Hot Italian Beef Sandwich
Serves 4
40 mins prep
80 mins cook
120 mins total
Inspired by The Bear and Chicago’s iconic sandwich, this version features seared and braised beef, a homemade giardiniera, and rich beef jus. While everything can be made from scratch, it’s totally adaptable for quicker versions using store-bought stock and giardiniera.
0 servings
For the Beef & Jus:
For the Giardiniera (Makes 1 Quart):
For the Sandwich:
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Step 1: Sear & Braise the Beef
Preheat oven to 325°F (163°C).
Pat beef dry, season with salt and pepper, and sear in olive oil until browned on all sides.
Add beef stock, garlic, miso, paprika, chili flakes, onions, carrots, celery, oregano, peppercorns, and bay leaf.
Bring to a simmer, cover, and braise in the oven for 1 hour or until fork-tender.
Remove beef and let cool, then wrap and refrigerate. Strain the broth and set aside.
Step 2: Make the Giardiniera
Combine chopped veggies in a quart jar or container.
Simmer vinegar, water, salt, sugar, peppercorns, and bay leaf.
Pour hot brine over veggies, then top with olive oil. Let cool and refrigerate.
Step 3: Assemble the Sandwiches
Thinly slice chilled beef.
Bring strained broth to a boil in a skillet and warm the sliced beef for 3–5 minutes.
Lightly toast rolls, layer with warm beef, spoon over jus, and top with giardiniera.
Serve with extra jus for dipping.
