Italian Beef Sandwiches Recipe (2024)

serious lack of spices in the jus. oregano, garlic, coriander, paprika, fennel seed at the very least, and a healthy dose of cracked black pepper. add a dollop of Better than Bouillon beef flavor to the jus, the beef shops here do it and it works. don’t skimp on the flavor!!!!!!

I'm from Chicago and I know that the best Italian beef has some kind of elusive seasoning in it, maybe allspice?

Rump or round are the preferred cuts. The spice mix should include oregano, cracked fennel seed, and some thyme, as well as plenty of freshly ground black pepper, and garlic, or garlic powder. Also, the finished beef, and jus can be frozen - another reason to make a big roast.

Yes, definitely needs more seasoning. The garlic is just a start. Oregano and ??? Also, the typical Chicago Italian beef joint always offers a choice between hot or sweet peppers, w some people ordering both. And cheese? It’s offered to those who like it, but not for the purists.

When I lived in Chicago a neighbor made Italian beef by taking the roast and adding a large jar of pepperoncinis, juice and all to the beef stock. Tasted identical to Portillo’s in the old days.

You forgot step 5: the stance.Ask a Chicagoan

Agree that dried herbs are an important miss here, often store-bought Italian dry seasoning, although I’ve seen people use bottle Italian dressing in the jus.

My mom taught me this recipe when I was 10. Turn the oven on to 300°. Put a 5# chuck roast in a doubled foil roast pan lined with heavy duty aluminum foil. Poke holes in it, slice down the middle. Push in a whole stick of salted butter. Dump a regular sized (?) jar of Italian seasoning on it and a packet of knorr French onion soup mix. Fold the foil tightly around the roast. Cook it for 6 hours. Check it. At this point you can shred it a bit and open the foil, let it crisp. Shred and serve .

This recipe was meant to be a very streamlined version of the classic for busy home cooks, but we hear you! If you'd like a more traditional Chicago-style version, rub the meat with a mixture of 2 teaspoons coriander, and 1 tablespoon each dried oregano, dried garlic powder, smoked paprika, and fennel seed along with the salt and pepper in Step 1. Rub into the meat and keep covered for up to two days before cooking. (And go Cubs!)

When you drop the meat into your broth in the slower cooker, you want to absolutely coat the top of the meat in dried spices (more or less equal parts oregano, thyme, crushed fennel, red pepper flakes, black pepper, marjoram) and crushed garlic. Add more of all that to the beef broth as well (make the broth strong from bouillon) along with the peppers. Put it all together right before bed, cook it on low overnight, you've got an early lunch.

Beef should be sliced thin

And if you were eating this properly in Chicago, you would be adopting "The Stance" when eating it. ;-) Especially if you ordered it "wet".

I like my Italian beef hot, sweet, and wet. The peppers should be sweet green peppers that are roasted. (the giardinara is the hot). Some say no cheese, but broil or nuke it on the bread before adding the beef. Finally, the beef should be thinly sliced as opposed the shredded. Pleased to see this recipe. I’ve never made one in a slow cooker.

Yeah, need more spices, Oregano, basil, smoke paprika, fennel seed, the garlic clove inserted into the roast add extra bouillon cubes for the jus. "Beeves" AKA Italian beef sandwiches are served 3 ways wet, dipped or baptized (totally emerged into the jus) Sweet pepper or Hot giardiniera, is a choice and cheese or red gravy are optional. I get my red gravy on the side, as a former Chicagoan, I had to express my opinion

Update to my previous - have not made this in slow cooker so nothing to compare to, but I did 2x this summer in pressure cooker 20 min per pound and we loved it. The broth got too salty the first time and we did not need much, so I reduced to approx 2-3 cups this time and used unsalted (also reduced salt on meat by half). No one but me ate the giardinella but kids used hot banana peppers. Big hit. Will try slow cooker on a quiet day soon when both kids are home from college.

At the risk of offending traditionalists, does this work in the pressure cooker (after a good sear)? I’m planning this for tomorrow’s dinner (I have been marinating the meat in the dry spices for 3 days) but just learned I have to work unexpectedly early tomorrow and won’t have time to sear then set up slow-cooker before leaving for work. I’m thinking of sear and pressure cook when I get home from work.

When you drop the meat into your broth in the slower cooker, you want to absolutely coat the top of the meat in dried spices (more or less equal parts oregano, thyme, crushed fennel, red pepper flakes, black pepper, marjoram) and crushed garlic. Add more of all that to the beef broth as well (make the broth strong from bouillon) along with the peppers. Put it all together right before bed, cook it on low overnight, you've got an early lunch.

This recipe was meant to be a very streamlined version of the classic for busy home cooks, but we hear you! If you'd like a more traditional Chicago-style version, rub the meat with a mixture of 2 teaspoons coriander, and 1 tablespoon each dried oregano, dried garlic powder, smoked paprika, and fennel seed along with the salt and pepper in Step 1. Rub into the meat and keep covered for up to two days before cooking. (And go Cubs!)

Can anyone illuminate for me any similarity or differences with the sandwiches made in The Bear? (I haven't tried watching or researching this myself, but maybe there are some astute Chicagoans who KNOW.)

You forgot step 5: the stance.Ask a Chicagoan

My mom taught me this recipe when I was 10. Turn the oven on to 300°. Put a 5# chuck roast in a doubled foil roast pan lined with heavy duty aluminum foil. Poke holes in it, slice down the middle. Push in a whole stick of salted butter. Dump a regular sized (?) jar of Italian seasoning on it and a packet of knorr French onion soup mix. Fold the foil tightly around the roast. Cook it for 6 hours. Check it. At this point you can shred it a bit and open the foil, let it crisp. Shred and serve .

Yeah, need more spices, Oregano, basil, smoke paprika, fennel seed, the garlic clove inserted into the roast add extra bouillon cubes for the jus. "Beeves" AKA Italian beef sandwiches are served 3 ways wet, dipped or baptized (totally emerged into the jus) Sweet pepper or Hot giardiniera, is a choice and cheese or red gravy are optional. I get my red gravy on the side, as a former Chicagoan, I had to express my opinion

And if you were eating this properly in Chicago, you would be adopting "The Stance" when eating it. ;-) Especially if you ordered it "wet".

I added smoked paprika, organon, thyme and coriander seeds along with additional cracked pepper and STILL not enough flavor. I used the slow cooker method but got a good seat in a Dutch oven first. It was mediocre on flavor.

Beef should be sliced thin

If you aren’t adding giardiniera you are missing out. Oil packed not vinegar.

I like my Italian beef hot, sweet, and wet. The peppers should be sweet green peppers that are roasted. (the giardinara is the hot). Some say no cheese, but broil or nuke it on the bread before adding the beef. Finally, the beef should be thinly sliced as opposed the shredded. Pleased to see this recipe. I’ve never made one in a slow cooker.

When I lived in Chicago a neighbor made Italian beef by taking the roast and adding a large jar of pepperoncinis, juice and all to the beef stock. Tasted identical to Portillo’s in the old days.

Yes, definitely needs more seasoning. The garlic is just a start. Oregano and ??? Also, the typical Chicago Italian beef joint always offers a choice between hot or sweet peppers, w some people ordering both. And cheese? It’s offered to those who like it, but not for the purists.