Chicago Italian Beef Sandwiches


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A classic, savory beef sandwich seasoned with plenty of Italian spices and served cold.

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  • 2 lb. beef roast, leftover, pre-roasted
  • roasting pan drippings
  • 2 tbs. fresh oregano, finely chopped or 2; tsp. dried oregano, crushed
  • 1 tbs. fresh sweet basil, finely chopped or 1 tsp. dried basil, crushed
  • 1 tsp. whole black peppercorns
  • 1/2 tsp. red pepper, ground (1/2 to 1)
  • 1 tbs. fresh parsley, minced
  • salt, to taste
  • 3 cloves garlic, crushed, peeled, minced
  • 1 fresh green pepper, cored, seeded and sliced into 1/4 inch strips

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If you fix a large roast for dinner, take the leftovers, sliced thinly, and put your Italian Beef on the stove to cook, while you're cleaning up the kitchen. You can cook the Italian Beef in the same pan used for roasting. IF you make brown gravy for your roast beef, remove some of the drippings before you make the gravy and save them for the Italian Beef. Thinly slice cooked, roast beef and place in a Dutch oven (or put it back into the same pan in which the beef was roasted). Add enough water to cover. Add remaining ingredients and bring to simmer. After the beef has cooked for a while, taste and adjust seasonings. Cook about 1 hour. Serve beef only on Italian bread with grilled green peppers and / or giardiniera relish. As you serve, dip the sandwich in your gravy.

Yield: 8 servings

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