Best 9 Sandwich King Italian Beef Sandwiches Recipes

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**Chicago-Style Italian Beef Sandwiches: A Flavorful Journey into Culinary Delights**

Indulge in the delectable world of Chicago-style Italian beef sandwiches, a culinary masterpiece that embodies the city's vibrant food culture. Picture tender, slow-cooked beef brisket, steeped in a rich and flavorful broth, nestled between two slices of crusty Italian bread. Each bite offers a symphony of textures and flavors, from the succulent meat to the tangy giardiniera and the melted cheese. These sandwiches are not just a meal; they are a culinary journey that will leave you craving more.

This article presents a collection of carefully curated recipes that guide you through the art of crafting the perfect Italian beef sandwich at home. From the initial preparation of the beef brisket to the final assembly of the sandwich, each step is meticulously explained with detailed instructions and helpful tips. Whether you are a seasoned home cook or just starting your culinary adventure, these recipes will empower you to recreate this iconic dish in your own kitchen.

Dive into the secrets of creating a flavorful broth that infuses the beef with savory goodness. Discover the techniques for achieving perfectly tender and juicy brisket that melts in your mouth. Learn how to select the right bread and toppings to complement the beef's bold flavors. And finally, witness the transformation as the sandwich comes together, its ingredients harmonizing into a delightful symphony of taste.

With these recipes, you will not only satisfy your cravings for Chicago-style Italian beef sandwiches but also impress your friends and family with your newfound culinary skills. So, prepare to embark on a taste adventure that celebrates the essence of this iconic dish.

Here are our top 9 tried and tested recipes!

CHICAGO-STYLE ITALIAN BEEF SANDWICH



Chicago-Style Italian Beef Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 5h5m

Yield 6 sandwiches

Number Of Ingredients 16

1 boneless beef chuck eye roast (about 3 1/2 pounds), tied with butcher's twine
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock (or enough to submerge the roast about three-quarters of the way)
2 sprigs fresh thyme
4 green bell peppers, cut into 1-inch-wide strips
1/4 cup olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
6 soft hinged French rolls (preferably from Turano or Gonnella bakeries)
Oil-packed hot giardiniera, for topping

Steps:

  • For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
  • Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
  • Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
  • Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
  • For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
  • Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
  • Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
  • For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
  • Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!

CHICAGO ITALIAN BEEF (POT ROAST STYLE)



Chicago Italian Beef (Pot Roast Style) image

Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.

Provided by Jeff Mauro, host of Sandwich King

Time 21h25m

Yield 4 servings

Number Of Ingredients 27

1 boneless beef chuck eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 soft, hinged sub or hoagie rolls
Homemade Hot Giardiniera, recipe follows
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced 1/4 inch (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

  • For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
  • Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
  • Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
  • For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
  • For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
  • Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
  • Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

ITALIAN BEEF SANDWICHES



Italian Beef Sandwiches image

Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.

Provided by Dick Pierce

Categories     World Cuisine Recipes     European     Italian

Time P1DT2h

Yield 8

Number Of Ingredients 7

4 pounds boneless rump roast
6 cloves garlic, slivered
1 cup water
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon crushed red pepper
1 tablespoon dried oregano

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
  • Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
  • The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 2.3 g, Cholesterol 138.3 mg, Fat 32.7 g, Fiber 0.8 g, Protein 45.2 g, SaturatedFat 12.9 g, Sodium 985.2 mg, Sugar 0.2 g

EASY ITALIAN BEEF SANDWICHES



Easy Italian Beef Sandwiches image

These party-sized sandwiches make the meal! Just add your favorite Italian salad on the side. If you like, top the sandwiches with some sliced provolone. -Troy Parkos, Verona, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 12 servings.

Number Of Ingredients 12

1 boneless beef chuck roast (3 pounds)
1 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 cup water
1 jar (16 ounces) sliced pepperoncini, undrained
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 garlic clove, minced
1 envelope reduced-sodium onion soup mix
2 tablespoons Worcestershire sauce
2 loaves (1 pound each) Italian bread, split

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the Italian seasoning, cayenne and pepper. Add water. Cover and cook on high for 4 hours or until meat is tender. , Remove roast; shred meat with 2 forks and return to the slow cooker. In a large bowl, combine the pepperoncini, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on high for 1 hour or until peppers are tender. , Spoon beef mixture over the bottom halves of bread; replace bread tops. Cut each loaf into 6 sandwiches.

Nutrition Facts : Calories 428 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 661mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

CHICAGO ITALIAN BEEF SANDWICH



Chicago Italian Beef Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 17

4 pounds top round with fat cap
3 tablespoons Italian seasoning
2 tablespoons salt
2 tablespoons fresh cracked black pepper
1 teaspoon cayenne
1 tablespoon paprika
1 teaspoon red chili flakes
3 tablespoons bacon fat, or canola oil
3 yellow onions, chopped
1 cup garlic, whole cloves
1/2 cup red wine
3 tablespoons Worcestershire sauce
1 cup beef stock
2 bay leaves
6 sourdough baguette rolls halved, toasted
1 cup chopped giardiniera vinaigrette vegetables
1 cup jarred red sweet peppers

Steps:

  • Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
  • Preheat oven to 275 degrees F.
  • Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
  • Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
  • Cool broth in roasting pan and remove the fat that rises to the top. Strain.
  • Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

ITALIAN BEEF SANDWICHES



Italian Beef Sandwiches image

Giardiniera is an Italian relish of pickled vegetables; in the US, it is very popular in Chicago. Ree's recipe here is a quick version which she serves on sandwiches.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/2 cup shredded carrots
1/2 cup sliced pepperoncini
1/4 cup sliced pickled jalapeños
1/4 cup sliced roasted red peppers
1 tablespoon olive oil
1 tablespoon pepperoncini liquid
1/2 teaspoon garlic powder
Freshly ground black pepper
2 pounds sirloin steak, trimmed of excess fat and frozen for 10 to 15 minutes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons Italian seasoning
2 garlic cloves, minced
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons balsamic vinegar
4 hero rolls, split
12 slices provolone

Steps:

  • For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
  • For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
  • Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
  • Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

SANDWICH KING ITALIAN BEEF SANDWICHES



Sandwich King Italian Beef Sandwiches image

I have been trying to recreate Chicagos famous Italian beef sandwiches for years but have never been able to master it. When I saw Jeff Mauro do it, first on food network star and then on his show sandwich king I knew this recipe was a keeper

Provided by GingerlyJ

Categories     Lunch/Snacks

Time 4h45m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 15

1 boneless beef chuck eye roast (about 3 1/2 pounds)
kosher salt & freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper flakes
6 garlic cloves, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
kosher salt & freshly ground black pepper
4 soft hoagie rolls

Steps:

  • For the pot roast: Preheat the oven to 300 degrees F and position a rack in the middle position.
  • Liberally sprinkle the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in onions and saute, stirring occasionally until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until the alcohol smell is diminished. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
  • Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks and reserve for the sandwiches.
  • For the sweet peppers: Toss the pepper strips with the oil, granulated garlic and salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
  • For the sandwich build: Simmer the jus until very flavorful and hot. Place some beef on a roll, then some sweet peppers and Take the whole sandwich and quickly dunk in hot jus.

ITALIAN BEEF SANDWICHES



Italian Beef Sandwiches image

My mother-in-law often served these flavorful sandwiches after church when we'd visit. Because there's little prep work, I make them on busy weeknights alongside french fries and raw veggies. Our children get excited when they smell the beef simmering in the slow cooker. -Jan Kent Knoxville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 7h40m

Yield 10 servings.

Number Of Ingredients 11

1 beef tip sirloin roast (4-1/2 pounds), cut in half
1 can (14-1/2 ounces) beef broth
1 can (12 ounces) beer or additional beef broth
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
10 Italian sandwich rolls (6 inches), split

Steps:

  • Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce.

Nutrition Facts :

MOM'S ITALIAN BEEF SANDWICHES



Mom's Italian Beef Sandwiches image

My mom made the best Italian beef. I've added to it over the years, but it's still her recipe. She made these sandwiches for family reunions, and there were never leftovers. -Mary McVey, Colfax, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 16 servings.

Number Of Ingredients 16

1 boneless beef rump roast or bottom round roast (2 pounds), halved
1 boneless beef chuck roast (2 pounds), halved
1 beef sirloin tip roast (1 pound)
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix
1 envelope zesty Italian salad dressing mix
1 envelope (0.87 ounce) brown gravy mix
1 to 2 tablespoons crushed red pepper flakes
1 tablespoon Italian seasoning
2 teaspoons Worcestershire sauce
16 hoagie buns, split
Sliced provolone cheese, optional
Giardiniera, optional

Steps:

  • In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. , Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Freeze option: Cool meat and juices; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.

Nutrition Facts : Calories 450 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 969mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 1g fiber), Protein 37g protein.

Tips:

  • Choose the right bread: Italian beef sandwiches are traditionally served on a soft French roll. The roll should be able to hold up to the juicy beef and flavorful gravy without getting soggy.
  • Slice the beef thinly: This will help the beef cook evenly and quickly. You can use a sharp knife or a meat slicer to slice the beef.
  • Cook the beef in a flavorful liquid: The beef can be cooked in beef broth, water, or even beer. Adding some spices and herbs to the liquid will help to infuse the beef with flavor.
  • Simmer the beef until it is tender: The beef should be cooked until it is fall-apart tender. This will take about 2-3 hours on the stovetop or 6-8 hours in a slow cooker.
  • Make a flavorful gravy: The gravy is an important part of any Italian beef sandwich. It should be rich and flavorful, with a balance of beefy, savory, and tangy flavors.
  • Assemble the sandwich: To assemble the sandwich, place a few slices of beef on the bottom bun. Top with gravy, giardiniera, and shredded cheese. Add the top bun and enjoy!

Conclusion:

Italian beef sandwiches are a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With a few simple ingredients and a little bit of time, you can create a sandwich that is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give Italian beef sandwiches a try.

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