Best 3 Chicago Style Italian Beef Sandwiches Recipes

**Introducing the Iconic Chicago-Style Italian Beef Sandwich**

Savor the flavors of Chicago's beloved Italian beef sandwich, a culinary masterpiece that tantalizes taste buds with its juicy, tender beef, zesty giardiniera, and a flavorful au jus that soaks into a perfectly toasted bun. This ultimate comfort food, born in the vibrant streets of Chicago, has gained immense popularity, captivating sandwich enthusiasts worldwide.

Our comprehensive guide presents a collection of meticulously crafted recipes that capture the authentic essence of this iconic dish. From selecting the perfect cut of beef to mastering the art of slow-cooking, we provide step-by-step instructions to ensure a sandwich that melts in your mouth. Discover the secrets behind the delectable au jus, a flavorful broth that elevates the sandwich to new heights.

Additionally, we offer a selection of homemade giardiniera recipes, a vibrant pickled relish that adds a delightful crunch and tang to the sandwich. Whether you prefer a classic or spicy version, our recipes cater to diverse taste preferences. Elevate your sandwich-making skills with our expertly curated collection of recipes, transforming your kitchen into a culinary haven where you can recreate this Chicago classic.

Check out the recipes below so you can choose the best recipe for yourself!

CHICAGO-STYLE ITALIAN BEEF SANDWICHES

Chicago-Style Italian Beef Sandwiches image

Makes 8 servings (it depends on how much you put in each sandwich, you may get 10) Oven 325°F at 25 minutes per pound of meat

Provided by Joseph Strain

Categories One Dish Meal

Time P2D

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 rump roast
2 cups boiling water
2 beef bouillon cubes
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon hot pepper sauce (or more)
salt and pepper, go easy on the salt because the bouillon is salty
2 tablespoons Worcestershire sauce
1 garlic clove, I use at least 6, peeled and mashed
1 chopped green pepper
1 loaf French bread or 1 loaf crusty bread

Steps:

Place roast on a rack, in an open roasting pan, I use an 9" X 13" (230mm x 330mm) baking pan with the rack in it. Pre-heat oven to 325 degrees (165 C), allowing 25 minutes per pound (55 min per kilo) , roast will be rare.
Cool, and slice very thin, I use an electric slicer to do this. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.
Next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad and plenty of napkins!
Note: Our family loves the gravy so much that I usually double the gravy recipe so there is plenty to dip the beef sandwich into. We also like to put a lot of gravy on the bread before adding the meat. Sometimes we add barbecue sauce to the sandwich before eating it, for a different flavor, not a lot, just a touch, about 1 Tablespoon or less to taste.
Courtesy of Joseph Strain.

Nutrition Facts : Calories 148.4, Fat 1.9, SaturatedFat 0.5, Cholesterol 0.1, Sodium 574.5, Carbohydrate 27.8, Fiber 1.9, Sugar 1.7, Protein 4.8

10 MINUTE ITALIAN BEEF SANDWICHES! (CHICAGO STYLE)

10 Minute Italian Beef Sandwiches! (Chicago Style) image

Talk about FAST FOOD!!! I made this again tonight (5-10-2011). It is an old standby recipe I made up many years ago... and it is ALWAYS a BIG HIT!!! We were out shopping... the kids wanted to go out to eat... I said no way... We went home and had a nice family meal together at our own table... It took about the same amount...

Provided by Colleen Sowa

Categories Sandwiches

Time 15m

Number Of Ingredients 15

Ingredients

VEGGIES AND GRAVY
1 qt water
2 large onions (sliced in thin strips)
2 large bell peppers (1 green and 1 red) (seeded and cut in narrow strips)
2 pkg au jus gravy mix
1 pkg brown gravy mix
1 Tbsp basil, dried
1 Tbsp oregano, dried
2 tsp garlic powder
1/4 tsp cayenne pepper
MEAT
2 lb deli roast beef (sliced very thin, but not shaved)
BREAD
3 large long loaves of french or italian bread (cut according to who is eating them)
(a child will not eat as big a sandwich as a hungry man... or me either!)

Steps:

1. Make the veggies and sauce first by putting the onions in the sauce pan with the quart of water. Boil while you are cutting the bell peppers. Add the peppers. After about 5 minutes, add remaing ingredients to make the gravy. (I usually put all the gravy mixes into a bowl and add enough water to thin it out and make it smooth before adding to veggies and water). When gravy is desired consistancy (you can add more water if needed), add the deli beef one slice at a time, pinched in the middle so it isn't going into the pan flat, but tented a bit. Stir meat and veggies a bit and shut off the heat.
2. Cut a piece of the loaf of bread the length that you feel is appropriate per person. Slice in half to make a bun. Either dip the inside of the bun in the gravy or spoon it onto the bread... or ... (don't for a less messy sandwich). Pile on some sliced beef and veggies. Dinner is served!

CHICAGO STYLE ITALIAN BEEF SANDWICHES

Chicago style Italian Beef Sandwiches image

Growing up in Chicago, these sandwiches were like PB&J, only better.... Finally found a recipe that really works well to recreate these. Enjoy!

Provided by linda lu

Categories Sandwiches

Time 10h20m

Number Of Ingredients 8

Ingredients

5-6 lb boneless chuck roast, trimmed of fat
5 onions, yellow, medium, peeled and sliced
3 c low sodium beef broth
2 pkg dry zesty italian salad dressing
2 bay leaves
1 1/2 Tbsp garlic powder (or 3 chopped garlic cloves)
1 1/2 Tbsp italian seasoning
1/2 c chopped pepperoncini w/liquid

Steps:

1. Put everything in a crock pot on LOW for 8 hours.
2. At the end of 8 hours, remove and shred the beef. Put back in crock pot for another 1.5-2 hours.
3. Taste broth and correct for salt/seasonings. (There is a lot of salt in the dry dressing). Looking for very savory flavor. If desired, add an additional 2 sliced onions (gives good texture to the sandwich)at this step.
4. After a full 10 hours, get your toasted buns and roasted red peppers and/or hot peppers and build the best Chicago style Italian beef sandwich this side of the Mississippi (am on the East Coast).
5. Some people like to put this on sub rolls, top w/provolone and run under the broiler... oh yeah, its that good. Enjoy!

Tips:

Choose the right cut of beef: chuck roast is the traditional cut for Italian beef sandwiches, but you can also use top round or bottom round.
Slow-cook the beef: braising or slow-cooking the beef in a flavorful liquid helps to tenderize it and develop its flavor.
Use a good quality Italian bread: a sturdy Italian bread, such as a French roll or a hoagie roll, will hold up well to the moist beef and gravy.
Don't be afraid to add toppings: classic Italian beef sandwiches are typically topped with giardiniera, sweet peppers, and mozzarella cheese, but you can also add other toppings, such as roasted red peppers, mushrooms, or onions.
Serve the sandwiches hot: Italian beef sandwiches are best served hot, right out of the oven or off the grill.

Conclusion:

Italian beef sandwiches are a delicious and hearty sandwich that is perfect for a quick and easy meal. With a few simple ingredients and a little bit of time, you can make a delicious Italian beef sandwich that will satisfy your hunger and leave you wanting more.