Chicago-Style Italian Beef Sandwiches

with Roasted Vegetables & Giardiniera

30 MIN

2 Servings

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From the Test Kitchen

This recipe takes us on a delicious trip to the windy city. There, in the 20th Century, Italian immigrants concocted a sub sandwich of shaved beef smothered in savory sauce and topped with giardiniera (a pickled condiment of peppers, carrots, cauliflower and more). To this day, the savory, zesty sandwich remains a crowd-pleaser—and one of Chicago’s most famous ethnic foods. Our version includes all the classic ingredients, along with a side of roasted potatoes, onion and sweet bell pepper. The result is a hearty, easy-to-make entrée.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

8 oz Shaved Beef
2 Sub Rolls
4 slices Provolone Cheese
1½ lbs Russet Potatoes
1 Green Bell Pepper
1 Yellow Onion
4 oz Giardiniera
2 Tbsps Beef Demi-Glace
2 tsps Italian Sandwich Spice Blend (Italian Seasoning & Garlic Powder)

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 475°F. Slice the rolls horizontally, keeping them intact. Cut the potatoes into ½-inch-thick rounds. Cut out and discard the stem, ribs and seeds of the bell pepper; cut the bell pepper into ½-inch-wide strips. Peel the onion and cut into ¾-inch-thick rounds.

2 Roast the vegetables:

Place the potatoes, bell pepper and onion on a sheet pan. Drizzle with olive oil and season with salt, pepper and half the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the beef:

Once the vegetables have roasted for about 15 minutes, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Using your hands, separate the layers of the shaved beef. Add the shaved beef, beef demi-glace, remaining spice blend and ¼ cup of water to the pot. Cook, stirring occasionally, 2 to 4 minutes, or until the beef is cooked through. Turn off the heat and season with salt and pepper to taste.

4 Assemble & toast the sandwiches:

While the vegetables continue to roast, place the rolls on a sheet pan, cut sides up. Divide the cooked beef (including some of the juices from the pot) and provolone cheese between the rolls. Toast in the oven 1 to 2 minutes, or until the cheese has melted. Remove from the oven.