Chicago Food Tour

Pro tips

• Slice the roast beef very thin (1/8 inch) against the grain for tenderness; a meat slicer or sharp knife works best.
• Simmer beef low and slow in seasoned broth (beef stock + Italian spices + garlic) for 2–3 hours until fork-tender.
• Dip the roll lightly in hot broth just before assembling—oversaturating makes it soggy.
• Layer peppers on top and let the sandwich sit 1–2 minutes so flavors meld before serving.

Substitutions

• Giardiniera → roasted red peppers with vinegar (less heat, sweeter)
• Beef broth → chicken broth (lighter flavor, works in a pinch)
• Long roll → ciabatta or sourdough (heartier crust, holds moisture longer)

Storage & make-ahead

Store cooked beef in broth in an airtight container in the fridge for up to 3 days; reheat gently in the broth over medium heat.

Equipment

meat slicer or sharp carving knife · heavy pot or Dutch oven

What cut of beef is used for Italian beef sandwiches?

Roast beef (usually from chuck or rump) is sliced thin and simmered in seasoned broth until tender.

What is giardiniera and can I substitute it?

Giardiniera is a spicy pickled vegetable mix; use hot pickled peppers or roasted red peppers with vinegar for milder heat.

Should the sandwich be dipped?

Dipping the sandwich lightly in the cooking broth is traditional and adds flavor and moisture.

Can I make Italian beef ahead?

Yes—cook the beef up to 3 days ahead and refrigerate in broth; reheat gently before serving.

What bread works best?

A crusty long roll or hoagie roll that holds up to dipping without falling apart is ideal.