Now that we're back into the heart of football season I'd like to share with you my Chicago Beef Sandwiches, also known as Italian Beef Sandwiches. This is a family recipe that I've tweaked over the years to make my own. My dad's side of the family are from Chicago, making this recipe very authentic. I grew up eating it at family functions and, obviously, for Bears games. Also, Go Bears! Jump to Recipe
So are they called Chicago Beef Sandwiches or Italian Beef Sandwiches?
Honestly? Both! Which makes sense considering they were invented by an Italian immigrant who... lived in Chicago!
What ingredients do I need?
To make this recipe you'll need beef (chuck roast pictured here works best but shoulder roast, prime rib, etc also can be used), olive oil, onions, garlic, peppers (green bell peppers are most commonly used but I like to incorporate a variety - both spicy and sweet peppers), bay leaves and spice mixture of oregano, parsley, paprika, salt, pepper and red pepper flakes. Also quality buns or rolls and sliced cheese (I love to use Pepperjack or Provolone for these).
How to make Chicago Beef Sandwiches:
Now there are a few ways you can prepare these sandwiches, and I'll share them. But the way I generally prefer them which yields the best meat for the sandwich (and most traditional) is using the oven then simmering on the stove. They call it roast beef for a reason. Preheat oven to 350 degrees. Start by cutting excess fat off your roast. Rub both sides with a little olive oil and then season with half of your spice mixture.
Sear roast on both sides in a large skillet over medium-high heat. Place roast in a baking dish and add a little beef broth to the bottom of the pan. Cover with aluminum foil and bake for about 1 ½ hours. Make sure to check on it every now and then and add more broth when it's evaporated off - if not it will burn. Remove from oven and let cool. Then slice very thin.
Slice your onion and peppers into medium-large pieces. You don't want them to be too small or they'll completely fall apart/dissolve into the broth. Mince garlic.
Add sliced beef, sauce from pan, onion, garlic and peppers to a large pot or dutch oven (pictured). Fill with beef broth making sure everything is covered. Bring to boil and stir in rest of season and a couple bay leaves. Reduce heat to a simmer and cook for about an hour.
Place a slice of cheese on the top half of your buns. Toast buns in the oven until crispy and cheese has melted. Ladle beef, onions, and peppers onto the other side of the toasted bun. At this point your beef should be fall-apart tender. Feel feel to add some extra sauce to the bun or to a dipping cup on the side. It will have a great flavor. Also feel free to add some spicy mustard or any other condiments to your sandwich. Some like to top with giardiniera, but I think the peppers and spicy of the au jus has it covered.
Instant Pot Method:
This is also a great way to prepare Italian Beef Sandwiches, and if you're crunched for time, this is the way to go! I don't like it quite as much, because the beef completely falls apart. If you prefer shredded beef for your sandwiches this version is ideal for you. The traditional sandwich features very tender thin slices though which is what I prefer.
You'll start by seasoning your roast in the same way. Heat olive oil in the Instant Pot on the saute setting (high) and sear each side of the roast (about 30 seconds each).
Add your onions, peppers, garlic, beef broth, bay leaves and the rest of your seasoning. Cover, seal and pressure cook on high for 50 minutes. Use quick release once completed. Tongs come in handy to top buns/rolls.
Crock-pot/Slow Cooker Method:
Sure! This is probably my least favorite option as it'll result in shredded beef sandwiches similar to the Instant Pot, and it will take a lot longer to get there. However, they are still just as delicious. And I love the smell of them cooking all day. There's just something about crock-pot recipes for fall and winter that I love. For the slow cooker version, you'll season the roast, sear it in olive oil on the stove (similar to the original directions), but then place in the slow cooker with the rest of ingredients. Cook on high for 5-6 hours or low 8-9 hours.
For both Instant Pot and slow cooker methods you'll follow the directions for assembling above all the same.
Storage instructions:
These guys heat up fantastic. Store leftovers in the refrigerator in an airtight container. The buns or rolls will get soggy if you assemble them, so only toast them up when you're ready to make a sandwich.
Looking for a low-carb or Keto alternative?
Simply omit the bun or roll. You can serve the beef and vegetable mixture in a bowl on it's own or over salad. Shred some cheese over top if you'd like!
Looking for traditional Chicago Beef Sandwiches and don't feel like cooking?
The traditional Buona Italian Style Sliced Beef & Gravy can now be enjoyed outside of just Chicago! You can order from Amazon or through Gordon's Food Service! Option for a full sandwich kit or just the beef & gravy alone.
If you enjoyed this recipe you might also enjoy:
Chicago Beef Sandwiches
Ingredients
Method
- Preheat oven to 350 degrees.
- Rub roast with olive oil and sprinkle with ½ spices.
- Sear all sides in a large skillet over medium-high heat.
- Place in a baking dish with some beef broth in the bottom. Cover with aluminum foil.
- Bake 1 ½ hours checking periodically to make sure beef broth hasn't evaporated. Add more as needed.
- Remove from oven and let cool. Slice thin.
- Add beef, sauce from bottom of baking dish, peppers, garlic and onions to a large pot or dutch oven. Fill with beef broth making sure to cover.
- Bring to boil then stir in remaining spices and bay leaves.
- Turn down heat and simmer for an hour.
- Add slices of cheese to top half of buns. Place buns on baking sheet in oven until toasted.
- Ladle beef, onions, peppers and au jus onto other side of bun.
- Add mustard or any other condiments.
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Jesse Newton
I think you have the slow cooker times backwards. You have the high heat cook time as far longer than the low heat cook time.
Laura Lee
Thanks so much for catching that!! I just updated it. 🙂