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chicago italian beef recipe
- Total Time: 300 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This easy Chicago Italian Beef recipe brings the iconic deli taste home, featuring tender, slow-cooked beef perfect for comforting, protein-packed family meals. It’s a balanced fix for weeknights, optimized for modern kitchens with lean cuts and fresh spices.
Ingredients
Scale
- 1.4 kg boneless chuck roast, grass-fed recommended
- 1 tablespoon olive oil
- 1.5 liters halal-certified beef broth or vegetable broth, low-sodium recommended
- 4 cloves garlic, minced
- 1 large yellow onion, roughly chopped
- 2 teaspoons smoked paprika (or regular)
- 1 teaspoon dried oregano (or fresh)
- 1 teaspoon dried basil (or fresh)
- 0.5 teaspoon red pepper flakes, optional
- Zest of 1 large orange, divided
- 2 tablespoons fresh orange juice
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon fine sea salt
- 6 crusty Italian rolls, split lengthwise
- 1 large red bell pepper, seeds removed, finely diced
- 1 large yellow bell pepper, seeds removed, finely diced
- 1 small fennel bulb, very thinly shaved or finely diced
- 0.5 cup fresh parsley, finely chopped
Instructions
- Sear the Beef: Pat the chuck roast thoroughly dry with paper towels. Season all sides generously with salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned and a lovely crust forms, about 3-4 minutes per side. Remove beef and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the roughly chopped yellow onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic, smoked paprika, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute more until fragrant, stirring constantly.
- Simmer the Magic: Pour in the beef broth, orange juice, and 0.5 of the orange zest. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot. Return the seared beef to the pot, ensuring it is mostly submerged.
- Cook to Tender Perfection: Cover the pot tightly and transfer to a preheated oven at 150°C (300°F). Braise for 3.5 to 4 hours, or until the beef is fork-tender. (If the beef is resisting shredding, give it another 30-60 minutes; it needs to literally fall apart.) Alternatively, for a quicker option, an Instant Pot can pressure cook it for 60-90 minutes with a natural release, or a slow cooker on low for 6-8 hours.
- Prepare Gremolata: While the beef braises, prepare your Charred Pepper-Fennel Gremolata. Preheat your oven broiler or a grill pan. Toss the finely diced red and yellow bell peppers with a drizzle of olive oil. Broil or grill on high heat until the edges are slightly charred and peppers are tender-crisp, about 5-7 minutes, stirring once. Let them cool slightly. In a small bowl, combine the cooled charred bell peppers, thinly shaved or diced fennel, finely chopped fresh parsley, and the remaining 0.5 orange zest. Mix gently.
- Shred and Finish Beef: Once the beef is tender, remove it from the pot and transfer it to a cutting board. Tent loosely with foil and let rest for 15 minutes to keep it juicy. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on solids to extract all liquid. Discard solids and skim off any excess fat. Keep the strained broth warm over low heat; this is your (gravy). Using a very sharp knife or two forks, slice or shred the beef against the grain as thinly as possible. Return all the shredded beef to the flavorful jus in the pot to soak up all the deliciousness.
- Assemble Sandwiches: Quickly dip the inside of each crusty Italian roll into the warm (gravy) to moisten. Pile a generous amount of thinly sliced or shredded beef onto the dipped roll, then ladle a small amount of warm (gravy) over the beef. Arrange on a platter and generously sprinkle the vibrant Charred Pepper-Fennel Gremolata over the beef. Serve immediately with extra (gravy) on the side for dipping. For an authentic Chicago Italian beef recipe experience, consider adding optional giardiniera or provolone cheese.
Notes
If beef resists shredding, continue cooking until it literally falls apart. For substitutions, neutral oils work for searing, regular paprika, fresh oregano or basil, and whole wheat rolls can be used. Adjust red pepper flakes to taste. Serve with optional giardiniera or provolone cheese for an authentic experience.
- Prep Time: 60 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 calories
- Sugar: 8 g
- Sodium: 1500 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 120 mg