Ah, the Italian beef sandwich. Originating from Chicago, this flavorful, dripping delight has been a long-time favorite for many meat lovers. Consisting of thinly sliced, seasoned roast beef drenched in its own juices and often served on an Italian roll, this sandwich sometimes comes loaded with spicy giardiniera or sautéed green peppers.
Not only is it an embodiment of robust flavors and succulent meat, but the Italian beef sandwich is a celebration of simple ingredients that come together to create a culinary masterpiece. Dive into this recipe to experience the magic of a true classic.
Table of Contents
Recipe Video
Why This Recipe Works
Depth of Flavor: The core of this recipe lies in the slow roasting of beef, which ensures that all the flavors are deeply infused into the meat. Using a combination of Italian seasonings, garlic, and broth, the beef becomes tender and flavorful. This creates a sandwich filling that's mouthwateringly savory and rich, setting it apart from regular beef sandwiches.
Versatility: One of the fantastic things about this recipe is its adaptability. You can choose the toppings based on your preferences. Whether you prefer the spicy kick of giardiniera or the sweetness of sautéed peppers and onions, this sandwich allows for customization. Moreover, with this base, you can explore other condiments and sides, making it a versatile dish to cater to different palates. Making this sandwich is not just about following a recipe; it's about crafting an experience tailored just for you.
Ingredients
Beef Roast - Typically a rump or sirloin roast. They're flavorful and become tender when slow-cooked. Substitute: Chuck roast can be used but may be a bit fattier.
Italian Seasoning - A blend of herbs like basil, oregano, rosemary, and thyme.Substitute: A mix of any of these individual dried herbs.
Beef Broth- This helps to keep the beef moist and infuse flavor. Substitute: Bouillon cubes dissolved in water.
Giardiniera- An Italian relish of pickled vegetables in vinegar or oil. Substitute: A mix of pickled bell peppers and jalapeños.
Hoagie Rolls - The crispy outside and soft inside make them perfect for sandwiches. Substitute: French bread or baguette.
Tips
- Slicing the beef thinly against the grain ensures tender bites.
- The longer the beef simmers, the more flavors will meld together.
- Toasting the hoagie rolls before assembling can prevent them from getting too soggy.
- If you prefer a spicier sandwich, use hot giardiniera or add some crushed red pepper to the broth.
- Leftover beef and juices can be refrigerated and used for another meal.
How to Serve
Italian beef sandwiches are best enjoyed when the beef is juicy and the bread has absorbed some of the flavorful broth. Pile the beef high on your chosen bread, and don't forget to add giardiniera or roasted bell peppers for a burst of tangy crunch.
- Classic Style: Simply beef, giardiniera, and maybe a bit of provolone cheese on a toasted hoagie roll.
- Dipped: Fully immerse the sandwich in the leftover beef juices for an extra juicy experience.
- Deconstructed: Serve the beef over garlic mashed potatoes or with a side salad, using the juices as a dressing or gravy.
Similar Recipes
Italian Beef Sandwich
Ingredients
- 3 pounds beef roast rump or sirloin
- 2 tablespoons Italian seasoning
- 4 cups beef broth
- 1 cup giardiniera
- 8 hoagie rolls
Instructions
- Place the beef roast in a slow cooker or pot.
- Sprinkle the Italian seasoning over the beef.
- Pour beef broth into the pot ensuring the beef is mostly submerged.
- Cook on low for 6-8 hours or until beef is tender and easily shredded.
- Once cooked, shred the beef using two forks.
- Open the hoagie rolls and lightly toast them.
- Pile the shredded beef onto the rolls, top with giardiniera.
- If desired, pour some of the cooking juices over the beef in the sandwich, or use it for dipping.
Nutrition
Video
Notes
- Slicing the beef thinly against the grain ensures tender bites.
- The longer the beef simmers, the more flavors will meld together.
- Toasting the hoagie rolls before assembling can prevent them from getting too soggy.
- If you prefer a spicier sandwich, use hot giardiniera or add some crushed red pepper to the broth.
- Leftover beef and juices can be refrigerated and used for another meal.
In the recipe you indicate shredding the beef with two forks, which is absolutely a no-no. In the notes you correctly reference slicing against the grain. I would indicate this is the correct way to do it and put the shredding method as an alternative if you can't slice it in the notes.
Add sauteed onions and it's perfect.