Italian Beef Sandwich
Chicago-style Italian beef with a gentler roast, oregano, fennel and garlic jus, plus a quick pickled pepper-and-celery relish for a sharp, crunchy finish. Use good crusty rolls and let the thinly sliced beef have a brief warm bath in the jus before piling it high.
Chicago-style Italian beef with a gentler roast, oregano, fennel and garlic jus, plus a quick pickled pepper-and-celery relish for a sharp, crunchy finish. Use good crusty rolls and let the thinly sliced beef have a brief warm bath in the jus before piling it high.
Ingredients
18 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 24g
- Carbs
- 61g
- Protein
- 53g
Whole recipe (4 servings): 2760 kcal
- For the quick relish: 1 red bell pepper, thinly sliced
- 2 celery stalks, thinly sliced
- 1 mild green chilli, thinly sliced (optional)
- 120 ml white wine vinegar
- 120 ml water
- 1 tsp sugar
- 1 tsp fine salt
- For the beef: 900 g boneless top-round or eye-round roast
- 1 tbsp neutral oil
- 1 tsp dried oregano
- 1 tsp fennel seeds, lightly crushed
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 750 ml low-sodium beef stock
- 4 crusty hoagie rolls
- For serving: 1 tbsp chopped parsley, optional
Method
6 steps- Make the quick relish first: put the bell pepper, celery and chilli in a heatproof bowl. Bring the vinegar, water, sugar and salt to a boil, pour over the vegetables and let cool. Chill while the beef cooks; this is a quick pickle, not a shelf-stable preserve.
- Heat the oven to 150°C/300°F. Pat the roast dry and rub with oregano, fennel, garlic powder, paprika, black pepper and pepper flakes.
- Heat the oil in a small Dutch oven over medium-high heat. Brown the beef on all sides, about 8 minutes total. Pour in the stock, cover with a lid and transfer to the oven. Roast gently until the center reaches 57–60°C/135–140°F for medium-rare, about 60–90 minutes depending on thickness; check with a thermometer. For a more-done roast, cook to 63°C/145°F and rest at least 3 minutes.
- Transfer the beef to a plate, tent loosely with foil and cool until easy to handle. For the thinnest slices, chill it until cold (about 1 hour; this can be done ahead). Strain the cooking liquid into a saucepan and keep warm.
- Slice the beef very thinly across the grain. Bring the jus to a gentle simmer, then turn the heat low. Dip batches of beef into the hot jus for 30–60 seconds until warmed through; avoid boiling it, which can toughen the slices.
- Split and toast the rolls. Pile each with beef, a spoonful of jus and drained quick-pickled vegetables. Add parsley if you like and serve with extra jus for dipping.
Recipe notes
Helpful tips
- For best results, chill the beef thoroughly before slicing to get paper-thin slices.
- Dip the entire sandwich in jus for a 'wet' version, or just the bread for a 'dipped' version.
- Giardiniera can be made up to 2 weeks ahead and stored in the refrigerator.
Equipment
- Stand mixer with dough hook
- Large Dutch oven
- Baking sheet
- Parchment paper
- Wire rack
- Saucepan
- Knife and cutting board
- Plastic wrap
- Instant-read thermometer
Storage
Store leftover beef and jus separately in airtight containers in the refrigerator for up to 3 days. Giardiniera keeps for up to 2 weeks in the refrigerator. Reheat beef gently in jus before serving.
Additional tips
- Use caution when handling hot liquids and oven. Ensure beef is cooked to a safe internal temperature. The jus is very salty; adjust to taste.
Recipe inspiration
Inspired by Brian Lagerstrom
Estimated nutrition
Per serving: 690 calories
Fat: 24 g · Carbs: 61 g · Protein: 53 g
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