American · Dinner
Chicago Italian Beef Sandwich
A Chicago deli institution, thinly sliced braised beef piled into a crusty Italian roll and dipped in rich braising jus with giardiniera.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
16gFat
48gCarbs
2gSugar
2gFiber
850mgSodium
75mgChol
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Instructions
1
Prep
Slice beef sirloin very thinly. Combine beef stock, Italian seasoning, garlic powder, onion powder, oregano, salt, and black pepper in a bowl. Drain giardiniera and set aside with olive oil and Italian rolls.
2
Simmer
Pour seasoned stock into a saucepan, bring to gentle simmer over medium heat, 2 minutes. Add sliced beef, stir gently, simmer 4–5 minutes until cooked through and tender. Remove beef with tongs, keep broth at low simmer.
3
Toast
Brush cut side of each roll with olive oil. Heat a dry pan over medium heat 1 minute. Toast rolls cut-side down 1–2 minutes until golden and lightly crisp (work in batches if needed).
4
Dip and plate
Pile cooked beef generously into toasted rolls, top each with drained giardiniera. Briefly submerge each entire sandwich into warm braising jus for 10 seconds until bread is soaked but holding. Transfer to plates, serve immediately with extra jus on the side for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) beef sirloin
- 600ml (2 1/2 cup) beef stock
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 0.5 tsp black pepper
- 1 tsp salt
- 2 crusty Italian rolls
- 90ml (6 tbsp) giardiniera
- 2 tsp olive oil