Dive into the bold, mouthwatering world of Chicago’s iconic beef sandwich! Whether you’re craving classic comfort food or a fiery twist on tradition, these 18 spicy recipes will inspire your next kitchen adventure. From quick weeknight dinners to weekend feasts, get ready to pile on the flavor and heat. Let’s explore these delicious creations that bring a taste of the Windy City right to your table.
Classic Chicago Italian Beef Sandwich
Zipping through my recipe journal on this quiet afternoon, I find myself lingering on a page that always brings a smile—the classic Chicago Italian beef sandwich, a humble masterpiece of slow-cooked comfort and savory warmth.
Its magic lies in the tender, juicy beef and the rich, herb-infused broth that soaks into every bite, a reminder of cozy gatherings and shared meals.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
- 3 pounds beef chuck roast, trimmed of excess fat—I like to cut it into 2-inch chunks for even cooking.
- 2 tablespoons extra virgin olive oil, my go-to for its fruity depth.
- 1 large yellow onion, thinly sliced; I find it caramelizes beautifully.
- 4 cloves garlic, minced—freshly crushed releases the best aroma.
- 4 cups beef broth, low-sodium so I can control the seasoning.
- 1 tablespoon dried oregano, rubbed between my palms to awaken its oils.
- 1 teaspoon dried thyme, for that earthy undertone.
- 1 teaspoon red pepper flakes, a pinch more if you like a gentle heat.
- 1 teaspoon salt, adjusted later to taste.
- ½ teaspoon black pepper, freshly ground for brightness.
- 6 Italian-style sandwich rolls, split—I prefer them slightly toasted.
- 1 cup giardiniera, drained; the spicy pickled veggies add a crunchy kick.
- 1 cup sweet peppers, sliced; roasted ones bring a smoky sweetness.
Instructions
- Pat the beef chuck roast chunks dry with paper towels to ensure a good sear.
- Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
- Add the beef chunks in a single layer, searing for 4-5 minutes per side until deeply browned—don’t overcrowd; work in batches if needed.
- Transfer the seared beef to a plate, leaving any drippings in the pot.
- Reduce the heat to medium and add the thinly sliced yellow onion, cooking for 8-10 minutes until soft and golden, stirring occasionally.
- Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Pour in the beef broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
- Stir in the dried oregano, dried thyme, red pepper flakes, salt, and black pepper.
- Return the seared beef to the pot, ensuring it’s submerged in the liquid.
- Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 3 hours until the beef shreds easily with a fork.
- Tip: Check the liquid level halfway through; add a splash of broth if it reduces too much.
- Remove the beef from the pot and shred it using two forks, discarding any large fat pieces.
- Return the shredded beef to the broth and let it soak for 10 minutes to absorb the flavors.
- While the beef rests, preheat your oven to 350°F and place the split Italian-style sandwich rolls on a baking sheet.
- Toast the rolls in the oven for 5-7 minutes until lightly crisp on the edges.
- Tip: For extra moisture, dip the toasted rolls briefly in the warm broth before assembling.
- Divide the shredded beef among the toasted rolls, spooning over some of the broth.
- Top each sandwich with drained giardiniera and sliced sweet peppers.
- Tip: Serve immediately with extra broth on the side for dipping, known as “au jus” in Chicago style.
The sandwich yields a tender, melt-in-your-mouth texture with a savory, herbaceous broth that seeps into the roll, creating a delightful contrast with the crunchy giardiniera and sweet peppers. For a creative twist, try piling the beef on a bed of creamy polenta or tossing it with pasta for a hearty twist—it’s versatile enough to inspire new comfort meals.
Spicy Giardiniera Chicago Beef Sandwich
Just as the winter light fades early this afternoon, I find myself craving something with both warmth and bite—a sandwich that feels like a hearty embrace after a long, cold day. This Chicago-inspired beef creation, layered with spicy giardiniera, is my go-to when I want to turn a simple meal into a comforting ritual, slow-cooked until the meat falls apart with a gentle tug. It’s a dish that invites you to pause, to savor each messy, flavorful bite as the steam rises from the plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 3 lbs chuck roast, trimmed of excess fat—I find this cut yields the most tender, shreddable results after hours of braising.
– 1 cup beef broth, preferably low-sodium so you can control the seasoning later.
– 1/2 cup spicy giardiniera, drained but with a bit of the oil reserved; I love the brand that includes cauliflower and carrots for extra crunch.
– 4 hoagie rolls, split lengthwise—toasting them lightly adds a nice contrast to the juicy filling.
– 4 slices provolone cheese, because its mild creaminess balances the heat perfectly.
– 2 tbsp olive oil, my go-to for searing the meat to lock in those rich flavors.
– 1 tsp garlic powder, for a subtle depth that melds into the broth.
– 1 tsp dried oregano, which I always keep in a small jar by the stove for easy access.
Instructions
1. Pat the 3 lbs chuck roast dry with paper towels to ensure a good sear, then season it generously with salt and pepper on all sides.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes, then sear the roast for 4–5 minutes per side until deeply browned—this step builds a flavorful fond for the broth.
3. Transfer the seared roast to a slow cooker and sprinkle 1 tsp garlic powder and 1 tsp dried oregano evenly over the top.
4. Pour 1 cup beef broth into the skillet, scraping up any browned bits with a wooden spoon, then add this liquid to the slow cooker.
5. Cover and cook on low heat for 8 hours, until the meat shreds easily with two forks; I check it at the 7-hour mark to avoid overcooking.
6. Remove the roast, shred it into bite-sized pieces, and return it to the slow cooker to soak up the juices for 10 minutes.
7. While the meat rests, toast the 4 hoagie rolls in a 350°F oven for 5 minutes until lightly crisp—this prevents them from getting soggy later.
8. Layer each roll with shredded beef, top with 1 slice provolone cheese, and broil for 2–3 minutes until the cheese melts and bubbles.
9. Spoon 2 tbsp of the drained 1/2 cup spicy giardiniera over each sandwich, drizzling with a teaspoon of its reserved oil for extra kick.
10. Serve immediately, letting the sandwiches rest for a minute so the flavors meld.
Ultimately, the tender beef, softened by hours of slow cooking, contrasts beautifully with the crisp, vinegary giardiniera and the gooey provolone. For a creative twist, I sometimes pile the leftovers onto a baked potato or stir them into scrambled eggs the next morning, letting the spicy oil seep into every bite.
Slow Cooker Chicago-Style Beef Sandwich
A quiet afternoon in the kitchen feels like the perfect time to let something wonderful develop slowly, filling the home with the kind of warmth that makes the world outside feel just a little softer. This recipe is a gentle simmer of memories and comfort, a hands-off project that rewards patience with deep, savory flavors. It’s the kind of meal that seems to cook itself while you go about your day, promising a deeply satisfying reward for the evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 480 minutes
Ingredients
– 3 lbs beef chuck roast, cut into 4 large chunks (I find the marbling in chuck creates the most tender, flavorful shreds)
– 2 large yellow onions, thinly sliced (they melt into a sweet, jammy base)
– 4 garlic cloves, minced (freshly minced makes all the difference for that aromatic punch)
– 1 cup beef broth, low-sodium (my go-to for controlling the salt level myself)
– 1 (14.5 oz) can diced tomatoes, undrained (they add a subtle brightness and body to the sauce)
– 2 tbsp Worcestershire sauce (its deep, savory tang is non-negotiable here)
– 1 tbsp dried oregano
– 1 tsp dried thyme
– 1 tsp onion powder
– 1 tsp garlic powder
– 1 tsp smoked paprika (this is my secret for a hint of warmth without heat)
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 6 hoagie rolls, for serving (toasted, they hold up beautifully against the juicy beef)
– 12 slices provolone cheese, for serving (I love how it gets perfectly melty)
– 1 cup giardiniera, drained, for serving (the spicy, tangy crunch is the classic Chicago finish)
Instructions
1. Place the 3 lbs of beef chuck roast chunks into the bowl of a 6-quart slow cooker.
2. Scatter the 2 thinly sliced yellow onions and 4 minced garlic cloves evenly over the beef.
3. In a medium bowl, whisk together 1 cup of beef broth, the entire can of diced tomatoes with its juices, 2 tbsp of Worcestershire sauce, 1 tbsp dried oregano, 1 tsp each of dried thyme, onion powder, garlic powder, smoked paprika, and kosher salt, and 1/2 tsp of black pepper until fully combined.
4. Pour the liquid mixture from the bowl over the beef and onions in the slow cooker, ensuring it settles around the meat. Tip: For the deepest flavor, let the beef marinate in this mixture in the refrigerator overnight before cooking, though it’s not required.
5. Secure the lid on the slow cooker and set it to cook on LOW heat for 8 hours. Tip: Resist the urge to open the lid during cooking, as it releases heat and significantly increases the cooking time.
6. After 8 hours, carefully remove the lid. The beef should be fork-tender and easily shred apart.
7. Using two forks, shred all the beef directly in the slow cooker, mixing it thoroughly with the cooking juices and softened onions.
8. Preheat your oven’s broiler to HIGH, positioning a rack 6 inches from the heat element.
9. Slice the 6 hoagie rolls open lengthwise and place them on a large baking sheet, cut sides up.
10. Evenly divide the shredded beef mixture among the bottom halves of the rolls, using a slotted spoon to control the amount of juice.
11. Place 2 slices of provolone cheese over the beef on each sandwich.
12. Place the baking sheet under the broiler for 2-3 minutes, watching closely, until the cheese is completely melted and bubbly and the edges of the rolls are lightly toasted. Tip: Broiling happens quickly, so do not walk away from the oven during this step.
13. Remove the baking sheet from the oven. Top each sandwich with a generous spoonful (about 2-3 tbsp) of the drained giardiniera.
14. Place the top halves of the rolls on the sandwiches to close them.
Vividly tender and steeped in its own rich, herb-infused jus, the beef practically dissolves on the tongue, while the melted provolone adds a creamy blanket. The sharp, vinegary crunch of the giardiniera cuts through the richness perfectly, making each bite a balanced symphony of textures. For a fun twist, serve the extra cooking juices in small bowls on the side for dipping, turning the sandwich into an even more immersive, messy delight.
Chicago Beef Sandwich with Homemade Au Jus
Lately, I’ve been craving the kind of meal that feels like a warm embrace on a chilly day, something deeply savory and satisfying to slow down with. The Chicago beef sandwich, with its tender, thinly sliced roast beef piled high on a crusty roll and dipped in a rich, homemade au jus, is exactly that—a humble, comforting classic that always feels like coming home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 (3-pound) beef chuck roast, trimmed of excess fat—I find this cut yields the most flavorful, fall-apart tenderness after a long braise.
– 2 tablespoons extra virgin olive oil, my go-to for searing because it adds a lovely fruity note.
– 1 large yellow onion, thinly sliced; I like to use sweet onions here for a subtle caramelized sweetness.
– 4 cloves garlic, minced—freshly minced garlic makes all the difference in building that aromatic base.
– 4 cups low-sodium beef broth, which I prefer to control the salt level myself.
– 2 tablespoons Worcestershire sauce, for that deep, umami kick.
– 1 teaspoon dried oregano, just a pinch to add an earthy herbaceousness without overpowering.
– 4 crusty Italian rolls, split; I seek out rolls with a sturdy crust to hold up to the juicy filling.
– 8 slices provolone cheese, because its mild creaminess melts beautifully over the hot beef.
– Salt and freshly ground black pepper, to season the roast generously before cooking.
Instructions
1. Preheat your oven to 325°F (163°C).
2. Pat the beef chuck roast completely dry with paper towels, then season it generously on all sides with salt and pepper.
3. Heat the extra virgin olive oil in a large Dutch oven or oven-safe pot over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the seasoned roast in the hot oil and sear it for 4-5 minutes per side, until a deep brown crust forms—this step is key for developing rich flavor, so don’t rush it.
5. Transfer the seared roast to a plate and set it aside temporarily.
6. Reduce the heat to medium and add the thinly sliced onion to the same pot, cooking for 5-7 minutes until softened and lightly golden, stirring occasionally.
7. Add the minced garlic and cook for 1 more minute, just until fragrant to avoid burning.
8. Pour in the low-sodium beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot—those bits are flavor gold!
9. Stir in the dried oregano, then return the seared roast to the pot, nestling it into the liquid.
10. Cover the pot with a tight-fitting lid and transfer it to the preheated oven to braise for 3 hours, until the beef is fork-tender and easily shreds.
11. Carefully remove the pot from the oven and transfer the roast to a cutting board, letting it rest for 10 minutes to allow the juices to redistribute.
12. While the beef rests, strain the cooking liquid from the pot through a fine-mesh sieve into a saucepan to make the au jus, discarding the solids.
13. Bring the strained liquid to a simmer over medium heat and let it reduce slightly for 5-7 minutes, until it coats the back of a spoon—this concentrates the flavors for a richer dip.
14. Thinly slice or shred the rested beef against the grain for maximum tenderness.
15. Preheat your broiler to high and place the split Italian rolls on a baking sheet, cut-side up.
16. Toast the rolls under the broiler for 1-2 minutes, just until lightly golden and crisp—watch closely to prevent burning.
17. Pile the sliced beef generously onto the toasted rolls, then top each with 2 slices of provolone cheese.
18. Return the assembled sandwiches to the broiler for 1-2 minutes, until the cheese is melted and bubbly.
19. Serve the sandwiches immediately with small bowls of the warm au jus for dipping.
Nothing compares to the first bite of this sandwich, where the crusty roll gives way to succulent, savory beef and gooey cheese, all enhanced by the deep, aromatic au jus. For a creative twist, I sometimes add a quick giardiniera relish on top for a spicy, tangy crunch that cuts through the richness beautifully.
Chicago-Style Beef and Sausage Combo Sandwich
Perhaps there’s something quietly comforting about a sandwich that feels like a warm embrace on a chilly day, especially one that brings together two hearty meats in perfect harmony. I find myself returning to this combination when I want something substantial yet familiar, a recipe that fills the kitchen with the kind of aroma that makes everyone gather around. It’s a simple pleasure, really, but one that always feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of Italian sausage links (I like the mild kind for a gentle spice, but hot works too if you’re feeling bold)
– 1 pound of thinly sliced roast beef (I grab this from the deli counter for convenience)
– 4 hoagie rolls (toasted lightly for that perfect crunch)
– 1 cup of beef broth (homemade or store-bought, either adds depth)
– 1/2 cup of giardiniera, chopped (the tangy pickled veggies are my secret weapon here)
– 2 tablespoons of olive oil (extra virgin is my go-to for its fruity notes)
– 1 teaspoon of dried oregano (a pinch more if you love that herbal touch)
– 1/2 teaspoon of garlic powder (it blends in smoothly without overpowering)
– Salt and black pepper (I keep these on hand for balancing flavors)
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add 1 pound of Italian sausage links to the skillet and cook for 8-10 minutes, turning occasionally, until browned and cooked through with an internal temperature of 160°F.
3. Tip: Use a meat thermometer to check doneness—it ensures safety without guesswork.
4. Remove the sausages from the skillet and set them aside on a plate to rest for 5 minutes.
5. In the same skillet, add 1 pound of thinly sliced roast beef and cook for 3-4 minutes, stirring gently, until warmed through and slightly crisped at the edges.
6. Pour 1 cup of beef broth into the skillet with the roast beef, scraping up any browned bits from the bottom for extra flavor.
7. Stir in 1/2 cup of chopped giardiniera, 1 teaspoon of dried oregano, and 1/2 teaspoon of garlic powder, then simmer for 5 minutes over low heat until the liquid reduces slightly.
8. Tip: Let the giardiniera meld with the broth—it softens the tanginess and infuses the meat beautifully.
9. Slice the rested sausages into 1/2-inch thick rounds and add them back to the skillet, stirring to combine with the beef mixture for 2 minutes.
10. Season the mixture with salt and black pepper to taste, adjusting as needed for balance.
11. Split 4 hoagie rolls and toast them lightly in a toaster or under a broiler for 1-2 minutes until golden brown.
12. Tip: Toasting the rolls just before assembling keeps them from getting soggy and adds a nice texture contrast.
13. Divide the beef and sausage mixture evenly among the toasted rolls, spooning any remaining juices over the top.
Crafted with care, this sandwich offers a delightful mix of textures—the juicy, tender meats against the crisp roll, with the giardiniera providing a bright, pickled crunch. Serve it with a side of crispy fries or a simple green salad to round out the meal, and maybe an extra napkin for the inevitable drips of savory broth.
Garlic Butter Chicago Beef Sandwich
Zigzagging through my kitchen on this quiet afternoon, I find myself craving something deeply comforting yet elegantly simple. The thought of a garlic butter Chicago beef sandwich feels like a warm embrace, a dish that transforms humble ingredients into something truly special with just a little patience and care.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs thinly sliced roast beef (I like to ask the deli counter for their best quality, slightly thicker cut)
– 4 hoagie rolls, split lengthwise (toasting them makes all the difference)
– 1/2 cup unsalted butter, softened (I always keep mine at room temperature for easy mixing)
– 6 cloves garlic, minced (freshly minced garlic has a brighter flavor than pre-minced)
– 1 cup beef broth (low-sodium lets you control the seasoning better)
– 1 tsp Worcestershire sauce (a splash adds wonderful depth)
– 1/2 tsp dried oregano (crushing it between your fingers releases more aroma)
– 1/4 tsp black pepper, freshly ground
– 4 slices provolone cheese (melty and mild—it’s my favorite for this sandwich)
– 1/4 cup giardiniera, drained (the spicy Chicago-style version is essential here)
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the hoagie rolls cut-side up on the baking sheet and toast in the oven for 5–7 minutes, until lightly golden and crisp.
3. While the rolls toast, combine the softened butter and minced garlic in a small bowl, mixing thoroughly until fully incorporated. (Tip: Letting the garlic sit in the butter for a few minutes helps infuse the flavor.)
4. Spread the garlic butter evenly on the cut sides of the toasted hoagie rolls, using about half of the mixture.
5. In a large skillet over medium heat, add the beef broth, Worcestershire sauce, dried oregano, and black pepper, bringing it to a gentle simmer.
6. Add the thinly sliced roast beef to the skillet, submerging it in the broth mixture, and cook for 3–4 minutes, stirring occasionally, until the beef is heated through and tender. (Tip: Avoid boiling the broth to keep the beef from toughening.)
7. Using tongs, divide the warmed beef evenly among the bottom halves of the hoagie rolls, piling it high but not overflowing.
8. Top each sandwich with a slice of provolone cheese and place them back on the baking sheet.
9. Broil the sandwiches in the oven for 2–3 minutes, watching closely until the cheese is melted and bubbly. (Tip: Keep the oven door slightly ajar to prevent burning.)
10. Remove from the oven and spoon the remaining garlic butter over the melted cheese.
11. Finish each sandwich with a tablespoon of drained giardiniera on top, then close with the top halves of the rolls.
Soaking in the rich garlic butter and savory broth, the beef becomes incredibly tender, while the giardiniera adds a bright, spicy crunch that cuts through the richness. Serve it with a simple side of crispy fries or a light salad to balance the meal, and watch as every bite brings a cozy, satisfying warmth to your table.
Chicago Beef Sandwich with Pepperoncini
Often, on quiet afternoons like this one, I find myself craving the kind of meal that feels like a warm, savory embrace—a dish that’s both deeply comforting and wonderfully straightforward to prepare. The Chicago beef sandwich, with its tender meat and bright, tangy pepperoncini, is exactly that kind of soul-satisfying food, perfect for a slow, reflective day in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 1 (3 to 4 pound) beef chuck roast, trimmed of excess fat—I find a well-marbled cut yields the most succulent, fall-apart texture.
– 2 tablespoons extra virgin olive oil, my go-to for its fruity depth that enhances the sear.
– 1 large yellow onion, thinly sliced; its sweetness balances the beef’s richness beautifully.
– 4 cloves garlic, minced—freshly minced garlic, I’ve learned, makes all the difference in building flavor.
– 1 cup beef broth, preferably low-sodium so you can control the seasoning.
– 1 teaspoon dried oregano, for that classic, herby backdrop.
– 1 teaspoon kosher salt, plus more for seasoning the roast.
– 1/2 teaspoon freshly ground black pepper, which I always grind fresh for the brightest taste.
– 8 pepperoncini peppers, plus 1/4 cup of their brine from the jar—the brine adds a wonderful tang that permeates the meat.
– 4 soft hoagie rolls, split; I like them slightly toasted for a bit of crunch against the juicy filling.
– 8 slices provolone cheese, which melts into a creamy, mild layer that ties everything together.
Instructions
1. Pat the 3 to 4 pound beef chuck roast completely dry with paper towels, then season it generously on all sides with kosher salt and freshly ground black pepper.
2. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Carefully place the seasoned roast in the hot oil and sear it for 4 to 5 minutes per side, until a deep brown crust forms—this step locks in juices and builds a rich flavor base.
4. Transfer the seared roast to a plate and reduce the heat to medium.
5. Add the thinly sliced large yellow onion to the pot and cook, stirring occasionally, for 5 to 7 minutes, until softened and lightly golden.
6. Stir in the 4 cloves of minced garlic and cook for 1 minute, just until fragrant, to avoid burning it.
7. Pour in 1 cup of beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, which adds depth to the cooking liquid.
8. Return the seared roast to the pot, along with any accumulated juices from the plate.
9. Add 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, the 8 pepperoncini peppers, and 1/4 cup of pepperoncini brine.
10. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
11. Reduce the heat to low and let the roast cook slowly for 7 to 8 hours, until it shreds easily with a fork—low and slow is key here for tender, pull-apart meat.
12. About 10 minutes before serving, preheat your oven’s broiler to high and place the split hoagie rolls on a baking sheet, cut-side up.
13. Toast the rolls under the broiler for 1 to 2 minutes, watching closely to prevent burning, until lightly golden and crisp.
14. Using two forks, shred the cooked beef directly in the pot, mixing it with the onions and juices.
15. Divide the shredded beef mixture evenly among the toasted hoagie rolls, piling it high.
16. Top each sandwich with 2 slices of provolone cheese.
17. Return the assembled sandwiches to the baking sheet and broil for 1 to 2 minutes, just until the cheese is melted and bubbly.
18. Serve the sandwiches immediately, optionally with extra pepperoncini on the side for those who love an extra kick.
Keenly, the first bite reveals a beautiful contrast: the beef is impossibly tender and infused with a savory, tangy broth, while the provolone adds a creamy smoothness that mellows the pepperoncini’s bright heat. For a creative twist, try serving these open-faced on a crusty baguette with a side of crispy roasted potatoes to soak up every last drop of the flavorful juices.
Cheesy Chicago Beef Sandwich with Provolone
Now, as the afternoon light slants through my kitchen window, I find myself drawn to the comforting ritual of preparing something substantial and deeply satisfying—a sandwich that feels like a warm embrace on a quiet winter day. There’s something grounding about layering rich, savory flavors, a slow process that invites reflection and patience, much like the gentle pace of this season.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound thinly sliced roast beef, preferably from the deli counter for that tender texture I love
– 4 hoagie rolls, split lengthwise but not all the way through—I find this keeps the fillings snug
– 8 slices provolone cheese, the mild creaminess balances the beef so beautifully
– 2 cups beef broth, using a low-sodium variety lets me control the seasoning better
– 1 tablespoon extra virgin olive oil, my go-to for its fruity notes
– 1 large onion, thinly sliced; I always use a sweet variety like Vidalia for a gentle caramelization
– 1 green bell pepper, thinly sliced; its crisp freshness cuts through the richness
– 2 cloves garlic, minced—freshly minced releases the most aromatic oils
– 1 teaspoon dried oregano, a pinch of earthy warmth
– ½ teaspoon black pepper, freshly ground for the best flavor
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat until it shimmers lightly, about 1 minute.
2. Add 1 large thinly sliced onion and 1 thinly sliced green bell pepper to the skillet, stirring occasionally until they soften and begin to turn golden, approximately 8 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them—this releases their sweetness.
4. Pour in 2 cups beef broth and 1 teaspoon dried oregano, bringing the mixture to a gentle simmer over medium-low heat.
5. Add 1 pound thinly sliced roast beef to the skillet, submerging it fully in the broth, and let it simmer uncovered for 10 minutes to absorb the flavors and become tender.
6. Preheat your oven to 350°F (175°C) while the beef simmers, ensuring it’s ready for toasting.
7. Place 4 split hoagie rolls on a baking sheet, cut sides up, and toast in the preheated oven for 5 minutes until lightly crisp—this prevents sogginess later.
8. Remove the toasted rolls from the oven and layer 2 slices provolone cheese on the bottom half of each roll.
9. Using tongs, transfer the simmered beef from the skillet, allowing excess broth to drain off, and divide it evenly among the rolls over the cheese.
10. Top the beef with the cooked onion and pepper mixture from the skillet, spooning it gently to distribute the flavors.
11. Sprinkle ½ teaspoon freshly ground black pepper evenly over the fillings for a subtle kick.
12. Close the sandwiches with the top halves of the rolls and return them to the baking sheet.
13. Bake the assembled sandwiches in the 350°F (175°C) oven for 5 minutes, just until the cheese melts and the rolls are warm throughout.
14. Remove from the oven and let the sandwiches rest for 2 minutes before serving to allow the juices to settle.
Melted provolone weaves through the tender beef, creating a creamy contrast to the crisp roll and sweet, softened vegetables. The broth-infused filling offers a savory depth that’s both hearty and comforting, perfect for savoring slowly with a side of pickles or a simple salad to brighten the plate.
Chicago Beef Sandwich with Caramelized Onions
Evenings like these, when the kitchen windows fog with warmth and the air fills with savory promise, I find myself drawn to recipes that feel like a slow, comforting embrace. This Chicago beef sandwich, with its tender meat and sweetly caramelized onions, is one of those dishes that turns a simple meal into a quiet celebration of patience and flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs beef chuck roast, trimmed of excess fat—I find a well-marbled cut yields the most succulent shreds.
– 2 large yellow onions, thinly sliced; their natural sweetness deepens beautifully as they cook.
– 4 cups beef broth, preferably low-sodium so you can control the seasoning.
– 4 garlic cloves, minced—freshly minced garlic releases the most aromatic oils.
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes that complement the beef.
– 1 tbsp dried oregano, crumbled between your fingers to awaken its earthy fragrance.
– 1 tsp kosher salt, plus more for seasoning; I prefer its coarse texture for even distribution.
– ½ tsp freshly ground black pepper, cracked just before use for maximum flavor.
– 4 soft hoagie rolls, split lengthwise but kept connected—they soak up the juices without falling apart.
– 8 slices provolone cheese, at room temperature so they melt evenly over the warm beef.
Instructions
1. Pat the beef chuck roast completely dry with paper towels to ensure a good sear.
2. Season the roast generously on all sides with the kosher salt and freshly ground black pepper.
3. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
4. Sear the beef for 4–5 minutes per side until a deep brown crust forms, turning only once to avoid steaming.
5. Remove the beef to a plate and reduce the heat to medium-low.
6. Add the thinly sliced yellow onions to the pot and cook, stirring occasionally, for 20–25 minutes until they turn a rich golden brown and soften completely.
7. Stir in the minced garlic and crumbled dried oregano, cooking for 1 minute until fragrant.
8. Pour in the beef broth, scraping the bottom of the pot to release any browned bits for added depth.
9. Return the seared beef to the pot, ensuring it is mostly submerged in the liquid.
10. Cover the pot and simmer on low heat for 3 hours, until the beef shreds easily with a fork.
11. Transfer the beef to a cutting board and use two forks to shred it into bite-sized pieces.
12. Return the shredded beef to the pot and stir to combine with the onions and broth, letting it soak for 10 minutes.
13. Preheat your oven’s broiler to 500°F and place the split hoagie rolls on a baking sheet, cut-side up.
14. Toast the rolls under the broiler for 1–2 minutes until just golden, watching closely to prevent burning.
15. Pile the warm beef and onions generously onto the toasted rolls, using a slotted spoon to drain excess liquid.
16. Top each sandwich with 2 slices of room-temperature provolone cheese.
17. Return the sandwiches to the broiler for 1–2 minutes until the cheese is bubbly and lightly browned.
18. Serve immediately while hot and melty.
On first bite, the tender, savory beef melds with the sweet caramelized onions and creamy provolone, all cradled by a soft, juice-soaked roll that holds together beautifully. For a creative twist, I sometimes serve these open-faced with a side of giardiniera for a spicy crunch that cuts through the richness, making each sandwich feel like a cozy, personalized feast.
Spicy Horseradish Chicago Beef Sandwich
Gently, as the winter afternoon light fades outside my kitchen window, I find myself drawn to the kind of meal that warms from the inside out, a project of patience and layered heat. It’s a quiet, reflective process, building a sandwich that feels like a hearty embrace, perfect for a solitary, cozy evening. This one, with its slow-cooked beef and fiery kick, is my personal antidote to the season’s chill.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs beef chuck roast, cut into 2-inch chunks (I find this cut becomes wonderfully tender)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity depth
– 1 large yellow onion, thinly sliced (it melts into a sweet, soft tangle)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 4 cups beef broth, low-sodium so I can control the salt
– 1/4 cup prepared horseradish, plus 2 tablespoons for serving (I prefer the jarred kind with a real bite)
– 2 teaspoons smoked paprika
– 1 teaspoon crushed red pepper flakes (adjust if you’re sensitive to heat)
– 1 teaspoon dried oregano
– 1/2 teaspoon freshly ground black pepper
– 4 soft hoagie rolls, split (toasted they hold up beautifully)
– 8 slices provolone cheese
– 1 cup giardiniera, drained (the spicy, pickled vegetable mix is non-negotiable for authenticity)
Instructions
1. Pat the beef chuck roast chunks completely dry with paper towels—this is crucial for a good sear and my first tip: dry meat browns better, creating a flavorful fond in the pot.
2. Heat the extra virgin olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Working in batches to avoid crowding, sear the beef chunks for 4-5 minutes per side until deeply browned on all sides; transfer to a plate.
4. Reduce the heat to medium and add the thinly sliced yellow onion to the pot; cook for 8-10 minutes, stirring occasionally, until softened and beginning to caramelize.
5. Add the minced garlic and cook for 1 minute, just until fragrant.
6. Pour in the beef broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pot—that fond is pure flavor, my second key tip.
7. Stir in the 1/4 cup prepared horseradish, smoked paprika, crushed red pepper flakes, dried oregano, and freshly ground black pepper.
8. Return the seared beef and any accumulated juices to the pot, ensuring the meat is mostly submerged.
9. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 3 hours. My third tip: check at the 2.5-hour mark; the beef is done when it shreds easily with two forks.
10. After 3 hours, carefully remove the beef chunks to a cutting board and use two forks to shred all the meat into bite-sized pieces.
11. Return the shredded beef to the pot with the cooking liquid and stir to combine; let it simmer uncovered for 10-15 minutes to allow the sauce to thicken slightly.
12. While the beef simmers, preheat your oven’s broiler on high and place the split hoagie rolls on a baking sheet, cut-side up.
13. Toast the rolls under the broiler for 1-2 minutes, watching closely until the edges are just golden brown.
14. Divide the hot shredded beef mixture evenly among the toasted roll bottoms, using a slotted spoon to control the juiciness.
15. Top each sandwich with 2 slices of provolone cheese and return the baking sheet to the broiler for 1-2 minutes, just until the cheese is melted and bubbly.
16. Remove from the oven and top each sandwich with a generous 1/4 cup of drained giardiniera and an additional 1/2 tablespoon of prepared horseradish spread on the top bun.
17. Place the top buns on the sandwiches and serve immediately.
This sandwich yields a beautiful contrast: the beef is fall-apart tender and deeply savory, soaked in a broth infused with smoky paprika and the sinus-clearing heat of horseradish. The provolone melts into a creamy blanket, while the crunchy, vinegary giardiniera and extra horseradish cut through the richness with every bite. Try serving it open-faced with a side of jus for dipping, letting the flavors mingle on the plate before each messy, wonderful forkful.
Chicago Beef Sandwich with Roasted Peppers
Now, as the winter light slants through my kitchen window, I find myself craving something substantial yet comforting—a sandwich that feels like a warm embrace. This Chicago beef sandwich with roasted peppers is my answer to those quiet, reflective afternoons when only slow-cooked flavors will do.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs beef chuck roast, trimmed of excess fat (I like to cut it into 3-inch chunks for even cooking)
– 4 large bell peppers, mixed colors (red and yellow add sweetness)
– 1 large yellow onion, thinly sliced (sweet varieties like Vidalia work beautifully)
– 4 cloves garlic, minced (freshly minced gives the best aroma)
– 2 cups beef broth, low-sodium (homemade stock is ideal, but store-bought works)
– 1/4 cup extra virgin olive oil (my go-to for roasting)
– 2 tbsp Italian seasoning
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 4 hoagie rolls, split (lightly toasted rolls hold up better)
– 8 slices provolone cheese (I prefer the mild, melty quality of provolone)
Instructions
1. Preheat your oven to 325°F.
2. Season the beef chunks evenly with kosher salt and black pepper.
3. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the beef chunks in batches until deeply browned on all sides, about 4-5 minutes per batch—don’t overcrowd the pot to ensure a good crust.
5. Remove the beef and set aside on a plate.
6. Add the remaining 2 tbsp olive oil to the same pot over medium heat.
7. Sauté the sliced onion until soft and translucent, about 5 minutes.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Return the beef to the pot and add beef broth, Italian seasoning, and any accumulated juices from the plate.
10. Bring the mixture to a simmer, then cover and transfer to the preheated oven.
11. Braise for 3 hours until the beef is fork-tender and easily shreds.
12. While the beef cooks, increase the oven temperature to 425°F for the peppers.
13. Cut the bell peppers into 1-inch strips, removing seeds and stems.
14. Toss the pepper strips with 1 tbsp olive oil on a baking sheet, spreading them in a single layer.
15. Roast at 425°F for 20-25 minutes until charred at the edges and softened—rotate the pan halfway for even cooking.
16. Remove the beef from the oven and shred it directly in the pot using two forks.
17. Toast the split hoagie rolls under a broiler for 1-2 minutes until lightly golden.
18. Layer each roll bottom with shredded beef, roasted peppers, and 2 slices of provolone cheese.
19. Place the assembled sandwiches under the broiler for 1-2 minutes until the cheese is melted and bubbly.
20. Top with the roll tops and serve immediately.
Yes, the tender beef melts into the sweet, smoky peppers, while the provolone adds a creamy richness that ties it all together. For a creative twist, I sometimes drizzle a bit of the braising liquid over the top before serving—it soaks into the bread, making every bite deeply flavorful.
Chicago-Style Beef Dip Sandwich
Beneath the soft glow of kitchen lights, I find myself returning to this recipe time and again, a comforting ritual that transforms simple ingredients into something deeply satisfying. There’s a quiet magic in the slow simmer of beef and the gentle warmth of the oven, a process that invites patience and rewards it with rich, layered flavors that feel like a warm embrace on a chilly evening.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs beef chuck roast, trimmed of excess fat (I find a well-marbled cut yields the most tender, flavorful shreds)
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth
– 1 large yellow onion, thinly sliced (I love how it caramelizes into sweet, golden strands)
– 4 garlic cloves, minced (freshly minced makes all the difference for that aromatic punch)
– 4 cups beef broth, preferably low-sodium so you can control the seasoning
– 1 tbsp Worcestershire sauce, for that essential savory umami note
– 1 tsp dried oregano, just a pinch to add an earthy whisper
– 4 hoagie rolls, split lengthwise (I opt for soft yet sturdy ones that hold up to the juicy filling)
– 8 slices provolone cheese (melty and mild, it’s the perfect blanket for the beef)
– Salt and black pepper, to taste (I always season in layers as I cook)
Instructions
1. Preheat your oven to 325°F (163°C)—a low and slow temperature is key for tenderizing the beef.
2. Pat the beef chuck roast completely dry with paper towels; this helps achieve a better sear.
3. Season the beef generously on all sides with salt and black pepper.
4. Heat the extra virgin olive oil in a large Dutch oven or oven-safe pot over medium-high heat until it shimmers, about 2 minutes.
5. Sear the beef for 4-5 minutes per side, until a deep brown crust forms—don’t rush this step, as it builds foundational flavor.
6. Transfer the seared beef to a plate and set aside temporarily.
7. Reduce the heat to medium and add the thinly sliced yellow onion to the same pot.
8. Cook the onion for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.
9. Add the minced garlic and cook for 1 minute, just until fragrant to avoid burning.
10. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this deglazing step captures all those delicious flavors.
11. Stir in the dried oregano and return the seared beef to the pot, nestling it into the liquid.
12. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
13. Transfer the pot to the preheated oven and braise for 3 hours, until the beef is fork-tender and easily shreds.
14. Remove the pot from the oven and carefully transfer the beef to a cutting board, letting it rest for 10 minutes—this allows the juices to redistribute.
15. While the beef rests, place the split hoagie rolls on a baking sheet, cut side up.
16. Toast the rolls in the oven at 325°F for 5-7 minutes, until lightly crisp but still soft inside.
17. Using two forks, shred the beef into bite-sized pieces, discarding any large fat pieces.
18. Return the shredded beef to the pot with the cooking liquid and stir to coat.
19. Divide the shredded beef evenly among the toasted hoagie rolls, piling it high.
20. Top each sandwich with 2 slices of provolone cheese.
21. Return the sandwiches to the oven and bake at 325°F for 3-5 minutes, just until the cheese is melted and bubbly.
22. Serve the sandwiches immediately, with small bowls of the warm cooking liquid on the side for dipping.
Unwrapping this sandwich reveals tender, savory beef that melts against the mild provolone, all cradled in a roll with just enough chew to stand up to the rich au jus. Each dip into the warm broth deepens the experience, blending juiciness with a comforting, hearty essence—perfect for savoring slowly with loved ones or enjoying as a solitary treat that feels like a culinary hug.
Chicago Beef Sandwich with Hot Giardiniera Relish
Cradling a warm, fragrant sandwich on a quiet afternoon feels like a small, comforting ritual—a moment to savor the rich layers of a Chicago classic, where tender beef meets the vibrant kick of homemade giardiniera, all nestled in a soft roll that soaks up every savory drop.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 2 pounds beef chuck roast, trimmed of excess fat (I find this cut yields the most tender, shreddable meat after slow cooking)
– 4 cups beef broth, preferably low-sodium to control the seasoning
– 1 tablespoon olive oil, extra virgin is my go-to for its fruity depth
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– 1/2 teaspoon black pepper, freshly ground for the best aroma
– 4 soft Italian rolls, split (I like them slightly toasted to hold up to the juices)
– For the hot giardiniera relish: 1 cup chopped mixed vegetables (like cauliflower, carrots, and celery), 1/2 cup sliced pepperoncini, 1/4 cup white vinegar, 1 tablespoon olive oil, and 1/2 teaspoon red pepper flakes (adjust to your heat preference—I lean toward a medium kick)
Instructions
1. Pat the beef chuck roast dry with paper towels to ensure a good sear, which locks in flavor and creates a rich crust.
2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Sear the beef on all sides until deeply browned, approximately 4-5 minutes per side, turning with tongs to avoid piercing the meat and losing juices.
4. Reduce the heat to low and add 4 cups beef broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper to the pot.
5. Cover the pot and simmer gently for 2.5 to 3 hours, until the beef is fork-tender and easily shreds; check occasionally to ensure the liquid stays at a low bubble, adding a splash of water if it reduces too much.
6. While the beef cooks, prepare the giardiniera relish: in a medium bowl, combine 1 cup chopped mixed vegetables, 1/2 cup sliced pepperoncini, 1/4 cup white vinegar, 1 tablespoon olive oil, and 1/2 teaspoon red pepper flakes, stirring well to coat evenly.
7. Let the relish sit at room temperature for at least 30 minutes to allow the flavors to meld and the vegetables to slightly soften, stirring once halfway through.
8. Once the beef is done, remove it from the pot and shred it finely using two forks, discarding any large fat pieces, then return it to the broth to keep warm and moist.
9. Toast the split Italian rolls lightly in a toaster or oven at 350°F for 3-4 minutes until just crisp on the edges, which prevents them from becoming soggy when assembled.
10. Assemble the sandwiches: pile shredded beef onto the bottom half of each roll, spoon over some of the warm cooking broth for extra juiciness, top generously with the giardiniera relish, and cap with the other half of the roll.
Perhaps the magic lies in the contrast—the melt-in-your-mouth beef, steeped in savory broth, against the crunchy, tangy relish that wakes up each bite. Serve these sandwiches with extra napkins for the inevitable drips, or for a creative twist, try them open-faced with a side of crispy fries to scoop up any leftover juices.
Chicago Beef Sandwich with Garlic Aioli
Venturing into the kitchen on this quiet afternoon feels like a small, personal pilgrimage, especially when the goal is something as deeply comforting as a Chicago-style beef sandwich. There’s a certain solace in the slow simmer of beef and the sharp, clean scent of garlic coming together, a process that asks for patience but rewards it generously. This version, with its homemade garlic aioli, is my favorite way to bridge that iconic, hearty flavor with a touch of softer, creamy brightness.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs beef chuck roast, trimmed of excess fat (I find a well-marbled cut yields the most tender, flavorful shreds)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity depth
– 1 large yellow onion, thinly sliced (sweet varieties like Vidalia work beautifully here)
– 4 cloves garlic, minced (freshly minced makes all the difference for the aioli later)
– 4 cups beef broth, low-sodium so you can control the seasoning
– 1 tablespoon Italian seasoning
– 1 teaspoon salt
– 1/2 teaspoon black pepper, freshly ground
– 4 hoagie rolls, split (lightly toasted rolls hold up better against the juicy beef)
– 1/2 cup mayonnaise
– 1 tablespoon lemon juice, freshly squeezed for the brightest flavor
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Pat the beef chuck roast completely dry with paper towels to ensure a good sear.
2. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Sear the beef roast for 4-5 minutes per side until a deep brown crust forms, adjusting the heat if the oil smokes.
4. Transfer the seared beef to a plate and reduce the heat to medium.
5. Add the thinly sliced yellow onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
8. Add the Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper to the broth, stirring to combine.
9. Return the seared beef roast to the pot, ensuring it is mostly submerged in the liquid.
10. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 3 hours until the beef is fork-tender.
11. While the beef cooks, make the garlic aioli by whisking together the mayonnaise, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth.
12. After 3 hours, carefully remove the beef from the pot and place it on a cutting board, letting it rest for 10 minutes to allow the juices to redistribute.
13. Use two forks to shred the beef into bite-sized pieces, discarding any large pieces of fat.
14. Return the shredded beef to the pot with the cooking liquid and stir to combine, letting it soak for 5 minutes to absorb the flavors.
15. Lightly toast the split hoagie rolls under a broiler for 1-2 minutes until just golden, watching closely to prevent burning.
16. Spread a generous tablespoon of the garlic aioli on the inside of each toasted hoagie roll.
17. Using tongs, pile the shredded beef mixture onto the prepared rolls, allowing some of the juices to drizzle over.
18. Serve the sandwiches immediately while warm.
Melt-in-your-mouth tender, the beef shreds apart with a gentle pull, soaked in a rich, herb-infused broth that soaks into the bread. The garlic aioli cuts through with a creamy, sharp tang, balancing the hearty savoriness. For a creative twist, I sometimes serve these open-faced with a side of giardiniera or a simple arugula salad for a fresh, peppery contrast.
Chicago Beef Sandwich with Crispy Onion Strings
Lately, I’ve been craving the kind of meal that feels like a warm, savory hug—the sort of dish that makes the kitchen smell like home for hours. This Chicago-style beef sandwich, with its tender, slow-cooked meat and a crown of crispy, golden onion strings, is exactly that. It’s a project of love, perfect for a quiet afternoon when you have the time to let flavors deepen and meld.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– 3 lbs beef chuck roast, cut into 3-inch chunks (I find the marbling in chuck roast gives the best, most succulent shred)
– 2 large yellow onions, thinly sliced (one for the beef, one for frying—slicing them thin is key for those perfect crispy strings)
– 4 cups beef broth, low-sodium (using a good-quality broth makes all the difference in the braising liquid)
– 4 hoagie rolls, split (lightly toasted rolls hold up better against the juicy beef)
– 1 cup all-purpose flour (for dredging the onions; I keep mine in a wide, shallow bowl for easy coating)
– 1 cup buttermilk (this helps the flour stick and adds a subtle tang to the onion batter)
– 2 tbsp vegetable oil (my go-to for high-heat frying because of its neutral flavor)
– 2 tbsp unsalted butter (I always use unsalted to control the seasoning in the gravy)
– 3 garlic cloves, minced (freshly minced garlic infuses the beef with a wonderful aroma)
– 2 tsp dried oregano (a classic Chicago beef seasoning that adds earthy notes)
– 1 tsp kosher salt, plus more for seasoning (I prefer kosher salt for its clean taste and even distribution)
– 1/2 tsp black pepper, freshly ground (freshly ground pepper has a brighter, more pungent kick)
– 1/4 tsp red pepper flakes (just a pinch adds a gentle warmth without overpowering)
– 1 tbsp Worcestershire sauce (a splash deepens the umami flavor of the beef gravy)
Instructions
1. Pat the beef chuck roast chunks dry with paper towels to ensure a good sear, then season them evenly on all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp vegetable oil over medium-high heat until it shimmers, about 2 minutes.
3. Sear the beef chunks in a single layer without overcrowding, turning them with tongs until browned on all sides, approximately 3-4 minutes per side; work in batches if needed to avoid steaming the meat.
4. Remove the seared beef to a plate and reduce the heat to medium; add 1 tbsp unsalted butter to the pot and let it melt.
5. Add half of the thinly sliced yellow onions (from one onion) and the minced garlic cloves, sautéing while stirring frequently until softened and fragrant, about 5 minutes.
6. Sprinkle in 2 tsp dried oregano and 1/4 tsp red pepper flakes, stirring for 30 seconds to toast the spices and release their oils.
7. Pour in 4 cups low-sodium beef broth and 1 tbsp Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to lift any browned bits for extra flavor.
8. Return the seared beef chunks and any accumulated juices to the pot, ensuring they are mostly submerged in the liquid.
9. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low; let it cook undisturbed for 3.5 to 4 hours, until the beef is fork-tender and easily shreds.
10. While the beef braises, prepare the onion strings: in a medium bowl, combine the remaining thinly sliced yellow onion (from the second onion) with 1 cup buttermilk, stirring to coat evenly, and let it soak for at least 15 minutes to tenderize the onions.
11. Place 1 cup all-purpose flour in a separate shallow dish; using a fork, lift the onion slices from the buttermilk, letting excess drip off, then dredge them thoroughly in the flour until lightly coated.
12. In a large skillet, heat 1 tbsp vegetable oil and 1 tbsp unsalted butter over medium-high heat until the butter melts and the oil reaches 350°F, testing with a drop of flour that sizzles immediately.
13. Fry the dredged onion strings in a single layer without overcrowding, turning once with tongs, until golden brown and crispy, about 2-3 minutes per side; transfer to a paper towel-lined plate to drain.
14. Once the beef is done, use two forks to shred it directly in the pot, mixing it into the braising liquid to create a juicy gravy.
15. Lightly toast the split hoagie rolls in a toaster or under a broiler set to low until just golden, about 1-2 minutes, to prevent them from getting soggy.
16. Assemble the sandwiches: pile the shredded beef and gravy generously onto the toasted hoagie rolls, then top with a handful of the crispy onion strings.
Perhaps the best part is that first bite—the soft, gravy-soaked bread giving way to the melt-in-your-mouth beef, all contrasted by the satisfying crunch of those onions. Serve it with a crisp pickle spear on the side to cut through the richness, or enjoy it as is, letting the flavors speak for themselves on a cozy evening.
Chicago Beef Sandwich with Spicy Mustard
Just now, as I sit here with a cup of tea, the memory of a Chicago winter comes back to me—the kind that makes you crave something deeply savory and warming, something that feels like a hug from the inside. This sandwich, with its tender beef and sharp, spicy mustard, is exactly that kind of comfort. It’s a simple assembly of bold flavors that somehow feels both hearty and celebratory.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 3 lbs beef chuck roast, trimmed of excess fat (I find a well-marbled cut yields the most succulent shreds)
– 4 cups low-sodium beef broth, warmed slightly (using homemade stock here makes all the difference, but store-bought works in a pinch)
– 1 large yellow onion, thinly sliced (sweet varieties like Vidalia are my favorite for caramelizing)
– 4 cloves garlic, minced (freshly minced garlic has a brighter punch than pre-minced)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp dried Italian seasoning
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup spicy brown mustard (I prefer a brand with whole mustard seeds for texture)
– 4 soft hoagie rolls, split lengthwise (lightly toasted rolls hold up better to the juicy filling)
– 8 slices provolone cheese (room temperature cheese melts more evenly)
Instructions
1. Pat the 3 lbs beef chuck roast completely dry with paper towels to ensure a good sear.
2. Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the beef roast for 4-5 minutes per side until a deep brown crust forms. (Tip: Don’t move the meat while searing to develop that flavorful fond.)
4. Transfer the seared beef to a plate and reduce the heat to medium.
5. Add the thinly sliced 1 large yellow onion to the pot and cook for 6-8 minutes, stirring occasionally, until softened and lightly golden.
6. Stir in the 4 cloves minced garlic and cook for 1 minute until fragrant.
7. Pour in the 4 cups warmed low-sodium beef broth, scraping the bottom of the pot to release any browned bits.
8. Add 1 tbsp dried Italian seasoning, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper, stirring to combine.
9. Return the seared beef and any accumulated juices to the pot, ensuring the liquid comes about halfway up the sides of the meat.
10. Cover the pot and transfer it to a preheated 300°F oven. Braise for 7-8 hours until the beef shreds easily with a fork. (Tip: Check at the 7-hour mark; the meat should be fork-tender but not falling apart completely.)
11. Carefully remove the pot from the oven. Using two forks, shred the beef directly in the cooking liquid.
12. Stir the 1/4 cup spicy brown mustard into the shredded beef and juices until fully incorporated. (Tip: Let the mixture sit for 10 minutes off the heat to allow the flavors to meld.)
13. Preheat your oven’s broiler on high.
14. Place the split 4 hoagie rolls on a baking sheet, cut side up, and lightly toast under the broiler for 1-2 minutes until just golden.
15. Divide the shredded beef mixture evenly among the toasted rolls, piling it high.
16. Top each sandwich with 2 slices of room temperature provolone cheese.
17. Return the sandwiches to the baking sheet and broil for 2-3 minutes until the cheese is bubbly and slightly browned.
Zesty and rich, the tender beef soaked in its own savory juices contrasts beautifully with the sharp, grainy mustard and melted provolone. For a creative twist, I sometimes serve these open-faced with a side of giardiniera for an extra crunch and kick, letting each component shine on its own before taking a messy, perfect bite.
Chicago Beef Sandwich with Pickled Jalapeños
A quiet afternoon in the kitchen always feels like a small sanctuary, especially when the rich aroma of slow-cooked beef begins to fill the air. There’s something deeply comforting about preparing a Chicago beef sandwich, a classic that feels both hearty and celebratory, especially when bright pickled jalapeños cut through the richness. It’s a dish that asks for patience but rewards it generously, layer by tender layer.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 (3-pound) beef chuck roast, trimmed of excess fat—I find a well-marbled cut yields the most succulent results.
– 2 tablespoons extra virgin olive oil, my go-to for its fruity depth.
– 1 large yellow onion, thinly sliced; its sweetness balances the savory notes beautifully.
– 4 garlic cloves, minced—freshly minced garlic always makes a difference.
– 1 cup beef broth, preferably low-sodium so you can control the seasoning.
– 1 tablespoon Italian seasoning, a simple blend that adds herbal warmth.
– 1 teaspoon kosher salt, plus more for seasoning.
– ½ teaspoon freshly ground black pepper.
– 4 soft hoagie rolls, split—I like them slightly toasted for a bit of crunch.
– ½ cup pickled jalapeños, drained; their tangy heat is a non-negotiable bright spot for me.
– 8 slices provolone cheese, which melts into a creamy blanket.
Instructions
1. Pat the beef chuck roast completely dry with paper towels, then season it generously on all sides with kosher salt and black pepper. This helps form a flavorful crust.
2. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Carefully place the seasoned beef in the hot oil and sear it for 4–5 minutes per side, until a deep brown crust forms. Tip: Don’t move the beef too early—letting it sit ensures a good sear.
4. Transfer the seared beef to a plate and reduce the heat to medium.
5. Add the thinly sliced onion to the same pot and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
6. Stir in the minced garlic and cook for 1 minute, just until fragrant to avoid burning.
7. Pour in the beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon—those bits add incredible depth.
8. Return the seared beef to the pot, then sprinkle the Italian seasoning over everything.
9. Cover the pot with a lid and reduce the heat to low. Let it simmer gently for 3 hours, until the beef is fork-tender and easily shreds. Tip: Check occasionally to ensure the liquid is at a gentle simmer, not a boil.
10. Remove the pot from the heat and transfer the beef to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any large fat pieces.
11. Return the shredded beef to the pot with the cooking liquid and stir to combine. Let it sit for 10 minutes to absorb the flavors.
12. While the beef rests, preheat your oven’s broiler to high (about 500°F).
13. Place the split hoagie rolls on a baking sheet, cut-side up, and toast them under the broiler for 1–2 minutes, until lightly golden. Tip: Watch closely to prevent burning.
14. Divide the shredded beef evenly among the toasted rolls, then top each with 2 slices of provolone cheese.
15. Return the sandwiches to the baking sheet and broil for another 1–2 minutes, just until the cheese is melted and bubbly.
16. Remove from the oven and top each sandwich with a generous spoonful of pickled jalapeños.
Ripples of savory juice soak into the soft roll, while the melted provolone adds a creamy contrast to the tender, herb-infused beef. For a creative twist, serve these sandwiches open-faced with a side of crispy roasted potatoes to catch any drippings—the tangy pop of jalapeños makes each bite feel lively and complete.
Chicago Beef Sandwich with Homemade Gravy
Zipping through my recipe journal today, I find myself lingering on a page from a chilly Chicago December—the memory of that rich, savory sandwich feels like a warm hug on this winter afternoon. There’s something deeply comforting about slow-cooked beef and homemade gravy, a dish that turns an ordinary meal into a cozy ritual.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 2 lbs chuck roast, trimmed of excess fat—I find this cut yields the most tender, shreddable meat after braising.
– 1 large yellow onion, thinly sliced; I like to use sweet onions for a subtle caramelized note.
– 4 cloves garlic, minced—freshly minced garlic releases the best aroma here.
– 2 cups beef broth, low-sodium is my preference to control the saltiness.
– 1/4 cup all-purpose flour, which I keep in a small bowl nearby for easy gravy-making.
– 2 tbsp olive oil, extra virgin olive oil is my go-to for its fruity undertones.
– 1 tsp dried thyme, crumbled between my fingers to awaken its earthy flavor.
– 4 hoagie rolls, split lengthwise—I opt for soft, sturdy rolls that can soak up the gravy without falling apart.
– Salt and black pepper, to season the beef generously before searing.
Instructions
1. Pat the 2 lbs chuck roast dry with paper towels, then season all sides liberally with salt and black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the chuck roast for 4-5 minutes per side until deeply browned, creating a flavorful fond—this step is key for rich gravy later.
4. Transfer the seared roast to a plate and reduce the heat to medium.
5. Add the thinly sliced yellow onion to the pot and sauté for 8-10 minutes until softened and golden, stirring occasionally.
6. Stir in the minced garlic and 1 tsp dried thyme, cooking for 1 minute until fragrant.
7. Sprinkle 1/4 cup all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to form a roux and cook out the raw flour taste.
8. Gradually whisk in 2 cups beef broth until smooth, scraping up any browned bits from the bottom—this deglazing step adds depth to the gravy.
9. Return the chuck roast to the pot, nestling it into the liquid, and bring to a gentle simmer.
10. Cover the pot and reduce the heat to low, letting it braise for 3 hours until the beef is fork-tender and easily shreds.
11. Remove the beef from the pot, shred it with two forks, and set aside.
12. Simmer the gravy uncovered for 10-15 minutes until thickened to a coating consistency, stirring occasionally—if it thickens too much, add a splash of broth.
13. Toast the split hoagie rolls in a 350°F oven for 5 minutes until lightly crisp, which helps them hold up to the juicy filling.
14. Pile the shredded beef onto the toasted rolls and ladle the hot gravy generously over the top.
As you take that first bite, the tender, savory beef melds with the rich, velvety gravy, creating a melt-in-your-mouth experience that’s both hearty and satisfying. For a creative twist, I sometimes add a sprinkle of giardiniera or serve it open-faced with a side of crispy fries to catch every last drop of that homemade gravy.
Summary
A fiery feast awaits in these 18 spicy Chicago beef sandwich recipes, perfect for home cooks craving bold flavors. We hope you find a new favorite to spice up your dinner rotation! Give one a try, then drop a comment below telling us which you loved most. Don’t forget to share this roundup on Pinterest to help fellow foodies discover these delicious creations. Happy cooking!
