Having lived in Chicago for 35 plus years, I love the fact that you can drive down any main thoroughfare in Chicago and the ‘burbs and you’ll find a shop proudly serving Italian beef sandwiches. Italian beef is one of those iconic Chicago foods and just like Philly cheesesteaks, everyone has their favorite Italian beef stand like Mr. Beef, Portillo’s or any place along North Avenue.

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What is Chicago-style Italian beef?

French rolls (oftentimes dipped or dunked in au jus) are packed with thinly sliced beef and served “with hot or sweet” peppers.

This Chicago-style Italian beef recipe is made in a dutch oven topped with a unique cooking technique for the most beautifully tender meat chock full of zesty flavor.

You might have to hang a sign outside. It’s that good.

The method

For this Italian beef recipe, you’ll need two key pieces of equipment:

• Dutch oven. I use a Le Creuset 5 1/2 quart dutch oven. Need to double or triple the recipe? Use a larger dutch oven, like a 9 or 13 1/4 quart.
• Parchment paper. We are going create something called a “cartouche” which is a parchment paper lid that allows the au jus to reduce but still allow the meat to stay nice and juicy.

Don’t have a dutch oven?

You can use a slow cooker instead and cook the beef on high for 4 hours. I’d check it after 3 hours to see how tender it is since every slow cooker is different.

You also can try using a wide stock pot (but not a tall pasta one) as well.

Ingredient Rundown

To make the best Italian beef sandwich, we are heaping layers of flavor on our roast.

• Browned seasoned beef. Browning the bottom round roast in oil before roasting creates fond. Fond is all those yummy crispy, browned bits that happen as the meat browns. You’re going to scrape all those up at the bottom of the pan.
• Broth. Beef broth and bouillon add a richness and saltiness and helps deglaze the pan, loosening the fond.
• Spice blend. Our Chicago-style Italian beef is taking its cue from Chicago hot dogs with a blend that uses celery salt. Smoked paprika and crushed red pepper add big warmth and heat rounding out Italian classics like oregano and thyme.

Step by step instructions

• Cut the roast in equal pieces so they fit comfortably side by side in the Dutch oven [left].
• Season with kosher salt [middle].
• Brown meat in oil on all sides over high heat. Remove meat to plate and add 1 T fennel seeds to toast them.

• Remove meat to plate and toast fennel seeds in pan drippings [left].
• Add water and stock to toasted fennel [middle]
• Sprinkle in Italian beef spice blend and stir until combined

Braising School: The Cartouche

In order to make a really great au jus for Italian beef, we are going to borrow a French braising technique called a cartouche, which is basically a parchment “lid”. A cartouche allows meat to cook evenly and pretty quickly while creating a rich au jus for the Italian beef.

How to make a cartouche

Trace the bottom of the Dutch oven on a piece of parchment paper and cut it out. Place the cartouche on top of the submerged beef.

Cooking Instructions

Add beef back to Dutch oven in the spices and broth.

Braise the beef for 3 hours at 300˚. .

Chicago-style Italian Beef Lingo

After slicing, pour the au jus back into the Dutch oven and heat over medium heat until hot. Add the sliced beef and toss in the au jus for about 3 minutes to warm it through.

Slice long loaf of French bread into sandwich size segments and cut to open on one side. Don’t cut all the way through.

Pile the thinly sliced beef into the French bread and top with giardiniera or sweet or hot peppers

Storing, Reheating and Freezing

Storage

Separate the meat from the au jus and store any leftover meat in an airtight container and refrigerate for up to 4 days. Store the au jus in an airtight container or storage bag.

Reheating Tips

On the stove. Add the au jus to a sauce pan and heat until hot. Gently add the refrigerated meat to the saucepan and simmer until the meat is heated through, 5 minutes or so.