Chicago-Inspired Italian Beef Sandwich



  • 1 ½ pounds boneless beef chuck, cut into 2-inch pieces
  • salt and ground black pepper to taste
  • 1 tbsp vegetable oil
  • 6 cloves garlic, sliced
  • 2 tbsp white vinegar(sirka)
  • 1 tbsp dried oregano
  • 1 tsp dried thyme(herb or jungli podina)
  • 1 tsp dried rosemary(herb)
  • 1 bay leaf(taij pat)
  • ¼ tsp red pepper flakes, or to taste
  • 3 cups chicken broth(yakhni), or as needed
  • 4 ciabatta rolls(Italian white bread made from wheat flour and yeast), sliced in half
  • 1 cup chopped giardiniera (pickled Italian vegetables)
  • 2 tbsp chopped fresh parsley(ajwain or herb)


  • 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(herb), rosemary(herb), 1 teaspoon black pepper, bay leaf(taiz pat), 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.
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  • 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.
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  • Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

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