Italian Beef Sandwich
Thin-sliced seasoned roast beef simmered in its own jus and piled onto a French roll, often dipped and topped with giardiniera or sweet peppers.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Dutch oven
- •Slicer or sharp knife
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 24
- carbs
- 38
- protein
- 34
- calories
- 520
Instructions
- 1
Sprinkle salt, pepper, oregano, and basil all over the roast generously.
- 2
Brown the roast on all sides in a hot Dutch oven.
- 3
Pour in the beef broth and garlic, then bring to a gentle simmer. Cover and cook on low for about 2.5 hours until fork-tender.
- 4
Take out the roast and let it rest. Slice it as thin as possible across the grain.
- 5
Put the sliced beef back into the seasoned broth. Let it soak up flavor and stay warm.
- 6
Cut open the French rolls. Quickly dip them into the hot jus (meat broth).
- 7
Use tongs to pile the warm beef onto the dipped rolls.
- 8
Add plenty of giardiniera (pickled vegetables) or sweet peppers on top before serving.
Chef's tips
Slicing the beef paper-thin is key, and a meat slicer works best. Let the roast rest before cutting so the juices settle inside.
Storage
Store sliced beef in its jus, refrigerated, for up to 4 days.
Reheating
Reheat the beef gently in its jus on the stovetop before assembling sandwiches.
Common mistakes to avoid
- •Cutting the beef into thick slices
- •Skipping the jus dip, which makes the sandwich dry
Serving suggestions
Cooked Italian Beef Sandwich?
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