Italian beef is Chicago’s greatest sandwich. Juicy. Spicy. Soaked in jus. Piled high on crusty bread.
Slow-cooked beef. Tangy giardiniera. A crusty roll that holds everything together. 15 minutes if you have leftovers. 8 hours in a slow cooker if you don’t. Worth every second.
Step-by-Step Instructions
Slow Cook the Beef
Season beef with garlic powder, onion powder, oregano, and pepper. Place in slow cooker.
Add beef broth and Italian dressing mix. Cook on LOW 8-10 hours or HIGH 5-6 hours until fork-tender.
Remove beef. Shred with two forks. Return to juices.
Toast the Rolls
Preheat oven to 400°F (200°C).
Slice rolls lengthwise (don’t cut all the way through). Toast until lightly crispy.
Assemble the Sandwich
Pile shredded beef into toasted rolls. Dunk the entire sandwich in au jus (Chicago style) or just dip as you eat.
Top with giardiniera and provolone (if using).
Serve
Serve with extra au jus for dipping. Napkins mandatory.
Summary
Prep Time: 10 minutes | Cook Time: 5-10 hours | Total Time: 5-10 hours
Yield: 6-8 sandwiches
Difficulty: Easy (slow cooker does the work)
Storage Notes
Fridge:
Store shredded beef in au jus for 5 days. Reheat gently on stovetop or microwave.
Freezer Friendly:
Freeze beef and au jus for 3 months. Thaw overnight. Reheat.
- Giardiniera is non-negotiable. It’s the signature crunch of a true Italian beef.
