Main Dishes

Chicago Style Italian Beef Sandwiches

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Difficulty:

Medium

Prep Time:

25 minutes

Total Time:

3 hours 25 minutes

Hearty beef roast is seasoned in red wine, garlic, and herbs and served with our Mezzetta® Roasted Red Bell Pepper Strips, and Mezzetta® Hot Chicago Style Giardiniera. It’s a hearty sandwich that is sure to satisfy!

Ingredients

Makes 6 servings 1x 2x 4x

1 (3-4lb) boneless beef chuck roast
Salt and pepper
2 tablespoons vegetable oil
1 large yellow onion chopped
2 teaspoons italian seasoning
8 garlic cloves roughly chopped
1 cup dry red wine such as cabernet sauvignon
6 cups beef stock
2 spring fresh rosemary
1 bay leaf
6 french rolls toasted for serving
Roasted Red Bell Peppers for serving
Hot Chicago Style Giardiniera Sandwich Mix * for serving

Instructions

Preheat your oven to 300°F.
Season the chuck roast liberally with salt and pepper and heat the oil in a large dutch oven over medium-high heat until shimmering.
Once the oil is hot, add the chuck roast and sear on all sides until golden brown and caramelized, about 4-5 minutes per side. Transfer to roast to a clean plate and reduce the heat to medium-low.
Add the onions and additional salt and pepper to the pan and cook until the onions are translucent, about 8 minutes. Add the Italian seasoning and garlic and sauté for another 1-2 minutes until fragrant.
Carefully pour in the red wine and deglaze the pan, scraping up any browned bits and simmer until the liquid is reduced by half, about 6-7 minutes. Add in the stock, rosemary and bay leaf and bring to a gentle simmer.
Return the beef to the pan along with any juices that have accumulated on the plate, cover and transfer the pot to the oven to cook undisturbed for 2 ½ hours.
Remove the lid from the pot and cook for an additional 30 minutes.
Remove the chuck roast from the pot and strain the cooking liquid into a large bowl to remove any solids. Return the liquid to the pot and bring to a gentle simmer over medium-low heat.
Once the beef is cool enough, thinly slice the roast. It should be pull apart tender.
To assemble the sandwich, rub the inside of each toasted roll with a little bit of Mezzetta® Hot Chicago Style Giardiniera oil, add the beef and top with a few Mezzetta® Roasted Red Bell Pepper Strips and a generous spoonful of Mezzetta® Hot Chicago Style Giardiniera. Dip the entire sandwich in the au jus and serve with extra au jus on the side.
Enjoy!