Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Chicago-Style Italian Beef Sandwiches

with Roasted Vegetables & Giardiniera

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories

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.

fresh
ingredients
Chicago-Style Italian Beef Sandwiches with Roasted Vegetables & Giardiniera
Title
  • 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)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Roast the vegetables:
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.

Cook the beef:
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.

Assemble & toast the sandwiches:
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.

Plate your dish:
5 Plate your dish:

Divide the toasted sandwiches and roasted vegetables between 2 plates. Garnish the sandwiches with the giardiniera. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
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.

Cook the beef:
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.

Assemble & toast the sandwiches:
Plate your dish:
5 Plate your dish:

Divide the toasted sandwiches and roasted vegetables between 2 plates. Garnish the sandwiches with the giardiniera. Enjoy!