Italian Beef Sandwich (Printable)

Tender slow-cooked beef on crusty rolls topped with spicy giardiniera and savory jus for a flavorful meal.

# What You Need:

→ Beef

01 - 3 lbs beef chuck roast
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper

→ Cooking Liquid

05 - 2 cups beef broth
06 - 1 cup water
07 - 1 tbsp Worcestershire sauce
08 - 1 tbsp dried Italian seasoning
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1 bay leaf

→ For Serving

13 - 6 sturdy Italian sandwich rolls or hoagie rolls
14 - 1 1/2 cups hot giardiniera (Chicago-style pickled vegetables), drained
15 - 1 cup roasted sweet bell peppers (optional)
16 - Extra au jus from the cooking pot, for dipping

# Directions:

01 - Pat beef chuck roast dry and season evenly with kosher salt and black pepper.
02 - Heat olive oil in a Dutch oven or slow cooker insert over medium-high heat. Sear beef on all sides until deeply browned, about 3 to 4 minutes per side.
03 - Pour in beef broth, water, Worcestershire sauce, and add Italian seasoning, garlic powder, onion powder, crushed red pepper flakes if using, and bay leaf.
04 - Bring liquid to a simmer then cover. For oven, braise at 325°F for 4 hours, flipping halfway through until very tender. For slow cooker, cook on low for 8 hours or high for 4 to 5 hours.
05 - Transfer beef to a cutting board and let rest for 10 minutes. Skim excess fat from cooking liquid.
06 - Pull beef apart with two forks, discarding any large fat pieces. Return shredded meat to cooking liquid to soak.
07 - Split sandwich rolls and toast lightly if desired.
08 - Pile hot shredded beef onto each roll, spoon a little au jus over the meat, then top generously with giardiniera and optional roasted sweet peppers.
09 - Serve sandwiches with extra au jus on the side for dipping.

# Expert Suggestions:

01 -
  • The beef becomes so impossibly tender you can eat it with a spoon, but it holds together beautifully on the sandwich.
  • You'll have an excuse to keep a pot of au jus simmering on your stove, which somehow makes your whole kitchen smell like a serious dinner is happening.
  • Giardiniera does heavy lifting here—one spoonful and the whole thing stops being ordinary.
  • It's dairy-free and feeds a crowd, so it works for basically any gathering you can imagine.
02 -
  • Don't skip the searing step—it's not just for looks, it creates a crust that holds the meat together as it cooks and adds flavor you can't replicate any other way.
  • If your beef comes out tough or chewy, your oven temperature was too high or you didn't cook it long enough; 325°F and patience are your friends, not shortcuts.
  • The au jus is not an afterthought; it's the glue that holds this whole thing together, so don't skim off all the fat—some of it tastes incredible.
03 -
  • Save time by browning the beef the night before; refrigerate it in the braising liquid and finish cooking the next day, which actually improves flavor.
  • If giardiniera isn't available where you live, make a quick pickle using shredded carrots, celery, and banana peppers in a vinegar-sugar base; it won't be authentic, but it's the spirit that counts.
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