Beef
Chicago Style Italian Beef Sandwich
If you find yourself in Chicago, try not to talk about politics, religion, or who in the Windy City makes the best Italian beef sandwiches. Just don’t do it. The recipe varies from restaurant to restaurant, but this one will get you in the ballpark.
Chicago Style Italian Beef Sandwich Recipe
Chicago Style Italian Beef Sandwich
Recipe Notes
- Advance Prep: 24 hours for chilling the meat
- Yield: 6
- Method: Method: Smoking, then braising
Ingredients
- One 3 to 4-pound top or bottom round roast, or sirloin tip
- Coarse salt (kosher or sea)
- Coarsely ground black pepper
For the gravy:
- 6 cups good-quality beef broth or bouillon, preferably low-sodium
- 3 cloves garlic, peeled and smashed with the flat of a knife
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon all-purpose flour
For serving:
- One 16-ounce jar giardiniera (Italian pickled vegetables), drained
- Six 6-inch crusty French or Italian rolls, sides split
You’ll also need:
- A meat slicer (ideal) or a sharp knife; 2 cups oak smoking wood chips (soaked in water to cover for 30 minutes, then drained) or 2 chunks smoking wood); meat thermometer
Recipe Steps
1: Set up your smoker or grill for smoking or indirect grilling and heat to 250 degrees. Brush and oil the grill grate. Season the meat generously on all sides (including the ends) with salt and pepper. Place the meat on the grate (away from direct flame) and add the smoking wood chips or chunks to the coals. Close the lid and smoke the meat until it reaches 110 degrees, 1-1/2 to 2 hours.
2: In the meantime, combine the beef broth, garlic, Italian seasoning, and paprika in a lidded roasting pan or Dutch oven on the stovetop; bring to a simmer. Add the smoked meat. (Cut the roast in half crosswise if needed to make it fit.) Heat the oven to 300 degrees. Place the roasting pan or Dutch oven in the oven. Roast until the internal temperature of the meat reaches 130 to 140 degrees, about 2 hours.
3: Remove the pan from the oven and cool to room temperature. (Leave the lid on.) Refrigerate overnight. Remove most of the solidified fat (leave some). Using a deli-style meat slicer or sharp knife, slice the meat very thinly across the grain. Bring the cooking juices to a simmer on the stovetop. Place the flour in a small container and add 1/4 cup of the meat juices. Whisk with a fork until blended. Add to the juices on the stovetop, stirring constantly. Add the sliced meat a few handfuls at a time. Heat the meat for 10 minutes.
4: Assemble the sandwiches: Using tongs, pile the sliced meat on the rolls. Top with some of the giardiniera. If desired, serve with a ramekin of the gravy.
