Chicago-Style Italian Beef Sandwich
prep time
22 mincook time
3 hrs 30 minIngredients
1 Niman Ranch Tri Tip roast (about 3-4 pounds)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup, plus 2 tablespoons olive oil, divided
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock (or enough to submerge the roast about three-quarters of the way)
2 sprigs fresh thyme
4 green, red or yellow bell peppers, cut into 1-inch-wide strips
4-6 ounces sliced pepperoncini
6 slices provolone cheese
6 ciabatta rolls
Cooking Instructions
For the tri tip
Preheat to 300 degrees F.
Liberally sprinkle the entire roast with salt and pepper.
Heat the vegetable oil in a Dutch oven over medium-high heat.
Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side.
Transfer the roast to a plate and reduce the heat to medium.
Add the onions and salt and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and sauté until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot.
Simmer until liquid is reduced by about half, another 2 to 5 minutes.
Add the stock and thyme and bring to a simmer.
Put the roast back in the pot with any accumulated juices and place in the oven, covered.
Cook the roast until very tender, 3 to 3 1/2 hours, removing lid from pan for last 30 minutes.
Transfer the roast to a cutting board and tent with foil.
Increase the oven temperature to 350 degrees F for the peppers and bread.
For the sweet peppers
Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot.
Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes.
Adjust the seasoning if necessary. Keep warm.
Once the meat has cooled a bit, and using two forks, pull the meat into smaller chunks and return to the reduced juice until ready to build the sandwiches.
For the sandwich build
Rub the rolls with some of the olive oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
Place some beef on a roll, then some of the peppers, followed by a slice of provolone and some pepperoncini, then wrap sandwiches in parchment paper and wait for 2 to 3 minutes while the magic happens.
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