Italian Beef Sandwich Recipe

Prepare and sear beef

Pat the chuck roast dry with paper towels and season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until deeply browned. Transfer the roast to a plate.

Deglaze and combine

Reduce heat to medium. Pour 1 cup dry white wine (or extra beef broth) into the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Add the smashed garlic cloves, dried oregano, dried thyme, bay leaves, remaining 1/2 tsp salt, and 1/2 tsp pepper. Return the seared roast to the pot and pour in 4 cups low-sodium beef broth so the roast is mostly submerged. If using, whisk in 2 tbsp beef base to enrich the jus.

Braise the beef

Bring liquid to a gentle simmer, then cover and transfer to a preheated 300°F (150°C) oven, or reduce heat to low and simmer on the stovetop. Cook until the beef is fork-tender and easily pulls apart, about 2.5–3 hours depending on thickness.

Shred beef and finish jus

Transfer the roast to a cutting board and let rest 10 minutes. Use two forks to shred the beef into bite-sized pieces. Skim any excess fat from the surface of the cooking liquid. Strain the cooking liquid into a measuring cup or bowl, pressing solids to extract flavor. Taste and adjust seasoning—add up to 1/2 tsp additional salt if needed. Keep the jus warm in a small saucepan over low heat; reduce it slightly over medium heat (5–10 minutes) if you want a more concentrated dipping sauce.

Cook onions

While the beef braises (final 30–45 minutes), heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add the thinly sliced onion and 1/4 tsp salt. Cook, stirring occasionally, until the onions are soft and beginning to caramelize, about 12–15 minutes.

Add mushrooms

Add the sliced mushrooms to the skillet with the onions. Increase heat to medium-high and cook until the mushrooms release their moisture and become golden, about 6–8 minutes. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper. If desired, splash 1–2 tablespoons of the warm beef jus or a little wine to deglaze the pan and deepen flavor. Keep warm until assembly.

Prepare bread

Slice each French bread loaf or hoagie roll lengthwise, leaving a hinge if desired. Butter the cut faces lightly with the softened butter (about 1 tablespoon per loaf). Toast the bread cut-side down in a hot skillet or under a broiler until golden and crisp, 1–3 minutes—watch carefully to avoid burning.

Assemble sandwiches

Pile a generous portion of shredded beef onto the bottom halves of the toasted bread. Top beef with a spoonful of the sautéed mushrooms and onions, then layer Swiss cheese slices (2 slices per sandwich). Place the top halves of the bread on and, if you prefer the cheese melted, briefly return assembled sandwiches to a 350°F oven or under a broiler for 2–3 minutes until cheese melts.

Serve with au jus

Pour the warm strained au jus into small individual dipping bowls. Serve the sandwiches hot with au jus on the side and optional giardiniera or pickled peppers. To eat, dip the sandwich into the jus or spoon jus over the beef for added moisture.