Italian Beef Sandwiches are a staple in our family for large crowds and especially great for Game Day! If you are looking for ideas for Super Bowl Sunday this is it. My brother Mike said this was the best Italian beef sandwich he ever had. And that is saying something. He and his kids had just arrived at our house after stopping at the famous Al’s Beef in Chicago for Italian beef sandwiches. I think the reason this batch was so good is because the cooked beef marinated in its spicy au jus in the fridge for a few days before we served them. This recipe takes some planning.
It slow cooks in a low oven or crock pot for 10 – 18 hours!! The amount of time depends on how much beef you cook. This recipe calls for 10 lbs. of chuck roast, and that would take about 18 hours. Depending on the size of your party, it can be easily cut in half. Just slow cook it until it is soft and falling apart. For best results, I recommend pulling the meat apart, skim the juice, and store for a day or two in the fridge.
Easy Chicago-Style Italian Beef Sandwiches
I challenge anyone to a taste test comparing my homemade Italian Beef Sandwiches to Al's Beef! My brother Michael says mine are better. This recipe is for a crowd. I can fit 10 pounds of rump roast in my dutch oven. I add lots of traditional Chicago/Italian peppers and spices. The secret for this dish is to slow cook it for 18 hours, and let it sit in the fridge for a day. The next day, warm the beef and au jus, and serve on the lightly crisped Italian buns. Serve on the side more Giardiniera and more green peppers. You can easily cut this recipe in half. Just slow cook until it is falling apart and tender - approximately 10 -18 hours.
- 10 lbs. rump roast
- 3 cans beef consomme
- 3 packages Good Season's Italian Salad dressing
- 8 cups beef stock
- 1 large jar mild Giardiniera
- 1 large jar Pepperoncini - drained
- 1/4 cup Worcestershire sauce
- Turano sandwich buns - best toasted or crisped in oven
Heat the oven to 275 degrees. (Or turn on crock pot to low).
First, brown the rump roast in olive oil on all sides in a very large oven-safe pot. I used my Le Creuset "black cauldron"--- a 13.5 quart dutch oven with a tight lid.
Add all the ingredients and bring the liquid to a boil. Cover the pot with the lid and pop in the oven for 10 to 18 hours. Yes it takes that long! If you put it in at 6pm the night before it will be ready by 12 Noon-ish the next day. If you prefer, place the beef and liquid in a crock pot, and cook on low for 12-18 hours.
Check it after 6 and 9 hours and add more beef stock if the meat starts to dry up. The juice is an important part of the finished dish. When it is done the meat will fall apart and need very little shredding with a fork. One trick is to make it a day early and let the meat cool in the fridge.
I stored the cooled beef and juice in zip lock bags in the fridge for two days before reheating and serving. I think that helped intensify the flavor.
Serve a heap of juicy beef on toasted Italian sandwich buns with sautéed green peppers or more Giardiniera and crushed red peppers on the side. Some people like sliced provolone cheese with it. Stand over a sink to eat it!