20 Delicious Chicago Beef Sandwich Recipes for Every Occasion

Chicago’s iconic beef sandwiches are a hearty hug in every bite, perfect for turning any meal into a celebration. Whether you’re craving the classic Italian beef piled high with peppers or a creative twist that’ll surprise your taste buds, we’ve got 20 mouthwatering recipes to satisfy every craving. Dive into our roundup and discover your next favorite sandwich that promises to be a hit at any table!

Classic Chicago Italian Beef Sandwich

Nothing says Chicago like a juicy Italian Beef Sandwich, piled high with tender meat and giardiniera for that perfect kick. Here’s how to bring this Windy City classic to your kitchen.

Ingredients

• 3 lbs beef chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 4 cups beef broth
• 1 cup giardiniera (Chicago-style, chopped)
• 4 Italian rolls

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season beef chuck roast with salt, black pepper, garlic powder, onion powder, and dried oregano. Sear the roast on all sides until browned, about 4 minutes per side.
2. Pour beef broth into the pot, ensuring the roast is mostly submerged. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until the meat is fork-tender.
3. Remove the roast from the pot and let it rest for 10 minutes. Slice thinly against the grain or shred with forks.
4. Return the sliced beef to the pot with the broth to keep warm. Toast the Italian rolls lightly.
5. Pile the beef high on each roll, spooning over some of the broth for extra juiciness. Top with a generous amount of giardiniera.

The magic of this sandwich lies in the giardiniera’s crunch and spice, cutting through the rich, savory beef. It’s a messy, glorious eat that’s worth every napkin.

Tip: For an authentic touch, dip the entire sandwich in the beef broth before serving, just like they do in Chicago.

Spicy Giardiniera Chicago Beef Sandwich

Get ready to spice up your sandwich game with this Spicy Giardiniera Chicago Beef Sandwich, a hearty and flavorful twist on the classic that’s sure to impress.

Ingredients

• 1 lb thinly sliced roast beef
• 4 hoagie rolls, split
• 1 cup spicy giardiniera, drained
• 1/2 cup beef broth
• 1/4 cup unsalted butter, softened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 slices provolone cheese

Instructions

1. Preheat your oven to 350°F. Place the hoagie rolls on a baking sheet and toast them in the oven for about 5 minutes, or until lightly golden.
2. In a large skillet over medium heat, combine the roast beef, beef broth, garlic powder, onion powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the beef is heated through and has absorbed most of the broth.
3. Spread the softened butter on the inside of each toasted hoagie roll. Layer the bottom half of each roll with the heated roast beef, followed by a slice of provolone cheese and a generous spoonful of spicy giardiniera.
4. Place the sandwiches back on the baking sheet and bake for another 5 minutes, or until the cheese is melted and bubbly.
5. Close the sandwiches with the top halves of the rolls and serve immediately.

The combination of tender roast beef, melted provolone, and fiery giardiniera creates a sandwich with layers of texture and a kick of heat that’s unmistakably Chicago.

Tip: For an extra crispy roll, brush the outside with a little melted butter before toasting.

Slow Cooker Chicago Style Beef Sandwich

Dive into the heart of Chicago with this Slow Cooker Chicago Style Beef Sandwich, a no-fuss recipe that brings the Windy City’s iconic flavors right to your kitchen.

Ingredients

• 3 lbs chuck roast
• 1 cup beef broth
• 1/2 cup giardiniera, drained
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 hoagie rolls
• 1 cup shredded mozzarella cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the chuck roast to your slow cooker. Add beef broth, giardiniera, garlic powder, onion powder, dried oregano, salt, and black pepper.
3. Cover and cook on low for 8 hours or until the beef is tender and shreds easily with a fork.
4. Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to combine with the juices.
5. Preheat your oven to 350°F. Split the hoagie rolls and fill them generously with the beef mixture. Top each sandwich with shredded mozzarella and grated Parmesan cheese.
6. Place the sandwiches on a baking sheet and bake for 5-7 minutes, or until the cheese is melted and bubbly.

The magic of this sandwich lies in the giardiniera’s spicy crunch against the tender, flavorful beef, all hugged by melted cheese. It’s a taste of Chicago that’s surprisingly simple to recreate at home.

Tip: For an extra kick, drizzle a little of the slow cooker juices over the assembled sandwiches before serving.

Chicago Beef Sandwich with Homemade Au Jus

Dive into the heart of Chicago with this iconic beef sandwich, complete with a rich, homemade au jus that’s perfect for dipping.

Ingredients

• 1 (3-pound) beef chuck roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 4 hoagie rolls
• 1 cup giardiniera (Chicago-style pickled vegetables)

Instructions

1. Preheat your oven to 325°F. Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, and dried oregano, rubbing the spices in evenly.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side.
3. Pour in beef broth and Worcestershire sauce, bringing the liquid to a simmer. Cover and transfer to the oven. Cook for 3 hours, or until the beef is fork-tender.
4. Remove the beef from the pot and shred it using two forks. Strain the cooking liquid to serve as au jus.
5. Slice the hoagie rolls open and pile high with shredded beef. Top with giardiniera and serve with a small bowl of au jus for dipping.

The magic of this sandwich lies in the tender, flavorful beef paired with the spicy crunch of giardiniera, all brought together by the savory au jus.

Tip: For an extra kick, drizzle some of the giardiniera’s pickling liquid over the beef before serving.

Chicago Style Beef Sandwich with Sweet Peppers

Dive into the heart of Chicago with this iconic beef sandwich, piled high with tender meat and sweet peppers for a flavor-packed meal that’s sure to satisfy.

Ingredients

• 1 (3-pound) beef chuck roast
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup beef broth
• 4 large sweet peppers, sliced
• 1 tablespoon olive oil
• 4 hoagie rolls, toasted

Instructions

1. Preheat your oven to 325°F. Season the beef chuck roast with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4 minutes per side.
3. Pour 1 cup beef broth into the Dutch oven, cover, and transfer to the oven. Cook for 3 hours, or until the beef is fork-tender.
4. While the beef cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced sweet peppers and sauté until soft, about 10 minutes.
5. Remove the beef from the oven and shred it using two forks. Pile the shredded beef and sautéed sweet peppers onto the toasted hoagie rolls.

The magic of this sandwich lies in the slow-cooked beef, which becomes incredibly tender and flavorful, perfectly complemented by the sweetness of the peppers.

Tip: For an extra kick, add a few giardiniera peppers to your sandwich before serving.

Ultimate Chicago Beef Dip Sandwich

Dive into the heart of Chicago with this Ultimate Chicago Beef Dip Sandwich, a juicy, flavor-packed masterpiece that’s perfect for game day or a cozy night in.

Ingredients

• 1 (3-pound) beef chuck roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup beef broth
• 1/2 cup giardiniera, drained
• 4 hoagie rolls, split
• 8 slices provolone cheese

Instructions

1. Preheat your oven to 325°F. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast with salt, black pepper, garlic powder, and onion powder. Sear the roast on all sides until browned, about 4 minutes per side.
2. Pour beef broth into the Dutch oven, cover, and transfer to the oven. Roast for 3 hours, or until the beef is tender and shreds easily with a fork.
3. Remove the beef from the Dutch oven and shred it using two forks. Return the shredded beef to the pot and stir in the giardiniera.
4. Preheat your broiler. Place the split hoagie rolls on a baking sheet, open-faced. Divide the shredded beef mixture among the rolls and top each with 2 slices of provolone cheese.
5. Broil for 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately with the remaining broth from the pot for dipping.

The giardiniera adds a spicy, tangy crunch that elevates this sandwich from hearty to unforgettable.

Tip: For an extra flavor boost, toast the hoagie rolls with a bit of butter before assembling the sandwiches.

Chicago Beef Sandwich with Provolone Cheese

Dive into the heart of Chicago with this iconic beef sandwich, layered with melty provolone and dipped in savory jus for an unforgettable bite.

Ingredients

• 1 (3-pound) beef chuck roast
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 4 cups beef broth
• 4 hoagie rolls, split
• 8 slices provolone cheese
• 1 cup giardiniera (Chicago-style pickled vegetables), drained

Instructions

1. Preheat your oven to 325°F. Season the beef chuck roast with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano, rubbing the spices into the meat.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 4 minutes per side.
3. Pour in 4 cups beef broth, bring to a simmer, then cover and transfer to the oven. Cook for 3 hours, or until the beef is fork-tender.
4. Remove the beef from the broth and let it rest for 10 minutes. Thinly slice the meat against the grain.
5. Turn your oven to broil. Pile the sliced beef onto the split hoagie rolls, top each with 2 slices provolone cheese, and broil for 2-3 minutes until the cheese is bubbly and golden.
6. Serve the sandwiches with a side of the warm beef broth for dipping and a generous topping of giardiniera.

The magic of this sandwich lies in the tender, spice-rubbed beef paired with the sharp crunch of giardiniera, all brought together by the rich, cheesy goodness. It’s a taste of Chicago that’s sure to transport you.

Tip: For an extra flavor boost, toast the hoagie rolls with a bit of butter before assembling the sandwiches.

Easy Chicago Style Beef Sandwich

Craving a taste of the Windy City? This Easy Chicago Style Beef Sandwich brings the iconic flavors right to your kitchen, with tender beef and a rich, savory gravy that’s perfect for a hearty meal.

Ingredients

• 1 (3-pound) beef chuck roast
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 4 cups beef broth
• 1 (16-ounce) jar giardiniera, drained
• 4 hoagie rolls, split
• 8 slices provolone cheese

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, and dried oregano. Sear the roast on all sides until browned, about 4 minutes per side.
2. Pour the beef broth into the pot, ensuring the roast is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the beef is fork-tender.
3. Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir in the giardiniera. Simmer for an additional 10 minutes to blend the flavors.
4. Preheat your oven’s broiler. Place the split hoagie rolls on a baking sheet, open-faced. Pile the beef and giardiniera mixture onto each roll, then top with 2 slices of provolone cheese per sandwich. Broil for 2-3 minutes, or until the cheese is melted and bubbly.

The secret to this sandwich’s deep flavor? Slow-cooking the beef in its own juices with a kick from giardiniera, creating a melt-in-your-mouth experience that’s unmistakably Chicago.

Tip: For an extra authentic touch, serve your sandwiches with a side of au jus for dipping.

Chicago Beef Sandwich with Hot Giardiniera

There’s nothing quite like the hearty, spicy kick of a Chicago Beef Sandwich with Hot Giardiniera to satisfy your comfort food cravings. This iconic sandwich is a breeze to make at home, bringing the flavors of the Windy City right to your kitchen.

Ingredients

• 1 (3-pound) beef chuck roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup beef broth
• 1 cup hot giardiniera, drained
• 4 hoagie rolls, split

Instructions

1. Preheat your oven to 325°F. Season the beef chuck roast with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4 minutes per side.
3. Pour in 1 cup beef broth, cover, and transfer to the oven. Cook for 3 hours, or until the beef is fork-tender.
4. Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and mix with the juices.
5. Divide the shredded beef among the 4 hoagie rolls and top each with 1/4 cup hot giardiniera.

The magic of this sandwich lies in the tender, juicy beef paired with the fiery crunch of hot giardiniera, creating a flavor explosion in every bite.

Tip: For an extra kick, drizzle a little of the giardiniera oil over the beef before serving.

Chicago Style Beef Sandwich with Mozzarella

Dive into the heart of Chicago with this mouthwatering Chicago Style Beef Sandwich, topped with gooey mozzarella for that perfect cheesy pull.

Ingredients

• 1 lb thinly sliced roast beef
• 4 hoagie rolls, split
• 2 cups beef broth
• 1/2 cup giardiniera (Chicago-style), drained
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 slices mozzarella cheese

Instructions

1. Preheat your oven to 350°F. In a large skillet over medium heat, warm the olive oil. Add the roast beef, garlic powder, onion powder, salt, and black pepper. Cook for 3 minutes, stirring occasionally.
2. Pour in the beef broth and bring to a simmer. Let the beef soak up the flavors for about 5 minutes, then remove from heat.
3. Place the hoagie rolls on a baking sheet. Layer the bottom half of each roll with the beef mixture, then top with giardiniera and 2 slices of mozzarella cheese per sandwich.
4. Bake in the preheated oven for 5 minutes, or until the cheese is melted and bubbly. Close the sandwiches with the top halves of the rolls.

The magic of this sandwich lies in the giardiniera’s spicy crunch against the tender, savory beef and melted mozzarella—a true Chicago classic reimagined in your kitchen.

Tip: For an extra kick, drizzle the beef with the simmering broth before adding the cheese.

Chicago Beef Sandwich with Roasted Garlic Mayo

Get ready to dive into the heart of Chicago with this mouthwatering beef sandwich, elevated by a creamy roasted garlic mayo that’s downright addictive.

Ingredients

• 1.5 lbs beef chuck roast
• 1 cup beef broth
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 4 hoagie rolls, split
• 1/2 cup mayonnaise
• 4 cloves roasted garlic, mashed
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 325°F. Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, and dried oregano.
2. Heat olive oil in a large oven-proof pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
3. Pour in the beef broth, cover the pot, and transfer to the oven. Roast for 3 hours, or until the beef is fork-tender.
4. While the beef cooks, mix mayonnaise, mashed roasted garlic, lemon juice, salt, and black pepper in a small bowl to make the roasted garlic mayo.
5. Once the beef is done, shred it using two forks, then pile it onto the hoagie rolls. Spread a generous amount of roasted garlic mayo on each sandwich.

The magic of this sandwich lies in the slow-roasted beef paired with the bold, creamy kick of the roasted garlic mayo—a combo that’s sure to transport your taste buds straight to the Windy City.

Tip: For an extra flavor boost, toast the hoagie rolls lightly before assembling the sandwiches.

Chicago Style Beef Sandwich with Caramelized Onions

Dive into the heart of Chicago with this iconic beef sandwich, piled high with tender meat and sweet caramelized onions, all nestled in a soft roll.

Ingredients

• 1 (3-pound) beef chuck roast
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 4 cups beef broth
• 2 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 4 soft Italian rolls
• 1 cup giardiniera (optional)

Instructions

1. Preheat your oven to 325°F. Season the beef chuck roast with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4 minutes per side.
3. Pour in 4 cups beef broth, cover, and transfer to the oven. Cook for 3 hours, or until the beef is fork-tender.
4. While the beef cooks, melt 2 tablespoons unsalted butter in a skillet over medium heat. Add the sliced onions and 1 tablespoon brown sugar. Cook, stirring occasionally, for 25 minutes until the onions are deeply caramelized.
5. Remove the beef from the oven and shred it using two forks. Pile the shredded beef onto the soft Italian rolls, top with caramelized onions and giardiniera if using.

The magic of this sandwich lies in the contrast between the succulent, slow-cooked beef and the sweet, buttery onions, creating a flavor profile that’s unmistakably Chicago.

Tip: For an extra kick, drizzle the beef with some of the cooking broth before assembling the sandwiches.

Chicago Beef Sandwich with Spicy Mustard

Nothing beats the hearty, spicy kick of a Chicago Beef Sandwich, especially when it’s slathered with homemade spicy mustard. Perfect for game day or a cozy night in, this sandwich is a crowd-pleaser.

Ingredients

• 1 lb thinly sliced roast beef
• 4 hoagie rolls, split
• 1/4 cup spicy brown mustard
• 1 tbsp honey
• 1 tsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 cup beef broth
• 1 tbsp unsalted butter
• 4 slices provolone cheese
• 1/2 cup giardiniera, drained

Instructions

1. In a small bowl, whisk together the spicy brown mustard, honey, apple cider vinegar, garlic powder, onion powder, and cayenne pepper. Set aside.
2. Heat the beef broth in a skillet over medium heat. Add the roast beef and simmer for 5 minutes, just until heated through.
3. Spread the spicy mustard mixture on the inside of each hoagie roll. Layer the bottom half with provolone cheese, followed by the warmed roast beef and giardiniera. Top with the other half of the roll.
4. Melt the butter in a clean skillet over medium heat. Place the sandwiches in the skillet and press down lightly with a spatula. Cook for 3-4 minutes on each side, until the rolls are toasted and the cheese is melted.

The combination of tender roast beef, melty provolone, and crunchy giardiniera with that spicy mustard kick makes this sandwich unforgettable. It’s the perfect balance of flavors and textures.

Tip: For an extra crispy sandwich, wrap it in foil and place it in a 350°F oven for 5 minutes after skillet-toasting.

Chicago Style Beef Sandwich with Fresh Basil

Dive into the heart of Chicago with this iconic beef sandwich, elevated with the fresh, aromatic touch of basil for a twist that’s as bold as the Windy City itself.

Ingredients

• 1 (3-pound) beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup beef broth
• 1/2 cup giardiniera (Chicago-style pickled vegetables), drained
• 4 hoagie rolls, split
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 325°F. Season the beef chuck roast evenly with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 4 minutes per side.
3. Pour 1 cup beef broth around the beef, cover, and transfer to the oven. Braise for 3 hours, or until the beef is fork-tender.
4. Remove the beef from the pot and shred it using two forks. Mix in 1/2 cup giardiniera for that authentic Chicago kick.
5. Pile the shredded beef onto the split hoagie rolls and top with 1/4 cup fresh basil leaves for a bright, herby contrast.

The magic of this sandwich lies in the slow-braised beef’s melt-in-your-mouth texture against the crisp, spicy giardiniera and the fresh basil’s cool finish.

Tip: For an extra layer of flavor, toast the hoagie rolls lightly before assembling the sandwiches.

Chicago Beef Sandwich with Homemade Bread

Nothing beats the hearty satisfaction of a Chicago Beef Sandwich, especially when it’s paired with homemade bread that’s soft on the inside and crusty on the outside.

Ingredients

• 1 lb beef chuck roast, thinly sliced
• 2 cups beef broth
• 1/2 cup giardiniera (Chicago-style pickled vegetables)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 hoagie rolls, homemade or store-bought

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef chuck roast and cook until browned, about 5 minutes.
2. Pour in the beef broth, then stir in garlic powder, onion powder, dried oregano, salt, and black pepper. Bring to a simmer, then reduce heat to low and cover. Cook for 1.5 hours, or until the beef is tender and flavors meld.
3. While the beef cooks, prepare your homemade hoagie rolls or warm store-bought ones according to package instructions.
4. Once the beef is ready, use a slotted spoon to pile the meat onto each hoagie roll. Top with giardiniera for that authentic Chicago kick.
5. Serve immediately, with extra broth on the side for dipping if desired.

The magic of this sandwich lies in the slow-cooked beef, infused with spices and paired with the tangy crunch of giardiniera, all hugged by fresh homemade bread.

Tip: For an extra flavor boost, toast the hoagie rolls lightly before assembling the sandwiches.

Chicago Style Beef Sandwich with Pickled Vegetables

Dive into the heart of Chicago with this iconic beef sandwich, piled high with tender meat and tangy pickled vegetables for a burst of flavor in every bite.

Ingredients

• 1 (3-pound) beef chuck roast
• 2 cups beef broth
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 hoagie rolls, split
• 1 cup pickled vegetables (carrots, celery, and cauliflower)
• 1/4 cup giardiniera

Instructions

1. Place the beef chuck roast in a slow cooker. Pour in beef broth and apple cider vinegar, then sprinkle with Worcestershire sauce, garlic powder, onion powder, dried oregano, salt, and black pepper.
2. Cover and cook on low for 8 hours or until the beef is tender and shreds easily with a fork.
3. Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak up the juices.
4. Toast the hoagie rolls lightly if desired. Pile the shredded beef onto each roll, then top with pickled vegetables and a spoonful of giardiniera.

The magic of this sandwich lies in the contrast between the succulent, slow-cooked beef and the crisp, vinegary bite of the pickled vegetables, creating a harmony of flavors that’s unmistakably Chicago.

Tip: For an extra kick, drizzle a little of the cooking liquid over the beef before adding the toppings.

Chicago Beef Sandwich with Creamy Horseradish Sauce

Dive into the heart of Chicago with this iconic beef sandwich, layered with tender slices of roast beef and a kick of creamy horseradish sauce that’ll transport your taste buds straight to the Windy City.

Ingredients

• 1 (3-pound) beef chuck roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 cups beef broth
• 4 hoagie rolls, split
• 1/2 cup mayonnaise
• 2 tablespoons prepared horseradish
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 8 slices provolone cheese
• 1 cup giardiniera (Chicago-style pickled vegetables), drained

Instructions

1. Preheat your oven to 325°F. Heat olive oil in a large Dutch oven over medium-high heat. Season beef chuck roast with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Sear the roast on all sides until browned, about 4 minutes per side.
2. Pour beef broth into the Dutch oven, cover, and transfer to the oven. Roast for 3 hours, or until the beef is fork-tender.
3. While the beef cooks, make the creamy horseradish sauce by whisking together mayonnaise, horseradish, white vinegar, 1/4 teaspoon salt, and 1/4 teaspoon sugar in a small bowl. Refrigerate until ready to use.
4. Remove the beef from the oven and let it rest for 10 minutes. Thinly slice the beef against the grain.
5. Turn your oven to broil. Place the split hoagie rolls on a baking sheet, open-faced. Top each roll with sliced beef, 2 slices of provolone cheese, and a spoonful of giardiniera. Broil for 2-3 minutes, until the cheese is melted and bubbly.
6. Spread the creamy horseradish sauce on the top half of each roll, then close the sandwiches. Serve immediately.

The magic of this sandwich lies in the contrast between the rich, melty cheese and the sharp, tangy bite of the horseradish sauce, creating a flavor profile that’s irresistibly bold.

Tip: For an extra kick, add an additional tablespoon of horseradish to the sauce.

Chicago Style Beef Sandwich with Aged Cheddar

Dive into the heart of Chicago with this mouthwatering Chicago Style Beef Sandwich, layered with tender beef and melted aged cheddar for a rich, savory experience.

Ingredients

• 1.5 lbs beef chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup beef broth
• 4 hoagie rolls
• 8 slices aged cheddar cheese
• 1 cup giardiniera (Chicago-style pickled vegetables)

Instructions

1. Preheat your oven to 325°F. Season the beef chuck roast with salt, black pepper, garlic powder, and onion powder.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
3. Pour beef broth into the skillet, cover, and transfer to the oven. Roast for 3 hours until the beef is fork-tender.
4. Remove the beef from the skillet and shred it using two forks. Return the shredded beef to the skillet juices to keep moist.
5. Preheat your broiler. Split the hoagie rolls and layer the bottom halves with shredded beef, top with aged cheddar cheese, and broil for 2-3 minutes until the cheese is bubbly and golden.
6. Top with giardiniera, cover with the top halves of the rolls, and serve immediately.

The combination of juicy, slow-roasted beef with sharp aged cheddar and spicy giardiniera brings a bold flavor profile that’s unmistakably Chicago.

Tip: For an extra kick, drizzle a little of the skillet juices over the beef before adding the cheese.

Chicago Beef Sandwich with Crispy Onions

Dive into the heart of Chicago with this iconic beef sandwich, topped with crispy onions for that perfect crunch.

Ingredients

• 1 (3-pound) beef chuck roast
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 4 cups beef broth
• 4 large onions, thinly sliced
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying
• 4 Italian rolls
• 1/4 cup giardiniera (optional)

Instructions

1. Preheat your oven to 325°F. Season the beef chuck roast with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4 minutes per side.
3. Pour in 4 cups beef broth, cover, and transfer to the oven. Cook for 3 hours, or until the beef is fork-tender.
4. While the beef cooks, prepare the crispy onions. Toss 4 thinly sliced onions with 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the onions in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels.
5. Shred the beef using two forks, then return it to the cooking juices. Slice the Italian rolls and toast them lightly.
6. Assemble the sandwiches by piling the shredded beef onto the rolls, topping with crispy onions and giardiniera if using.

The magic of this sandwich lies in the contrast between the tender, juicy beef and the crunchy, flavorful onions. It’s a textural dream that brings the Windy City to your kitchen.

Tip: For an extra kick, drizzle a little of the beef cooking juices over the sandwich before adding the toppings.

Chicago Style Beef Sandwich with Spicy Mayo

Dive into the heart of Chicago with this mouthwatering Chicago Style Beef Sandwich, topped with a spicy mayo that adds just the right kick.

Ingredients

• 1 lb thinly sliced roast beef
• 4 hoagie rolls, split
• 1 cup beef broth
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 green bell pepper, thinly sliced
• 1/2 cup giardiniera (Chicago-style pickled vegetables)

Instructions

1. Preheat your oven to 350°F. Place the hoagie rolls on a baking sheet and toast them in the oven for about 5 minutes, until lightly golden.
2. In a small bowl, mix together the mayonnaise, hot sauce, garlic powder, onion powder, salt, and black pepper to make the spicy mayo. Set aside.
3. In a large skillet over medium heat, warm the beef broth. Add the thinly sliced roast beef and simmer for about 3 minutes, just until heated through.
4. Spread a generous amount of the spicy mayo on the inside of each toasted hoagie roll. Layer the warmed roast beef, followed by the sliced green bell pepper and giardiniera.
5. Serve immediately, with extra spicy mayo on the side for dipping if desired.

The combination of tender beef, crunchy vegetables, and creamy spicy mayo brings a symphony of textures and flavors to every bite, making this sandwich a standout.

Tip: For an extra authentic touch, lightly dip the assembled sandwich into the warm beef broth before serving, just like they do in Chicago.

Conclusion

We hope this roundup of 20 Delicious Chicago Beef Sandwich Recipes inspires your next meal! Whether you’re craving classic comfort or a creative twist, there’s something here for every occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

George Moore

George Moore, co-founder of Wine Flavor Guru, is a charismatic entrepreneur with a rich background in California’s wine industry. Alongside Sylvia, he transformed a Sonoma County vineyard into a source of premium wines. George’s expertise in sourcing exceptional grapes and his approachable style make wine appreciation both accessible and engaging.