European Italian Main Dishes Beef Chicago-Inspired Italian Beef Sandwich 4.6 (54) 36 Reviews 6 Photos I tried to combine the traditional Italian beef sandwich with the French dip sandwich with a little nod to the pulled pork sandwich. Instead of using thinly sliced roast beef, I used stew beef, with apologies to my friends from Chicago. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 26, 2024 Save Rate Print Share Add Photo 6 6 6 6 Prep Time: 15 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 25 mins Servings: 4 Yield: 4 sandwiches Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 ½ pounds boneless beef chuck, cut into 2-inch pieces salt and ground black pepper to taste 1 tablespoon vegetable oil 6 cloves garlic, sliced 2 tablespoons white vinegar 1 tablespoon dried oregano 1 ½ teaspoons salt, or to taste 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon freshly ground black pepper 1 bay leaf ¼ teaspoon red pepper flakes, or to taste 3 cups chicken broth, or as needed 4 ciabatta rolls, sliced in half 1 cup chopped giardiniera (pickled Italian vegetables) 2 teaspoons chopped fresh flat-leaf parsley Directions Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes. Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer. Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours. Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm. Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm. Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches. Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping. Chef John I Made It Print 110 home cooks made it! Nutrition Facts (per serving) 406 Calories 16g Fat 36g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 406 % Daily Value * Total Fat 16g 20% Saturated Fat 5g 25% Cholesterol 79mg 26% Sodium 1399mg 61% Total Carbohydrate 36g 13% Dietary Fiber 4g 13% Total Sugars 2g Protein 29g 59% Vitamin C 18mg 19% Calcium 105mg 8% Iron 6mg 33% Potassium 405mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.