Recipe courtesy of Loops

Italian Beef

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  • Level: Intermediate
  • Total: 5 hr 30 min (includes refrigeration time)
  • Active: 30 min
  • Yield: about 12 sandwiches
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Dry Rub:

4 ounces dried basil

2 ounces dried oregano 

1 ounce black pepper 

1 ounce garlic powder 

1 ounce onion powder 

1/2 ounce kosher salt 


1 quart beef stock

One 6- to 7-pound eye-of-round beef roast, trimmed


5 ounces beef base

2 ounces black pepper 

8 cloves garlic 

3 celery stalks, chopped 

2 bay leaves 

2 large onions, with skins, chopped

Hoagie rolls, for serving

1 quart hot or mild giardiniera, for serving 


  1. For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
  2. For the meat: Preheat the oven to 350 degrees F.
  3. Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
  4. Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
  5. For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
  6. To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.

Cook’s Note

Ladle some gravy on the sandwich or simply dip the sandwich into the gravy.