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July 22, 2024Italian Beef Sandwich Recipe
The Italian beef sandwich—a true icon of Chicago's street food scene, born from Italian culinary roots but unmistakably American in its brashness. Picture this: shredded roast beef, piled high on a crusty Italian roll. It's a symphony of flavors—garlic, oregano, and pepper infusing every bite with a robust, meaty essence.
But here's where it gets legendary—dipped or dry? That's the question. Will you immerse that sandwich in its own savory jus, letting the bread soak up all that beefy goodness? Or opt for a more restrained approach, savoring each bite without the plunge?
Of course, no Italian beef is complete without its companions—sweet or hot peppers and melted provolone. It's messy, it's bold, and it's a testament to the melting pot of flavors that define American cuisine.
Like any legendary sandwich, the Italian beef demands your personal touch. Embrace the spirit of exploration—choose your ingredients wisely, using seasonal vegetables and your favorite flavors. This isn't just a sandwich—it's an expression of your culinary spirit. So go ahead, experiment, indulge, and craft your own slice of Italian beef heaven.
Why This Recipe Works
This recipe requires four major components that must all work together: the roasted beef, the au jus, the perfect bun, and the giardiniera/sweet bell peppers.
The sirloin tip roast is great for this recipe for a few different reasons. It is a fairly lean cut, which means it responds well to being braised. It is intensely flavorful, lending a very robust savory flavor to the dish and compared to similar roasts, is very affordable, giving you great bang for your buck.
Italian Beef Ingredients
Ingredients
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Sirloin Tip roast. Approximately 3-4 lbs.
- 6 T Kosher salt
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6 T Course black pepper
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4 T oil, divided
- 6 French bread rolls
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12 slices, provolone cheese
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1 jar Hot Giardiniera (Chicago style) and/or 1 jar Sweet Peppers- Alternatively, instructions for making your own are below.
Italian Beef Au Jus
Ingredients
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8 cups high quality beef stock
- 4 cloves minced garlic
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4 T Butter melted
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1 T Celery Salt
- 1 T Garlic Powder
- 1 T Fennel
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1 T Smoky Paprika
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4 T Italian herbs
- 2 t Coriander
- 3 Bay Leaves
Quick Giardiniera
Ingredients
-
½ head cauliflower, chopped
- 2 carrots peeled, thinly sliced
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¼ cup green olives sliced
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1/2 cup pepperoncini sliced
- ¼ lb. pearl onions
- 2 ribs celery, thinly sliced
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½ red bell pepper, diced
- 2 C distilled white vinegar
- 2 C water
- 4 T kosher salt
- 2 T white sugar
- 6 cloves garlic, peeled
- 1 T pickling spice
Method
1. Begin by removing the beef roast from the packaging and pat it dry with paper towels. Coat the exterior of roast with 2 T of oil, before evenly coating all sides with salt and pepper.
2. Preheat your smoker to 325 F and add your favorite smoking wood. Alternatively cook in the center rack of your oven.
3. Preheat a large heavy bottom pan on medium-high heat. Add the remaining oil to the pan. Sear the roast on all sides. Once seared, remove the beef from the pan and set it aside.
4. Add butter to warm pan and allow it to melt. To the melted butter, add all of the spices (except the bay leaves) and whisk to combine. Allow the spices to develop the aromatics for 1-2 minutes.
5. Turn the heat back on to medium low. Add the minced garlic and allow it to cook in the butter mixture for 1-2 minutes. Brush all sides of the roast with the butter mixture.
6. Into the foil tray, add the butter mixture, beef stock and the bay leaves, then place the roast in the center.
7. Carefully transfer the foil pan to your preheated smoker or oven. Roast the meat uncovered until the internal temperature reads about 160F, before covering with foil and cooking until it hits 203F. This will take anywhere from 3.5-5 hours.
8. Remove the beef and the au jus from your smoker or oven and let it cool for an hour.
9. Once rested, shred the beef with two forks and allow it to soak in the au jus.
10. Slice a French roll and pile on the shredded beef and spoon over extra au jus. Some Chicagoans prefer their sandwich dunked into the au jus (so you have that as an option).
11. Top the Italian beef sandwich with two slices of provolone cheese and place under the broiler until melted. Top off with some spicy giardiniera or sweet peppers.
You can always purchase the giardiniera or sweet peppers or make your own using seasonal ingredients. Play around with the ingredients and use what’s in season.
To make the Giardiniera
1. Combine vinegar, water, salt, sugar, garlic and pickling spices in pot and bring to a boil
2. While brine is coming to a boil, mix remaining ingredients in large container or jars.
3. Carefully pour boiling water over vegetable mixture, cover and store in refrigerator until ready to use. Giardiniera can be stored in the fridge for up to three months.
