Chicago-Style Italian Beef Sandwich with Giardiniera Relish

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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.

Thinly sliced seasoned beef piled high on a crusty roll, topped with spicy pickled giardiniera for a classic Chicago street food experience. This American-inspired street-food recipe, ready in about 200 minutes, pairs top round beef roast, beef broth, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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: 20 min Cook: 180 min Serves 4 American cuisine 550 cal/serving

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Ingredients

2 lbs top round beef roast
4 cups beef broth
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
4 Italian sandwich rolls
1 cup giardiniera, drained
4 provolone cheese slices

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

HENCKELS Statement Razor-Sharp 20-Piece Knife Set with Block, Chef Knife, Bread Knife, German Engineered Knife Informed by over 100 Years of Mastery, Natural
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Instructions

Step 1: Preheat oven to 325°F. Place 2 lbs top round beef roast in a roasting pan and pour 4 cups beef broth around it. Sprinkle 1 tsp dried oregano, 1 tsp dried basil, 1 tsp garlic powder, 1/2 tsp black pepper, and 1 tsp salt evenly over the beef.
Step 2: Cover tightly with foil and roast for 3 hours until beef is very tender. Remove beef and let rest for 15 minutes, reserving the broth.
Step 3: Thinly slice the beef against the grain. Dip slices briefly into the reserved warm broth to moisten.
Step 4: Split 4 Italian sandwich rolls and layer each with warm beef slices, 1/4 cup giardiniera, and one slice of provolone cheese. Serve immediately while warm.