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Savory Chicago Italian Beef Sandwich Recipe with Giardiniera Crunch Perfect for Easy Lunch

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A classic Chicago-style Italian beef sandwich featuring tender, slow-cooked beef soaked in savory au jus and topped with crunchy, tangy giardiniera. Perfect for easy lunches or casual dinners.

Ingredients

Scale
  • 3–4 pounds beef chuck roast (well-marbled)
  • 4 cups beef broth (homemade or low-sodium store-bought)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes (adjust to heat preference)
  • 1 teaspoon kosher salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil (for searing)
  • 1 cup jarred giardiniera, drained (Chicago-style recommended)
  • Optional: extra chopped pickled peppers for more heat
  • 6–8 Italian-style sandwich rolls or French rolls (crusty outside, soft inside)
  • Butter for toasting rolls (optional but recommended)

Instructions

  1. Trim any heavy fat from the chuck roast but leave some marbling for flavor. Pat dry with paper towels. Season all over with garlic powder, onion powder, oregano, black pepper, crushed red pepper flakes, and kosher salt. Let sit at room temperature for about 15 minutes.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 4-5 minutes per side.
  3. Pour in the beef broth and Worcestershire sauce, scraping up browned bits from the bottom. Bring to a gentle simmer.
  4. Cover with a tight-fitting lid and reduce heat to low. Cook for about 2 to 2.5 hours, or until the meat is fork-tender and easy to shred. (Alternatively, cook in a slow cooker on low for 6-8 hours.)
  5. Remove beef from pot and let rest for 10 minutes. Skim excess fat from au jus if desired. Slice beef as thinly as possible or shred part for texture contrast.
  6. Warm the au jus again if needed for dipping.
  7. Butter the sandwich rolls lightly and toast in a skillet over medium heat until golden and crispy.
  8. Dip slices of beef briefly into hot au jus, then pile high on toasted rolls. Top generously with giardiniera.
  9. Serve immediately with extra au jus on the side for dipping.

Notes

Searing the beef well is essential for rich flavor. Slice beef thinly against the grain for tenderness. Toasting rolls with butter prevents sogginess and adds crunch. Dip beef slices in au jus before assembling to keep sandwich juicy. Slow cooking low and slow yields the best texture. Leftovers keep well refrigerated for up to 3 days. For gluten-free, use gluten-free buns or lettuce wraps.

Nutrition

Keywords: Italian beef sandwich, Chicago beef sandwich, giardiniera, slow cooked beef, easy lunch, sandwich recipe, comfort food

Find it online: https://zorbmeal.com/savory-chicago-italian-beef-sandwich-recipe-with-giardiniera-crunch-perfect-for-easy-lunch/