Name: Italian Beef Sandwich
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3/4 c. extra-virgin olive oil, divided -; 3 lb. boneless beef chuck roast -; 5 tsp. kosher salt, divided -; 2 1/2 tsp. fresh ground black pepper, divided -; 1 large yellow onion, sliced -; 3 cloves garlic, sliced -; 1 tbsp. Worcestershire sauce -; 2 tsp. dried basil -; 1 tsp. dried oregano -; 1 tsp. dried thyme -; 1/2 tsp. garlic powder -; 1/2 tsp. onion powder -; 1/4 tsp. crushed red pepper flakes -; 5 c. low-sodium beef stock, divided -; 1 green bell pepper, seeds and ribs removed, cut into 1" strips -; 2 c. chopped giardiniera -; 4 French sub rolls, seeded or unseeded, toasted -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Italian Beef Sandwich

1. 3/4 c. extra-virgin olive oil, divided -

2. 3 lb. boneless beef chuck roast -

3. 5 tsp. kosher salt, divided -

4. 2 1/2 tsp. fresh ground black pepper, divided -

5. 1 large yellow onion, sliced -

6. 3 cloves garlic, sliced -

7. 1 tbsp. Worcestershire sauce -

8. 2 tsp. dried basil -

9. 1 tsp. dried oregano -

10. 1 tsp. dried thyme -

11. 1/2 tsp. garlic powder -

12. 1/2 tsp. onion powder -

13. 1/4 tsp. crushed red pepper flakes -

14. 5 c. low-sodium beef stock, divided -

15. 1 green bell pepper, seeds and ribs removed, cut into 1" strips -

16. 2 c. chopped giardiniera -

17. 4 French sub rolls, seeded or unseeded, toasted -

How to cook deliciously - Italian Beef Sandwich

1. Stage

Preheat oven to 325°. In a large Dutch oven or heatproof pot over high heat, heat 3 tablespoons oil until shimmering and slightly smoking. Season beef all over with 4 teaspoons salt and 2 teaspoons black pepper. Cook, turning halfway through, until both sides are browned, about 5 minutes per side. Transfer to a plate.

2. Stage

Reduce heat to medium. Add onions and garlic; season with 1/2 teaspoon salt. Cook, stirring frequently, until onions start to soften, about 5 minutes. Add Worcestershire, basil, oregano, thyme, garlic powder, onion powder, and red pepper. Cook, stirring, until liquid is evaporated, about 1 minute.

3. Stage

Deglaze pot with 1/2 cup stock, scraping up any bits from bottom of pot. Return beef and accumulated juices to pot. Pour in remaining 4 cups broth so meat is partially covered. Bring liquid to a boil, then reduce heat to medium-low and bring to a simmer.

4. Stage

Cover pot and bake, flipping roast after 1 hour, 2 hours total. Uncover, flip roast again, and continue to bake 30 minutes. Flip once more and continue to bake until meat is super-tender and easily shreds with a fork, about 30 minutes more.

5. Stage

Transfer roast to a large bowl and let cool slightly. Using your fingers or 2 forks, shred beef into smaller pieces. Return to pot along with cooking liquid (au jus) and toss to coat.

6. Stage

Increase oven temperature to 375°. Line a baking sheet with parchment. Toss bell pepper in 1 tablespoon oil on prepared sheet; season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Roast peppers until slightly charred and tender, about 20 minutes.

7. Stage

In a small bowl, combine giardiniera and remaining 1/2 cup oil until well combined.

8. Stage

To assemble, fill each roll with shredded beef. Top with peppers and giardiniera. Dip sandwiches in leftover jus and serve immediately.