Best Italian Beef Sandwich Recipes

CHICAGO ITALIAN BEEF SANDWICH

Steps:

• Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
• Preheat oven to 275 degrees F.
• Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
• Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
• Cool broth in roasting pan and remove the fat that rises to the top. Strain.
• Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

CHICAGO-STYLE ITALIAN BEEF SANDWICH

Steps:

• For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
• Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
• Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
• Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
• For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
• Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
• Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
• For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
• Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!

CHICAGO-INSPIRED ITALIAN BEEF SANDWICH

Steps:

• Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
• Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
• Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
• Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
• Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
• Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
• Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

CHICAGO JOHNNY'S ITALIAN BEEF SANDWICH RECIPE (CHICAGO STYLE BEEF)

Steps:

• Puree the following together in a food processor: garlic, olive oil, Italian seasoning, oregano, black pepper, sweet paprika, crushed red pepper, onion powder, granulated garlic, sea salt. Sear your roast in a hot pan, stovetop. Use a spatula to rub your pureed spices onto your roast. Put your rubbed roast & any juices from searing into a deep glass or metal dish & add 16 oz. of beef stock; place into a preheated 225 degree oven for 90-120 minutes, depending on the size of your roast. Put your roast & gravy into two separate dishes & refrigerate them overnight. Slice your roast as thin as you can without shaving it. Put your gravy into a pot & bring to a simmer; put your thinly sliced beef into the simmering gravy until cooked through; this process will only take moments. Compile your sandwich with any/or all of the following: provolone, mozzarella, Italian beef, Chicago Johnny's Giardiniera, sweet peppers*. Using tongs, grab your whole sandwich & "dip" it into your simmering gravy for a flavorful Italian beef. *To make sweet peppers, slice 2-3 green bell peppers & sauté in olive oil, 7-10 cloves garlic, 1 tea black pepper, 2 tea sea salt; cook until peppers just start to soften.

CHICAGO-STYLE ITALIAN BEEF SANDWICH

Steps:

• Cut notches all over the roast with a sharp knife. Rub with Greek seasoning, pepper, salt, and garlic. Cover and refrigerate for at least 4 hours.
• Bring roast to room temperature before cooking, about 1 hour. Tie up roast with kitchen twine so it will hold its shape while roasting.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix beef broth and bouillon granules together in a roasting pan. Place roast on a rack above the broth so drippings will fall into the broth.
• Bake in the preheated oven until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Tent with foil and let cool for 20 minutes.
• Pour broth into a saucepan. Bring to a simmer. Slice roast very thinly; dunk slices in the hot au jus and stuff into Italian rolls. Top with giardiniera. Ladle more au jus over each sandwich.

"DA BEEF" ITALIAN POT ROAST SANDWICH

Steps:

• Make the pot roast: Preheat the oven to 300 degrees F. Liberally sprinkle the entire beef roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the roast and cook until browned and caramelized all over, 3 to 4 minutes per side (reduce the heat if the fat begins to smoke). Transfer to a plate and reduce the heat to medium.
• Add the onion to the pot and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and red pepper flakes and sauté until fragrant, another minute. Add the garlic and sauté until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half, about 2 minutes. Add the beef stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Return the beef roast to the pot along with any accumulated juices. Cover, place in the oven and cook, turning the roast every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F.
• Strain the jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Once the meat is cooled a bit, pull it apart into smaller chunks; return to the jus and reserve until ready to build the sandwiches.
• Meanwhile, cook the peppers: Toss the green bell pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until soft, about 20 minutes.
• Build the sandwiches: Place some beef on each hoagie roll, then top with the peppers and some giardiniera. Pour the warm jus into a bowl. Take each hoagie and quickly dunk it in the jus. Wrap in parchment for at least a minute to let the juices "settle," then eat away!

SPICY ITALIAN BEEF OPEN FACE SANDWICH

Steps:

• 1. Trim fat from beef and discard. Cut beef to fit in 4.5 quart slow cooker, if necessary. 2. Use about 10 pepperoncini, pull off stems, discard. ADD pepperoncini, broth, beer, onion and herb blend to slow cooker, do not stir. Cover cook on LOW 8 to 10 hours. 3. Remove beef from cooker, shed with 2 forks. Return shredded beef to cooking liquid mix well. 4. Slice bread to desired thickness. Butter one side and toast butter side down in heavy pan on medium heat until crisp. 5. Preheat broiler. Place toast soft side up on oven proof plate. Top with beef, sauce, pepperoncini and cheese slices. Broil until cheese melts. Serve immediately.

CROCK POT ITALIAN BEEF PHILLY CHEESE STEAK GARLIC BREAD SANDWICH

Steps:

• Put the beef in the crock pot and sprinkle with garlic salt and pepper.
• Add the remaining ingredients (including pepperoncini juice) EXCEPT the last five, stir, and cook on high for three hours.
• Coarsely shred beef with a fork and cook an additional hour.
• While beef is finishing up, toast bread.
• Cut garlic clove in half and rub on 4 slices of bread and then spread butter on them.
• Spread mayonnaise on the remaining 4 slices, top with cheese.
• Broil all the slices of bread until cheese is melted.
• Spoon meat and peppers with juices on to garlic-buttered bread slices. Top with cheese-mayo bread slices.

CHICAGO JOHNNY'S ITALIAN BEEF SANDWICH

Steps:

• Juice the (peeled) garlic and 6 tbls olive oil by pureeing in a food processor and then force straining through a mesh strainer. Measure out ingredients. Rub juiced garlic and dry ingredients over the 3-4 lb. roast. Put roast in a glass dish. Add beef stock. Bake @ 225-250 degrees about 90 minutes. Take roast and refrigerate overnight (without gravy). Store gravy in a container in the refrigerator overnight. Slice roast as thin as possible and finish cooking by simmering the gravy and dipping the sliced beef until cooked through. Make sandwich with mozzarella and sliced (cooked) beef and 'dip' in the gravy. Top with your favorite giardiniera and/or sweet peppers. *Follow along with a video at https://www.youtube.com/watch?v=35W3DEOjQQA *

HOT ITALIAN ROAST BEEF SANDWICH WITH DIPPING SAUCE

Steps:

• Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
• Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
• Use the remaining broth to dunk your sandwich into.
• Yummy!

DRY-AGED ITALIAN BEEF SANDWICH WITH HOMEMADE GIARDINIERA, SWEET PEPPERS, SUET-FRIED CHIPS AND BROCCOLI RABE

Steps:

• For the beef: Preheat the oven to 300 degrees F.
• Sprinkle the roast liberally with salt and pepper. In a heavy-bottomed roasting pan over high heat, heat the grapeseed oil until shimmering. Add the roast and sear all sides until a golden crust forms, about 10 minutes. Remove and set aside on a sheet tray. Add the garlic, onions, dried Italian seasoning and red pepper flakes. Saute until caramelized. Add the wine and deglaze, scraping the bottom. Add the stock, thyme, salt and pepper, to taste, and bring to a simmer. Return the roast to the pan and any accumulated juices from the sheet tray. Roast in the oven, turning every 20 minutes, until the internal temperature of the meat registers 125 degrees F, 1 hour 30 minutes to 2 hours. While the roast is cooking, start on the garnishes.
• For the chips: Heat the suet in a pot to 365 degrees. On a mandolin, thinly slice the potatoes and rinse in cold water. Drain and dry thoroughly. Add the potatoes gently to the suet and fry until gold brown. Drain on paper towels and season with the salt, granulated garlic, paprika and sugar.
• For the sweet peppers: Toss the bell peppers, olive oil and granulated garlic together on a sheet tray and season with salt. Roast until slightly soft, but still bright, about 20 minutes.
• For the broccoli rabe: In a saute pan over medium-high heat, render the fatback until crispy. Remove the fatback with a slotted spoon and set aside on a paper towel. Add the garlic and red pepper flakes to the pan. Saute until fragrant, and then add the broccoli rabe. Cook until the greens have wilted, the stems are cooked through, but the broccoli rabe has retained its color. Toss with the fatback and season with salt and pepper. Cover and set aside.
• When the roast is done cooking, remove from the oven and let rest under tented foil. Strain the juice from the roasting pan into a saucepot. Bring to a simmer, skim the fat from the top and adjust the seasoning, if necessary. Hold warm over low heat.
• To build the sandwiches: Very thinly slice the roast by hand or on a deli slicer. Dredge a roll through the cooking juices and top with 4 to 6 ounces sliced meat. Garnish with the Homemade Giardiniera and the sweet peppers. Serve with the chips and broccoli rabe.
• In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water. Season with the salt and bring to a light simmer. Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright. Drain and cool in the refrigerator for at least 1 hour. Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator.

CHICAGO-ITALIAN ROAST BEEF SANDWICH

Steps:

• In saucepan, heat roast beef in au jus.
• Coarsely chop jar of giardiniera. (Also called California Hot Mix, which can be found in pickle aisle. I like Mezzetta brand.).
• Split roll and butter the inside. (Or you can skip this step in lieu of steaming roll in microwave a few seconds.).
• Heat skillet then place roll, buttered side down, on surface to toast.
• When inside of bread is slightly toasted, remove from skillet and top with warm roast beef (along with a few extra spoonfuls of au jus).
• Top with Provolone and heat in microwave 20-30 seconds until cheese begins to melt. Top with 1/4 cup giardiniera.
• Enjoy!

SANDWICH KING ITALIAN BEEF SANDWICHES

Steps:

• For the pot roast: Preheat the oven to 300 degrees F and position a rack in the middle position.
• Liberally sprinkle the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in onions and saute, stirring occasionally until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until the alcohol smell is diminished. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
• Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks and reserve for the sandwiches.
• For the sweet peppers: Toss the pepper strips with the oil, granulated garlic and salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
• For the sandwich build: Simmer the jus until very flavorful and hot. Place some beef on a roll, then some sweet peppers and Take the whole sandwich and quickly dunk in hot jus.

ITALIAN BEEF SANDWICH

Steps:

• Mix together 2 tablespoons salt, 2 teaspoons dried oregano, and the dried thyme in a small bowl.
• Rub the spice mixture all over the beef, and put the meat in a resealable bag.
• Combine wine, 1 sliced onion, and the garlic, and pour this marinade over the meat.
• Seal tightly, and let marinate in the refrigerator from 4 hours to overnight.
• Preheat oven to 350°; remove the meat from the bag, and rub with 2 tablespoons of the olive oil.
• Place the meat and the marinade in a large pan, and roast, uncovered, until tender and the meat is pink in the middle, about 1 1/2 hours, flipping the meat once during cooking.
• Remove, and let the meat rest for 15 minutes before slicing, reserving the cooking juices in the pan.
• Slide the sliced rolls into the oven to toast slightly as the oven cools down.
• Meanwhile, heat the remaining 4 tablespoons olive oil in a large skillet, and toss in the remaining onions and the celery.
• Saute until the onions begin to soften, about 4 minutes.
• Season with the remaining salt and dried oregano.
• Stir the bell peppers and the cherry peppers into the onions, and cover the skillet to cook, stirring occasionally, until the bell peppers are tender, about 8-10 minutes.
• Slice the meat, against the grain, as thinly as possible.
• When the peppers are tender, add the sliced meat to the skillet, along with any juices left in the roasting pan.
• Cook until the meat is just heated through, about 3-4 minutes.
• Serve meat with peppers and onions, on toasted rolls.

ZESTY ITALIAN SAUTEED ONION, PEPPER AND BEEF SANDWICH

Steps:

• Cook and stir onions and bell peppers in dressing in medium skillet on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
• Add meat; toss to coat. Cook on medium-low heat 2 min. or until heated through, stirring frequently.
• Fill rolls with meat mixture; top with pickled peppers.

ITALIAN DRIP BEEF SANDWICH

Steps:

• Preheat oven to 300 degrees.
• Season roast with salt and pepper.
• In a large Dutch oven heat vegetable oil over medium high heat.
• When hot sear roast on both sides, around 3 minutes per side.
• Remove roast to a platter, set aside.
• Add the beef broth, tomatoes with juice, pepperoncini with juice, and pimentos with oil/juice.
• Bring to a boil, reduce heat to medium and stir with a wooden spoon. Make sure any brown bits on the bottom of the pot are released.
• Turn off heat, add the roast, cover with some of the peppers, cover with a lid, place in oven-center rack.
• Roast for 4 and 1/2 hours to 5 hours. You want this "fork tender" and easy to shred.
• When done shred beef-keep it in the pot with all that lovely juice.
• Mince and mash garlic, add to olive oil.
• Cut Italian loaf of the horizontal, place on a cookie sheet.
• Evenly spread olive oil/garlic blend on each side.
• Evenly sprinkle parmesan cheese on each side.
• Place under broiler, turn on and watch carefully. You want your cheese "just" toasted.
• When done remove bread.
• Using a slotted spoon remove meat mixture and layer onto bottom side ofhot bread, however much you want.
• Cover hot meat with sliced smoked provolone.
• Top with the other half of the bread and slice into equal portions.
• If you wish, strain some "au jus" into small bowls for dipping-I do.
• Stand back and mind the snapping teeth.

ITALIAN BEEF SUB SANDWICH

Steps:

• In a small skillet, saute onion and bell pepper with the italian dressing until slightly softened. Toss in the roast beef to heat throughout.
• In the meantime, heat oven to about 400 degrees. Split the sub buns and smear butter on all four halves. Place in oven until it starts to brown a little.
• Remove from oven and add cheese to each half, so that there is cheese on top and bottom of sandwich. Add the meat and pepper/onion mixture to the bread and pop back into the oven just to melt the cheese.
• Remove from oven and top with banana pepper rings. Put the top on and enjoy while hot!

ITALIAN BEEF SANDWICH

Steps:

• Drain peppers, reserving 1/4 cup liquid. Place meat in Slow Cooker sprayed with cooking spray; top with peppers, reserved liquid and dressing. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours).
• Remove meat from Slow Cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
• Serve in bread.