From The Bear · 2022-2026 · Reconstructed
Italian Beef Sandwiches
Serve when
Serve the first sandwiches when Carmy is back on the line at The Original Beef, where the whole series starts.
In the series
Season 1
- S1E1 · ~00:04:00 Carmy returns to The Original Beef of Chicagoland and keeps the Italian beef line moving through a chaotic service
In the series
Italian beef is the series' home base: a regional sandwich shop dish that carries the Berzatto family business before the fine-dining dream appears. For a viewing party, it also solves the practical problem The Beef solves every day: how to feed people quickly, hot, and with feeling.
Ingredients
- For the beef:
- For serving:
Method
- Rub the beef with olive oil, salt, oregano, basil, garlic powder, onion powder, red pepper flakes, and black pepper. Let it sit for at least 30 minutes, or overnight in the fridge if you are planning ahead.
- Sear the roast all over in a Dutch oven, then add the beef stock, smashed garlic, and bay leaves. Cover and braise at 300 F until tender but still sliceable, about 2 1/2 to 3 hours depending on the cut.
- Chill the beef completely. This makes it much easier to slice thinly, which matters more than almost anything else for the sandwich texture.
- Strain the jus, skim the fat, and keep it hot. Slice the beef as thinly as you can across the grain, then warm the slices gently in the jus.
- Load each roll with hot beef, spoon on a little extra jus, and top with giardiniera and sweet peppers. Dip the whole sandwich quickly in jus if your rolls are sturdy enough, then wrap and serve.
Substitutions
- Giardiniera: Chicago-style giardiniera is an oil-packed pickled vegetable relish with heat. If you can only find vinegar-packed giardiniera, drain it and toss it with a little olive oil before serving. Pepperoncini plus pickled cauliflower is not exact, but it gives you the same hot, sharp crunch.
- Rolls: Turano, Gonnella, D'Amato, or other Chicago French rolls are ideal because they stay chewy after dipping. Outside Chicago, use sturdy French sandwich rolls. Soft hoagie rolls work only if you spoon jus over the beef instead of dunking the sandwich.
- Beef cut: Bottom round and top round slice the cleanest. Chuck is easier to find and more forgiving, but it may shred rather than shave. That is still delicious, just less shop-style.
- No slicer: Chill the roast hard and use your sharpest knife. If the slices come out thicker, simmer them a little longer in the jus so they eat tender.
Beyond the recipe
Alternate recipes
Go deeper
Watch & shop
As an Amazon Associate, FlixNFood earns from qualifying purchases.