Italian Beef Tacos
Chicago's beloved Italian beef gets a taco makeover. Thin-sliced, seasoned beef simmered in aromatic jus, topped with spicy giardiniera and melted provolone. The au jus on the side is perfect for dipping. It's Windy City meets taqueria.
Equipment Needed
Instructions
Season the beef: Combine Italian dressing mix, oregano, basil, garlic powder, red pepper flakes, and salt. Rub all over the beef roast. Let sit at room temperature for 30 minutes.
Prepare for braising: Place the seasoned beef in a Dutch oven or slow cooker. Pour beef broth around the meat. Add pepperoncini peppers to the pot.
Braise the beef: If using Dutch oven, cover and cook in a 300 degree F oven for 3-4 hours until the internal temperature reaches 190 degrees F and beef is very tender.
Slice the beef: Remove beef from the liquid and let rest for 15 minutes. Slice as thinly as possible against the grain. Return sliced beef to the cooking liquid (au jus) to stay moist and flavorful.
Prepare the jus: Strain the cooking liquid to remove solids. Skim off excess fat. Keep warm - this is your dipping jus. Season with more salt if needed.
Warm the tortillas: Heat flour tortillas on a dry comal or skillet over medium heat for 30 seconds per side until soft and pliable. Keep warm.
Assemble the tacos: Place sliced beef on each warm tortilla. Top with a piece of provolone cheese. Place under the broiler for 30 seconds to melt the cheese.
Add giardiniera: Top each taco with a generous spoonful of hot giardiniera. This is Chicago's secret weapon - don't skip it!
Serve with au jus: Serve tacos immediately with small bowls of warm au jus for dipping, just like a proper Chicago Italian beef. Get messy - that's the point!
💡 Pro Tips & Variations
- Giardiniera is essential: This spicy Chicago pickled vegetable mix is what makes Italian beef special. Get the hot version from a Chicago brand like Marconi or make your own.
- Thin slices matter: The thinner you slice the beef, the more authentic. A meat slicer works best, but a very sharp knife and chilled beef works too.
- Wet or dry? In Chicago, you can order Italian beef "dry" (no jus), "wet" (dipped in jus), or "dipped" (submerged). For tacos, serve jus on the side.
- Sweet peppers option: Add roasted sweet green peppers alongside the giardiniera for the traditional "combo" style.
- Next-day magic: Italian beef gets even better the next day as the flavors meld. Reheat gently in the jus.
- Make it "dipped": For extra indulgence, quickly dip the entire assembled taco in warm jus before eating.