Chicago-Style Italian Beef Sandwich

Beef slices are dunked in hot au jus and piled into rolls in these juicy sandwiches inspired by Chicago-style Italian subs.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 448 Calories

Ingredients

• 2 teaspoons salt
• 3 cloves garlic, minced
• 1 tablespoon ground black pepper
• 2 cups beef broth
• 1 teaspoon beef bouillon granules
• kitchen twine
• 1 (2 1/2 pound) beef eye of round roast
• 2 tablespoons Greek seasoning
• 6 Italian submarine rolls
• ½ cup giardiniera, drained, or to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Cut notches all over the roast with a sharp knife. Rub with Greek seasoning, pepper, salt, and garlic. Cover and refrigerate for at least 4 hours.

Step 3

Bring roast to room temperature before cooking, about 1 hour. Tie up roast with kitchen twine so it will hold its shape while roasting.

Step 4

Mix beef broth and bouillon granules together in a roasting pan. Place roast on a rack above the broth so drippings will fall into the broth.

Step 5

Bake in the preheated oven until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Tent with foil and let cool for 20 minutes.

Step 6

Pour broth into a saucepan. Bring to a simmer. Slice roast very thinly; dunk slices in the hot au jus and stuff into Italian rolls. Top with giardiniera. Ladle more au jus over each sandwich.