Home » Recipes »
Published: · Modified: by Cara Kretz · This post may contain affiliate links · 5 Comments
Homemade Italian Beef Sandwiches made from scratch - the authentic way - really are the BEST! They are juicy, savory and addictive to eat! I usually start by saying that I only want a half of a sandwich. Then I eat the other half. Still craving more I will crisp up another Turano Bun and dig in to eat a second whole sandwich. This is how you know it's a great Italian Beef. Serve with Chicago-style giardiniera for that extra spicy kick and sweet bell peppers for the real deal! This recipe is for a crowd. It uses a 10 pound beef roast and will serve 18+ people. If you don't need to cook for a crowd, you should know this recipe freezes beautifully. You can have authentic homemade Italian Beef sandwiches anytime.
OK, now here is the tough love part. It takes 2 days to make Italian Beef from scratch. If you really want to be authentic, start with a homemade Bone Bonefrom roasted beef bones to get an extra intense beef flavor in your au jus. That will add another 30 hours of time. Don't worry, this recipe uses store-bought beef stock to save time. When I make Bone Broth, I always freeze extra quarts for recipes just like this. So plan accordingly.
If you aren't scared off yet, there is one more caveat I need to tell you. You will need to slice the roast beef super thin to get the best results.
My husband Tom (the gadget guy) bought a deli-style meat slicer. He lugs it up from the basement when I need it. I use it for slicing homemade Maple Espresso bacon, prosciutto and hams. An alternative to the deli-slicer is to use an electric knife or bring the cooked roast beef to your butcher. Many local butchers will be happy to accommodate you.
Another important trick to getting this perfectly rare roast beef with a good crust is the unique oven method detailed in the recipe. Basically, a seasoned top round beef roast with the fat cap is placed in a 500 degree oven for 5 minutes per pound. Then turn off the oven and let it sit in the hot oven for 2 ½ hours! You will have perfect rare roast beef that registers at 140 degrees.
If you read this far and decided that its sounds like too much work, then check out my EASY Chicago-Style Italian Beef Sandwichesrecipes that can done in a crockpot or Dutch oven with pot roast. The easy version was one of my Mom's favorite go-to party recipes.
Courtesy of Al's Beef in Chicago, here is the proper way to eat an Italian Beef - The Italian Stance.
If you make this authentic from scratch recipe for Italian Beef Sandwiches, I would love to hear from you. What was your experience. Did you learn any tricks to share. Was it worth it?
The BEST Italian Beef Sandwiches from Scratch
Homemade Italian Beef Sandwiches made from scratch – the authentic way – really are the BEST! They are juicy, savory and addictive to eat! Serve with Chicago-style giardiniera for that extra spicy kick and sweet bell peppers for the real deal! This recipe is for a crowd. It uses a 10 pound beef roast and will serve 18+ people. If you don’t need to cook for a crowd, you should know this recipe freezes beautifully. You can have authentic homemade Italian Beef sandwiches anytime.
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 1 day 4 hours
Servings 18 sandwiches
- Roast Beef
- 9 - 10 pound beef top round roast with fat cap room temperature
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 tablespoons Italian Seasoning dried herb mixture
- 2 tablespoons olive oil
- To Make the Au Jus
- 4 quarts of homemade Beef Stock
- 6 sprigs of parsley with stems
- 6 large pepperoncini
- ½ cup drained giardiniera
- 4 garlic cloves peeled and chopped
- 1 bay leaf
- 1 tablespoon worcestershire
- 1 tablespoon dried oregano
- 1 ½ tablespoons salt
- 1 tablespoon black pepper
- ½ teaspoon red pepper flakes season to taste
- 5 pounds sliced roast beef
- To assemble the Italian Beef Sandwiches
- 18 Turano pre-split French Rolls crisped in oven for 10 minutes
- Cooked greens peppers
- Mild and Hot Giardiniera
- Extra Aus Jus for dipping
To make the Roast Beef(Video) Italian Beef Sandwich Recipe | Slow Cooker | Best Homemade Italian Beef | Everyday BBQ
Notes: Be sure your oven is clean before doing this recipe. The high oven temperature will cause any grease in your oven to smoke. I learned this the hard way.
Heat the oven to 500° degrees for 30-45 minutes to get the oven as hot as possible. Prepare a shallow baking pan with a rack inside.
Mix the salt, black pepper, garlic powder, and Italian herbs in a small bowl.
Rub the roast with olive oil on all sides of the beef roast. With your hands, rub the spice mixture all over the meat, on all side.
Place the roast, fat side up, on the rack in the baking pan. Let rest while oven is heating.
Place roast in the oven, close door, and immediately lower the oven temperature to 475°F degrees.
Roast at 475°F for 5 minutes per pound for rare/medium rare. Remember the beef will cook some more in the au jus. The outside of the beef will turn dark and crusty due to the high heat. This is what you want.
After the high-heat roast, turn off the oven and let roast sit in the oven 2-½ hours. DO NOT OPEN OVEN DOOR. THIS IS KEY TO A PERFECT ROAST.
Remove roast and check the internal temperature with a digital thermometer. It should be around 140 degrees. Let the roast rest for 30 minutes.
Pour the juices and fat into fat strainer and remove any excessive grease. Transfer to a glass bowl. Scrape the brown bits off the bottom of the baking pan and transfer to the bowl. This is an important step to capture all the flavor. Store the beef juice and bits in the fridge until ready to make the au jus.
Wrap the cooked beef roast tightly in foil and place in the fridge overnight.Next Day
The next day, slice the roast as thin as possible. The best way is with a electric meat/deli slicer or bring to a butcher and ask for a favor. If not, use a sharp knife and be as patient as possible. A 10 pound cooked beef roast will produce about 6-7 pounds of sliced beef. The loss is from fat/juices during the cooking, and any ends that are too hard to slice thin. Use the ends for another meal. The sliced beef can also be vacuumed packed in 2 pound packages and froze for later use.To Make the Au Jus
Place the beef stock in a large dutch oven pot on the stovetop over medium high heat. Add the saved beef juice/bits, parsley, Worcestershire, pepperocini, giardiniera, garlic, bay leaf, salt, red pepper, black pepper and oregano and stir. Bring to a boil and then lower to simmer. This can also be done is a slow cooker.
Add the sliced roast beef. Let the beef simmer in the au jus for 30 minutes to fully absorb and meld the flavors. The beef can simmer on very low heat up to two hours before serving.To assemble the Italian Beef Sandwiches
Place a “tong-full” or 2 of sliced beef in the cut pocket of the warmed Turano roll. Hold the bun with your tongs and dunk once quickly back in the au jus. Serve the Italian beef sandwich wrapped in wax paper and with napkins.
Offer cooked sweet green peppers, hot and mild Giardiniera condiments, and extra Au Jus on the side.(Video) How to Make the BEST Italian Beef Sandwich in the Crock Pot! - OurHouse Channel
« GIVEAWAY! Win a WÜSTHOF Uber Cook's 8" Knife and Extra-Wide 4" Paring Knife (Value $200) - Closed
Kooker's has the Best Italian Beef in Barrington »
You might also like
I used this recipe from many I hade looked into…. Wow! This is it! My family loved it! This is authentic delicious Italian beef. Thank You for sharing.
Only issue I had was I didn’t get much beef and fat drippings tendered from the roast, maybe a tablespoon or so. And my top round had a nice fat cap on it. I think the problem is that the drippings hit the hot baking pan and evaporate. Next time I’ll add some beef stock in the baking pan so the drippings will fall into the stock and not evaporate. Otherwise the flavors were amazing!! Thanks.(Video) The Greatest Roast Beef Sandwich Ever (Italian Beef)
This recipe creates the most authentic Italian flavors. The oven roasting method is a unique but simple technique that guarantees a perfect medium rare Italian roast beef, nice and pink throughout, moist, tender, and absolutely perfect for slicing. I love this recipe! I scrolled thru several pages of recipes to find this one again. I don't usually leave reviews, but for this recipe I had to. As far as I'm concerned, this is the ONLY recipe anybody should use for AMAZING Italian roast beef sandwiches! Thank-you so much for sharing!
Thank you so much Terri! You really made my day. I am even more impressed that you made this recipe. So many folks shy away from long recipes like this. God Bless you!!
[…] her Italian Beef Sandwiches from scratch the old-fashioned way I was impressed. You can make my 2-day recipe to make 6 pounds of Italian Beef at home, or for just $5.99 you can get Karen’s homemade 2-day-in-the-making Italian Beef Sandwich at […]
Reply(Video) Italian Beef Inspired Burgers with Homemade Giardiniera - how to make Italian Beef Burgers at home
Leave a Reply
What is the best cut of meat to use for Italian beef sandwiches? ›
The Ingredients You Will Need To Make An Italian Beef Sandwich. The Meat: Boneless chuck roast is the cut of choice. Due to its fantastic marbling, chuck roast cooks to that signature melt-in-your-mouth texture and rich beefy flavor you love.What makes an Italian beef sandwich? ›
The main ingredient of an Italian beef is roasted, thinly-sliced sirloin tip or top round beef seasoned with Italian herbs like oregano and basil, plus spices including red and black pepper, and occasionally nutmeg and cloves.What kind of meat is used in Italian beef? ›
Italian beef is made using cuts of beef from the sirloin rear or the top/bottom round wet-roasted in broth with garlic, oregano and spices until cooked throughout.Can you overcook Italian beef? ›
You'll know you've overcooked Italian beef roast if it's either mushy or quite tough. Thankfully, newer slow cooker models automatically switch to the warming setting to prevent food overcooking. If you have an older model without this function then you'll need to keep this in mind.What is the best bun for Italian beef? ›
Be sure to use a quality Italian Sandwich roll; not all rolls are created equal. Hot dog buns are out of the question. If you can not find Italian Sandwich rolls, use crusty Italian bread.What do Italians put in their sandwiches? ›
Generally, an Italian sandwich has a combination of cured meats – I like salami and pepperoni, but other options include mortadella and capicola. I like to add roast turkey to mine also, but that's not completely traditional. For cheeses, provolone is standard and what I like best, but Swiss is nice too!What bread is best for Italian sandwich? ›
Ciabatta. Ciabatta is a rustic Italian loaf that's filled with tons of irregularly-shaped air pockets. It's super crusty on the outside and chewy on the inside, making it an ideal choice for making sandwiches.What does an Italian sandwich contain? ›
Place opened roll onto a work surface. Drizzle dressing onto the bottom half of the roll. Then top with lettuce, tomato, onions, pepperoni, capocollo, genoa, and cheese. Crown with the top roll.What is Italian seasoning ingredients? ›
What Is In Italian Seasoning? This kitchen staple includes dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram, but there are several variations that also feature additions like dried sage, fennel seeds or even spices like garlic powder or crushed red-pepper flakes.What is Italian meat sauce made of? ›
This traditional Italian meat sauce consists of ground beef, pork, or a combination of both, that is sautéed alongside a sofrito of onions, carrots, and celery, a splash of red wine, and canned tomatoes.
What cut of beef is best for beef sandwiches? ›
A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead.Do you put anything in the pan before ground beef? ›
A thin film of cooking oil at the bottom of a regular pan or iron skillet will ensure that your ground beef does not stick when cooking. If you are using a non-stick pan, you don't need to add oil, as your ground beef won't stick to the bottom of the pan.What do you put in the pan before ground beef? ›
Ingredients. Editor's Tip: If using very lean ground beef or a stainless steel skillet prone to sticking, add a tablespoon or two of vegetable oil to the pan before adding the beef.What do you put in the pan before cooking ground beef? ›
Heat the pan and coat with oil.
The oil helps prevent the ground beef from sticking and scorching in the pan, especially if you are using a stainless steel skillet. Use a little extra oil if you're cooking lean beef.
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.What happens if you boil beef too long? ›
The fat contributes flavor while the liquid makes the meat nice and juicy. However, when meat is cooked for too long, all of the fat and liquid render out. Without them, all that's left is a bunch of tough, flavorless protein. Very unappetizing.How do you keep Italian beef from drying out? ›
You should store your cooked Italian Beef in an airtight container in the refrigerator. I like to refrigerate mine with some of the slow cooker juices for extra moisture and flavor.What goes well with Italian beef sandwiches? ›
- Italian Pasta Salad with Tortellini.
- Cucumber Tomato Salad with Italian Dressing.
- Baked Parmesan fries.
- Potato Salad.
- Million Dollar Macaroni and Cheese.
- Baked Beans with Brown Sugar and Bacon.
- Kicked Up Classy Creamy Potato Salad.
- Strawberry Avocado Broccoli Salad.
It all began in Chicago...
An Italian Beef is a sandwich, originating in Chicago, made of thin slices of seasoned roast beef, simmered in au jus (known by Chicago locals as 'gravy') on an Italian-style roll. The sandwich's history dates back at least to the late 1920s.
Favorite? Fassona beef is the exceptionally lean meat from the Fassona Piedmontese breed, born and raised in the region of Piedmont.
What is Italy's most popular sandwich? ›
1. Porchetta di Ariccia. The fatty, heavily seasoned boneless pork roast, so often enjoyed in sandwiches, is said to have originated in the Rome area, making porchetta di ariccia the most classic version of the dish, of which you can find iterations throughout Italy.Do they use mayonnaise in Italy? ›
Yes, mayonnaise. And it isn't just a novelty for foreigners or tourists. In terms of supermarket sales, residents of Pesaro are among the greatest consumers of mayonnaise in Italy.Should an Italian sub have mayo? ›
Prosciutto is my very favorite, but you can also use Genoa salami or hot soppressata. Choose the latter if you want some heat. Add mayonnaise. While it's not always found in traditional Italian subs, a swipe of mayo is crucial for a traveling one.Which Italian flour is best for bread? ›
Granoro Farina "00" is the prefered Italian flour for bread, focaccia, pizza, and cakes. This flour also makes excellent homemade pasta dough. This super-soft flour is the choice for many bakers throughout Italy and the world. Made in Italy of soft wheat flour type 00.What kind of oil goes on an Italian sub? ›
We suggest you use and Extra Virgin Olive Oil, however you can get crafty with different varieties. Balsamic Vinegar works, however, we suggest a nice red wine vinegar for your homemade Italian sub sandwich.What are the 5 main ingredients most commonly used in Italian foods? ›
- Olive Oil. Olive oil is jokingly dubbed as 'liquid gold' because of the level of importance it holds in Italian cuisine. ...
- Tomato. ...
- Cheese. ...
- Basil. ...
- Wine. ...
- Mushrooms. ...
Although some may debate that the holy trinity of Italian cuisine is really tomato, garlic, and basil, most do agree that the vegetable combination, or soffritto is more commonly used as the flavor base for many dishes.What are the 4 basic types of seasoning ingredients? ›
Seasoning starts with some basic ingredients. There are four basic types of seasoning ingredients: • Salt • Pepper ⚫ Sugar and light-flavored sweeteners • Acids When you season a food, you add just enough of one or more of these ingredients to change the food's basic taste, but not enough to add a whole new taste.What are the major ingredients in sauce making? ›
The main ingredients used in sauce making are, flour or thickening agent, fat, liquid and flavourings. Generally, a soft flour with a low gluten content is used, for example plain flour and cornflour. When flour is mixed with a liquid and heated in a sauce the mixture will thicken. This is known as gelatinisation.What is the difference between Ragu and meat sauce? ›
They're not the same. In Italian, “Ragù” is a hearty meat sauce made of ground meat, vegetables, wine and some tomatoes. “Bolognese” is also a meat sauce, but it's a regional variation prepared in the style of Bologna hence the name: Ragù Bolognese.
What is the most tender and flavorful cut of beef? ›
Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence.What is the tastiest cut of beef? ›
The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.What beef is better for shredding? ›
The best cut of beef for shredding is chuck roast, which also can be labeled as a shoulder roast, chuck eye roast, or arm chuck roast. I use chuck roast in ALL of my shredded beef recipes such as Beef Barbacoa, Mississippi Pot, Traditional Pot Roast and Italian Beef with nothing but tender results.Why do you add milk to ground beef? ›
The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.Do you add seasoning before or after cooking beef? ›
Meat is always best when seasoned before cooking. Take a few minutes to sprinkle or smear the cuts of meat with seasoning before tossing them into the frying pan or smoker. This is the best way to do it as it allows for the flavors to improve while cooking.Why do you coat beef in flour before cooking? ›
The idea behind coating meat with a sprinkling of flour before browning in a hot pan is pretty simple: Flour is full of starch that will caramelize quickly and give a deeper color and flavor. You most often see this technique called for in stews, where flour is used to thicken the cooking liquid.Why do you put butter in ground beef? ›
Butter is readily available, affordable, and adds moisture and fat to beef -- making for a tender, juicy burger. Use cold butter and grate it. The most important part about adding butter to your burgers is making sure it's a similar shape and temperature to the ground beef.Do you butter the pan before cooking ground beef? ›
If you add butter to ground beef, say, burgers in a pan, it makes them taste better, and gives them a slight crunch on the outside, and yes, attributes to a better color. Same with steaks. It's not done out of necessity, it's done out of deliciousness.Do you saute onions or ground beef first? ›
For this reason, onions are the first thing we start cooking whenever they appear in a recipe. (Unless we're cooking meat. Then we sear the meat first, remove it from the pan, and then start cooking the onions and everything else.) To cook them, we put a pan over high heat and add a dribble of olive oil.Why do you put baking soda in ground beef? ›
Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.
Should I coat beef in flour before slow cooking? ›
It's not a gravy—you shouldn't be adding a roux or flour or cornstarch. If you do prefer your stew on the thicker side, though, you can toss your beef in flour or cornstarch before you sear it—the bits left behind will thicken your stew and add deeper flavor.Do you oil the pan for beef? ›
Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Turn the steak gently with tongs, then tilt the pan and baste the cooked side with pan juices.What is the best cut of beef for shredded beef sandwiches? ›
Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling. This is the stuff we need to make delicious juicy pulled beef.What is the best cut of meat for beef sandwiches? ›
A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead.What type of beef is good for shredding? ›
- Chuck roast.
- Rump roast.
Eye of Round Roast — This lean and super tasty cut is the deli roast beef staple. If you want the most classic deli experience, go with this cut. Sirloin Tip Roast — This lean cut also has an ideal shape for slicing thin into deli meat, and you can generally find this roast for a good price at your local butcher.How do you cook beef so it shreds? ›
Place the beef into the bottom of the slow cooker. Pour the beef broth over the meat, place the lid on the slow cooker, and cook on high for 4-6 hours, or until the meat is fork tender. The beef should be so tender that it shreds with the slightest pressure of a fork.What is the tastiest beef piece? ›
The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.Why is my shredded beef tough? ›
It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.Should meat go on top or bottom of sandwich? ›
Layer meats, cheeses, and other sturdy items toward the bottom—they anchor everything. Delicate ingredients like lettuces, sprouts, or fresh herbs go up top.
What is the most popular meat sandwich? ›
But, traditionally, when you think of a sandwich you are thinking of some meat there somewhere. So, what meat are most people using? Sliced ham comes in first, closely followed by peanut butter, then turkey, tuna salad, and finally bologna.Should you shred beef hot or cold? ›
Shredding Hot (or Warm)
Once the protein chills, it condenses, making it difficult to pull the muscle fibers apart to achieve a fine shred. The hotter the protein (or the closer it is to having just been removed from the cook cycle), the easier it will shred and produce the hand-pulled look you are after.
Can you overcook shredded beef? Yes, you can overcook shredded beef. When making shredded beef, you want to cook it long enough for the fibers to break down and become tender. If cooked too long, it will become dry and tough again.What is the best cut of beef for slow cooking and shredding? ›
What is the best cut of beef for shredding? Chuck roast, which is a cut of beef that comes from the shoulder, is best for slow cooking! A cut with lots of white fat (or marbling) will turn out the juiciest.Should roast beef be sliced thick or thin? ›
Again, be sure to slice across the grain. This shortens the fibre and guarantees a tender piece of meat. Slice each piece ¼” thick minimum, to ensure each slice is juicy and flavourful. Want to try something different than just roast beef slices?What is the toughest cut of roast beef? ›
Chuck roast is cut from the cow's shoulder. It is a heavily exercised muscle, which gives the beef good flavor but it also makes it tough.How long does it take to cook a 5 pound roast? ›
|Approx weight||Rare (125 °F)||Medium (145 °F)|
|4 lb||1 hr 7 min||1 hr 27 min|
|5 lb||1 hr 20 min||1 hr 41 min|
|6 lb||1 hr 35 min||2 hr|
|7 lb||1 hr 51 min||2 hr 15 min|