How To Make A Fulfilling Chicago-Inspired Italian Beef Sandwich

How To Make A Fulfilling Chicago-Inspired Italian Beef Sandwich
How To Make A Fulfilling Chicago-Inspired Italian Beef Sandwich

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I sampled the classic Italian beef bun, slightly influenced by the pulled pork bun, along with French dipping bread.

Pulled pork bun

Instead of thinly sliced ​​roast beef, I use beef stew, with apologies to my Chicago friends


  • 1 ½ pounds boneless beef chuck, cut into 2-inch pieces
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 6 cloves garlic, sliced
  • 2 tablespoons white vinegar
  • 1 tablespoon dried oregano
  • 1 ½ teaspoons salt, or to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes, or to taste
  • 3 cups chicken broth, or as needed
  • 4 ciabatta rolls, sliced in half
  • 1 cup chopped giardiniera (pickled Italian vegetables)
  • 2 teaspoons chopped fresh flat-leaf parsley


  • Step 1 Season the 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.
  • Step 2 Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into the beef. Pour enough chicken broth into the beef mixture to cover the meat by 1 inch and bring to a simmer.
  • Step 3: Cover the pot with a lid, reduce the heat to low, and simmer until the meat is fork-tender, 1 to 1 1/2 hours.
  • Step 4 Transfer the meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into the pot. Use a wooden spoon to gently break the meat into smaller chunks. Cover the pot with a lid or aluminium foil and keep it warm.
  • Step 5: Skim excess grease from the top of the broth remaining in the first pot; season with salt and pepper to taste. Cover the pot with a lid or aluminium foil and keep the broth warm.
  • Step 6 Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons of meat broth over each half. Top the bottom half of the roll with a generous portion of meat and a spoonful of pickled vegetables. Place the tops on the sandwich. Repeat with the remaining buns, broth, meat, and pickled vegetables to make three more sandwiches.
  • Step 7: Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

Nutrition Facts

Per serving: 406 calories; protein 29.3g; carbohydrates 35.7g; fat 15.7g; cholesterol 78.7mg; sodium 1398.8mg.


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