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Chicago Beef Sandwich

Chicago Beef Sandwiches

Traditional Chicago-style tender, fall apart Italian Beef Sandwiches topped with vegetables in au jus on a toasty bun or roll.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 2-3 lb chuck roast excess fat cut off
  • 1 tablespoon olive oil extra virgin
  • 2 teaspoon ground oregano divided
  • 2 teaspoon ground parsley divided
  • 1 teaspoon paprika divided
  • 1 teaspoon salt divided
  • 1 teaspoon fresh ground pepper divided
  • 1 teaspoon red pepper flakes divided
  • 1 large onion sliced thick
  • 3-4 garlic cloves minced
  • 2-3 large bell peppers (or ~8 mini sized) sliced thick
  • 32 oz beef broth or enough to cover in pot
  • 2 bay leaves
  • buns or rolls
  • sliced pepperjack or provolone cheese optional
  • spicy mustard optional

Method
 

  1. Preheat oven to 350 degrees.
  2. Rub roast with olive oil and sprinkle with ½ spices.
  3. Sear all sides in a large skillet over medium-high heat.
  4. Place in a baking dish with some beef broth in the bottom. Cover with aluminum foil.
  5. Bake 1 ½ hours checking periodically to make sure beef broth hasn't evaporated. Add more as needed.
  6. Remove from oven and let cool. Slice thin.
  7. 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.
  8. Bring to boil then stir in remaining spices and bay leaves.
  9. Turn down heat and simmer for an hour.
  10. Add slices of cheese to top half of buns. Place buns on baking sheet in oven until toasted.
  11. Ladle beef, onions, peppers and au jus onto other side of bun.
  12. Add mustard or any other condiments.