Got time to prep yourself a fancy sandwich? This drool-worthy Chicago Italian beef sandwich is loaded with well-seasoned beef, pickled vegetables, and roasted bell peppers! The beef is braised together with onion and garlic to make the pan jus that you can use as a dip for your sandwich before indulging!
🔴 Check the full recipe on how to make Chicago Italian Beef Sandwiches here:
Ingredients:
2 lb top or bottom round, trimmed
1½ tbsp Italian seasoning
1 tbsp salt
1 tbsp ground black pepper
½ tsp chili powder
2 tsp paprika
½ tsp chili flakes
1½ tbsp vegetable oil
11 oz yellow onions, quartered
½ cup garlic cloves, peeled & bruised
¼ cup red wine
1½ tbsp Worcestershire sauce
½ cup beef broth
1 pc bay leaf
¾ cup bottled pickled vegetables, drained
¾ cup bottled roasted bell peppers, drained & cut into strips
3 pcs baguette rolls
To serve:
Potato Fries
Pan Jus
⬇️ How to make Chicago Italian Beef Sandwiches ⬇️
0:09 Prepare the dry rub first by combining salt, Italian seasoning, pepper, chili powder, paprika, and chili flakes.
0:25 Preheat your oven to 300 degrees Fahrenheit then rub the dry rub all over the meat.
0:39 Heat up oil in a deep skillet then add the beef and sear on all sides.
0:53 Drain any excess fat if necessary then transfer your beef to a braising pan.
1:00 Using the same skillet, add your onions and garlic. Saute until caramelized.
1:11 Deglaze with red wine and reduce briefly.
1:16 Add the bay leaf, worcestershire sauce, and beef broth. Simmer this for roughly 15 minutes or until reduced by ¼. Pour this into the same pan with the beef.
1:32 Transfer to the oven and braise for roughly 1½ hours, or until a probe thermometer reaches 135 degrees F.
1:42 Remove from the braising pan and transfer onto cooling racks. Allow to cool down completely.
1:49 Strain the braising liquid and discard any solids. Skim any excess fat.
2:00 Once the beef is cooled down, slice into 3-mm thickness.
2:04 Combine your sliced beef and strained sauce in a saucepot. Reheat until hot.
2:12 Toast your baguette rolls, then add roughly 8 ounces of the sliced meat onto it.
2:26 Top with roughly ¼ cup each of the pickled vegetables and strips of bell peppers per sandwich.
2:36 Serve with roughly 1 cup of potato fries and its own roasting sauce or ‘pan jus’. You can dip the sandwich into the pan jus before taking a bite!
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