Description
If comfort food had a passport, this sandwich would be stamped “Chicago.” Tender, thinly sliced beef soaks in a broth rich with garlic, onion, oregano, and fennel, then gets piled onto a crusty Italian roll and finished with spicy giardiniera or sweet peppers. Messy, bold, and unforgettable—it’s the kind of recipe that turns a simple dinner into a family tradition.
Ingredients
Scale
- 3–4 lb beef chuck roast (or top round)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 5 cloves garlic, minced
- 4 cups beef stock
- 1 teaspoon fennel seeds
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon thyme
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt (adjust to taste)
- Pinch of red pepper flakes (optional)
- 8 Italian rolls or hoagie rolls
- 1 cup giardiniera (spicy or mild)
- 2–3 bell peppers, sliced and sautéed (optional)
Instructions
- Heat olive oil in a Dutch oven or heavy pot. Sear roast on all sides until golden brown.
- Add onion and garlic, cooking until fragrant. Stir in fennel seed, oregano, basil, thyme, pepper, and a pinch of salt.
- Pour in beef stock, scraping up any browned bits. Bring to a simmer.
- Cover and cook at 325°F in the oven for 3–4 hours, or until beef is fork-tender.
- Remove beef, let rest 15–20 minutes, then slice as thin as possible.
- Return slices to the hot broth to soak.
- Load beef onto rolls, spoon broth over the top, and finish with giardiniera or peppers. For a true Chicago touch, dip the whole sandwich in the au jus before serving.
Notes
- Resting the beef before slicing is crucial—it keeps the slices clean and tender.
- For extra spice, stir a spoonful of giardiniera oil into the broth before serving.
- This recipe works beautifully in a slow cooker—just sear the beef first for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 3–4 hours (oven or slow cooker)
- Category: Sandwiches, Dinner
- Method: Slow-cooked, Stovetop + Oven
- Cuisine: Italian-American, Chicago-style
Nutrition
- Serving Size: 8
- Calories: 520
- Sugar: 4g
- Sodium: 910mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg