Chicago-Style Italian Beef Sandwich

Level: Intermediate

Yield: 6 sandwiches

Nutritional Analysis (per serving): Serving Size 1 of 6 servings. Calories 313; Total Fat 20 g; Saturated Fat 6 g; Carbohydrates 12 g; Dietary Fiber 2 g; Sugar 2 g; Protein 21 g; Cholesterol 60 mg; Sodium 567 mg.

Total time: 5 hr 5 min Active: 45 min

Ingredients

Pot Roast

• 1 boneless beef chuck eye roast (about 3 lb.), tied with butcher's twine
• Kosher salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 1 medium onion, coarsely chopped
• 1 tbsp dried Italian seasoning
• 2 tsp crushed red pepper
• 6 cloves garlic, roughly chopped
• 1/2 cup dry red wine
• 5 cups beef stock (or enough to cover the roast about three-quarters of the way)
• 2 sprigs fresh thyme

Sweet Peppers

• 4 green bell peppers, cut into 1-inch strips
• 1/4 cup olive oil
• 1 tsp granulated garlic
• Kosher salt and freshly ground black pepper

Sandwich Build

• 6 soft hinged French rolls (Turano or Gonnella-style preferred)
• Oil-packed hot giardiniera, to finish

Directions

1. Preheat the oven to 300F with a rack in the center position. Imagine the aroma of tender beef filling your kitchenthis slow-braised pot roast is worth every minute!
2. Season the roast generously with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat and sear the roast until deeply browned on all sides, 5-7 minutes per side; lower heat if oil smokes. Transfer roast to a plate and reduce heat to medium.
3. Add chopped onion and a pinch of salt to the pot; saut until golden, 8-10 minutes. Stir in Italian seasoning, crushed red pepper, and garlic; cook until fragrant, about 1 minute. Deglaze with red wine, scraping browned bits; simmer until reduced by half, 2-5 minutes. Add beef stock and thyme; bring to a gentle simmer and adjust seasoning.
4. Return roast and juices to pot, cover, and bake, turning every 30 minutes and uncovering for the last 30, until fork-tender, about 3-3 hours. Rest on a cutting board under foil. Raise oven to 350F for peppers and rolls.
5. Toss pepper strips on a baking sheet with olive oil, granulated garlic, salt, and pepper. Roast, stirring once, until softened and lightly browned, about 45 minutesthese bring vibrant, smoky sweetness to your sandwiches.
6. Strain braising liquid (jus) into a bowl, return to pot, simmer and reduce slightly, 5-10 minutes; season and keep warm.
7. Remove twine from cooled roast; shred into bite-sized pieces and toss back into jus to stay juicy.
8. Brush roll interiors with giardiniera oil; toast until crisp and golden, 5-8 minutes.
9. Build: Pile shredded beef on toasted rolls, add roasted peppers with their oil, top with hot giardiniera. Serve with warm jus for dipping. Dip entire sandwich, wrap tightly in parchment, rest 2-3 minutes, unwrap, and devourthese Chicago-style beauties will have you craving seconds!