Guide

How to Make a Proper Italian Beef Sandwich

Italian beef sandwich filled with shredded beef, melted cheese, and sliced peppers on a crusty roll
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The Italian Beef Sandwich is a Chicago classic known for its thinly sliced, slow-roasted beef, rich au jus, and bold giardiniera topping, all piled onto a crusty Italian roll.

What makes this sandwich special is the intensely seasoned beef and the signature “dip” where the sandwich is dunked in its savory juices before serving.

Serve it dry, wet, or fully dipped, and top with either sweet peppers or hot giardiniera for an authentic experience. Pair it with crispy fries, coleslaw, or a simple side salad.

Let’s check it out.

Close up of an Italian beef sandwich with shredded beef, melted cheese, and sliced peppers on a toasted roll

Italian Beef Sandwich

What makes this sandwich special is the intensely seasoned beef and the signature “dip,” where the sandwich is dunked in its savory juices before serving. The slow roasting process builds deep flavor, while soaking the sliced beef in jus keeps it incredibly tender and juicy.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Italian-American
Servings 6
Calories 620 kcal

Equipment

  • Large roasting pan or Dutch oven slow cooker can be used as alternative
  • Meat thermometer
  • Sharp carving knife or meat slicer
  • Cutting board
  • Tongs
  • Small saucepan for reheating jus if needed
  • Aluminum foil

Ingredients
  

For the Beef:

  • 3 lbs beef chuck roast or top sirloin roast
  • 2 cups low-sodium beef broth
  • 1 cup water
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp dried thyme
  • 1 tsp crushed red pepper flakes
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 4 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tbsp Worcestershire sauce
  • 1 tbsp olive oil 

For Serving:

  • 6 sturdy Italian sandwich rolls 
  • 1 cup hot giardiniera drained
  • 1 cup sautéed sweet bell peppers optional

Instructions
 

  • Step #1: Prepare the Beef
    Remove beef from refrigerator 30 minutes before cooking.
    Pat dry with paper towels.
    Rub evenly with salt, pepper, oregano, basil, thyme, red pepper flakes, garlic powder, and onion powder.
    Step #2: Sear the Meat
    Preheat oven to 325°F (163°C).
    Heat olive oil in a Dutch oven over medium-high heat.
    Sear beef on all sides until browned (about 3–4 minutes per side).
    Raw beef roast on a wooden cutting board with a knife and seasonings nearby
  • Step #3: Slow Roast
    Add minced garlic, beef broth, water, and Worcestershire sauce to the pot.
    Cover and transfer to oven.
    Roast for about 3 hours, or until internal temperature reaches 195–200°F for tender slicing.
    (Slow cooker option: Cook on low for 8 hours.)
    Step #4: Rest and Slice
    Remove beef and let rest 20 minutes.
    Slice as thinly as possible against the grain. (Thin slicing is key.)
    Return sliced beef to the cooking juices to soak for at least 10 minutes.
    Cooked roast beef being sliced on a wooden cutting board with a knife
  • Step #5: Assemble the Sandwich
    Warm Italian rolls in oven for 5 minutes.
    Using tongs, pile soaked beef generously onto each roll.
    Spoon extra jus over meat for a “wet” sandwich or briefly dip the whole sandwich into the jus for “dipped.”
    Top with giardiniera or sweet peppers. Serve immediately.
    Italian beef sandwich with sliced beef, melted cheese, and green peppers on a crusty roll

Video

Notes

Nutrient Amount
Calories 620 kcal
Carbohydrates 48 g
Protein 42 g
Total Fat 28 g
Saturated Fat 9 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 13 g
Trans Fat 0.5 g
Cholesterol 135 mg
Sodium 1,120 mg
Potassium 720 mg
Fiber 3 g
Sugar 5 g
Vitamin A 350 IU
Vitamin C 18 mg
Calcium 120 mg
Iron 4.5 mg

Cooking Tips

  • Slice ultra-thin: For authentic texture, chill beef slightly before slicing or use a deli slicer.
  • Control spice level: Adjust red pepper flakes and giardiniera heat to preference.
  • Don’t skip the jus soak: It keeps the beef moist and flavorful.
  • Roll choice matters: Use sturdy, crusty Italian rolls that can hold up to dipping.
  • Make ahead tip: Beef tastes even better the next day after resting in its juices overnight.
Keyword Beef, Family Dinner, Italian Recipes

What Alternative Ingredients Can You Use?

Yes, there are several ingredient substitutions you can use while still keeping the spirit of a proper Italian beef sandwich intact. If chuck roast is unavailable, top round or bottom round roast makes an excellent leaner alternative, though it may be slightly less tender.

For a richer result, sirloin tip roast can also work well. If you prefer a lighter option, thinly sliced turkey breast can be used, though it will create a different flavor profile.

In place of traditional Italian rolls, French rolls, or hoagie buns can be substituted, provided they are sturdy enough to handle dipping in the au jus. For a softer bite, brioche-style rolls can be used, though they are less traditional and slightly sweeter.

If you need a gluten-free option, use certified gluten-free sandwich rolls that are firm and crusty.

Giardiniera can be swapped with sliced pepperoncini or pickled vegetables if you prefer a milder heat. Sweet bell peppers can replace hot giardiniera entirely for a less spicy sandwich.

If you want to experiment with cheese, provolone or mozzarella can be added for a melty variation, even though classic Chicago-style Italian beef is typically served without cheese.

For those monitoring sodium levels, low-sodium beef broth and reduced-sodium giardiniera can help balance salt content. You can also substitute fresh herbs for dried herbs to create a brighter, more aromatic flavor.

What Sauces Should You Use?

Italian beef sandwich topped with melted cheese and colorful bell peppers on a toasted roll
Italian beef is often served dipped in its seasoned cooking juices, and some versions include gravy or hot giardiniera for extra depth and spice

The defining “sauce” of a proper Italian beef sandwich is the au jus, which is made from the seasoned cooking liquid of the beef.

The jus carries the flavor of garlic, oregano, basil, and beef drippings, creating the signature taste that sets this sandwich apart. For authenticity, the sandwich can be served dry with jus on the side, wet with extra jus spooned over the top, or fully dipped for maximum flavor and messiness.

Besides au jus, traditional Italian beef does not rely on heavy sauces like mayonnaise or mustard. However, the oil from the giardiniera acts almost like a spicy condiment, adding heat and tanginess. If you prefer a slightly milder touch, the vinegar brine from sweet peppers or pepperoncini can enhance the sandwich without overpowering the beef.

For a modern twist, some variations include a light spread of roasted garlic aioli or a thin layer of horseradish sauce to add sharpness. While these are not classic additions, they can complement the beef’s richness.

Summary

A proper Italian beef sandwich delivers bold flavor, tender sliced beef, and savory jus soaked into sturdy bread.

Slow roasting, thin slicing, and generous dipping create the texture and taste that make this sandwich unforgettable. Hot giardiniera adds heat, sweet peppers bring balance, and each variation offers its own satisfying experience.

Preparation takes time, yet the result rewards every step with comforting flavor and hearty satisfaction. Share this snack with friends, pair it with your favorite sides, and enjoy every messy, delicious bite.

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