Chicago Italian Beef Sandwich Recipe

Sear the roast

Pat the sirloin roast dry with paper towels and season lightly with 0.5 tsp salt and a few grinds of pepper. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast 2–3 minutes per side until browned all over. Remove roast and set aside.

Build the braising liquid

Lower heat to medium and add the quartered onion and smashed garlic to the pot; cook 2 minutes until fragrant. Pour in 6 cups beef broth and 1 cup water and, if using, 1 cup dry red wine, scraping up browned bits from the bottom. Add 2 tsp dried oregano, 2 bay leaves, 1 tbsp black peppercorns, and the remaining 1 tsp salt.

Braise the beef

Return the seared roast to the pot so it's mostly submerged. Bring liquid to a gentle simmer, then cover and braise on the stovetop over low heat or in a 325°F (160°C) oven for 2 to 2.5 hours, until meat is fork-tender and internal temperature reaches ~200°F (for easy shredding/slicing).

Rest and slice thin

Remove the roast to a cutting board and let rest 15 minutes. Strain the braising liquid into a measuring cup or bowl; skim fat from the top if desired. Reserve 2 cups of the strained au jus for dipping; keep remaining au jus for reheating or other uses. Using a sharp carving knife or meat slicer, thinly slice the beef against the grain into very thin pieces (aim for 1/16–1/8 inch).

Warm beef in au jus

Return the sliced beef to a saucepan with about 1 to 1.5 cups of reserved au jus and warm gently over low heat for 5–8 minutes to heat through and absorb flavor. Keep au jus hot for serving.

Prepare the baguette

Cut the baguette into 4 equal sandwich-length pieces (about 6 inches each) or keep whole and split into two large sandwiches. Slice each piece lengthwise without cutting all the way through, leaving a hinge.

Optional toast

If toasting, spread softened butter lightly on cut surfaces. Place under a broiler or in a hot skillet for 1–2 minutes until lightly golden — watch closely to avoid burning.

Assemble with provolone

Place a layer of provolone slices on the bottom half of each baguette piece while the bread is warm so cheese softens. Pile a generous portion of the warmed, thinly sliced Italian beef over the cheese (about 6–8 oz beef per sandwich). Sprinkle ~3/4 tsp dried oregano over the meat for the classic herb note.

Add giardiniera and finish

Top the beef with 3/4 to 1 tablespoon chopped giardiniera per sandwich (adjust to taste). Close the sandwich and if you prefer an 'dipped' experience, briefly dip one side or the whole sandwich into the hot au jus before serving — or serve the reserved au jus on the side for dipping.

Prepare potatoes

Cut the potatoes into 1/3–1/2-inch sticks. Rinse in cold water until water runs clear to remove starch, then pat dry thoroughly with towels.

Fry or bake

For deep frying: heat oil in a heavy pot to 325°F (160°C). Blanch fries in batches 3–4 minutes until soft but not brown; remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, 2–3 minutes. Drain on paper towels and season with 1 tsp salt and 1/2 tsp pepper. For oven fries: toss potato sticks with 2 tbsp oil, spread on a baking sheet in one layer, roast at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp. Season with salt and pepper.

Serve

Serve fries hot alongside the sandwich. Offer extra au jus for dipping fries if desired.