Sandwiches

Italian Beef

Name: Italian Beef
Total time: 200 min
Yield: 8 servings
Cuisine: Sandwiches
Ingredients: 3 lb beef top sirloin or chuck roast; 4 cups low-sodium beef broth; 2 tbsp Italian seasoning, 1 tbsp garlic powder, and 1 tsp crushed red pepper flakes; 6 crusty Italian sub rolls, split lengthwise; 1 cup hot giardiniera (pickled vegetable relish), drained

A Chicago classic of thin-sliced slow-roasted beef piled on a roll and dunked in its own savory jus, crowned with spicy giardiniera.

200 minutes

Serves 8

Lunch

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

5 steps

1
Pat the roast dry and rub it all over with the garlic powder, half the Italian seasoning, and 1 teaspoon salt, then sear in a Dutch oven over high heat until deeply browned on every side, about 8 minutes total.

2
Pour in the beef broth with the remaining Italian seasoning and red pepper flakes, bring to a gentle simmer, then cover and roast at 325°F for 2 1/2 to 3 hours until the meat shreds easily with a fork.
3
Transfer the beef to a cutting board, let it rest for 20 minutes, then chill it for 30 minutes in the refrigerator so it firms up enough to slice paper-thin against the grain.
4
Strain and skim the cooking liquid to make the jus, return it to a low simmer, then dip the sliced beef into the hot jus for 30 seconds just before serving so it stays moist.
5
Pile the dripping beef into each roll, spoon over a little extra jus, top with hot giardiniera, and serve "wet" with a quick dunk of the whole sandwich in the jus if desired.

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