Chicago Italian Beef Recipe

Prepare beef

Trim excess large fat pieces from the chuck roast and pat dry with paper towels. Cut roast into 2–3 large chunks so it fits comfortably in your braising pot or slow cooker.

Season and sear

Season the beef all over with 1 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper for the braise). Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 2 tablespoons vegetable oil. When shimmering, sear the beef chunks on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Build the braising liquid

Reduce heat to medium, add the sliced onion and crushed garlic to the pot and sauté 3–4 minutes until softened and fragrant. Stir in 2 tablespoons Worcestershire sauce, 2 tablespoons dry Italian seasoning, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon red pepper flakes; cook 1 minute to bloom the spices. Return the seared beef to the pot and pour in 4 cups beef broth, scraping up browned bits from the bottom. Add 2 bay leaves and the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

Braise

Bring liquid to a gentle simmer, then cover and either: (a) transfer to a 300°F (150°C) oven and braise until fork-tender, about 3 to 3 1/2 hours; or (b) simmer gently on the stovetop over low heat for 3 to 3 1/2 hours; or (c) cook on LOW in a slow cooker for 8 hours. The beef is ready when a fork slides in and the meat shreds easily.

Shred and reserve jus

Remove beef to a cutting board and let rest 10 minutes. Use two forks to thinly shred the beef into long slices/strips (Chicago-style is thinly sliced; shredding produces similar texture). Skim off fat from the braising liquid and reserve the liquid (au jus). Taste the jus and adjust seasoning with up to an additional 1/2 teaspoon salt if needed. Keep the jus warm.

If you prefer a slightly thicker, glossy au jus: whisk 1 teaspoon cornstarch into 2 tablespoons cold water to make a slurry. Bring about 1 to 1 1/2 cups of the reserved braising liquid to a simmer and whisk in the slurry, simmering 1–2 minutes until slightly thickened. Remove from heat and keep warm. If you prefer thin jus, skip this step and use the reserved braising liquid as-is.

Prepare rolls

If you like toasted rolls, split each French roll but do not cut all the way through (or cut fully if preferred). Lightly butter the cut faces and toast in a skillet over medium heat until golden, about 1–2 minutes per side. Keep warm.

Combine beef with jus

Place the shredded beef into a wide shallow pan (or the braising pot) and ladle in enough warm jus to moisten the meat but not make it soupy — typically 1 to 1 1/2 cups depending on desired moisture. Toss gently to coat; keep the pan warm on low so the beef stays hot for assembly.

Assemble sandwiches

Open a roll, pile a generous portion of the hot, juicy shredded beef onto the bottom half (about 1/2 lb cooked meat per sandwich if serving 4). Drape 2 slices provolone over the hot beef so it melts. Place the top roll on and press slightly. Alternatively, place the assembled sandwich under a broiler for 30–60 seconds to thoroughly melt cheese — watch carefully to prevent burning.

Serve with giardiniera and au jus

Serve each sandwich with a ramekin or small bowl of warm au jus for dipping and a side of giardiniera peppers. Offer additional giardiniera to taste for those who want the classic tangy, spicy topping. Spoon any extra jus over the sandwich if desired.

Storage

Leftover shredded beef keeps in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet with reserved au jus to restore juiciness.