Description
Experience the ultimate homemade Italian beef sandwich with this easy-to-follow recipe! Slow-cooked tender beef, soaked in a rich, flavorful au jus, and served on a crispy French roll with spicy giardiniera or roasted sweet peppers—this Chicago-style classic is pure comfort food. Whether for a casual dinner or game day, this Italian beef recipe will have everyone coming back for seconds!
Ingredients
For the Italian Beef:
- 3 lbs beef chuck roast or top sirloin
- 2 tbsp olive oil
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (adds umami depth)
- 1 tbsp balsamic vinegar (secret ingredient for tanginess)
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp salt
- 1 tbsp butter (for richness)
- 1 tbsp grated Parmesan cheese (adds deep, savory flavor)
For the Sandwiches:
- 6 French rolls or Italian sub rolls
- 1 cup spicy giardiniera (or mild version)
- 1 cup roasted sweet peppers (optional)
- 2 tbsp butter (for toasting the rolls)
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven or slow cooker insert over medium-high heat. Sear the beef on all sides until browned (about 2-3 minutes per side).
- Prepare the Au Jus: Add garlic, Worcestershire sauce, soy sauce, balsamic vinegar, and seasonings. Pour in the beef broth, ensuring the roast is mostly covered. Stir in the Parmesan cheese—this enhances the depth of flavor!
- Slow Cook:
- Slow Cooker: Cook on low for 8-10 hours or high for 4-5 hours until the beef is fork-tender.
- Oven Method: Preheat to 300°F (150°C) and bake covered for 3-4 hours.
- Shred & Soak: Remove the beef, let it rest for 10 minutes, then slice thinly or shred. Return it to the au jus to soak up all the flavors.
- Toast the Rolls: Butter and lightly toast the French rolls in a skillet or under the broiler.
- Assemble the Sandwiches: Pile the juicy beef onto each roll, drizzle with au jus, and top with giardiniera or roasted peppers.
- Serve: For an authentic experience, serve with a bowl of au jus on the side for dipping.
Notes
For extra juicy beef, let it soak in the au jus for at least 30 minutes after shredding.
Parmesan cheese and balsamic vinegar are the secret ingredients that take this Italian beef to another level!
For a spicier version, add extra red pepper flakes or use hot giardiniera.
✔ Want a thicker au jus? Mix 1 tbsp cornstarch with 2 tbsp cold water and whisk it into the sauce, simmering until slightly thickened.
Leftovers? Store the beef and au jus separately in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker) or 3-4 hours (oven)
- Category: Lunch
- Method: Slow Cooker / Dutch Oven
- Cuisine: Italian-American, Chicago-Style