Grilled Chicago-Style Italian Beef Sandwich

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 slices of seasoned roast beef piled high on crusty Italian bread, served with a homemade giardiniera and au jus for dipping. This American-inspired sandwich and wrap recipe, ready in about 50 minutes, pairs top round roast beef, vegetable oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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: 15 min Cook: 35 min Serves 4 American cuisine 560 cal/serving

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Ingredients

2 lbs top round roast beef
2 tbsp vegetable oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp dried basil
4 cups beef broth
4 Italian bread rolls
1 cup giardiniera (Italian pickled vegetable mix)

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Rub 2 lbs top round roast beef with 2 tbsp vegetable oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, and 1/2 tsp dried basil. Grill the beef for 20-25 minutes, turning every 5 minutes, until an internal temperature of 135°F for medium-rare is reached.
Step 2: Remove the beef from the grill and let it rest for 10 minutes. Thinly slice the beef against the grain into about 1/4-inch wide strips.
Step 3: In a large saucepan, bring 4 cups beef broth to a simmer over medium heat. Add the sliced beef to the broth and keep warm, allowing the beef to soak in the au jus for 5 minutes.
Step 4: Slice 4 Italian bread rolls lengthwise, leaving one side hinged. Fill each roll generously with the soaked beef slices and top with 1/4 cup giardiniera per sandwich.
Step 5: Serve immediately with small bowls of the warm au jus for dipping each sandwich, enjoying the spicy, savory, and tangy flavors typical of Chicago-style Italian beef.