Chicago Italian Beef

Chicago Italian Beef Recipe

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Shannon Smith


This is a Chicago classic and something I miss now that I don't live there.

Using rare roast beef is key!! It will cook when in the stock and you don't want it to be tough.

You can top your sandwich with hot peppers of any kind or the traditional giardinera relish (made from pickled Greek peppers, carrots, cauliflower, cucumbers, celery, turnips, red peppers, olives and onions).


★★★★★ 2 votes

10 Min
15 Min


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1 1/2 c
beef stock
1 c
3 Tbsp
tomato paste
1/2 tsp
red pepper, crushed
1/2 tsp
bay leaf
1/4 tsp
minced garlic
1 lb
roast beef, rare, sliced thin
green bell peppers, seeded and cut into thin strips
italian bread loaves, 4-5 inches long
1 Tbsp
italian seasoning
1 Tbsp
worcestershire sauce

How to Make Chicago Italian Beef


  • 1Combine beef stock, water, tomato paste, pepper, salt, italian seasoning, worcestershire, bay leaf and garlic in a large pan deep enough to submerge meant & peppers.
  • 2Cover and simmer for 15 minutes.
  • 3Taste and adjust seasonings.
  • 4Add roast beef slices and green pepper slices.
  • 5Cook, uncovered, for 15 minutes.
  • 6While beef is cooking heat bread in a 350 degree oven for a few minutes.
  • 7Cut loaves of bread into half lengthwise.
  • 8Dip each piece of bread, cut side down, into pan liquid (omit this step if you like a dry beef sandwich).
  • 9Assemble sandwiches dividing beef and peppers evenly between the 4 loaves of bread.

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About Chicago Italian Beef

Course/Dish: Beef
Regional Style: Italian
Other Tag: Quick & Easy

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