Chicago-Style Italian Beef Sandwiches with Roasted Vegetables & Giardiniera

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Chicago-Style Italian Beef Sandwiches

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.

Roast the vegetables:
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!

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