Recipe courtesy of Wrigleyville

Jimmy's Wrigleyville Grill San Antonio Italian Beef

Save Recipe
  • Level: Intermediate
  • Total: 6 hr (includes cooling and chilling times)
  • Active: 30 min
  • Yield: 12 servings
Share This Recipe


5 pounds top round beef with cap on

2 tablespoons granulated garlic 

2 tablespoons dried oregano

2 tablespoons freshly ground black pepper 

1 tablespoon fennel seed 

4 tablespoons kosher salt 

4 cups beef stock

4 bay leaves 

12 French rolls 

Chicago-style giardiniera peppers or roasted bell peppers, for serving


  1. Preheat oven to 350 degrees F.
  2. Rub beef with garlic, oregano, black pepper and fennel. Sprinkle with salt. Put beef in a deep pan and add the stock to the bottom of the pan along with the bay leaves. Place in the oven and roast for 2 hours, or until the center of the beef reaches 135 to 140 degrees F. Remove from the oven; let sit at room temperature 30 minutes. Refrigerate the beef in the pan for 3 hours, or until the center of beef is cold.
  3. Remove the pan from the refrigerator. Slice the beef paper thin. Reheat the pan juices and strain them. Add the sliced beef to the hot "au jus" (pan sauce). Dip each roll in the au jus, open them slightly and fill with beef and peppers.