Chicago Italian Beef Sandwich Recipe

Beef chuck roast: A flavorful cut of beef that becomes tender when slow-cooked.

Beef broth: Adds depth and richness to the cooking liquid.

Italian dressing mix: A blend of herbs and spices that infuses the beef with Italian flavors.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Onion powder: Adds a mild onion flavor to the dish.

Dried basil: An aromatic herb that enhances the overall flavor profile.

Dried oregano: A staple in Italian cuisine, adding a robust herbal note.

Italian rolls: Soft and sturdy rolls perfect for holding the juicy beef.

Giardiniera: A pickled vegetable relish that adds crunch and tang to the sandwich.

When shredding the beef, use two forks to pull the meat apart gently. This ensures that the beef retains its texture and absorbs the juices more effectively. For an extra burst of flavor, consider toasting the Italian rolls lightly before adding the shredded beef. This adds a delightful crunch and prevents the bread from becoming too soggy.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder has a similar fat content and texture, making it a good alternative for slow-cooked dishes.

• beef broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is a good option for those avoiding beef.

• italian dressing mix - Substitute with homemade spice blend: Combine dried parsley, onion powder, garlic powder, sugar, salt, pepper, basil, and oregano to mimic the flavors of the dressing mix.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust flavor; use about 3 cloves minced to replace 1 teaspoon of garlic powder.

• onion powder - Substitute with fresh onion: Fresh onion provides a more intense flavor; use about ½ cup finely chopped onion to replace 1 teaspoon of onion powder.

• dried basil - Substitute with fresh basil: Fresh basil has a more vibrant flavor; use about 1 tablespoon of chopped fresh basil to replace 1 teaspoon of dried basil.

• dried oregano - Substitute with fresh oregano: Fresh oregano offers a more potent flavor; use about 1 tablespoon of chopped fresh oregano to replace 1 teaspoon of dried oregano.

• italian rolls - Substitute with french baguette: French baguette has a similar texture and can hold up well to the juicy beef filling.

• giardiniera - Substitute with pickled jalapeños: Pickled jalapeños provide a similar tangy and spicy kick, making them a good alternative for giardiniera.

• Allow the beef chuck roast to cool completely before storing. This prevents condensation, which can lead to soggy rolls and spoilage.
• Transfer the shredded beef along with its juices into an airtight container. This helps maintain the flavor and keeps the meat moist.
• Store the container in the refrigerator if you plan to consume the sandwiches within 3-4 days. This ensures the beef remains fresh and safe to eat.
• For longer storage, place the container in the freezer. The beef can be frozen for up to 3 months without losing its flavor and texture.
• When ready to use, thaw the beef in the refrigerator overnight. This gradual thawing process helps retain the juiciness of the meat.
• Reheat the beef in a slow cooker or on the stove over low heat until warmed through. This ensures the beef is heated evenly without drying out.
• Toast the italian rolls lightly before assembling the sandwiches. This adds a delightful crunch and prevents the bread from becoming too soggy.
• Assemble the sandwiches with the reheated beef and top with giardiniera if desired. This adds a burst of flavor and a satisfying crunch to each bite.

• Preheat your oven to 350°F. Wrap the Italian rolls in aluminum foil and place them in the oven for about 10 minutes or until they are warm and slightly crispy.
• While the rolls are warming, transfer the shredded beef and its juices to a saucepan. Heat over medium-low heat, stirring occasionally, until the beef is warmed through. This should take about 10-15 minutes.
• Alternatively, you can reheat the shredded beef in the microwave. Place the beef in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
• For a quick and easy method, use a skillet. Add the shredded beef and its juices to a skillet over medium heat. Stir occasionally until the beef is heated through, which should take about 5-7 minutes.
• If you have a steamer, you can steam the Italian rolls for a few minutes until they are soft and warm. This method helps retain the moisture in the rolls.
• To reheat the giardiniera, simply let it come to room temperature or give it a quick zap in the microwave for about 15-20 seconds. This will ensure it’s not too cold when added to the sandwich.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, perfect for making the beef tender over an extended period.

• Measuring cups: Used to measure the beef broth accurately to ensure the right amount of liquid is added to the slow cooker.

• Measuring spoons: Essential for measuring out the garlic powder, onion powder, dried basil, and dried oregano to maintain the recipe's balance of flavors.

• Forks: Used to shred the beef once it is cooked and tender, allowing it to soak up the juices in the slow cooker.

• Knife: Handy for slicing the Italian rolls before serving the shredded beef.

• Cutting board: Provides a stable surface for slicing the Italian rolls.

• Serving tongs: Useful for handling the shredded beef when placing it onto the Italian rolls.

• Serving platter: Ideal for arranging the assembled sandwiches before serving.

• Jar opener: Helps to easily open the jar of giardiniera, if you choose to use it as a topping.

Use a pressure cooker: Cut down cooking time by using a pressure cooker instead of a slow cooker. Cook on high pressure for about 1 hour.

Pre-slice rolls: Pre-slice the italian rolls while the beef is cooking to save time during assembly.

Ready-made giardiniera: Use store-bought giardiniera to save time on chopping and pickling vegetables.

Batch cook: Double the recipe and freeze half for a quick meal later.

Pre-mix spices: Combine garlic powder, onion powder, dried basil, and dried oregano ahead of time.