Chicago Italian Beef Sandwich Recipe

Chuck or rump beef roast: A cut of beef that becomes tender and flavorful when slow-cooked.

Beef broth: Provides a rich, savory base for the cooking liquid.

Italian seasoning: A blend of herbs like oregano, basil, and thyme that adds depth of flavor.

Minced garlic: Adds a robust, aromatic flavor to the beef.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and complexity.

French rolls: Crusty rolls that hold up well to the juicy beef.

Giardiniera: A pickled vegetable relish that adds a spicy, tangy kick to the sandwich.

When shredding the beef, use two forks to pull the meat apart gently. This ensures that the beef retains its texture and soaks up the flavorful juices from the slow cooker. For an extra burst of flavor, consider toasting the french rolls lightly before adding the shredded beef. This adds a delightful crunch and helps prevent the bread from becoming too soggy.

• chuck or rump beef roast - Substitute with pork shoulder: Pork shoulder has a similar texture and can be slow-cooked to achieve a tender, flavorful result.

• beef broth - Substitute with vegetable broth: Vegetable broth provides a rich flavor and is a good option for vegetarians.

• italian seasoning - Substitute with herbes de Provence: Herbes de Provence offers a similar blend of herbs that can complement the flavors in the sandwich.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor if fresh garlic is not available.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used if black pepper is not available.

• french rolls - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the juicy beef filling.

• giardiniera - Substitute with pickled jalapeños: Pickled jalapeños provide a similar tangy and spicy flavor, adding a nice kick to the sandwich.

• Allow the beef roast to cool completely before storing. This prevents condensation, which can lead to soggy rolls and spoilage.

• Transfer the shredded beef along with its juices into an airtight container. This helps retain the flavors and keeps the meat moist.

• Store the container in the refrigerator if you plan to consume the sandwiches within 3-4 days. This ensures the beef remains fresh and safe to eat.

• For longer storage, place the beef and juices in a freezer-safe container or heavy-duty freezer bag. Label with the date to keep track of freshness.

• When freezing, ensure all air is removed from the container or bag to prevent freezer burn, which can affect the texture and flavor of the beef.

• To reheat, thaw the frozen beef in the refrigerator overnight. This gradual thawing helps maintain the quality of the meat.

• Reheat the beef in a saucepan over medium heat, adding a bit of beef broth if necessary to keep it moist. Stir occasionally until heated through.

• Alternatively, you can reheat the beef in a microwave-safe dish, covered, on medium power. Stir every few minutes to ensure even heating.

• Toast the french rolls lightly before assembling the sandwiches. This adds a delightful crunch and prevents the bread from becoming too soggy.

• Top the reheated beef with giardiniera or your favorite toppings just before serving to maintain their crispness and flavor.

• Preheat your oven to 350°F. Wrap the beef in aluminum foil, adding a splash of beef broth to keep it moist. Heat for about 15-20 minutes or until warmed through.
• For a quicker method, place the beef in a microwave-safe dish. Add a bit of beef broth and cover with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through.
• If you prefer stovetop reheating, place the beef in a skillet over medium heat. Add a few tablespoons of beef broth and stir occasionally until heated through.
• To reheat the french rolls, wrap them in aluminum foil and place in a preheated 350°F oven for about 10 minutes, or until warm and slightly crispy.
• For a crispier french roll, slice it open and place it cut-side down on a hot skillet or griddle for a few minutes until toasted.
• If you have leftover giardiniera, serve it cold or at room temperature to maintain its crunchy texture.

• Slow cooker: A slow cooker is essential for cooking the beef roast slowly and evenly, ensuring it becomes tender and flavorful.

• Measuring cups: Measuring cups are used to accurately measure the beef broth and any other liquid ingredients.

• Measuring spoons: Measuring spoons help you precisely measure the italian seasoning, salt, and black pepper.

• Garlic press: A garlic press is useful for mincing the garlic cloves quickly and efficiently.

• Cutting board: A cutting board provides a safe and clean surface for preparing the garlic and any other ingredients.

• Chef's knife: A chef's knife is essential for chopping and mincing ingredients like garlic.

• Forks: Forks are used to shred the cooked beef into tender pieces.

• Serving spoon: A serving spoon helps in scooping the shredded beef and juices onto the rolls.

• French rolls: French rolls are the bread used to serve the shredded beef, providing a sturdy and delicious base.

• Tongs: Tongs can be used to handle the beef and place it onto the rolls without making a mess.

• Bowl: A bowl can be used to hold the shredded beef temporarily if needed.

• Giardiniera: Giardiniera is an optional topping that adds a tangy and spicy flavor to the sandwich.

Use a pressure cooker: Cut down cooking time by using a pressure cooker instead of a slow cooker. Your beef roast will be tender in about an hour.

Pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Pre-made seasoning: Opt for a pre-made Italian seasoning mix to avoid measuring out individual spices.

Store-bought broth: Use store-bought beef broth to skip the step of making your own.

Shred with a mixer: Shred the beef quickly by using a hand mixer instead of forks.