Chicago Style Beef Sandwich

So I know to Chicagoians (is that even a word?), this is lovingly called the "Italian Beef" sandwich.  I don't wanna steal your sandwich and your thunder Chicago, so I'mma give you some credit.

I have to be honest, I've been to Chicago.  I've never even had this sandwich. friends rave about it and talk about it, and after a little research, I'm pretty sure I might have nailed it.  In fact, I'm almost positive it's even better......... because I made it.  Teehee

But in all seriousness, this sandwich is a BOSS.  It is tender, packed full of flavor and a true belly buster.  Perfect for game days too.  You can totally do this in the crockpot and take it to tailgate.  Trust me, you'll want to.

Chicago Style Beef Sandwich

Prep Time:  10 minutes
Cook Time:  3 hours
Serves:  4-6


3-5 lb chuck roast
1 TBSP Salt
1 TBSP pepper
2 TBSP butter
2 TBSP extra virgin olive oil
2 large onions, sliced thinly
10 cloves of garlic, minced
1 1/2 TBSP dried Italian Seasoning
1 16 oz jar (plus juice) of peppers, (bright green banana peppers)
1 1/2 cups of beef stock
1 tsp Worcestershire sauce
6 ciabatta rolls
1 TBSP melted butter
6 thick slices of deli mozzarella cheese
Giardeniere for garnish


Preheat oven to 300 degrees.

Season the chuck roast with the salt and pepper on both sides.

In a large heavy bottomed skillet (I used my cast iron skillet), heat 2 TBSP olive oil and 2 TBSP butter until it starts to smoke slightly.  Place the chuck roast in there and cook for about 4-5 minutes on each side, or until a nice crust forms.

Transfer the meat into a large oven safe casserole dish.

Thinly slice 2 onions and mince the garlic.  Throw them into the casserole dish.

Add the Italian seasoning, the entire jar and juice of the peppers, beef stock and Worcestershire sauce.

Cover with lid or aluminium foil and cook for 3 hours.  Do not touch it, do not baste it, do not take the cover off.  Just let it do it's thing.

***  CROCKPOT ***   Sear the meat and throw everything in the crockpot.  Cook on high for 4 hours or low for 7 hours.

When the 3 hours is up, remove the casserole dish and crank the oven up to 400 degrees.

With two forks, shred the meat, discarding any large pieces of fat.  (If you have a particularly fatty roast, you may want to skim the fat off of the top of the juices, I had to)

Brush both sides of your ciabatta buns lightly with butter.  Add the beef mixture to the bottom bun.  Don't be afraid to pile it on.  Lay your cheese on top and toast in the oven until the cheese is nice and melty (about 3-5 minutes).

Top the sandwich with a good portion of giardiniere (a pickled vegetable blend that you can find in any aisle of the Italian section of the grocery store).

Dip the top bun in the juices, spoon some juice over the rest of the sandwich and go for it.

This sandwich is amazing.  Like, really REALLY amazing.  I see now why Chicago holds it so near and dear to it's heart.


Love, Krissi xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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