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A hand holds an Italian beef sandwich in a crusty roll, topped with sliced peppers, carrots, and giardiniera, over a pan of broth. A container of more giardiniera sits on the counter in the background.
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5 from 1 vote

Hot Italian Beef Sandwich

Inspired by The Bear and Chicago’s iconic sandwich, this version features seared and braised beef, a homemade giardiniera, and rich beef jus. While everything can be made from scratch, it’s totally adaptable for quicker versions using store-bought stock and giardiniera.
Prep Time40 minutes
Cook Time1 hour 20 minutes
Total Time2 hours
Course: dinner, lunch
Cuisine: American
Keyword: beef, Italian, sandwich
Servings: 4

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

Calories: 629kcal | Carbohydrates: 56g | Protein: 67g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 129mg | Sodium: 6170mg | Potassium: 1903mg | Fiber: 6g | Sugar: 13g | Vitamin A: 5770IU | Vitamin C: 130mg | Calcium: 759mg | Iron: 18mg
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