When we decided to share with you our super easy Italian beef recipe my Honey thought it was too simplistic. You see, he loves a challenge. So, we decided to look for an Italian beef recipe that has a little more pizzazz, some history, ergo . . .
. . . Piccante Italian Beef – Chicago Style.
I thought you may be tired of our titles always including the word “spicy”. This time I used the Italian word for spicy — piccante 🙂 Now, I have to admit, our original recipe for the Italian beef is excellent. How can you possibly go wrong with just 3 ingredients and a slow cooker? Yep! Just 3 ingredients. If you’re interested, here is the recipe:
Super Easy Italian Beef
3 pounds trimmed chuck roast
3 cloves garlic minced
1 large jar pepperoncini ( 14 oz. juice and all) Add hot pepper flakes if you like it spicier
Toss all this in a slow cooker and cook for about 8 hours on low or until the chuck shreds easily. Keep the chuck in with the juice and pepperoncini. When ready to serve put the beef plus a pepperoncini or two on hard crusted Italian rolls. Make sure you put some of the juice on the sandwich so some of the delicious juice soaks into the bread. Top with mozzarella cheese. That’s it!!!
We got this easy recipe, quite a few years ago, from a radio talk show — Don and Roma on 89 WLS Chicago. The show ran early in the morning and as we’d get ready for the day, we’d listen to it. It was as if they were part of our family. At first they didn’t admit they were husband and wife but the listeners suspected. As time went on, they finally admitted it. Don, Roma, and their children Hunter and Heather were part of our family. Don loved to eat and he bragged that he could eat just about anything without gaining an ounce. 🙁 One morning he shared his easy Italian beef recipe. We immediately tried it and loved it.
We didn’t think it could get any better until now.
The exact origin of the Italian Beef sandwich is unknown although it is surmised that Italian immigrants, on Chicago’s south side, in the early 1900s created it once they were able to afford beef for roasting. Pasquale Scala, a South Side butcher and sausage maker, popularized it. During the 1920’s, food was scarce and Pasquale, knowing a good thing when he ate it, would thinly slice roast beef and serve the beef on a bun with a natural gravy and fried peppers.We do not use the green peppers because we like the taste of the hot giardiniera by itself. There are lots of Italian beef stands in Chicago and beef sandwiches are a staple within the Chicago Italian community.
In this recipe, the Italian beef is first roasted and then thinly sliced. The beef is served with an au jus or simply “juice” for short. The juice is typically made with bouillon. The thin slices are soaked in the juice for just a minute or so, and then layered generously, dripping wet, on Italian bread or for us, our homemade Crusty Italian rolls {which we will post at a later date}.
The meat is topped with sautéed green bell pepper slices (if you like) and giardiniera. Giardiniera is a condiment of hot pickled serrano peppers and vegetables. I first tasted giardiniera when I ordered a hot tuna sandwich from Angelo’s — the Italian market that we frequent in Venice, Florida.
I loved the spicy taste so much we ended up buying a jar of these delicious pickled vegetables at the store before we left. Now we not only put it on our homemade tuna salad but also in our Italian Beef – Chicago Style!
This recipe can be made ahead of time and we think it would be great for a sports game weekend. Frankly, the meat is better if you let it rest and get cool. Dip the meat in the warm au jus then throw it together and Ecco! you are all set to go. We wanted you to see the ingredients so we put the mozzarella on the top roll side, normally we’d put it on top of the meat.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Italian Beef - Chicago Style - All Our Way
Ingredients
- 3 pound boneless beef roast sirloin or round, with most of the fat trimmed off
- Extra Virgin Olive Oil for rubbing the outside of the meat
The Rub
- 1 Tablespoon coarse ground pepper
- 1 Tablespoon finely chopped fresh garlic + 2-3 cloves slivered for inserting inside of roast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
The Juice
- 6 cups hot water
- 4 cubes beef bouillon
- 1/2 onion thinly sliced
- 4 Tablespoons butter
The Sandwich
- 10 hard crusted Italian rolls
- The roast cut into thin slices
- Hot giardiniera as much as you'd like
- Shredded mozzarella or provolone cheese for topping
Instructions
- Cut slits in the meat and stick slivers of fresh garlic into the meat.Mix the rub in a bowl. Rub the roast with the olive oil to help the rub stick. Sprinkle it generously with the rub and massage it in. There will be some left over and you'll use it in the juice. Let the meat sit at room temperature for 30 minutes. Put the oven rack just below the center of the oven and preheat the oven to 400F.
- Pour the water into 9 x 13" baking pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan. Place the roast on top of the rack above the juice. Roast at 400 F until interior temperature is 130 F for medium rare, about 30 minutes per pound (exact time will depend on the cut of meat, its thickness, and how well calibrated you oven is). This may seem long, but you are cooking over water and that slows things down. The temperature will rise about 5 degrees F. more as it rests. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 4, and you can just leave theirs in the juice until it turns to leather, if that's what they want. { This recipe is designed for a 9 x 13" baking pan. If you use a larger pan, the water may evaporate and the juice will burn. If you have to use a larger pan, add more water. Regardless of pan size, keep an eye on the pan to make sure it doesn't dry out during cooking. Add more water if necessary.}
- Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, let it cool and place it in the coldest part of the refrigerator. Let it cool for a few more hours, or overnight, long enough for the meat to firm up. This will make the slicing easier. Chill the juice, too, in a separate container. When you are ready to slice the meat, slice it against the grain and as thinly as possible. If you have a meat slicer that would be ideal. If you don't have a slicer, use a thin blade and draw it along the meat. If you try to cut down or saw through the crust your will be cutting it too thick.
- In a pan sauté the onion in the butter until translucent. Pour in the juice from the roast and heat it up. Taste it. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. It should be rich but not too concentrated.Turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a slow simmer. That's all!! That warms up the meat and makes it very wet. You can't leave the meat in the juice for more than a few minutes or it will curl up and toughen. This method enriches the juice with meat protein and seasoning from the crust.
- To assemble the sandwich, start by spooning some juice directly on the roll. Get it wet. Then lay on the beef generously. Spoon on more juice being careful not to burn your hand. Top with the hot giardiniera and shredded mozzarella cheese or provolone. Broil for a minute until the cheese melts, then serve. Be ready for all of the oohs, ahhs, and yums the sandwich produces.
Notes
- Italian giardiniera is also called "sottaceti" meaning under vinegar. It is eaten as an antipasto or with salads.
- Adapted from: http://amazingribs.com/recipes/beef/italian_beef.html
Nutrition
Note: Recipes and content from ©All Our Way is copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Grazie!
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giancarlo cenciarini says
Ottimo disse il Conte leccandosi i baffi. Thanks for promoting italian traditions. FRANCA FOR PRESIDENT!!!!!!
Susie says
PERFECT grilled roast…..on the menu for Super Bowl Sunday…..Delish😋. Thanks, Marisa and grill master👍
Jyothi (Jo) says
I simply can’t my eyes off that beautifully cooked beef and special mention about those crusty Italian loaf! Oh my …it’s such a perfect sandwich all the way!
April says
Easier – better. A very simple recipe yet so nice and delicious! I love making something similar when I don’t have much time to cook for myself!
Veena Azmanov says
Oh, this looks scrumptious. I love meat stuff sandwiches. That piece of meat looks perfect. Love the color the flavors. I’m going to save this to try soon.
Danielle Wolter says
That meat looks amazing! Makes me wish I wish eating it now (530 AM LOL). Also love how easy this is – perfect for lunches!
Mahy Elamin says
Oh my husband will love me for this sandwich!! This looks absolutely amazing! My mouth is watering! There is nothing more tasty than a good sandwich when you are hungry for something different. Thank you for sharing the deliciousness:)
Cheese Curd In Paradise says
I would love to dig into this sandwich! I love hot giardiniera and love the melted cheese on the bread. This sandwich is a winner in my book!
Cooky Mom says
Chicago style pizza, Chicago style hot dogs, Chicago style Italian beef… Chicago really seems to know what it’s doing when it comes to food!
Marisa Franca says
It seems that way doesn’t it — either that or they have lots of people who love to eat.🤣
angela@spinachtiger says
Oh my gosh. Looks delicious. I HAVE to have the recipe for those rolls. I hope you post soon!
Marisa Franca says
Si! Domani.
Oana @AdoreFoods says
Such an exquisite Italian Beef sandwich! Not a big fan of sandwiches but I’ll take this one any day 🙂
Heather says
This looks amazing!! Pics are beautiful and I love all the peppers!! I’ve never had this before .. I can’t wait to try it!
Platter Talk says
Fantastic looking beef creation; I love Chicago and I love beef! I know this has to taste incredible!!!
Deepika@EasyBabyMeals says
This sandwich looks absolutely gorgeous.
Joy @ Joy Love Food says
Yum, these beef sandwiches look so comforting and delicious, my family would love them!
Marisa Franca says
Thank you for commenting! Yes, they are good and our boys love them. They are so handy to have ready when you have lots going on. But to tell you the truth they are good anytime.
Ciao Florentina says
That looks perfect and makes you just wanna become a carnivore again 😉 Lord help me!
Diane says
Simply outstanding meal! I love it all so much. The beef looks sumptuous! yummed, pinned and waiting for that roll recipe too!
Marisa Franca says
Thank you and the roll recipe will be coming out in the next two weeks. The rolls are great — you can basically make them any size you like. For the humongous eaters you can do a 12 inch!!
Rachel @ Simple Seasonal says
What a gorgeous chuck roast! I bet it’s awesome on this sandwich!
Marisa Franca says
It is delicious!! The juice gives it moisture but doesn’t take away the basic taste. I’m getting hungry just writing about it 🙂
Paige @ Where Latin Meets Lagniappe says
This looks SO DELICIOUS! Wow! My husband’s mom is part Italian, and he would LOVE this sandwich!
Marisa Franca says
I know my boys are crazy about it!!
Darcelle says
I am from Chicago and I moved to Houston. I really miss my Italian Beef Combo (Italian Beef and Italian Sausage Combo). I am so glad that I saw your recipe. I will be making the Italian Beef this weekend with the Italian Sausage. Actually I just got back from Chicago and brought Italian giardiniera while I was there because it is not as chunky as the ones I have found in Houston. I like Ditka’s Italian Beef but with your recipe I will be making my own. Thanks again.
Marisa Franca says
Hi Darcelle! I’m so glad you found us!! Let us know how the whole Italian Beef experience goes. I know the “juice” and the hot giardiniera make it. Now, that combo sounds great! We’re from Southern Indiana so we don’t get the great Chicago/Italian experience but we’ll have to try to find a great recipe with the sausage. My gosh, how can you go wrong?! 🙂 Let us know how the whole recipe goes!
FrenchGardenHouse says
Marisa, you had me at beef. Bread. Cheese. This looks amazing! Thank you, bella, for sharing.
Nagi@RecipeTinEats says
OMG. This looks seriously incredible!!! I have to try it, have to! Don’t be surprised if you see this on my blog in the very near future!!
I wonder…have you ever made this with brisket and shredded it? I bet that would be lovely too!!
Marisa Franca says
Nope! We’ve never made it with brisket. Brisket here is expensive so we would use some kind of roast. But the taste of brisket is really great!! Our sons are masters at making brisket on the grill. 🙂
Noor says
OhmyGod. I am salivating right now! The look of that beef O.o
Molly Kumar says
Droolicious and such a beautiful looking sandwich.
Leslie @ Bessie Bakes says
That beef looks incredible! The spicy peppers and the juicy Italian beef are making my mouth water. Finger lickin good:)
Jacqui says
Oh my gosh. Don’t show this to my fiancé, he’ll want me to make this every night! lol. It looks amazing!
Marisa Franca says
Wouldn’t it be wonderful if you surprised him next time your cuddled up to watch “Da Bears” play? Seriously you get quite a bit left over. Just freeze for the next game 🙂
Tina Marie says
Wow! Amazing. This is going to be great for game day!
Marisa Franca says
We still have some frozen — we’re going to make some sandwiches up next time we watch “The Colts”.
Ciao Chow Linda says
I am definitely making this when I get home. I know it will raves from my family and it’s a plus that it’s so easy to prepare. I can see lots of Sunday afternoon meals featuring this dish. A winner!
Marisa Franca says
Thank you — we really loved the taste and as I mentioned it makes quite a bit — plenty for hungry football fans.
Diane P. says
We love Italian beef sandwiches! The temperature is cool enough in northern Indiana to turn my oven on, now. Will be making this soon……….
Marisa Franca says
Well, I’m sure hubby being the meat eater that he is — he’ll enjoy!! Abbracci! Good to have you back 🙂
Sarah says
Now that’s a sandwich – that beef looks ridiculously good!
Marisa Franca says
The beef is so moist and flavorful. My mouth is watering just writing about it.
Jovina Coughlin says
A classic Italian American dish. Your recipe looks delicious. I like that you didn’t cook the meat until it was grey. Lovely photos.
Marisa Franca says
Thank you Jovina! My hubby would get apoplectic if the beef was overcooked!
dixya @ food, pleasure, and health says
i dont eat sandwich that often but this one looks wonderful!
Marisa Franca says
Thank you for your nice comment.
Chiara says
what a lovely and tasty meal Marisa,I love it !
Marisa Franca says
Thank you!! It is really great if you’re watching football on tv or soccer 🙂 You can throw it together. We really like giardiniera. It’s almost like we’ve just discovered it had you’ve had it for years. Lucky you!! The Italians were always good about discovering delicious foods!! Abbracci!
Marisa Franca says
Grazie! Makes a great panini.