This Italian Beef Sandwich brings authentic Chicago-style flavor to your table with slow-roasted, seasoned beef that’s been simmered in aromatic broth and spices until it’s incredibly tender and juicy. Piled high on toasted Italian rolls and topped with tangy Giardiniera and melty provolone cheese, each bite delivers the perfect balance of savory, spicy, and satisfying comfort. It’s the kind of hearty sandwich that makes any meal feel like a special occasion.
If you love these bold, savory flavors, you’ll also enjoy our Beer Cheese Sloppy Joes for another messy, delicious sandwich experience. For more hearty comfort meals, try our Crockpot French Onion Meatballs or Oven Roasted Brisket—both deliver that same slow-cooked, deeply satisfying flavor profile.
Italian Beef Sandwich
Italian Beef Sandwiches are packed with tender, juicy roast beef, zesty peppers, and melty provolone on toasted rolls—a bold, savory classic.
4
servings20
minutes3
hours30
minutes650
kcal3
hours50
minutesIngredients
2 pounds beef chuck roast
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon red pepper flakes
1 teaspoon salt
0.5 teaspoon black pepper
2 cups beef broth
1 cup Giardiniera
0.5 cup pepperoncini peppers
4 Italian rolls
8 slices provolone cheese
Directions
- Preheat your oven to 325°F (165°C). Begin by heating the olive oil over medium-high heat in a large oven-safe pot.
- Season the beef roast with salt, black pepper, oregano, basil, thyme, and red pepper flakes. Rub the seasoning evenly over the meat.
- Brown the beef roast in the hot oil on all sides, ensuring a nice sear, approximately 4 minutes per side.
- Add minced garlic to the pot and sauté briefly, taking care not to burn, until aromatic, about 1 minute.
- Pour beef broth into the pot, ensuring that the beef is mostly submerged. Bring the mixture to a simmer.
- Cover the pot and transfer to the preheated oven. Roast for about 3 hours or until the beef is tender.
- Remove the beef from the oven, shred it using two forks, and mix with the cooking juices.
- Stir in Giardiniera and pepperoncini peppers to the shredded beef, combining well with the juices.
- Slice the Italian rolls and place them on a baking sheet, adding 2 slices of provolone cheese per roll.
- Broil the rolls until the cheese is melted and bubbling, about 2 minutes, closely monitoring to prevent burning.
- Pile the shredded beef mixture onto the cheesy rolls, spooning additional juiced over the top, if desired.
- Serve the sandwiches warm, optionally offering more Giardiniera alongside, allowing diners to customize their spice level.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
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