How to Make Chicago-Style Italian Beef Sandwiches at Home

Why This Method Works

Chicago Italian beef is distinct from a standard roast beef sandwich. The meat is not just roasted and served immediately. Instead, it is cooked to temperature, sliced as thinly as possible, and then returned to a seasoned broth (gravy) to soak. This step, which usually takes place overnight, allows the meat to absorb the liquid, ensuring every bite is juicy and tender.

Ingredients

• 5-lb rump roast
• 1 medium onion, diced
• 2 cups beef stock
• 1 Tbsp fresh oregano (or 1 tsp dried oregano)
• 1 tsp dried thyme
• 1 tsp dried marjoram
• 1 bay leaf
• 1 tsp hot pepper sauce (such as Tabasco)
• 2 Tbsp Worcestershire sauce
• 3 to 6 garlic cloves, crushed
• 1 green pepper, seeded and chopped
• 1 Tbsp fresh basil (optional)
• Italian bread or hearty rolls
• Salt and black pepper

Instructions

1. Roast the beef: Preheat your oven to 300°F (160°C). Pat the roast dry and season it generously with salt and pepper. Place it on a rack in a roasting pan and scatter the diced onion over the meat. Roast until an instant-read thermometer inserted into the center reads 140°F (60°C).
2. Rest the meat: Remove the roast to a cutting board or platter. Cover it loosely with aluminum foil and let it rest for about 30 minutes. Do not discard the liquid in the roasting pan.
3. Make the gravy (jus): Keep the roasting juices in the pan and place it on the stove (or transfer juices to a pot). Add the beef stock, oregano, thyme, marjoram, bay leaf, hot pepper sauce, Worcestershire sauce, crushed garlic, chopped green pepper, and basil (if using). Bring the mixture to a simmer and cook for 15 to 20 minutes. Add any juices that collected on the cutting board from the resting beef.
4. Slice and soak: Slice the beef as thinly as possible. Arrange the slices in a deep dish or container. Strain the hot juice mixture and pour it directly over the beef slices. Cover and refrigerate for 8 to 12 hours. This step is crucial for texture and flavor.
5. Reheat and serve: When ready to eat, heat the beef and the sauce together in a pot until warmed through. Pile the beef onto Italian rolls. You can spoon extra sauce over the meat or serve a bowl of the jus on the side for dipping.

Serving Suggestions

To serve this sandwich like a true Chicagoan, consider adding traditional toppings that cut through the richness of the beef.

• Sweet Peppers: Sautéed or grilled green bell pepper strips are a classic addition.
• Giardiniera: This is a pickled relish often made from sport peppers, carrots, cauliflower, celery, and olives. It adds a necessary vinegar punch and heat.
• The “Dip”: Some prefer their sandwich “wet” or “dipped,” where the entire assembled sandwich is quickly dunked into the gravy before serving.

FAQ

Why do I need to refrigerate the beef overnight?

Refrigerating the sliced beef in the juice allows the meat to absorb the liquid like a sponge. This process infuses flavor deep into the meat and helps keep it tender when you reheat it the next day.

How do I get the beef slices thin enough?

Slicing warm meat thinly is difficult. It is often easier to let the roast cool completely in the fridge before slicing, or use an electric knife if you have one. The thinner the slice, the more tender the final sandwich will be.

What is the best bread for Italian beef?

You need a sturdy Italian roll or a miniature baguette with a crisp crust and a soft interior. The bread needs to be strong enough to hold the wet meat and gravy without immediately disintegrating.