Chicago Beef
Servings
6 sandwiches
Prep Time
10-15 minutes
Cook Time
2 hours
"An undisputed jewel in the crown of Chicago-born Italian American specialties, this sandwich has been beloved since its creation the early 1900s. Naturally, several stories lay claim to the invention, all of which include details about the stockyards (now defunct) and the butchers responsible. Whereas a Philly cheesesteak uses thinly sliced and fried cheaper cuts of meat, for Chicago beef, large whole cuts of meat are seasoned with spices and braised in broth until tender. The sliced meat is served piled on top of rolls, which serve to stretch the quantity and fill up a lot more bellies. Spicy giardiniera and pickled hot peppers complete the sandwich."
Excerpted from Mother Sauce by Lucinda Scala Quinn (Artisan Books). Copyright © 2025. Photographs by Mikkel Vang.
Author:Lucinda Scala Quinn
Ingredients
One 3-pound (1.5 kg) boneless chuck roast or top sirloin roast
4 garlic cloves, slivered
1 tablespoon kosher salt
-
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 celery stalks, chopped
4 cups (950 ml) beef broth, homemade or from bouillon cubes, or store-bought
-
1 teaspoon dried oregano
-
1 teaspoon red pepper flakes
-
1 bay leaf
6 Italian rolls, split open
Giardiniera, homemade or store-bought
Jarred pickled pepperoncini
Directions
Preheat the oven to 350°F (175°C).
Using a sharp knife, make small slits all over the meat and insert the garlic slivers into them. Combine the salt and pepper in a small bowl and rub it all over the meat.
Heat a Dutch oven or other large heavy pot over medium heat and swirl in the olive oil. When it glistens, add the meat to the pot and brown on both sides, about 8 minutes total. Remove the beef to a plate.
Add the onions and celery to the pot, stir, and cook until starting to soften, 3 to 4 minutes. Pour in the beef broth, then add the oregano, red pepper flakes, and bay leaf and scrape up the brown bits from the bottom of the pot.
Return the meat to the pot, cover, and transfer to the oven. Cook, basting the meat a few times, until it is tender, 1½ to 2 hours. Remove from the oven and let the meat cool in the braising liquid, then cover and refrigerate for at least several hours, or overnight.
Skim off and discard the congealed fat from the top of the broth. Transfer the meat to a cutting board and cut into thin slices.
Meanwhile, reheat the braising liquid over low heat. Place the sliced meat back in the liquid to warm through, about 10 minutes.
Preheat the broiler. Toast the rolls, split side up, under the broiler.
Lift the sliced beef onto the rolls, letting the juices dribble onto the bread. Top with giardiniera and pickled peppers and serve.
Recipe Note
ASPETTA Leftover meat: Any meat and sauce left over from sandwich making can be tossed with macaroni for a quick meal. Shred the meat, return it to the sauce, and refrigerate in a sealed container for up to a week or in the freezer for up to 6 months. Reheat before tossing together with noodles. Top with grated cheese and minced pepperoncini.
Mother Sauce by Lucinda Scala Quinn is available for purchase here:
Supermarket
Fair Trade