Chicago-Style Italian Beef Sandwiches with Giardiniera

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 crusty rolls, topped with spicy giardiniera for a classic Chicago regional sandwich experience. This American-inspired beef recipe, ready in about 495 minutes, pairs beef roast (chuck or round), beef broth, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 480 min Serves 6 American cuisine 550 cal/serving

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Ingredients

3 lbs beef roast (chuck or round)
4 cups beef broth
3, minced garlic cloves
1 tbsp dried oregano
1 tbsp dried basil
1 tsp black pepper
1 tsp salt
1 cup Italian giardiniera
6, split Italian sandwich rolls
1/4 cup pepperoncini juice

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Instructions

Step 1: Place 3 lbs beef roast in a slow cooker and pour in 4 cups beef broth along with 3 minced garlic cloves, 1 tbsp dried oregano, 1 tbsp dried basil, 1 tsp black pepper, and 1 tsp salt. Cook on low for 8 hours until the beef is very tender and shreddable.
Step 2: Remove beef and shred thinly with two forks. Stir 1/4 cup pepperoncini juice into the cooking liquid to create a flavorful au jus.
Step 3: To assemble, pile shredded beef onto 6 split Italian sandwich rolls and top each with 2 tbsp Italian giardiniera. Serve with a small bowl of warm au jus on the side for dipping.