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5 from 1 vote

Chicago's Italian Beef Sandwich

A great sandwich for any occasion
Prep Time2 d
Cook Time2 hrs
Servings: 12 sandwiches

Ingredients

FOR THE GIARDINIERA

  • 454 grams celery cut into bite size pieces
  • 454 grams carrots cut into bite size pieces
  • 454 grams cauliflower cut into bite size pieces
  • 2 each jalapenos sliced
  • 2 each sweet peppers sliced
  • 4 each garlic cloves minced
  • 285 grams red onion sliced thin

To brine the vegetables

For the Giardiniera Dressing

FOR THE ROAST BEEF

FOR THE AU JUS

Instructions

For the Giardiniera

  • chop all of your vegetables into bite size pieces (you don't want them to be too big).
  • prepare a brine by dissolving the kosher salt in the water. Let it cool
  • Once the brine has cooled pour the brine over the vegetables (make sure the brine covers all the vegetables) and refrigerate overnight.
  • The next day taste the vegetables. If it doesn't seem salty enough continue to brine another 6-12 hours. The vegetables should be crispy and taste a little salty.
  • Once they have been properly brined, drain the brine and rinse the vegetables. If you find that they are too salty you can soak the vegetables in cool water for an hour or 2.
  • Prepare the Giardiniera dressing by combining all of the ingredients and whisking well.
  • In a bowl, combine the dressing and the drained vegetables. Refrigerate for 48 hours.
  • This will last 2-3 week in your refrigerator or can be frozen in a freezer friendly container.

For the Roast Beef

  • Tie your roast up and coat with olive oil
  • combine all of the roast's spices and herbs together and rub on the roast
  • Marinate for 1 hour at room temperature.
  • Preheat oven to 450f (232c)
  • Place seasoned roast on a roasting rack and roast for 20 minutes
  • After 20 minutes reduce the heat to 325f (163c) and roast for another 30 minutes or until the internal temperature reaches 125f (53c).
  • Once your target temperature has been met, remove from oven and let your roast rest for 30-40 minutes covered.
  • Once cooled refrigerate overnight before slicing thinly against the grain. (optional) Once sliced you can chop your roast beef into even smaller pieces.

For the Au Jus

  • combine all of the ingredients for the au just and heat on a medium heat for 10 minutes. Taste and adjust for seasonings as necessary

To assemble the sandwich

  • Warm your bun in the oven
  • Bring your au jus to a temperature of 140f (60c). Add the roast beef and cook for 3-4 minutes.
  • Add the beef to your sandwich and top with your giardiniera vegetables.
  • (OPTIONAL) Dip your sandwich in the au just or dunk the entire thing and let it soak up some juice. ENJOY!!