Mini Chicago Italian Beef Sandwich Recipe
Make Mini Chicago Italian Beef Sandwich Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Braising Liquid
Sandwich Assembly
Method
Beef & Braising Liquid
- 1
Prepare beef
Pat the chuck roast pieces dry with paper towels and season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.
- 2
Sear
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, sear the roast pieces in batches, about 3–4 minutes per side, until well browned. Transfer seared pieces to a plate.
- 3
Deglaze
Reduce heat to medium. Add the dry red wine (if using) to the pot to deglaze, scraping up brown bits with a wooden spoon, and simmer 2 minutes to reduce slightly. If not using wine, add 1/2 cup beef broth instead and scrape.
- 4
Combine braising liquid
Return the seared beef to the pot. Add the remaining beef broth, diced tomatoes with juice, 2 tablespoons beef base (or concentrated stock dissolved in a splash of warm broth), Worcestershire sauce, dried oregano, dried thyme, granulated garlic, bay leaves, remaining 1/2 teaspoon kosher salt, remaining 1/2 teaspoon black pepper, and 1 cup giardiniera (with a little of its oil). Stir to combine.
- 5
Braise
Bring mixture to a gentle simmer, then reduce heat to low, cover, and simmer gently on the stovetop for 2 to 2 1/2 hours until beef is very tender and shreddable. Alternatively, braise in a 325°F (163°C) oven for 2 to 3 hours. Check after 90 minutes and add a splash of broth if liquid is very low.
- 6
Shred and adjust seasonings
Remove beef to a cutting board or large bowl and shred with two forks. Strain (or skim) some of the braising liquid into a measuring cup—reserve 2 cups of strained au jus for dipping and spooning over sandwiches. Return shredded beef to the pot with enough braising liquid to keep it moist (about 1–1 1/2 cups). Taste and adjust seasoning with additional salt, pepper, or 1–2 teaspoons Worcestershire sauce if needed.
- 7
Optional reduce for dipping jus
If you want a more concentrated au jus for dunking, simmer the reserved strained liquid in a small saucepan over medium heat until reduced by about 20–30%, about 8–12 minutes. Keep warm.
Sandwich Assembly
- 8
Prepare rolls
Preheat broiler or oven to 375°F (190°C) if toasting. If toasting under the broiler, set rack about 6 inches from heat. Split the mini hoagie rolls but keep hinged if desired. Lightly butter the cut sides of the rolls (about 1–2 teaspoons per roll) if using.
- 9
Toast rolls
Place rolls cut-side up on a baking sheet and toast under the broiler 1–2 minutes until lightly golden, or bake at 375°F for 5–7 minutes until warm and slightly crisp. Watch carefully to avoid burning.
- 10
Assemble sandwiches
Pile about 3 to 4 ounces (by weight) of shredded beef onto each mini roll (roughly a generous 1/3 to 1/2 cup per sandwich), spooning a small amount of the reserved au jus or braising liquid over the meat to moisten. Add about 1 teaspoon drained giardiniera or additional peppers per sandwich (or to taste). Top each with one slice of provolone.
- 11
Melt cheese
Return assembled sandwiches to the oven or broiler just long enough to melt the provolone, about 1–2 minutes under the broiler or 3–4 minutes at 375°F. Remove when cheese has melted and edges of the bread are golden.
- 12
Garnish and serve
Sprinkle chopped fresh parsley over the sandwiches, press tops lightly, and serve immediately with small ramekins of warm au jus for dipping. Provide extra giardiniera on the side. Each guest can dip the sandwich into the jus for the classic Chicago Italian beef experience.