Italian Beef Sandwich
Chicago's signature sandwich since the 1930s. Paper-thin slices of seasoned roast beef are piled on a crusty Italian roll, topped with spicy giardiniera or sweet peppers, and served with savory jus. Order it "dipped" (dunked in jus), "wet" (extra jus ladled on), or "dry."
Equipment Needed
Instructions
Season the beef: Mix Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and pepper. Rub generously all over the roast. Let sit at room temperature for 30 minutes.
Sear the roast: Preheat oven to 300F. Heat oil in a large pan over high heat. Sear the roast on all sides until deeply browned, about 3 minutes per side. Transfer to a roasting pan.
Slow roast: Pour beef broth around the roast. Cover tightly with foil. Roast at 300F for 3-4 hours until internal temperature reaches 145F for medium. The beef should be tender but not falling apart.
Rest and chill: Remove roast from jus and let cool slightly. For easier slicing, refrigerate the meat for 1-2 hours or overnight. Reserve the jus.
Slice the beef: Using a very sharp knife or meat slicer, slice the beef paper-thin against the grain. The slices should be almost translucent - this is essential for authentic Italian beef.
Prepare the jus: Strain the cooking jus through a fine mesh strainer. Skim off excess fat. Taste and season with more salt and Italian seasoning if needed. Keep warm in a saucepan.
Warm the beef: Add sliced beef to the warm jus and let it soak for 1-2 minutes. The beef should absorb the flavorful liquid while staying tender.
Prepare the rolls: Split the Italian rolls. For a dipped sandwich, briefly dunk both halves in the jus. For dry, leave them as is.
Assemble: Using tongs, pile beef high on the bottom roll. Top with giardiniera (hot) or sweet peppers, or both ("combo"). Ladle extra jus over if ordering "wet."
Serve immediately: Close the sandwich and serve with a side of jus for dipping. Have plenty of napkins ready - this is a messy, glorious Chicago classic. Serve with hot giardiniera on the side.
💡 Pro Tips & Variations
- Know your order: "Dry" = no jus, "Wet" = extra jus ladled on, "Dipped" = whole sandwich dunked in jus, "Combo" = both sweet and hot peppers.
- The bread matters: Authentic Italian beef requires a specific crusty roll that can hold up to the jus. Turano or Gonnella brands are Chicago standards.
- Slice it thin: The beef must be sliced paper-thin. A deli slicer is ideal, but a very sharp knife and patience work too.
- Giardiniera is essential: This spicy pickled vegetable mix is what gives Italian beef its signature kick. Marconi is a classic Chicago brand.
- Don't skip the soak: Letting the sliced beef warm in the jus is what makes it tender and flavorful.
- Visit the legends: Al's Italian Beef, Portillo's, and Mr. Beef are Chicago institutions where you can taste the real thing.