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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