This quick and easy Italian Beef Sandwich is what I make when we're craving real-deal Chicago Beef sandwiches. We're talking thinly sliced roast beef dunked in rich, beefy jus, topped with giardiniera, ready in minutes. There is nothing better.
It's time for Chicago Italian Beef Sandwiches in the Chili Pepper Madness kitchen, my friends. Would you care for one? Patty and I both grew up in the Chicago area, which is well know for its selection of Italian Beef.
You can find an Italian beef sandwich joint on practically every corner - chains, mom and pop shops - and it's hard to find a bad one.
When we moved to North Carolina, we found ourselves missing our favorite Italian Beef sandwich, dunked in beefy jus, topped with hot giardiniera. Nothing near us would satisfy, so I took it upon myself to make them at home.
My Chicago Italian Beef Sandwich Recipe is a result of lots of testing and finding just the right ingredients and flavors that truly satisfies when we're missing home and need comfort in a hurry. Guess what? I finally nailed it for what we love.
What You'll Love About This Recipe
- Quick and Easy. No need to roast a slab of beef or prep 2 days in advance! My recipe uses thinly sliced roast beef from the deli so you can have your Italian beef sandwich recipe in minutes! I want my sandwich now!
- Big Beefy Flavor. I use beef tallow and beef bouillon to replicate the rich flavor and mouthfeel of the icon beef jus, which is essential for dipping.
- Real Deal Giardiniera. You can buy your own from the store or order online, but if you make my homemade giardiniera recipe first, you'll make yourself even happier.
- Patty Approved! The look on Patty's face when she tasted this says it all - 1000% happy!
Essential Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Beef Tallow. For extra beefy flavor and that awesome fatty mouthfeel. The exact brand I use is this - South Chicago Packing Wagyu Beef Tallow (Amazon affiliate link). It is 100% pure premium rendered Wagyu Beef fat, and brings the richness you need for a great Chicago-style Italian beef sandwich.
- Italian Seasoning. Use your favorite blend.
- Red Pepper Flakes. For a spicy kick. You can omit if you'd like.
- Beef Bouillon. The exact brand I use is this - Knorr Beef Bouillon Cubes 2.3 Oz (Amazon affiliate link). Use 2 cubes mixed with 2 cups water. This is more than the box calls for, but this is what you need for extra beefy flavor.
- Roast Beef. Get the best quality you can from your local deli. Thinly sliced is best for the most authentic experience. We tested various cuts and found that very thin slices absorb the jus perfectly, while regular cuts don’t soak it up enough. Avoid shaved beef - it’s too delicate to handle.
- Sandwich Rolls. Very important! Turano French rolls are the gold standard, but hard to find outside Chicago. Choose rolls that are soft and squishy inside yet sturdy enough to hold the jus. Italian hoagie or French rolls work best. Avoid hard or crusty bread, which won’t soak up that liquid gold.
- Chicago-Style Giardiniera. For serving. I like mine hot.
How to Make Chicago Italian Beef Sandwiches
Melt the beef tallow in a wide pot over medium heat, then stir in the Italian seasonings and red pepper flakes. Bloom the spices in the fat for 30 seconds, stirring.
Add the beef bouillon cubes and water - carefully, the hot tallow can splash up a bit - and salt if you need it. NOTE: The bouillon cubes are already salty, so keep that in mind.
Simmer the pot for 10 minutes to dissolve the bouillon and develop the flavors. This is the beef jus, or "gravy", which is a huge part of the overall experience. It's arguably the most important part of a good Chicago Italian beef sandwich.
Next, add the thinly sliced roast beef. Add them in pieces, a bit at at time, so they don't clump up together. Give them a swirl in the pot and let them cook for 3 minutes, really just until they darken up. You can simmer longer, but you don't need to.
When you're ready for your sandwich, scoop the wet beef onto warmed sandwich rolls. You can enjoy it now, but if you want the true Chicago-style experience, dip each end of your sandwich into the jus, just enough to get them juicy and glistening.
You can also dunk the entire sandwich into the jus, which is a very common way to serve them in Chicago.
Top with Chicago-style giardiniera (very important) and serve with extra jus in bowls on the side.
Boom! Done! It's like we're back in Chicago. This is a quick and easy version that always hits home whenever we feel the need.
Recipe Tips & Notes
- The Simmering Pot. If you want to properly dip or dunk your sandwich into the jus - highly encouraged! - use a pot that is deep enough to fit the sandwich easily. You can tilt the pot just enough and give it a dunk. Just be careful of the hot jus.
- Mozzarella Cheese. Try it with some shredded mozzarella on top and warm it just enough to melt, very popular in Chicago.
- Other Options. Also try it topped with a simple marinara, with roasted sweet peppers instead of giardiniera, or with a cooked Italian sausage along with the roast beef. So good!
What to Serve With Italian Beef Sandwiches
At a restaurant you'll typically get fries or chips on the side, but here are a few ways you can enjoy them at home:
- Crispy Baked Cajun Fries - perfect for dipping into leftover buffalo sauce.
- Creamy Coleslaw - for a cool and crunchy bite.
- Mike's Zesty Three Bean Salad - big flavor and always a hit.
- Homemade Sweet Pepper Relish - a very popular topping in the Chicago area.
Serve with any and all of these for a beef sandwich party experience! I'm in! Just let me know the address.
Storage & Leftovers
Leftover Italian beef will last up to 3 days and leftover jus will last up to 5 days in the refrigerator, each stored separately in a sealed container. Warm them up in a pot on the stovetop over gentle heat to enjoy again.
I do not recommend freezing the leftovers.
That's it, my friends. I hope you enjoy my Italian beef recipe - Chicago style! Bring one for me!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 100 easy recipes with big, bold flavor.
- Flavor Madness Cookbook, by Mike Hultquist
- Also see - The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- This Chicago-Style Hot Dog will bring even more memories of Chicago.
- Muffaletta Sandwich Recipe
- Cuban Sandwich Recipe (Cubano Sandwich)
- Sloppy Joe Recipe
- See all of my Awesome Sandwich Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Italian Beef Sandwich Recipe (Chicago Style)
Ingredients
- 3 tablespoons beef tallow
- 1 teaspoon Italian seasoning blend or to taste
- ½ teaspoon red pepper flakes or to taste
- 2 cups water
- 2 Knorr beef bouillon cubes (yes, 2 cubes for BIG beefy flavor)
- Salt to taste
- 1 pound thinly sliced roast beef
- 4 Italian hoagie rolls or sturdy French rolls warmed
- For serving. Chicago-style giardiniera
Instructions
- Heat the beef tallow in a wide pot over medium heat until melted.
- Add Italian seasonings and red pepper flakes. Stir and cook for 30 seconds to bloom the spices.
- Carefully pour in the water and add the beef bouillon cubes, and salt to taste (note: the bouillon cubes are a bit salty). Heat and simmer 10 minutes to let the bouillon cubes dissolve and let the flavor develop. This is your jus (hot gravy).
- Add the roast beef and simmer for 3 minutes.
- Distribute the roast beef slices over the rolls. OPTIONAL: Dip each sandwich very briefly (just the ends or the entire sandwich) into the jus until glistening and juicy - extra flavor!!
- Top with Chicago-style giardiniera and serve with jus in small bowls from the pot on the side.
Nutrition Information
Mel says
This looks great . One question though . Which end do you start at ? 😁😁
Mike Hultquist says
Haha, I hear you! Maybe we should cut it in half! 😁😁😁😁
Mel says
😂😂
Tracy says
I am beyond super excited to try this! In the same breath..I'm sad I had no idea you had a homemade version of hot giardiniera on your site for over a year Ö
Everything looks fantastic! Now, I'll just test my patience while letting the giardiniera ferments overnight....sigh Ü
Thanks for all you do!
Mike Hultquist says
Tracy, thanks! I hope you enjoy it! Yes, the homemade giardiniera is key to the awesome flavor. We have that on hand always.
Will Schmit says
Two things stand out as missing.
1) Pickle juice. It is the secret ingredient in the cooking brine.
2) Marconi style giardinera. It has olive oil and serrano peppers.
Yes, the Marzetta style is fine if that's all you have...
Mike Hultquist says
You gotta make it your way, John, but nothing here is "missing", sorry to say. Pickle juice? Sure, go for it. Not needed for us. You NEED the homemade giardiniera. Of course use your favorite brand, but I'll take my homemade version over all of them. Thanks for commenting.