Chicago Italian Beef Sandwiches Recipe

Italian spices seasons these classic savory Italian beef sandwiches. It is loaded with with well-seasoned beef, pickled vegetables, and roasted bell peppers!

Chicago Italian Beef Sandwiches Recipe

How To Make Chicago Italian Beef Sandwiches

A drool-worthy Chicago Italian beef sandwich loaded with well-seasoned beef, pickled vegetables, and roasted bell peppers.

Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 25 mins
Serves:

Ingredients

  • 2 lb beef, top or bottom round, trimmed

For Dry Rub:

  • tbsp Italian seasoning
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • ½ tsp chili powder
  • 2 tsp paprika
  • ½ tsp chili flakes

For Italian Beef Sandwiches:

  • tbsp vegetable oil
  • 11 oz yellow onions, quartered
  • ½ cup garlic cloves, peeled, bruised
  • ¼ cup red wine
  • tbsp Worcestershire sauce
  • ½ cup beef broth
  • 1 bay leaf
  • ¾ cup vegetables, pickled, bottled and drained
  • ¾ cup bell peppers, bottled, drained and cut into strips
  • 3 baguette rolls

To Serve:

  • 1 cup potato fries, per serving
  • ½ cup pan jus, per serving

Instructions

  1. Prepare the dry rub first by combining salt, Italian seasoning, pepper, chili powder, paprika, and chili flakes.
  2. Preheat the oven to 300 degrees F, then rub the dry rub all over the meat.
  3. Heat up oil in a deep skillet then add the beef and sear on all sides.
  4. Drain any excess fat if necessary, then transfer the beef to a braising pan.
  5. Using the same skillet, add the onions and garlic. Sauté until caramelized.
  6. Deglaze with red wine and reduce briefly.
  7. Add the bay leaf, worcestershire sauce, and beef broth. Simmer this for roughly 15 minutes or until reduced by ¼. Pour this into the same pan with the beef.
  8. Transfer to the oven and braise for roughly 1½ hours, or until a probe thermometer reaches 135 degrees F.
  9. Remove from the braising pan and transfer onto cooling racks. Allow to cool down completely.
  10. Strain the braising liquid and discard any solids. Skim any excess fat.
  11. Once the beef is cooled down, slice into 3-mm thickness.
  12. Combine your sliced beef and strained sauce in a saucepot. Reheat until hot.
  13. Toast your baguette rolls, then add roughly 8 ounces of the sliced meat onto it.
  14. Top with roughly ¼ cup each of the pickled vegetables and strips of bell peppers per sandwich.
  15. Serve with potato fries and its own roasting sauce or ‘pan jus’. You can dip the sandwich into the pan jus before taking a bite!

Nutrition

  • Sugar: 7g
  • :
  • Calcium: 206mg
  • Calories: 1128kcal
  • Carbohydrates: 55g
  • Cholesterol: 215mg
  • Fat: 73g
  • Fiber: 10g
  • Iron: 10mg
  • Monounsaturated Fat: 33g
  • Polyunsaturated Fat: 3g
  • Potassium: 1767mg
  • Protein: 60g
  • Saturated Fat: 27g
  • Sodium: 3218mg
  • Trans Fat: 4g
  • Vitamin A: 3844IU
  • Vitamin C: 78mg
Nutrition Disclaimer
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