Sheet Pan Chicago-Style Italian Beef Sandwiches

By AislePrompt Editorial · ·

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 slow-cooked beef simmered in a savory Italian-spiced broth, served on crusty rolls with giardiniera for a classic Chicago street food experience. This American-inspired sandwich and wrap recipe, ready in about 205 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 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: 190 min Serves 6 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Place 3 lb thinly sliced beef chuck roast in a large sheet pan.
  2. Step 2: In a bowl, combine 4 cups beef broth, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper; pour evenly over the beef.
  3. Step 3: Cover the sheet pan tightly with foil and slow roast in the preheated oven for 3 hours until the beef is tender and infused with the broth.
  4. Step 4: Remove the foil and stir the beef slices gently into the juices; keep warm.
  5. Step 5: Split 6 Italian sandwich rolls and layer each with generous portions of the beef, 1/6 cup chopped giardiniera, and one slice of provolone cheese.
  6. Step 6: Place the assembled sandwiches back on the sheet pan, return to the oven uncovered, and bake for 10 minutes until the cheese melts and the rolls are slightly toasted.
  7. Step 7: Serve hot with a side of the beef jus for dipping for an authentic Chicago-style beef sandwich experience.

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