American🥩 Meat

Italian Beef Sandwich

Name: Italian Beef Sandwich
Total time: 9 h
Cuisine: American
Ingredients: 4 lb beef chuck; 2-3 tbsp kosher salt; ~3 tbsp olive oil; 32 oz beef stock; 10 g onion powder; 10 g garlic powder; 5 g dried oregano; 5 g dried basil; 3 g chili flakes; 5 g coriander; 5 g paprika; 50 g Worcestershire sauce; 25 g tomato paste; 50 g beef bouillon; 150 g cauliflower florets; 150 g celery; 150 g carrots; 150 g green bell pepper; 150 g white onion; 75 g serrano chilies; 5-6 garlic cloves; 600 g white distilled vinegar; 400 g water; 30 g salt; 300 g canola oil; 200 g olive oil for giardiniera; 225 g warm water; 9 g instant yeast; 20 g olive oil for bread; 15 g sugar

⏱ 540 min

Chicago-style Italian beef sandwich made without a meat slicer. Beef chuck is slow-cooked until tender, then pan-fried to develop crispy edges and concentrated jus. Served with homemade giardiniera and Italian hoagie rolls.

Adapted from a video by Brian Lagerstrom

The Easiest Italian Beef Sandwich Ever

Watch on YouTube

Ingredients

beef chuck4 lb
kosher salt2-3 tbsp
olive oil~3 tbspest.
beef stock32 oz
onion powder10 g
garlic powder10 g
dried oregano5 g
dried basil5 g
chili flakes3 g
coriander5 g
paprika5 g
Worcestershire sauce

Steps

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1
Cut beef chuck into 5 to 6 large chunks, approximately 2 to 3 inches across.
2
Place beef chunks in a medium bowl and generously season with kosher salt (about 2 to 3 tablespoons or 30g), then let sit for 15 minutes as a dry brine.
3
Heat olive oil in a large non-stick pan over medium-high heat. Sear the beef chunks for 5 to 10 minutes until browned on two sides.
4
Transfer the seared beef to a slow cooker or instant pot.
5
Deglaze the pan with a splash of stock, scraping up browned bits, and pour the liquid over the beef.
6
Add beef stock, onion powder, garlic powder, oregano, basil, chili flakes, coriander, paprika, Worcestershire sauce, tomato paste, and beef bouillon. Stir to combine. Cover and slow cook on low for 8 to 10 hours until beef is very tender.
7
Remove beef from the slow cooker and shred it into smaller pieces, but not completely—maintain some texture and structure.
8
Heat olive oil in a non-stick pan over medium-high heat and add the shredded beef. Stir and cook for 4 to 5 minutes until edges become crispy.
9
Add 2 to 3 cups of beef jus to the pan and reduce by about half to create a concentrated sauce, being careful not to make it too salty.
10
Prepare the giardiniera by breaking cauliflower into small florets and dicing celery, carrots, green bell pepper, and white onion into small pieces.
11
Thinly slice the serrano chilies and press the garlic cloves through a garlic press, then combine all vegetables in a bowl.
12
Bring white distilled vinegar, water, and salt to a boil in a pot. Add the vegetables, cover, remove from heat, and let them cool naturally in the brine.
13
Transfer the cooled vegetables to the refrigerator and marinate overnight.
14
The next day, drain the pickling liquid and top the vegetables with canola oil and olive oil. The oil helps preserve the giardiniera for months and infuses with the flavors.
15
Preheat oven to 375°F (190°C).
16
In a stand mixer bowl fitted with a dough hook, combine warm water, instant yeast, olive oil, sugar, bread flour, and salt.
17
Mix on medium speed for 3 minutes until the dough is well combined and clears the bowl. Increase to high speed and mix for 4 more minutes until fully developed.
18
Transfer dough to a medium bowl, gently round it into a ball, cover, and let ferment at room temperature for 90 minutes until doubled in size.
19
Divide the dough into two roughly 300g pieces, shape into balls, cover, and rest for 15 minutes to relax.
20
Gently press out excess gas from the dough. Use your fingertips to roll it into a tube shape inch by inch, pushing forward to seal each fold and create tension. Turn seam-side down.
21
Roll the tube back and forth with your thumbs and pointer fingers to widen it into a 12-inch-long hoagie shape, keeping the seam tucked underneath.
22
Place both shaped dough pieces on the back of a baking sheet lined with parchment paper. Press to flatten slightly, cover with a towel or lid, and proof for 60 minutes until doubled in size.
23
Spray the loaves with water and score them with one long deep cut from tip to tip using a razor blade or serrated knife.
24
Bake in the preheated 375°F (190°C) oven for 30 minutes until golden brown and cooked through.
25
Remove the baked Italian rolls from the oven and slightly crisp them in the oven for about 5 minutes.
26
To assemble, take a 6-inch length of bread and layer about 1/4 cup of giardiniera (with its oil), at least 8 ounces of shredded beef, and ladle concentrated jus from the pot onto the sandwich.
27
Wrap the entire sandwich tightly with parchment paper to hold the moist filling together and provide structure.

Italian Beef Sandwich

Ingredients

Steps

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