Italian Beef Sandwiches Recipe (2024)

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nick

serious lack of spices in the jus. oregano, garlic, coriander, paprika, fennel seed at the very least, and a healthy dose of cracked black pepper. add a dollop of Better than Bouillon beef flavor to the jus, the beef shops here do it and it works. don’t skimp on the flavor!!!!!!

Sarah Britton

I'm from Chicago and I know that the best Italian beef has some kind of elusive seasoning in it, maybe allspice?

Karolyn Schalk

Rump or round are the preferred cuts. The spice mix should include oregano, cracked fennel seed, and some thyme, as well as plenty of freshly ground black pepper, and garlic, or garlic powder. Also, the finished beef, and jus can be frozen - another reason to make a big roast.

Ani

Yes, definitely needs more seasoning. The garlic is just a start. Oregano and ??? Also, the typical Chicago Italian beef joint always offers a choice between hot or sweet peppers, w some people ordering both. And cheese? It’s offered to those who like it, but not for the purists.

Robin Manley

When I lived in Chicago a neighbor made Italian beef by taking the roast and adding a large jar of pepperoncinis, juice and all to the beef stock. Tasted identical to Portillo’s in the old days.

Baba

You forgot step 5: the stance.Ask a Chicagoan

Guitarguy_1963

Agree that dried herbs are an important miss here, often store-bought Italian dry seasoning, although I’ve seen people use bottle Italian dressing in the jus.

old italian

My mom taught me this recipe when I was 10. Turn the oven on to 300°. Put a 5# chuck roast in a doubled foil roast pan lined with heavy duty aluminum foil. Poke holes in it, slice down the middle. Push in a whole stick of salted butter. Dump a regular sized (?) jar of Italian seasoning on it and a packet of knorr French onion soup mix. Fold the foil tightly around the roast. Cook it for 6 hours. Check it. At this point you can shred it a bit and open the foil, let it crisp. Shred and serve .

Margaux Laskey, Senior Staff Editor, NYT Cooking

This recipe was meant to be a very streamlined version of the classic for busy home cooks, but we hear you! If you'd like a more traditional Chicago-style version, rub the meat with a mixture of 2 teaspoons coriander, and 1 tablespoon each dried oregano, dried garlic powder, smoked paprika, and fennel seed along with the salt and pepper in Step 1. Rub into the meat and keep covered for up to two days before cooking. (And go Cubs!)

Chicagolander

When you drop the meat into your broth in the slower cooker, you want to absolutely coat the top of the meat in dried spices (more or less equal parts oregano, thyme, crushed fennel, red pepper flakes, black pepper, marjoram) and crushed garlic. Add more of all that to the beef broth as well (make the broth strong from bouillon) along with the peppers. Put it all together right before bed, cook it on low overnight, you've got an early lunch.

Chikid

Beef should be sliced thin

chiaros69

And if you were eating this properly in Chicago, you would be adopting "The Stance" when eating it. ;-) Especially if you ordered it "wet".

italian beef

I like my Italian beef hot, sweet, and wet. The peppers should be sweet green peppers that are roasted. (the giardinara is the hot). Some say no cheese, but broil or nuke it on the bread before adding the beef. Finally, the beef should be thinly sliced as opposed the shredded. Pleased to see this recipe. I’ve never made one in a slow cooker.

Karen Dunne

Yeah, need more spices, Oregano, basil, smoke paprika, fennel seed, the garlic clove inserted into the roast add extra bouillon cubes for the jus. "Beeves" AKA Italian beef sandwiches are served 3 ways wet, dipped or baptized (totally emerged into the jus) Sweet pepper or Hot giardiniera, is a choice and cheese or red gravy are optional. I get my red gravy on the side, as a former Chicagoan, I had to express my opinion

sujatha92

Update to my previous - have not made this in slow cooker so nothing to compare to, but I did 2x this summer in pressure cooker 20 min per pound and we loved it. The broth got too salty the first time and we did not need much, so I reduced to approx 2-3 cups this time and used unsalted (also reduced salt on meat by half). No one but me ate the giardinella but kids used hot banana peppers. Big hit. Will try slow cooker on a quiet day soon when both kids are home from college.

sujatha92

At the risk of offending traditionalists, does this work in the pressure cooker (after a good sear)? I’m planning this for tomorrow’s dinner (I have been marinating the meat in the dry spices for 3 days) but just learned I have to work unexpectedly early tomorrow and won’t have time to sear then set up slow-cooker before leaving for work. I’m thinking of sear and pressure cook when I get home from work.

Chicagolander

When you drop the meat into your broth in the slower cooker, you want to absolutely coat the top of the meat in dried spices (more or less equal parts oregano, thyme, crushed fennel, red pepper flakes, black pepper, marjoram) and crushed garlic. Add more of all that to the beef broth as well (make the broth strong from bouillon) along with the peppers. Put it all together right before bed, cook it on low overnight, you've got an early lunch.

Margaux Laskey, Senior Staff Editor, NYT Cooking

This recipe was meant to be a very streamlined version of the classic for busy home cooks, but we hear you! If you'd like a more traditional Chicago-style version, rub the meat with a mixture of 2 teaspoons coriander, and 1 tablespoon each dried oregano, dried garlic powder, smoked paprika, and fennel seed along with the salt and pepper in Step 1. Rub into the meat and keep covered for up to two days before cooking. (And go Cubs!)

Abe (Maine)

Can anyone illuminate for me any similarity or differences with the sandwiches made in The Bear? (I haven't tried watching or researching this myself, but maybe there are some astute Chicagoans who KNOW.)

Baba

You forgot step 5: the stance.Ask a Chicagoan

old italian

My mom taught me this recipe when I was 10. Turn the oven on to 300°. Put a 5# chuck roast in a doubled foil roast pan lined with heavy duty aluminum foil. Poke holes in it, slice down the middle. Push in a whole stick of salted butter. Dump a regular sized (?) jar of Italian seasoning on it and a packet of knorr French onion soup mix. Fold the foil tightly around the roast. Cook it for 6 hours. Check it. At this point you can shred it a bit and open the foil, let it crisp. Shred and serve .

Karen Dunne

Yeah, need more spices, Oregano, basil, smoke paprika, fennel seed, the garlic clove inserted into the roast add extra bouillon cubes for the jus. "Beeves" AKA Italian beef sandwiches are served 3 ways wet, dipped or baptized (totally emerged into the jus) Sweet pepper or Hot giardiniera, is a choice and cheese or red gravy are optional. I get my red gravy on the side, as a former Chicagoan, I had to express my opinion

chiaros69

And if you were eating this properly in Chicago, you would be adopting "The Stance" when eating it. ;-) Especially if you ordered it "wet".

Shast

I added smoked paprika, organon, thyme and coriander seeds along with additional cracked pepper and STILL not enough flavor. I used the slow cooker method but got a good seat in a Dutch oven first. It was mediocre on flavor.

Chikid

Beef should be sliced thin

jaclyn

If you aren’t adding giardiniera you are missing out. Oil packed not vinegar.

italian beef

I like my Italian beef hot, sweet, and wet. The peppers should be sweet green peppers that are roasted. (the giardinara is the hot). Some say no cheese, but broil or nuke it on the bread before adding the beef. Finally, the beef should be thinly sliced as opposed the shredded. Pleased to see this recipe. I’ve never made one in a slow cooker.

Robin Manley

When I lived in Chicago a neighbor made Italian beef by taking the roast and adding a large jar of pepperoncinis, juice and all to the beef stock. Tasted identical to Portillo’s in the old days.

Ani

Yes, definitely needs more seasoning. The garlic is just a start. Oregano and ??? Also, the typical Chicago Italian beef joint always offers a choice between hot or sweet peppers, w some people ordering both. And cheese? It’s offered to those who like it, but not for the purists.

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Italian Beef Sandwiches Recipe (2024)

FAQs

What cut of meat is Italian beef made from? ›

Italian Beef is chuck roast (the cut of meat used for pot roast) that is slowly cooked with savory Italian spices until it is soft and tender and easily shredded with a fork. To create the iconic sandwich, soft hoagie rolls are filled with this shredded meat, and then topped with sliced provolone and pickled peppers.

What is the difference between a roast beef sandwich and an Italian beef sandwich? ›

The toppings differ as well; while a deli roast beef sandwich can be filled with almost anything, Italian beef sandwiches are always topped with provolone cheese and the Chicagoan specialty, Giardiniera, a tangy concoction of pickled cauliflower, carrots, celery, and red bell peppers.

What is the best cut of meat for roast beef sandwiches? ›

Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked.

How many pounds of beef per person for Italian beef sandwiches? ›

You want roughly 1/2 pound meat per person.)

Are rump roast and chuck roast the same? ›

Rump roast, not to confuse with bottom round, comes from the hindquarters. Chuck roast comes from a cow's shoulder portion. The hindquarters and shoulder area are both well-used parts of the cow, so these two cuts of meat are naturally pretty tough. Most people agree that roasted rump is the more tender of the two.

What is Portillo's Italian beef made of? ›

Portillo's uses thinly-sliced bottom round roast beef, which is the tougher of the two (top and bottom) back-end round cuts.

What is the best Italian meat for sandwiches? ›

Typically, meats like capicola (a spicy, Italian ham), mortadella (a bologna-like cured meat that is studded with pistachios), salami, pepperoni, and even prosciutto are used. The way they are sliced can make a huge difference!

How healthy is an Italian beef sandwich? ›

Nutritionally, Italian Beef sandwiches contain high amounts of protein, along with vitamins and minerals. Those watching the fat content of their diets should skip the optional cheese and order a smaller sandwich with less beef and au jus gravy.

What is the Chicago way Italian beef? ›

At its most basic, the Italian beef is a thinly sliced roast beef sandwich served with juices derived from the roasting process. (Depending on the stand, this liquid is called jus, juice or gravy.)

What sauce is good on a roast beef sandwich? ›

When roast beef sandwiches are on the menu for the week's lunches, slather on some Whipped Horseradish Cream or Creamy Garlic Sauce for something new. Roast beef is synonymous with comfort, and these roast beef sauce recipes make it even more delicious.

What kind of meat does Arby's use for their roast beef sandwiches? ›

Arby's uses Beef to make their famous roast beef meat. It's processed in a unique way that yields a sliced product. Their proceed beef includes salt and water and other common additives that help ensure consistency and adhesion.

What sides go with Italian Beef sandwiches? ›

WHAT CAN I SERVE WITH MY ITALIAN BEEF SANDWICHES?
  • Italian Pasta Salad with Tortellini.
  • Cucumber Tomato Salad with Italian Dressing.
  • Baked Parmesan fries.
  • Potato Salad.
  • Million Dollar Macaroni and Cheese.
  • Baked Beans with Brown Sugar and Bacon.
  • Kicked Up Classy Creamy Potato Salad.
  • Strawberry Avocado Broccoli Salad.
Jun 10, 2017

How many sandwiches does 1 lb of beef make? ›

Our classic sloppy joes recipe calls for 1 pound of ground beef to make 6 sandwiches, which is 3 ounces of ground beef per sandwich. Depending on the size of your bun and how meaty you like your sandwich, you can increase or decrease that amount an ounce or two either way.

What meat is used for Chicago Italian beef? ›

Inside round is commonly used due to its ease of preparation, but some restaurants use top sirloin. The meat is cooked until it is not pink in the middle, unlike that of a roast beef sandwich. When it is done, it is sliced as thinly as possible, usually thinner than one would for a roast beef sandwich.

What kind of meat is Italian meat? ›

Most cured meats that we enjoy in America are based on original Italian recipes. Types of Italian Meats include Salami, Soppresata, Prosciutto, Pepperoni and more. Both beef and pork are important in the world of Italian Meats. Spices are also on the center stage of the Italian Meats performance.

What is the best beef to use in a slow cooker? ›

Chuck steak was practically designed for slow cooking. It comes from the shoulder and upper arm of the cow, so it's done a lot of work over the life of the animal — with its abundant collagen, it's the type of cut that gets tough when grilled quickly, but becomes tender and juicier the longer you cook it.

Is Italian beef the same as Philly cheesesteak? ›

The Windy City's known for its Italian Beef--roasted at places like Al's (where they keep it in the oven four hours) before being topped by sweet/hot peppers and dipped in the beef's juice. In Philly, they chow down with cheesesteaks, grilled atop onions and then topped with (you guessed it) cheese.

What do you call Italian raw thin slices of meat? ›

Carpaccio is an Italian appetizer of thinly sliced raw meat drizzled with lemon juice and olive oil. It's traditionally made with beef, but can be made with fish (specifically salmon or tuna), veal, or venison.

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