lightly to prevent sogginess. Use low-sodium broth and rinse store-bought giardiniera to control salt. Giardiniera tastes best after marinating at least 24 hours. For a quicker version, use a pressure cooker and cook beef for 60–75 minutes under high pressure. Leftover beef stores well up to 4 days in the fridge and up to 3 months in the freezer with au jus.

Nutrition

Keywords: Italian beef sandwich, Chicago-style sandwich, giardiniera, slow cooker beef, pressure cooker beef, savory sandwich, easy Italian beef, homemade giardiniera

Find it online: https://katedishes.com/savory-italian-beef-chicago-style-sandwich-recipe-with-easy-giardiniera/