How To Make Giordano’s Italian Beef Sandwich Recipe
A classic Chicago-style Italian beef sandwich, packed with thinly sliced beef and piled high with flavorful giardiniera.
Serves:
Ingredients
- 2 lbs. beef chuck roast, trimmed of excess fat
- 4 cups beef broth
- 1 cup giardiniera, drained and chopped
- 4 ciabatta rolls
- 4 slices Provolone cheese
- 1/4 cup mayonnaise
- 1/4 cup prepared horseradish
- Salt and pepper, to taste
Instructions
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Preheat oven to 325°F.
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Season the beef roast with salt and pepper on all sides.
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In a Dutch oven or deep baking dish, add the beef broth and giardiniera.
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Place the beef roast in the broth mixture.
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Cover and bake for 4 hours or until beef is tender and shreds easily with a fork.
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Remove beef from broth and let cool slightly before shredding.
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To assemble sandwiches, mix mayonnaise and horseradish in a small bowl.
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Slice the ciabatta rolls in half and spread the mayo mixture on the bottom half of each roll.
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Add the shredded beef on top of the mayo mixture and place a slice of Provolone cheese on each sandwich.
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Top each sandwich with the other half of the ciabatta roll and serve with additional giardiniera on top, if desired.
Nutrition
- Calories : 741kcal
- Total Fat : 34g
- Saturated Fat : 12g
- Cholesterol : 165mg
- Sodium : 1975mg
- Total Carbohydrates : 47g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 61g
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