Italian Beef Recipe
➤ What Is Italian Beef Recipe?
Italian Beef is a Chicago-originated sandwich featuring thin slices of seasoned roast beef served on crusty Italian bread and topped with spicy giardiniera or sweet peppers.
This iconic dish was created by Italian immigrants in Chicago in the 1930s and has become a beloved regional specialty.
The beef is slow-cooked in a flavorful broth with Italian herbs and spices until it’s incredibly tender and infused with savory flavors.
The cooking liquid becomes a rich “au jus” that’s used to dip the sandwich, creating the famous “wet” or “juicy” Italian beef experience that Chicagoans love.
➤ Why You’ll Love This Italian Beef Recipe
•Authentic Chicago Flavor: Experience this iconic regional sandwich at home
•Incredibly Tender Beef: Slow cooking creates a melt-in-your-mouth texture
•Versatile Serving Options: Great as sandwiches, over pasta, or with rice
•Perfect for Crowds: Makes enough to feed a large family or party
•Make-Ahead Friendly: Tastes even better the next day
•Budget-Friendly: Uses affordable cuts that become incredibly flavorful
•Control the spice: Use mild or hot giardiniera to make it less or more spicy
➤ Italian Beef Recipe Ingredients
For the beef:
•3-4 pounds beef chuck roast or bottom round roast
•2 tablespoons olive oil
•2 large onions, sliced
•6 cloves garlic, minced
•2 cups beef broth
•1 cup water
•¼ cup red wine vinegar
For the seasoning:
•2 tablespoons Italian seasoning
•1 tablespoon garlic powder
•1 tablespoon onion powder
•2 teaspoons salt
•1 teaspoon black pepper
•1 teaspoon paprika
•½ teaspoon red pepper flakes
•½ teaspoon oregano
For serving:
•6-8 Italian sandwich rolls or French bread
•Giardiniera (mild or hot)
•Sweet peppers (optional)
•Provolone cheese (optional)
➤ How to Make Italian Beef Recipe
1 • Season the beef:
•Mix all seasoning ingredients in a small bowl.
•Rub the seasoning mixture all over the beef roast, covering all surfaces evenly.
2 • Brown the beef:
•Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
•Sear the seasoned beef roast on all sides until well-browned, about 3-4 minutes per side.
3 • Add aromatics:
•Remove beef and set aside. In the same pot, add sliced onions and cook for 5 minutes until softened.
•Add the minced garlic and cook for one more minute until you can smell it.
4 • Make the sauce:
•Put the beef back in the pot.
•Pour in beef broth, water, and apple cider vinegar (or lemon juice) instead of red wine vinegar.
•The liquid should come about halfway up the sides of the roast.
5 • Cook slowly:
•Let it start to gently boil, then turn the heat down to low.
•Cover and cook for 3-4 hours, turning the roast every hour, until the meat is fork-tender and shreds easily.
6 • Shred the beef:
•Take the beef out of the pot and let it cool for a few minutes.
•Using two forks, shred the beef into thin strips, discarding any large pieces of fat.
7 • Strain the au jus:
•Strain the cooking liquid through a fine-mesh sieve, discarding the solids.
•Skim fat from the surface if desired.
8 • Mix and serve:
•Put the shredded beef back into the strained sauce.
•Keep warm until ready to serve.
8 • Assemble sandwiches:
•Fill Italian rolls with the beef mixture, top with giardiniera and/or sweet peppers.
•Serve with extra au jus for dipping.
➤ Italian Beef Recipe Tips & Variations
• Crockpot method: After browning the beef, move everything to a slow cooker and cook on LOW for 6 to 8 hours.
• Oven method: Cover and braise in a 325°F oven for 3-4 hours.
• To boost flavor: Add a bay leaf and fresh thyme to the cooking liquid.
• Spice level: Control heat with mild or hot giardiniera.
• Cheese addition: Add provolone cheese for a “cheesy beef” variation.
• Bread choice: Crusty Italian rolls are traditional, but French bread works too.
• Make it juicy: Dip the entire sandwich briefly in the au jus before serving.
➤ Italian Beef Recipe Serving Suggestions
• Serve on crusty Italian rolls with giardiniera and sweet peppers
• Try over pasta with the au jus as a sauce
• Serve with Italian fries or roasted potatoes
• Add to the pizza as a unique topping
• Use in quesadillas or wraps for a fusion twist
• Serve alongside Italian sausage for a combo sandwich
• Pair with a Chicago-style salad or coleslaw
If you enjoy this authentic Italian Beef Recipe, you’ll also love our Ground Beef Recipes because they’re quick, budget-friendly, and packed with the same rich, hearty beef flavor you crave in classic dishes.
➤ Italian Beef Recipe Storage Instructions
• Refrigerator: Store beef and au jus separately in airtight containers for up to 4 days
• Freezer: Store in freezer-safe containers and freeze for up to 3 months
• Reheating: Reheat gently on the stovetop, adding extra broth if needed
• Assembly tip: Store components separately and assemble sandwiches fresh for the best texture
Italian Beef Recipe
Course: Breakfast6-8
servings20
minutes3
hours550
kcalIngredients
- For the Beef:
3–4 lbs beef chuck roast or bottom round roast
2 tablespoons olive oil
2 large onions, sliced
6 garlic cloves, minced
2 cups beef broth
1 cup water
¼ cup red wine vinegar
- For the Seasoning:
2 tablespoons Italian seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
- For serving:
6 to 8 Italian sandwich rolls or French bread
Giardiniera (mild or hot, to taste)
Sweet peppers (optional)
Provolone cheese (optional)
Directions
- Season the beef:
In a small bowl, mix together the Italian seasoning, garlic powder, onion powder, salt, ground black pepper, paprika, crushed red pepper flakes, and dried oregano. Rub this seasoning mixture all over the beef roast until it is evenly coated. - Brown the beef:
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef roast and sear it on all sides until browned, about 3 to 4 minutes per side. Remove the beef and set it aside. - Cook the aromatics:
In the same pot, add the sliced onions and cook for about 5 minutes until they are soft and translucent. Add the minced garlic and cook for another minute, just until fragrant. - Deglaze and simmer:
Return the beef to the pot. Pour in the beef broth, water, and red wine vinegar. The liquid should rise to about halfway up the sides of the meat. Bring everything to a gentle boil. - Slow cook:
Reduce the heat to low, cover the pot, and let it simmer gently for 3 to 4 hours. Turn the beef every hour to help it cook evenly. It’s ready when the meat is fork-tender and easy to shred. - Shred the beef:
Remove the beef from the pot and let it cool slightly. Use two forks to shred the meat into thin strips, discarding any large chunks of fat. - Strain the sauce:
Strain the cooking liquid using a fine-mesh sieve, discarding the solids. Skim off any excess fat from the surface of the liquid, if desired. - Combine and serve:
Return the shredded beef to the strained sauce and keep warm until serving. To serve, pile the beef onto Italian rolls and top with giardiniera, sweet peppers, and provolone cheese if desired. Serve with a side of the au jus for dipping.
Notes
- Crockpot option: After browning the beef and cooking the onions and garlic, transfer everything to a slow cooker and cook on low for 6 to 8 hours.
Oven method: Place the covered pot in a preheated 325°F (163°C) oven and bake for 3 to 4 hours.
Juicy sandwich: For the classic “wet” style, briefly dip the sandwich into the hot au jus before eating.
Spice control: Use mild or hot giardiniera to suit your heat preference.
Cheesy twist: Add slices of provolone cheese for a melty, savory variation.