Simple Italian Beef Sandwiches for Beginners
This Italian Beef Sandwich recipe features tender, slow-cooked beef, flavorful spices, roasted peppers, and tangy giardiniera, all served on toasted sub rolls with a side of savory au jus for dipping.
Ingredients
- ¾ cup extra-virgin olive oil devided
- 3 lbs boneless beef chuck roast
- 5 tsp kosher salt devided
- 2 ½ tsp freshly ground black pepper devided
- 1 large yellow onion thinly sliced
- 3 cloves garlic thinly sliced
- 1 tbsp Worcestershire sauce
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes
- 5 cups low-sodium beef broth divided
- 1 green bell pepper deseeded and cut into 1-inch strips
- 2 cups chopped giardiniera (Italian pickled vegetables)
- 4 French sub rolls toasted (seeded or unseeded)
Instructions
Preheat and Prepare
- Preheat your oven to 325°F (163°C). Heat 3 tablespoons of olive oil in a large Dutch oven or oven-safe pot over high heat until it starts to shimmer and smoke slightly.
Brown the Beef
- Season your beef roast with 4 teaspoons of salt and 2 teaspoons of black pepper. Place it in the hot pot and sear for about 5 minutes on each side, or until it’s nicely browned. Remove the beef and set it aside on a plate.
Cook the Aromatics
- Reduce the heat to medium. Add the sliced onions and garlic to the pot, seasoning them with 1/2 teaspoon salt. Stir frequently and cook for around 5 minutes, or until the onions soften. Stir in Worcestershire sauce, basil, oregano, thyme, garlic powder, onion powder, and crushed red pepper flakes. Cook for 1 minute, until the spices are fragrant and the liquid has mostly evaporated.
Deglaze the Pot
- Pour in 1/2 cup of the beef broth, scraping up any browned bits from the bottom of the pot to incorporate all the flavor.
Braise the Beef
- Return the beef and any juices from the plate back to the pot. Add the remaining 4 cups of broth, making sure the beef is partially submerged. Bring this mixture to a boil, then reduce the heat to a simmer.
Bake Until Tender
- Cover the pot with a lid and place it in the oven. Bake for 1 hour, then carefully flip the roast. Continue baking for another hour, then uncover, flip again, and bake for 30 minutes more. Flip the roast one final time and bake for an additional 30 minutes, or until the meat is very tender and shreds easily with a fork.
- Shred the Beef: Remove the beef from the pot and place it in a large bowl. Let it cool slightly, then shred the meat using two forks or your hands. Return the shredded beef to the pot, mixing it with the cooking liquid (au jus) to keep it juicy and flavorful.
Roast the Peppers
- Increase the oven temperature to 375°F (190°C). Line a baking sheet with parchment paper. Toss the green bell pepper strips with 1 tablespoon of olive oil, and sprinkle with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Spread them on the baking sheet and roast for about 20 minutes, or until they are slightly charred and tender.
Prepare the Giardiniera
- In a small bowl, mix the chopped giardiniera with the remaining 1/2 cup of olive oil until well combined.
Assemble the Sandwiches
- To build your sandwiches, fill each toasted sub roll with a generous portion of shredded beef. Top with roasted bell peppers and a spoonful of the giardiniera mixture. Serve immediately with the remaining au jus for dipping.
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