After watching the show, The Bear, set in Chicago, I couldn’t stop thinking about the famous Hot Italian Beef Sandwich. Since I’m not going to Chicago anytime soon, I decided to try and make it at home…the results? OUT OF THIS WORLD! I truly could not believe how delicious this came out and that I was missing out on it for all these years.
When I first took on the challenge, I was determined to make as much of it from scratch — the stock, the beef, and the giardiniera (the bread I left to the bakers). All in all, I thought it was so worth it. It’s truly one of the best sandwiches I’ve ever made. And the best part is, while I went all out this time, I really think it’s a sandwich that can be adapted and made way easier — use store-bought stock and giardiniera, and you can be done in under 2 hours!
❤️ Why You’ll Love Hot Italian Beef Sandwich
- BIG flavorful in a short amount of time. After searing the meat, you only need a 1-hour braise to bring it to the right texture and consistency. Boosting the broth with ingredients like white miso paste brings in a lot of flavor.
- Giardiniera. The tangy, spicy, crunchy pickled vegetables against juicy, tender beef is unreal — but honestly, it’s also great on its own!
- Soaked, not soggy. Built on soft hero rolls that are slightly toasted, this means the bread can absorb all that beefy jus without falling apart.
🍲 Ingredients
For the Beef & Jus:
- Top round roast beef (or similar cut) – the best meat for this kind of sandwich
- Kosher salt & black pepper
- Olive oil – for searing
- Beef stock – (homemade or store-bought)
- Garlic – whole garlic heads
- White miso paste – adds an umami boost
- Paprika & Chili pepper flakes – extra flavor boost to the broth
- Onion – quartered for the jus
- Carrot – roughly chopped for the jus
- Celery stalks – for the jus
- Fresh oregano – a few sprigs
- Black peppercorns – jus aromatics
- Bay leaf – jus aromatic
For the Giardiniera (Makes 1 Quart):
- Cauliflower florets – chopped into slices
- Celery stalks – thin pieces for crunch
- Carrot – round slices
- Cubanelle pepper – sliced
- Jalapeño – thinly sliced
- White vinegar – or apple cider vinegar.
- Water – for the pickling liquid
- Kosher salt – for the pickling liquid
- Sugar – for the pickling liquid
- Black peppercorns – for the pickling liquid
- Bay leaf – for the pickling liquid
- Olive oil – to finish the pickling liquid
For the Sandwich:
- 4–6 soft hero rolls
- Extra jus
- Homemade giardiniera
👩🍳 How to Make Hot Italian Beef Sandwich
Step 1: Sear & Braise the Beef
- Preheat oven to 325°F (163°C).
- Pat beef dry and season well with kosher salt and black pepper.
- Sear in olive oil over medium-high heat until deeply browned on all sides.
- Pour in the beef stock then add the onions, carrots, celery, garlic, oregano, paprika, chili pepper flakes, and white miso paste. Liquid should mostly cover the meat.
- Bring to a simmer, then cover and transfer to the oven.
- Braise for 1 hour, or until fork-tender.
- Remove the beef and let cool to room temperature. Wrap in plastic wrap and refrigerate to cool completely. Strain the braising liquid and set aside.
Step 2: Make the Giardiniera (best made ahead)
- Combine chopped veggies in a quart jar or bowl.
- In a small saucepan, bring vinegar, water, salt, sugar, peppercorns, and bay leaf to a simmer.
- Pour hot brine over the veggies. Add olive oil to reach the top of the container. Let cool to room temp.
- Cover and refrigerate til ready to use. Store chilled.
Step 3: Assemble the Sandwiches
- Remove beef from the fridge and thinly slice.
- Add the strained broth to a skillet and bring to a boil. Add in the sliced beef and allow to warm up, about 3-5 minutes.
- Slice rolls and toast lightly.
- Layer with beef in the bread, spoon over hot jus, and top with giardiniera.
- Serve with extra jus on the side for dipping.
🪄 Tips and Tricks
- Don’t overseason the broth upfront – it is better to adjust it as you go…you can always add more later.
- For the giardiniera, the longer the better – let the giardiniera marinate overnight for peak flavor and crunch.
- Use toasted soft rolls to hold up to the jus – the slight toast helps create a barrier so it doesn’t sop up right away but is still tender enough to absorb the flavor.
My Pro Tip
Recipe Tip
Chill the beef before slicing – slicing the beef cold will make it MUCH easier to get nice thin slices.
👝 How to Store Leftovers
Store the sliced beef in its jus in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Giardiniera should be kept refrigerated in its oil and will last 2–3 weeks. Reheat the beef gently in the jus on the stovetop before assembling.
🤔 Common Questions
Absolutely! While homemade adds depth, using high-quality store-bought options can still give you a fantastic sandwich in under 2 hours.
Top round is ideal — it’s lean, flavorful, and easy to slice thin. You can also use bottom round or sirloin tip.
Soft hero or hoagie rolls work best — sturdy enough to soak up the jus without falling apart.
Definitely. The beef in jus keeps well in the fridge for days and reheats beautifully.
Hot Italian Beef Sandwich
Ingredients
For the Beef & Jus:
- 2 –3 lbs top round roast beef, or similar cut
- Kosher salt & black pepper
- Olive oil, for searing
- 2 quarts beef stock, homemade or store-bought
- 3 heads garlic, halved
- 1 Tbsp white miso paste
- 1 tsp paprika
- Chili pepper flakes, to taste
- 2 onions, quartered
- 1 carrot, roughly chopped
- 2 celery stalks, chopped
- A few sprigs fresh oregano
- 1 Tbsp black peppercorns
- 1 –2 bay leaves
For the Giardiniera (Makes 1 Quart):
- 1 cup cauliflower florets, thinly sliced
- 2 celery stalks, thinly sliced
- 1 carrot, sliced into rounds
- 1 cubanelle pepper, sliced
- 1 jalapeño, thinly sliced
- 1 cup white vinegar
- ½ cup water
- 1½ tsp kosher salt
- 1 tsp sugar
- 1 Tbsp black peppercorns
- 1 bay leaf
- ¾ cup olive oil
For the Sandwich:
- 4 –6 soft hero rolls
- Extra jus, from braise
- Homemade giardiniera
Instructions
Step 1: Sear & Braise the Beef
- Preheat oven to 325°F (163°C).
- Pat beef dry, season with salt and pepper, and sear in olive oil until browned on all sides.
- Add beef stock, garlic, miso, paprika, chili flakes, onions, carrots, celery, oregano, peppercorns, and bay leaf.
- Bring to a simmer, cover, and braise in the oven for 1 hour or until fork-tender.
- Remove beef and let cool, then wrap and refrigerate. Strain the broth and set aside.
Step 2: Make the Giardiniera
- Combine chopped veggies in a quart jar or container.
- Simmer vinegar, water, salt, sugar, peppercorns, and bay leaf.
- Pour hot brine over veggies, then top with olive oil. Let cool and refrigerate.
Step 3: Assemble the Sandwiches
- Thinly slice chilled beef.
- Bring strained broth to a boil in a skillet and warm the sliced beef for 3–5 minutes.
- Lightly toast rolls, layer with warm beef, spoon over jus, and top with giardiniera.
- Serve with extra jus for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this!