Homemade Chicago Italian Beef Sandwich
This beef sandwich features thinly sliced beef slow-cooked to perfection in a Dutch oven with a fragrant blend of Italian seasonings. Each bite is savory, juicy goodness, piled high on a crusty Italian roll and crowned with tangy giardiniera.
Ingredients
- 3 - 4 pounds rump roast
- 1 tbsp salt, for dry brining
- 6 cloves garlic, smashed
- 4 cups beef broth
- 2 cups water
- 2 tbsp dried oregano
- 1.5 tbsp sweet paprika
- 1 tbsp dried basil
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 1 tbsp mushroom powder, optional
- 1 tsp fennel seeds
- 1 tsp celery seeds
- 1/2 tsp cayenne pepper
- 2 bay leaves
- Salt and pepper, to taste
- 8 Italian rolls
- Toppings, giardiniera, sweet peppers, hot peppers
Instructions
Preparing the Rump Roast:
- Dry Brine the Rump Roast: Place roast on a flat baking sheet or rack. Before applying the salt, be sure the roast is dry.
- Generously coat salt on all sides, making sure to evenly cover the entire surface. It's best to leave the roast uncovered while dry brining, as this allows air to circulate around the meat, aiding in the drying process.
- After salting, transfer the rump roast to the fridge and let brine for at least 4 hours or up to overnight.
Cooking the Rump Roast:
- Preheat the Oven: Preheat your oven to 350°F (177°C).
- Sear the Rump Roast: In a Dutch oven, heat a bit of oil over medium-high heat. Sear the rump roast on all sides until browned, about 3-4 minutes per side.
- Deglaze the Pan: Remove the seared rump roast from the Dutch oven and set aside. Deglaze the pan by adding a small amount of water or broth. Scrape the bottom to loosen any flavorful bits.
- Add Seasonings and Liquid: Add smashed garlic, oregano, basil, garlic powder, onion powder, thyme, rosemary, fennel seeds, paprika, celery seeds, bay leaves, and mushroom powder to the pan. Stir to combine. Return the seared rump roast to the pot. Pour in 4 cups of beef broth and 2 cups of water.
- Slow Cook the Rump Roast: Bring the mixture to a simmer on the stovetop. Cover the Dutch oven and place it in the preheated oven. Allow the rump roast to cook for 2 to 2.5 hours, or until it's fork-tender but not falling apart.
Preparing the Beef for Sandwiches:
- Rest and Slice the Beef: Once cooked, remove the rump roast from the Dutch oven and place it on a cooling rack. Allow the beef to come to room temperature. Refrigerate the rump roast for at least 4 hours or overnight. This will firm up the meat, making it easier to slice.
- Strain the Liquid: Strain the hot cooking liquid from the Dutch oven into a separate container to remove any solids. Refrigerate once cooled until you’re ready to use it.
- Slice the Beef: Take the chilled beef out of the refrigerator and slice it thinly against the grain using a mandolin, meat slicer or sharp knife.
Assembling the Sandwiches:
- Reheat the Cooking Liquid: Reheat the strained cooking liquid. Add the sliced beef to the hot liquid and continue to simmer for about 10-15 minutes.
- Assemble the Sandwiches: Place a generous amount of sliced beef on each Italian roll. Add your preferred toppings, such as giardiniera, sweet peppers, or hot peppers.
- Serve: Serve the sandwiches with a side of the reheated cooking liquid for dipping. See below for more tips on how to serve your sandwiches.
Notes
Get the giardiniera recipe.
Options for Choosing Meat:
While rump roast is an excellent choice, other cuts can be used for Italian beef:- Chuck Roast: Chuck roast is another popular choice for Italian beef. It has a higher fat content compared to rump roast, which adds richness and flavor to the dish. Chuck roast also becomes incredibly tender when slow-cooked, making it a delicious option for Italian beef.
- Top or Bottom Round Roast: These cuts are leaner than chuck roast but still offer good flavor and tenderness when slow-cooked.
- Brisket: While not traditional, brisket can be used for Italian beef, especially if you prefer a more succulent end result. Slow-cooked brisket yields tender, juicy slices of beef that pair well with the bold flavors of Italian seasoning.
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