Authentic Chicago Italian Beef

A perfected, from-scratch version of the classic Chicago Italian Beef — engineered for maximum authenticity, depth of flavor, and structural integrity. This is the real-deal, dripping, pepper-packed, giardiniera-topped sandwich that built Chicago's street food legend.

---

Ingredients

For the Beef Roast

• 3–4 lb top round roast (or bottom round)
• 3 tbsp extra virgin olive oil
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp crushed red pepper flakes (optional)

For the Jus

• 6 cups beef stock (low-sodium)
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp each: garlic powder, onion powder, oregano
• ½ tsp each: basil, thyme, black pepper
• 1 bay leaf
• 1 beef bouillon cube (optional)
• Pan drippings from the roast

For Assembly

• Hot giardiniera (Chicago-style, oil-packed)
• Sweet peppers (sautéed green bells)
• 6–8 Turano or Gonnella French rolls
• Provolone (optional, for "Cheesy Beef")

---

The Roast

Preheat your oven to 375°F.

Mix all the seasoning ingredients together. Rub the mixture evenly over the beef, pressing it into the surface.

Heat olive oil in a heavy skillet or Dutch oven over high heat. Sear the beef on all sides until deep golden brown — about 2–3 minutes per side. You want a serious crust.

Transfer to a rack set over a roasting pan. Roast until the internal temperature reaches 125–130°F (medium rare), roughly 45–55 minutes depending on thickness.

Rest the roast for 30 minutes, then refrigerate for at least 4 hours. Overnight is ideal. This cold rest is essential — it ensures clean, paper-thin slicing without tearing.

---

Slicing

Slice the beef paper-thin across the grain. A meat slicer is ideal, but a very sharp chef's knife works if the beef is thoroughly chilled.

You're aiming for translucent, delicate slices that will reheat in the jus without becoming chewy.

---

The Jus

Deglaze your roasting pan with a splash of water, scraping up all the browned bits. Pour this into your jus pot.

Combine all jus ingredients in a saucepan. Simmer gently for 30 minutes, uncovered, until rich and aromatic. Strain if you prefer a smoother broth.

Add the sliced beef to the jus and lower the heat to barely simmering. Warm for 10–15 minutes so the beef absorbs flavor.

Never boil — it will toughen the meat.

---

The Peppers

Sweet peppers: Slice 3–4 green bell peppers. Sauté in olive oil with salt and pepper until tender and lightly caramelized.

Hot giardiniera: Use authentic oil-packed Chicago-style giardiniera. Marconi, Vienna Beef, or Papa Charlie's are reliable choices.

---

Assembly

Split the rolls lengthwise, leaving one edge attached. Optionally toast the interior lightly for better structure.

Pull beef slices from the jus, let them drip briefly, and pile generously into the roll.

Top with your choice:

• Hot: generous giardiniera
• Sweet: sautéed green peppers
• Combo: both

Choose your style:

• Dry: jus served on the side
• Wet: ladle jus directly on top
• Dipped: submerge the entire sandwich briefly in jus

---

Notes

The giardiniera provides acid and heat. The jus delivers umami and depth. The beef is the foundation. Balance is everything.

Only reheat beef gently in the jus. Temperature discipline separates good from great.

For maximum authenticity, add a cup of pan drippings or rendered beef fat to your jus.

---

History

Italian beef was born in Chicago's stockyards in the early 1900s, where immigrant workers stretched cheap cuts by slicing them paper-thin and soaking them in seasoned broth.

The hallmark is simplicity with intensity — garlic, oregano, black pepper, and a rich, beefy jus. Never gravy. Never over-seasoned. Never dry.