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Chicago Italian Beef Sandwich Recipe

Chicago Italian Beef Sandwich

Recipe courtesy Guy Fieri, 2008

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (70)

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Average Rating:

Total Reviews: 70

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  • on December 22, 2012

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    So full of flavor!!! And very easy to alter. I used whatever beef is on sale, top round, bottom round, chuck roast, rump roast, etc. You can also adjust the heat. I use only about half of the cayenne pepper and chili flakes and it is still loaded with flavor. Everyone loves it! For parties, I use the little hawaiian rolls to make little sandwiches. You can't go wrong with this recipe no matter how you change it. Delish!!

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  • on March 05, 2012

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    Excellent!!!! This was great! I used a beef roast and cooked it for 4.5 hours at 300 degrees. It fell apart and was SO tender. I did omit the cayenne b/c I'm not a fan of spicy. The black pepper added the right amount of kick. Next time (and there will DEFINITELY be a next time I will add more beef stock b/c most of my jus evaporated with the long cooking time. I subbed banana peppers for the veggies b/c that is what I had and used soft hoagie rolls instead of sour dough.

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  • on January 07, 2012

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    ABSOLUTELY GREAT! FOLLOWED RECIPE AND IT WAS PERFECT. MEAT FELL APART LIKE 'BUTTER;...ONE THING I DID CHANGE WAS DICED STORE-BOUGHT GIARDINIERA AND ADDED TWO DICED JALEPENOS AND PUT IT ALL BACK IN THE ORIGINAL JARRED BRINE. ALSO, SINCE I MADE THE MEAT IN ADVANCE, I LEFT IT IN THE SAUCE. THE GREEN PEPPERS WERE ALSO FABULOUS! ONE OF MY FAVORITES!

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  • on January 06, 2012

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    Spicier than any Chicago Italian beef I've had but we loved it. Our giardiniera was on the bland side so it evened out. I used a piece of beef roast that I had (not sure of the cut, but cooked it in a covered Dutch oven for 2 hours. It was fall apart tender. Loved the addition of the red peppers as well. Definitely a winner!

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  • on October 25, 2011

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    Excellent recipe. It DOESN'T call for CLOVES. It calls for GARLIC CLOVES. From what little I know, Italian Beef recipes typically call for lots of garlic, which this certainly has. The roasted red pepper is a nice touch.

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  • on September 25, 2011

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    When a little girl,a similar sandwich was served in school cafeterias.Then,at Home spilling out of white bread slices,we ate the near same tasting school lunch entree.This is a homage to those Memories.A bit more involved Time,yet the best results.Makes sense to place in a roll more convient to 'spillages'.Great taste.Once again,"Food Memories".As strong Now,as 40 years Ago.

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  • on September 09, 2011

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    CHICAGO Italian Beef?! LOL! Please change the title of this Marin County, California version of pulled beef fusion on a bun. Personally, I will stick with Jeff Mauro's Italian beef recipes who grew up in Chicago eating Italian beef sandwiches. I may try this recipe but will call it neither Chicago or Italian. There are too many wrongs in the recipe for that moniker, eg. cloves and. I will call it Delhi Beef on a sourdough roll. Ha, ha.

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  • on August 30, 2011

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    this sandwich was great! BUT, i wouldnt call it a "chicago" italian beef... more like a french dip! the sauce that is created during the roasting of the meat is great and soooo tasty! but not chicago sytle italian beef!

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  • on August 29, 2011

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    Excellent beef sandwich, looking so forward to more great sandwich recipes.

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  • on August 28, 2011

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    Absolutely delicious!

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