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

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
Ingredients
- 2 lb beef, top or bottom round, trimmed
For Dry Rub:
- 1½ 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:
- 1½ tbsp vegetable oil
- 11 oz yellow onions, quartered
- ½ cup garlic cloves, peeled, bruised
- ¼ cup red wine
- 1½ 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
- Prepare the dry rub first by combining salt, Italian seasoning, pepper, chili powder, paprika, and chili flakes.
- Preheat the oven to 300 degrees F, then rub the dry rub all over the meat.
- Heat up oil in a deep skillet then add the beef and sear on all sides.
- Drain any excess fat if necessary, then transfer the beef to a braising pan.
- Using the same skillet, add the onions and garlic. Sauté until caramelized.
- Deglaze with red wine and reduce briefly.
- 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.
- Transfer to the oven and braise for roughly 1½ hours, or until a probe thermometer reaches 135 degrees F.
- Remove from the braising pan and transfer onto cooling racks. Allow to cool down completely.
- Strain the braising liquid and discard any solids. Skim any excess fat.
- Once the beef is cooled down, slice into 3-mm thickness.
- Combine your sliced beef and strained sauce in a saucepot. Reheat until hot.
- Toast your baguette rolls, then add roughly 8 ounces of the sliced meat onto it.
- Top with roughly ¼ cup each of the pickled vegetables and strips of bell peppers per sandwich.
- 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
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