Grilled Chicago-Style Italian Beef Sandwich with Giardiniera

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

Thinly sliced, slow-cooked beef piled high on toasted Italian rolls with spicy giardiniera and melted provolone cheese. This American-inspired sandwich and wrap recipe, ready in about 495 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 650 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: 480 min Serves 4 American cuisine 650 cal/serving

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Ingredients

3 lbs beef chuck roast
3 cups beef broth
1 tsp dried oregano
1 tsp dried thyme
4, smashed garlic cloves
1 tsp black pepper
1 1/2 tsp kosher salt
4 Italian sandwich rolls
8 provolone cheese slices
1 cup, drained giardiniera
2 tbsp olive oil

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Instructions

Step 1: Season 3 lbs beef chuck roast with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp dried oregano, and 1 tsp dried thyme.
Step 2: Place the roast in a slow cooker with 3 smashed garlic cloves and 3 cups beef broth. Cook on low for 8 hours until the beef is tender and shreds easily.
Step 3: Remove beef from the slow cooker and shred with two forks, reserving 1 cup of the cooking liquid.
Step 4: Preheat grill or grill pan to medium-high heat. Slice 4 Italian sandwich rolls in half and brush cut sides with 2 tbsp olive oil. Toast on the grill until golden, about 2 minutes.
Step 5: Pile shredded beef generously onto the bottom halves of the rolls. Drizzle with 1 cup reserved cooking liquid and top each with 2 slices provolone cheese.
Step 6: Close sandwiches and grill for 2-3 minutes more, pressing gently, until cheese melts and bread is crisp.
Step 7: Open sandwiches and top with 1 cup drained giardiniera for a spicy, tangy crunch. Serve immediately.