Chicago Italian Beef Sandwich
A richly flavored Dutch oven roast simmered in savory beef broth and Italian seasonings. Perfect for making classic Chicago-style Italian beef sandwiches with melty provolone and tangy pepperoncini. This recipe yields tender, shred-ready roast and a flavorful au jus for dipping.
Course Main Course, Sandwich, Italian-American
Cuisine American, Italian
Author Catherine’s Plates
Equipment
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Cutting board and sharp knife
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Large Dutch oven with a tight-fitting lid
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Measuring spoons
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Two parchment paper rounds to cover the roast
Ingredients
- 3–4 lb boneless chuck roast, cut into large pieces
- 2 TBS cooking oil (vegetable or canola)
- 1/2 TBS salt
- 1/2 TBS black pepper
- 1/2 TBS garlic powder
- 1/2 TBS onion powder
- 1/2 TBS smoked paprika
- 1/2 TBS dried thyme
- 1/2 TBS dried oregano
- 1/2 TBS crushed red pepper flakes (optional, for heat)
- 64 oz beef broth
- 4–6 whole pepperoncini (add a little of the juice if you want more heat)
- 1/2 jar roasted red bell peppers, drained (no juice)
- Hoagie buns or sturdy sandwich rolls
- Sliced provolone cheese
Instructions
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Pat the chuck roast pieces dry and season all sides evenly with salt and black pepper. This initial seasoning helps build flavor during searing and braising.
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Heat the Dutch oven over medium-high and add the cooking oil. Once the oil shimmers and is hot, add the seasoned roast pieces. Sear the meat for 3–4 minutes per side until a deep golden crust forms. Sear in batches if necessary to avoid crowding the pot. Transfer seared pieces to a plate while you prepare the braising liquid.
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In the same Dutch oven, pour in the beef broth and add the garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, and crushed red pepper flakes if using. Whisk the broth and seasonings, scraping up any browned bits from the bottom of the pot to add flavor. Bring the mixture to a boil over high heat.
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Return the seared roast pieces to the Dutch oven. Add the whole pepperoncini and the drained roasted red bell peppers. If you prefer a spicier au jus, add a small amount of the pepperoncini juice. The peppers provide bright, tangy notes that balance the rich beef.
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Lay two parchment paper rounds directly on top of the roast and liquid to help retain moisture, then set the lid slightly ajar to allow a small vent for steam. Reduce heat to medium-low and simmer gently for approximately 3 hours, or until the meat is very tender and easily shreds with two forks.
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Remove the lid and carefully lift out the parchment. Use two forks to shred the beef directly in the pot, allowing the shredded meat to soak in the flavorful au jus for several minutes. Taste and adjust seasoning if necessary.
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To assemble sandwiches, split the hoagie buns down the center without cutting completely through the roll. Dip the cut sides briefly into the hot au jus to lightly coat the interior, then place a slice of provolone on the au jus–coated side. Pile the shredded roast on top of the cheese, fold the sandwich closed, and serve. The warm cheese melts into the meat; serve with extra au jus on the side for dipping.