Chicago Beef Sandwich

Chicago Style Italian beef sandwich is an Italian American recipe that originated in Chicago in the 1930’s.  It is classic Chicago Street food, composed of beef simmered in an au jus.  The beef is put on crusty bread, dipped in the broth and topped with roasted peppers and giardiniera (Italian style pickled vegetables- see my recipe).This sandwich is so delicious you have to try it 

Full printable version on my website  The link is also in my bio. Search “Chicago Beef Sandwich” on my website and the recipe will come right up.

Chicago Beef Sandwich

(Makes 6 Sandwiches)

1 Boneless Beef Eye Round – about 3½ lbs.

2 tbsp. , plus ¼ cups Extra Virgin Olive oil

1 Onion – chopped

6 Whole Garlic Cloves

1 ¾ Tsp Salt

1 ¼  tsp. Pepper

½  tsp Oregano

1 ½  tsp. Garlic Powder

½ tsp. Onion Powder

1 tsp. Red Pepper Flakes

1 Cup of Red Wine

5 Cups Beef Broth – Low Sodium

4 Sprigs of Thyme

2 Tbsp. Chopped Fresh Parsley

4 Green Peppers – Sliced into strips 

6 Hoagie Rolls – (See our recipe)

1 Cup. Giardiniera – (See our recipe or can use store bought) 


Preheat the oven to 300°. Move a rack to the center of the oven. In a large Dutch oven, or a pot that can go in the oven, heat 2 tablespoons of olive oil on a low to medium flame. Season your meat on all sides with salt and pepper. About 1 1/4 teaspoons each. Put the roast into the olive oil. Cook until browned and caramelized on all sides. This will take about five minutes per side. Once this is done remove the meat from the pan and put it on a plate. Add the onions, garlic and a half a teaspoon of salt to the pan. Cook for about 10 minutes until the onions begin to cook through. Add the oregano, ½ tsp of  the garlic powder, the onion powder, and the crushed red pepper flakes. Next add the red wine to the pot to deglaze. Make sure you scrape the brown bits from the bottom of the pan. Cook for about three minutes until the wine is reduced in half and then add the broth and the thyme. At this time adjust any seasoning and add about ½ tsp. Of salt.  Bring to a slow simmer and add the chopped parsley. Put the roast back into the sauce. Cover and put into the oven. Turn the meat every 30 minutes. This roast should cook for a total of about 3 1/2 hours.  Remove the cover during the last 30 minutes. Once it is cooked put it on a plate to cool down. Cover with aluminum foil.

Raise the heat of the oven to 375°. In a small bowl put ¼ cup olive oil, 1 teaspoon of granulated garlic, and a pinch of salt and pepper. Toss the green peppers in this mixture. Place the peppers on a baking sheet and bake until it’s cooked through about 30 minutes.

In the meantime strain the gravy and put it back on the stove. Bring to a simmer and reduce for about 10 minutes.

Shred up the meat. Put it back into the gravy. 

Slice the rolls in half. Put some of the gravy right on the roll. Then add some of the beef. Top with the roasted green peppers, and the giardiniera. Serve Immediately.

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