Savoury, tangy, and bursting with flavour, the iconic Chicago Italian Beef Sandwich is a must-try for any home cook. This recipe breaks down the process into manageable steps, allowing you to create this restaurant-quality dish in your own kitchen.
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TIPS
- Feel free to experiment with different vegetables in your giardiniera. Chopped sport peppers, artichoke hearts, or green olives add a unique twist.
- For a quicker giardiniera, use commercially prepared pickling liquid instead of making your own brine.
- Don’t have time to make rolls? Use crusty Italian bread or even hoagie rolls in a pinch.
- For an extra kick, add a pinch of red pepper flakes to the au jus while simmering.
- Chicagoans love a juicy sandwich! For a truly “wet” experience, dip the entire assembled sandwich in the au jus before wrapping it up.
How to make Chicago Italian Beef Sandwich Recipe
1
Pickled Perfection: Giardiniera:
â—‰ We start by making giardiniera, a spicy pickled vegetable relish that adds a delightful kick to the sandwich. Simply chop up your favourite veggies like cauliflower, celery, peppers, and carrots, then marinate them in a tangy vinegar brine for two days.
2
Homemade Goodness: Crusty French Rolls:
â—‰ Skip the store-bought bread and elevate your sandwich with homemade French rolls. This recipe is easier than you think! Combine a few pantry staples in your stand mixer, knead the dough until smooth, and let it rise for a fluffy interior and a slightly crisp crust.
3
Building the Flavour Base: Searing the Beef:
â—‰ The hero of the show – the Italian beef! Choose a lean roast like top round and sear it in a hot Dutch oven. Don’t worry about achieving perfect browning; the focus here is to create a flavourful base for the au jus, the savoury broth that soaks the beef.
4
Flavourful Bath: Simmering the Beef in Au Jus:
â—‰ Deglaze the pot with beef stock, then add a blend of aromatic spices like oregano, garlic powder, and paprika. Nestle the seared beef in this flavourful broth and bring it to a simmer. Let it simmer gently, allowing the beef to soak up all the deliciousness.
5
Slicing for Perfection: Thin Sliced Beef:
â—‰ For the most authentic texture, aim for paper-thin slices of beef. If you have a deli slicer at home, that’s the way to go! Otherwise, thinly sliced roast beef from the deli counter works too.
6
Assemble and Enjoy!: Building Your Dream Sandwich:
â—‰ Here comes the fun part – assembling your masterpiece! Dip the thinly sliced beef in the hot au jus to let it soak up all that goodness. Pile the beef onto a toasted French roll, add a generous helping of giardiniera for a burst of flavor, and drizzle with extra au jus for ultimate satisfaction. Wrap it tightly in parchment paper to create a mess-free, delicious package, and enjoy!
BEEF RECIPES:
Recipe:
Frequently Asked Questions (FAQ) about Carrot Cake WITH Pineapple
Q: Can I skip making the giardiniera?
Absolutely! While homemade giardiniera adds a fantastic spicy and tangy element, store-bought options work perfectly. Look for a good quality giardiniera in the refrigerated section of your grocery store.
Q: I don’t have a stand mixer. Can I still make the French rolls?
Yes, you can! Combine the dough ingredients in a large bowl and knead by hand for 10-15 minutes on a floured surface. The dough will be slightly sticky, but that’s okay. Follow the shaping and rising instructions as written.
Q: What cut of beef should I use?
Top round roast is the traditional cut for Chicago-style Italian beef. It’s a lean cut that becomes tender and flavourful when cooked slowly in the au jus. If you can’t find top round, another lean roast like bottom round or sirloin tip roast will work as well.
Q: How can I reheat leftover Italian beef sandwiches?
The best way to reheat leftovers is to dip the sliced beef back into the warmed-up au jus. This will ensure the beef stays moist and flavourful. You can also reheat the sandwich on low heat in a covered pan on the stovetop, adding a splash of au jus to prevent drying.
Q: How long does leftover Italian beef last?
Store leftover sliced beef and au jus in an airtight container in the refrigerator for up to 3 days.