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Italian Beef Sando Recipe

Italian Beef Sandwich
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Zesty Italian Beef Sandwich Recipe. Delicious, easy to make.

Ingredients

Scale
  • 3-4 pounds chuck roast
  • 4 cups beef broth
  • 4 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 6 Italian rolls
  • 1 cup giardiniera (mild or hot)
  • 2 tablespoons cornstarch (optional, for au jus)
  • 2 tablespoons water (optional, for cornstarch slurry)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  • Pat your chuck roast dry with paper towels. Season generously all over with salt, black pepper, garlic powder, onion powder, dried oregano, dried basil, and red pepper flakes.
  • In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the seasoned roast on all sides until beautifully browned. This step is crucial for developing deep flavor.
  • Once the beef is seared, reduce the heat to medium-low. Add the beef broth, Worcestershire sauce, and bay leaves to the pot. Ensure the liquid comes up about two-thirds of the way around the roast. Bring the liquid to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 300°F (150°C). Alternatively, transfer it to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the beef is incredibly tender and easily shreddable.
  • After several hours, once the beef is fork-tender, carefully remove it from the pot and place it on a cutting board. Don’t discard that precious cooking liquid – that’s your flavor-packed “au jus”! Allow the beef to cool slightly before slicing it as thinly as possible against the grain. Return the thinly sliced beef to the pot with the au jus. Keep the beef and gravy warm on low heat while you prepare the rolls. Taste the au jus and adjust seasoning if needed.
  • To make the Au Jus: Skim off any excess fat from the surface of the liquid. For a thicker consistency, create a cornstarch slurry by whisking 1-2 tablespoons of cornstarch with an equal amount of cold water. Slowly whisk this slurry into the simmering au jus, allowing it to thicken slightly.
  • To assemble the sandwich: Slice your Italian rolls horizontally, but not all the way through, creating a hinge. Dip the cut sides of the rolls quickly into the warm au jus. Pile generous amounts of the rich, tender Italian beef onto the dipped rolls. Finish with a desired amount of giardiniera, either mild or hot.
  • Serve immediately, perhaps with extra au jus on the side for dipping. Embrace the messy, drippy, savory goodness!

Notes

Prepare your taste buds for an unforgettable culinary journey with our Italian Beef Sandwich recipe! This isn’t just any sandwich; it’s a symphony of thinly sliced, slow-cooked beef, steeped in a rich, savory gravy, piled high on a crusty roll, and often crowned with spicy giardiniera. Each bite offers a delightful contrast: the tender, melt-in-your-mouth beef, soaked in its aromatic juices, against the satisfying chew of the bread, all awakened by a zesty kick. It’s a truly spectacular experience that captures the heart and soul of Chicago street food, bringing comfort, flavor, and a bit of a spicy thrill right to your kitchen.

Find it online: https://homecookstudio.com/italian-beef-sando-zesty-recipe/