Spiced Chicago-Style Italian Beef Sandwiches

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Slow-cooked, thinly sliced beef simmered in a flavorful au jus with Italian spices, served piled high on crusty rolls for a classic Chicago sandwich experience. This American-inspired sandwich and wrap recipe, ready in about 210 minutes, pairs chuck roast, beef broth, dried Italian seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 3 lbs chuck roast
• 4 cups beef broth
• 2 tbsp dried Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup giardiniera (Italian pickled vegetables)
• 6 Italian sandwich rolls
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs chuck roast evenly with 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp dried Italian seasoning, and 1/2 tsp red pepper flakes.
2. Step 2: In a large ovenproof pot, heat 1 tbsp olive oil over medium-high heat. Sear the roast on all sides for 3-4 minutes per side until deeply browned.
3. Step 3: Add 4 cups beef broth to the pot, cover with a lid, and transfer to the oven. Cook for 3 hours until the beef is tender and easily shredded.
4. Step 4: Remove beef and shred thinly with two forks, reserving the cooking liquid (au jus).
5. Step 5: To assemble sandwiches, split 6 Italian rolls and pile with generous portions of shredded beef. Spoon hot au jus over the meat and top with 1 cup giardiniera for a spicy, tangy crunch.