Chicago Italian Beef: A Recipe for the Ultimate Windy City Sandwich
The Chicago Italian beef sandwich. Just the name conjures up images of juicy, tender beef, bathed in a rich, flavorful au jus, piled high on a crusty Italian roll. This isn't just a sandwich; it's a Chicago institution, a culinary experience that's as iconic as the city itself. And the best part? It's surprisingly easy to make at home!
Ingredients You'll Need:
This recipe provides a delicious, authentic Chicago Italian beef experience. Feel free to adjust the seasoning to your personal taste.
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For the Beef:
- 3 lbs beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 (12 oz) bottle of your favorite Italian dressing
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp red pepper flakes (optional, for a little heat)
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For the Au Jus:
- All the pan drippings from the cooked beef!
- 2 cups beef broth (or more, to taste)
- 1/4 cup giardiniera (optional, for added flavor)
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For Serving:
- Italian rolls
- Giardiniera (pickled vegetables), optional but highly recommended!
- Sport peppers, optional, but traditional!
Instructions for Beefy Perfection:
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Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef cubes in batches until nicely browned on all sides. This step is crucial for developing deep flavor.
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Sauté Aromatics: Remove the beef and add the chopped onion to the pot. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Simmer to Tenderness: Return the beef to the pot. Add the beef broth, Italian dressing, red wine vinegar, oregano, basil, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or until the beef is incredibly tender and easily shreds with a fork. The longer it simmers, the more flavorful it becomes!
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Create the Au Jus: Once the beef is cooked, remove it from the pot and set aside. Strain the cooking liquid through a fine-mesh sieve into a separate bowl, discarding the solids. This strained liquid is the base of your au jus. Return the strained liquid to the pot, and add additional beef broth to adjust the consistency to your liking. Simmer for another 15-20 minutes to reduce slightly and intensify the flavor. Stir in giardiniera (if using) during the last few minutes.
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Shred and Serve: Shred the beef with two forks. Dip the Italian rolls generously in the au jus, then pile the shredded beef onto the roll. Top with giardiniera and sport peppers as desired.
Tips for the Best Chicago Italian Beef:
- Slow and Low is Key: Low and slow cooking is essential for incredibly tender beef. Don't rush the process!
- Don't Skimp on the Au Jus: The au jus is the star of the show! Make plenty of it, and don't be afraid to use even more broth to create a really nice dip.
- Bread Matters: Use a good quality Italian roll that can stand up to the juicy beef and flavorful au jus.
More Than Just a Sandwich: A Chicago Experience
Making your own Chicago Italian beef sandwich is a fantastic culinary adventure. The rich flavors and satisfying texture will transport you straight to the Windy City. Enjoy! Remember to share your creation with friends and family – it's a meal that's best shared. Now, grab those rolls, and let's get cooking!
