Chicago Italian Beef Sandwich

Serving 4 people

220 min


  • baguette 6 sourdough baguette rolls halved, toasted
  • bay leaves 2 bay leaves
  • beef stock 1 cup beef stock
  • canola oil 3 tablespoons bacon fat, or canola oil
  • cayenne 1 teaspoon cayenne
  • italian seasoning 3 tablespoons Italian seasoning
  • paprika 1 tablespoon paprika
  • pepper 2 tablespoons fresh cracked black pepper
  • red chili flakes 1 teaspoon red chili flakes
  • red sweet peppers 1 cup jarred red sweet peppers
  • red wine 1/2 cup red wine
  • salt 2 tablespoons salt
  • top round steak 4 pounds top round with fat cap
  • vinaigrette 1 cup chopped giardiniera vinaigrette vegetables
  • whole garlic 1 cup garlic, whole cloves
  • worcestershire sauce 3 tablespoons Worcestershire sauce
  • yellow onions 3 yellow onions, chopped
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How to make it

  1. Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
  2. Preheat oven to 275 degrees F.
  3. Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
  4. Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center.
  5. Remove, let cool, then slice very thin.
  6. Cool broth in roasting pan and remove the fat that rises to the top. Strain.
  7. Reheat the broth, and add the sliced meat.
  8. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.