Chicago-Inspired Italian Beef Sandwiches with Giardiniera

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender Italian beef slow-roasted and served on soft rolls topped with tangy giardiniera, capturing the essence of a classic Chicago street food. This Italian-American-inspired sandwich and wrap recipe, ready in about 195 minutes, pairs beef chuck roast, beef broth, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 180 min Serves 6 Italian-American cuisine 480 cal/serving

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Ingredients

3 lbs beef chuck roast
3 cups beef broth
1 tsp dried oregano
1 tsp dried basil
4 garlic cloves, minced
1 1/2 tsp salt
1 tsp black pepper
6 Italian sandwich rolls
1 cup giardiniera (Italian pickled vegetables)
6 slices (optional) provolone cheese slices

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Instructions

Step 1: Preheat oven to 325°F. Place 3 lbs beef chuck roast in a Dutch oven or roasting pan. Pour in 3 cups beef broth, then sprinkle 1 tsp dried oregano, 1 tsp dried basil, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper evenly over the roast.
Step 2: Cover tightly and roast in the oven for 3 hours, basting occasionally with pan juices, until beef is fork-tender and shreds easily.
Step 3: Remove roast from oven and shred beef using two forks, mixing in the cooking juices to keep it moist.
Step 4: To assemble sandwiches, split 6 Italian sandwich rolls horizontally and fill each generously with shredded beef. Top each with 1/6 cup giardiniera and a slice of provolone cheese if desired.
Step 5: Optionally, toast the assembled sandwiches under a broiler for 2-3 minutes until cheese melts and edges are slightly crisp.
Step 6: Serve immediately with extra au jus from the pan for dipping.