Chicago Style Italian Beef is a classic sandwich recipe that originated in Chicago, Illinois. It is a delicious combination of thinly sliced, tender beef that is slow-cooked in a seasoned broth until it is juicy and flavorful, then served on a crusty Italian roll with sweet peppers or hot giardiniera.
Equipment Needed
- Slow Cooker or Dutch Oven
- Chef’s Knife
- Cutting Board
- Tongs
Ingredients
- 3-4 pound beef roast (such as sirloin tip or top round)
- 4 cups beef broth
- 1 cup water
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup red wine vinegar
- Italian rolls
- Sweet peppers or hot giardiniera (optional)
Instructions
- In a slow cooker or Dutch oven, combine the beef broth, water, oregano, basil, thyme, garlic powder, onion powder, black pepper, salt, and red wine vinegar.
- Add the beef roast to the pot, making sure it is completely submerged in the liquid.
- Cook on low heat for 8-10 hours, or until the beef is tender and can be easily shredded with a fork.
- Remove the beef from the liquid and shred it with two forks. Return the shredded beef to the pot and stir to combine with the broth.
- Serve the beef on crusty Italian rolls with sweet peppers or hot giardiniera.
Serving Suggestions
- Serve the Italian beef with a side of french fries or potato chips.
- Add a slice of provolone cheese to the sandwich for a cheesy twist.
- For a complete meal serve it with a side of coleslaw or potato salad.
- Top the sandwich with sautéed onions or mushrooms for an extra flavor boost.
Conclusion
Chicago Style Italian Beef is a delicious and easy-to-make sandwich that is perfect for any occasion. Slow-cooking the beef in a seasoned broth ensures that it is tender and flavorful, while the addition of sweet peppers or hot giardiniera adds a burst of flavor and spice. This recipe is perfect for a casual dinner with friends or a game-day party.
FAQs
Is it recommended to use a different cut of beef for this recipe?
Yes, you can use a different cut of beef, but keep in mind that some cuts may require more cooking time to become tender.
Can I make this recipe on the stovetop instead of a slow cooker?
Yes, you can make this recipe on the stovetop by simmering the beef in the broth for several hours until it is tender.
Can I freeze the leftover beef?
Yes, you can freeze the leftover beef for up to 3 months. Simply store it in an airtight container or freezer bag and thaw it in the refrigerator before reheating.
Chicago Style Italian Beef Recipe
Equipment
- Slow Cooker or Dutch Oven
- Chef's knife
- Cutting Board
- Tongs
Ingredients
- 3-4 pound beef roast (such as sirloin tip or top round)
- 4 cups beef broth
- 1 cup water
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup red wine vinegar
- Italian rolls
- Sweet peppers or hot giardiniera (optional)
Instructions
- In a slow cooker or Dutch oven, combine the beef broth, water, oregano, basil, thyme, garlic powder, onion powder, black pepper, salt, and red wine vinegar.
- Add the beef roast to the pot, making sure it is completely submerged in the liquid.
- Cook on low heat for 8-10 hours, or until the beef is tender and can be easily shredded with a fork.
- Remove the beef from the liquid and shred it with two forks. Return the shredded beef to the pot and stir to combine with the broth.
- Serve the beef on crusty Italian rolls with sweet peppers or hot giardiniera.
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