Chicago Italian beef isn’t just a sandwich – it’s a culinary legend that’s defined the Windy City’s food scene for decades. This iconic dish features paper-thin slices of seasoned roast beef piled high on crusty Italian bread and dipped in savory jus that’ll make your taste buds sing.
We’re bringing you the authentic recipe that captures the essence of Chicago’s most beloved street food. Born in the 1930s from Italian-American ingenuity, this sandwich transforms simple ingredients into something extraordinary through slow-cooking techniques and a secret blend of spices.
What makes our version special? We’ve perfected the art of achieving that melt-in-your-mouth texture while maintaining the robust flavors that make Italian beef unforgettable. Whether you’re planning a game day feast or craving that authentic Chicago experience, this recipe delivers restaurant-quality results right from your kitchen.
Ingredients
Our authentic Chicago Italian beef recipe requires carefully selected ingredients that work together to create the perfect balance of flavors and textures. We’ve organized these ingredients by their exact use to help you prepare this iconic sandwich with confidence.
For the Beef
- 4 pounds top round roast or eye of round roast, trimmed of excess fat
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Seasoning Blend
- 2 tablespoons dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon fennel seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
For the Jus (Au Jus)
- 8 cups beef broth
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- Salt and pepper to taste
For Serving
- 8 Italian rolls or French bread rolls, sliced lengthwise
- 16 slices hot giardiniera (Chicago-style pickled vegetables)
- 8 slices sweet bell peppers (optional)
- Extra jus for dipping
Equipment Needed
Creating authentic Chicago Italian beef requires exact tools that ensure proper cooking and presentation. We recommend gathering these essential pieces before beginning your culinary journey.
Essential Cooking Equipment
Our most important tool is a large heavy bottom pot or pan. A ceramic Le Creuset pan works exceptionally well for slow roasting the beef and developing the rich au jus that makes this sandwich legendary. The heavy construction distributes heat evenly and prevents hot spots that could compromise the meat’s texture.
Temperature control becomes critical when preparing the roast. We rely on a meat thermometer to monitor the internal temperature accurately and achieve perfect doneness every time. This tool eliminates guesswork and ensures consistent results.
Handling and Preparation Tools
Quality tongs allow us to handle the beef safely during cooking and slicing without piercing the meat. Sharp knives paired with a sturdy cutting board enable us to slice the roast paper thin, which is essential for authentic Chicago Italian beef texture.
Measuring cups and spoons ensure precise seasoning ratios. We use these tools to maintain consistency in our spice blend and liquid measurements. A whisk helps us combine the au jus components smoothly and prevents lumps in our seasoning mixture.
Additional Recommended Equipment
| Equipment | Purpose | Benefit |
|---|---|---|
| Wire rack & small baking sheet | Dry brining the beef | Enhances flavor and texture |
| Slow cooker or oven | Alternative cooking method | Provides consistent low heat |
| Serving pans | Keeping beef in au jus | Maintains proper serving temperature |
The wire rack and small baking sheet combination supports the dry brining process that elevates the beef’s flavor profile. This setup allows air circulation around the meat while the salt penetrates the surface.
Why These Tools Matter
The slow roasting process in a heavy bottom pan combined with precise temperature monitoring creates the tender, juicy beef that defines authentic Chicago Italian beef. Proper slicing technique using a sharp knife and maintaining the beef in flavorful au jus during service replicates the traditional sandwich shop experience at home.
These tools work together to transform simple ingredients into the iconic sandwich that has defined Chicago’s culinary industry for generations.
Instructions
Now we’ll walk through the complete process of creating authentic Chicago Italian beef from start to finish. These detailed steps will guide you through each stage of preparation to achieve that perfect tender texture and rich flavor.
Prep the Beef
We begin with a quality 5-pound rump or chuck roast as our foundation. Trim any excess fat from the surface while leaving some marbling for flavor development. Cut chuck roast into large manageable chunks if you’re using this cut, as it makes the searing process more efficient. Place the prepared beef on a clean cutting board and pat it completely dry with paper towels. This moisture removal ensures proper browning during the searing stage.
Season and Sear the Beef
Season all surfaces of the beef generously with salt and black pepper, then add Italian seasoning for authentic flavor depth. Heat olive oil or vegetable oil in a heavy-bottom Dutch oven over medium-high heat until it shimmers. Place the seasoned beef pieces into the hot oil without overcrowding the pot. Sear each piece on all sides until a deep golden-brown crust forms, typically 3-4 minutes per side. This browning process creates the foundation flavors that will permeate throughout the cooking liquid.
Slow Cook the Beef
Return all seared beef pieces to the Dutch oven and add enough beef broth or consommé to completely cover the meat. Drop in 2-3 bay leaves, additional Italian seasoning, a teaspoon of smoked paprika, and several pepperoncini peppers for that signature Chicago tang. Bring the mixture to a rolling boil over high heat, then immediately reduce to low heat and cover tightly. Allow the beef to simmer gently for 3-4 hours until it reaches fork-tender perfection. The slow cooking process breaks down collagen and transforms tough connective tissue into silky, melt-in-your-mouth texture.
Make the Jus
Preserve every drop of that precious braising liquid, as it becomes our flavorful au jus. Keep the cooking liquid at a gentle simmer over medium heat to concentrate the flavors further. Resist the urge to skim the fat layer from the surface, as this adds essential richness to the final sandwich. Taste the jus and adjust seasoning with salt, pepper, or additional Italian herbs as needed. This liquid gold will be used to moisten the beef and create that signature “wet” Italian beef experience.
Shred the Beef
Carefully remove the tender beef from the pot using tongs and transfer to a large cutting board. Slice the meat as thinly as possible against the grain using a sharp knife or deli slicer for professional results. Working against the grain ensures maximum tenderness in every bite. Return the sliced beef immediately to the simmering au jus and let it absorb the flavors for 10 minutes over low heat. The meat should be completely saturated with the aromatic cooking liquid before serving.
Directions for Assembly
Now that we have our tender beef and flavorful jus ready, let’s assemble our authentic Chicago Italian beef sandwich. The assembly process requires careful attention to layering and timing to achieve that perfect balance of flavors and textures.
Prepare the Rolls
We start by selecting hearty Italian or French rolls with a sturdy crust and soft, airy interior. Chicago’s Turano rolls represent the gold standard, though they may not be available outside the city. The bread must possess enough “wet strength” to hold the juicy meat without falling apart under the weight of the au jus.
We slice the rolls lengthwise while keeping the halves hinged together. This technique ensures the roll maintains its structural integrity when loaded with the meat and jus. The hinged opening allows us to create a pocket that cradles the beef while preventing spillage.
Load the Sandwich
We pile the soaked, thinly sliced beef generously onto the prepared roll. Authentic Chicago Italian beef sandwiches feature an abundance of meat, so we don’t hold back on portions. The beef should cascade from the roll, creating that signature overflowing appearance.
Next, we ladle hot au jus directly over the meat and into the sandwich cavity. This additional moisture keeps the beef juicy and infuses every bite with that rich, savory flavor. The jus should soak into the bread slightly while maintaining the sandwich’s structural integrity.
We crown the beef with Chicago-style giardiniera, that essential spicy pickled vegetable mix containing hot peppers, celery, olives, carrots, and cauliflower. This tangy, fiery topping provides the signature heat and acidity that balances the rich beef flavors. Some locations also offer sautéed green bell peppers as an additional topping option.
Dip or Drizzle
For the ultimate Chicago experience, we can dip the entire assembled sandwich into the warm au jus. This creates the famous “wet” Italian beef that true Chicagoans prefer. The sandwich emerges completely saturated with flavor, though it requires immediate consumption to prevent structural collapse.
Alternatively, we can serve the au jus on the side for individual dipping preferences. This approach allows diners to control their desired moisture level while still experiencing the authentic flavors. The warm jus continues to enhance each bite, whether applied during assembly or used as a dipping sauce throughout the meal.
Make-Ahead Instructions
We love how Chicago Italian beef adapts perfectly to advance preparation, making it an ideal choice for entertaining or meal planning. This recipe benefits from the make-ahead approach since the flavors actually improve when given time to meld together.
Roasting and Initial Preparation
Start by roasting your beef and preparing the au jus up to 3 days before serving. Allow the 5-pound roast to cool completely after cooking, then wrap it tightly in plastic wrap or aluminum foil. Store the beef in your refrigerator while keeping the seasoned broth separate in an airtight container. This separation prevents the meat from becoming overly saturated and maintains the proper texture for slicing.
Storage Guidelines
| Component | Storage Method | Duration |
|---|---|---|
| Cooked Beef Roast | Wrapped tightly, refrigerated | Up to 3 days |
| Au Jus Broth | Airtight container, refrigerated | Up to 3 days |
| Sliced Beef | Covered container, refrigerated | Up to 2 days |
| Assembled Sandwiches | Not recommended | Serve immediately |
Reheating Process
Reheat the au jus in a large saucepan over medium heat until it reaches a gentle simmer. Slice your chilled beef against the grain into paper-thin pieces using a sharp knife or meat slicer. Submerge the sliced beef into the hot broth for 10 to 15 minutes, allowing the meat to warm through and absorb the rich flavors.
Final Assembly Strategy
Keep your Italian rolls at room temperature and have the giardiniera ready for quick assembly. The key to success lies in working efficiently once the beef is heated, ensuring each sandwich receives the proper amount of hot au jus while the meat remains at optimal serving temperature. We recommend assembling sandwiches one at a time to maintain the perfect balance of flavors and textures that define authentic Chicago Italian beef.
Storage and Reheating Tips
Proper storage techniques ensure our Chicago Italian beef maintains its authentic flavor and texture for days after cooking. We recommend allowing both the sliced beef and au jus to cool completely before refrigerating to prevent bacterial growth. The cooling process typically takes 1-2 hours at room temperature.
Refrigerator Storage
We store the sliced beef and au jus together in an airtight container to preserve moisture and enhance flavor development. The fat layer that forms on top of the cooled au jus should remain intact as it provides additional flavor and acts as a natural preservative for the meat. Our properly stored Italian beef stays fresh in the refrigerator for 3-4 days.
| Storage Method | Duration | Container Type | Temperature |
|---|---|---|---|
| Refrigerator | 3-4 days | Airtight container | Below 40°F |
| Freezer | 2-3 months | Freezer-safe container | 0°F or below |
Freezer Storage
For extended storage we freeze the beef and au jus combination in freezer-safe containers. This method preserves the authentic Chicago flavors for up to 2-3 months when stored at 0°F or below.
Reheating Process
We begin the reheating process by removing the container from refrigeration and separating the beef from the au jus. The au jus goes into a pan over medium heat until it reaches a gentle simmer. Small handfuls of the thinly sliced beef get added to the hot au jus and warmed gently over medium-low heat for approximately 10 minutes.
Direct microwave reheating without the au jus should be avoided as it dries out the meat and compromises the signature texture. The gentle warming method in the au jus restores the beef’s moisture while infusing additional flavor.
Serving After Storage
We pile the reheated beef onto crusty French or Italian rolls and ladle the hot au jus generously over the sandwich. Spicy giardiniera or sweet peppers complete the authentic experience. Many Chicago enthusiasts prefer their sandwich “dipped” by briefly dunking the entire sandwich into the warm au jus before eating.
These storage and reheating methods preserve the tender, juicy characteristics that define authentic Chicago Italian beef while maintaining the robust flavors that make this sandwich legendary.
Serving Suggestions
We serve our Chicago Italian beef hot and loaded with traditional toppings that complement the rich, savory flavors. The most authentic approach involves piling the tender, jus-soaked beef generously onto our prepared crusty roll, ensuring every bite delivers maximum flavor and moisture.
Giardiniera stands as the quintessential topping for authentic Chicago Italian beef. We recommend spooning this spicy, tangy pickled vegetable mix liberally over the meat to provide the signature crunch and acidic balance that cuts through the rich beef. Sweet peppers offer an alternative option, though they represent a less traditional approach to this iconic sandwich.
Our preferred serving method includes ladling extra au jus directly over the assembled sandwich, creating the beloved “wet” style that defines genuine Chicago Italian beef. For those who prefer controlling their jus intake, we serve additional warm au jus on the side for individual dipping preferences.
The complete Chicago Italian beef experience pairs beautifully with classic sides that complement the hearty sandwich. We suggest serving crispy French fries alongside the beef, as their texture provides a satisfying contrast to the tender meat. Dill pickles make another excellent accompaniment, offering a bright, acidic note that cleanses the palate between bites.
Timing plays a crucial role in our serving approach. We assemble each sandwich just before serving to prevent the roll from becoming overly soggy while ensuring the beef remains at optimal temperature. The au jus should maintain its warmth throughout the meal, allowing diners to refresh their sandwiches as desired.
For larger gatherings, we recommend setting up a self-serve station with warm beef, heated au jus, fresh rolls, and various toppings. This approach allows guests to customize their sandwiches while maintaining the authentic Chicago Italian beef experience that has made this dish a culinary legend.
Conclusion
We’ve walked you through every step of creating authentic Chicago Italian beef that rivals any legendary sandwich shop in the Windy City. From selecting the perfect cut of meat to mastering the art of assembly this recipe delivers the genuine flavors that have made this dish a Chicago institution.
The beauty of this recipe lies in its simplicity and the rich traditions it represents. With proper technique and quality ingredients you’ll create tender juicy beef swimming in savory au jus that captures the essence of Chicago’s culinary heritage.
Now it’s time to roll up your sleeves and bring this iconic sandwich to your own kitchen. Whether you’re feeding a crowd or treating yourself to an authentic taste of Chicago we’re confident this recipe will become a treasured addition to your cooking repertoire.
Frequently Asked Questions
What makes Chicago Italian beef sandwich authentic?
An authentic Chicago Italian beef sandwich features slow-cooked seasoned roast beef, crusty Italian bread, and savory au jus. The key is using the right cut of beef (top round or chuck roast), proper seasoning blend, and traditional preparation methods dating back to the 1930s. The beef must be fork-tender and served with hot au jus for that signature “wet” experience.
What cut of beef is best for Italian beef sandwiches?
Top round roast, rump roast, or chuck roast work best for Italian beef sandwiches. These cuts become tender when slow-cooked and absorb flavors well. A 5-pound roast is ideal for feeding a crowd. The beef should be cooked until fork-tender, then thinly sliced and soaked in the flavorful cooking liquid.
What is giardiniera and why is it important?
Giardiniera is a Chicago-style pickled vegetable relish that’s essential for authentic Italian beef sandwiches. It provides a spicy, tangy crunch that perfectly complements the rich, savory beef. This traditional topping adds texture contrast and bright acidity that cuts through the richness of the au jus-soaked sandwich.
How do you make the au jus for Italian beef?
The au jus is made from the cooking liquid used to slow-cook the beef, combined with beef broth and seasonings. After cooking the beef, strain and season the liquid to taste. This flavorful broth is ladled over the assembled sandwich for the signature “wet” style that defines Chicago Italian beef.
Can you make Italian beef ahead of time?
Yes, Italian beef actually improves when made ahead. Cook the beef and prepare the au jus up to 3 days in advance. Store in airtight containers in the refrigerator. The flavors meld and intensify over time. Reheat gently by warming the au jus and adding the sliced beef to restore moisture.
What type of bread is used for Italian beef sandwiches?
Traditional Italian beef sandwiches use crusty Italian or French rolls, with Turano rolls being the Chicago preference. The bread should be sturdy enough to hold the juicy beef and au jus without falling apart. Slice the rolls carefully to maintain their structural integrity during assembly.
How do you serve Italian beef “wet” vs “dry”?
“Wet” Italian beef means the entire sandwich is dipped in warm au jus before serving, creating a juicy, messy experience. “Dry” means serving the au jus on the side for individual dipping. Most authentic Chicago joints serve it wet by default, but you can customize based on preference.
How long can you store leftover Italian beef?
Properly stored Italian beef lasts 3-4 days in the refrigerator in airtight containers. For longer storage, freeze for 2-3 months. Always cool completely before storing. Reheat gently by warming the au jus first, then adding the sliced beef to restore moisture and prevent drying out.
