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Italian beef sandwiches are a Chicago classic, and this version gets you there in about 20 minutes. Thin-sliced deli roast beef soaks in a seasoned beef broth until it tastes slow-braised, then is piled onto a toasted roll with provolone and pepperoncini. Serve alongside extra broth for dipping.
More hot sandwiches for dinner: Hot Italian Sub Sandwiches | Easy Roast Beef Sliders | Philly Cheesesteak Sliders
Before You Get Started
A traditional Italian beef simmers a chuck roast for hours. We’re skipping that, which means a few small choices carry more weight than usual.
- Reduce the broth until it tastes too strong. The concentrated broth does the work a long braise usually does. If it tastes right in the pot, it will taste flat on the sandwich.
- Ask the deli for the thinnest slice. Paper-thin beef soaks up the broth in seconds. Thicker slices stay chewy and never take on the flavor.
- Pick a roll that can take a soak. Soft grocery-store hoagies fall apart the moment they hit the jus. You want a crisp crust with a soft middle.
Recipe Walk-through
How to Make Italian Beef Sandwiches
See the recipe card below for full, detailed instructions
Everything happens in about 20 minutes, and the broth and the rolls can go at the same time. Have the beef out of the fridge before you start so it warms through quickly.
1. Make the seasoned broth
Whisk the water, beef base, minced garlic, oregano, black pepper, and bay leaf together in a medium saucepan and bring it to a boil.
Let it bubble for 5 to 7 minutes, until it reduces by about a third and turns deep and glossy.
Taste it before you go any further. It should taste almost aggressively beefy and a little too salty on its own, because the bread and the meat will soften it considerably.
If you have four hours instead of twenty minutes, my Slow Cooker Top Round Roast uses the traditional cut and gives you real drippings to work with.
2. Toast the rolls
While the broth reduces, split the hoagie rolls, arrange them cut side up on a baking sheet, and brush the insides generously with melted butter.
Broil on low for 2 to 3 minutes, until the edges are golden and the surface looks dry.
That toasted layer is what keeps the roll from turning to mush later. Don’t skip it.
- Pull out a little bread: If your rolls are especially doughy, tear out a bit of the soft interior to make room for the beef and give the jus somewhere to go.
3. Dip the beef
Drop the sliced roast beef into the hot broth and let it sit for 1 to 2 minutes, just until it’s heated through and glistening.
Lift it out with tongs and let the excess drip off for a second before piling it onto the rolls.
Resist the urge to simmer it. Deli beef is already cooked, and more than a couple of minutes in boiling liquid turns it gray and stringy.
- Swap in turkey if you’d rather. Sliced deli turkey works the same way. Use chicken stock in place of the beef base and keep everything else the same.
4. Add cheese and peppers
Lay provolone over the hot beef and slide the pan back under the broiler for a minute or two, until the cheese melts and blisters in spots.
Top with pepperoncini and serve right away with a small bowl of the warm broth alongside.
- Serve broth on the side: In Chicago you’d order this wet, dipped, or dry depending on how much jus you want. Serving the broth on the side lets everyone decide for themselves.
- Adjust the heat to your table: Jarred roasted red peppers give you sweetness and smoke instead of spice. Calabrian chilies push it hard in the other direction.
- Press them if you want a crisp finish: Butter the outsides and press the assembled sandwiches in a panini press until the crust crackles and the cheese runs.
Feeding a Crowd? My Game Day Recipes collection has the dips, wings, and finger foods to fill out the rest of the table.
What to Serve These With
These are rich and messy in the best way, so the sides that work best are either crispy or bright enough to cut through the jus.
For a weeknight, I usually pick one and call it dinner. For a party, I’ll set out two or three and let people build their own plate.
- Baked French Fries — the classic pairing, and excellent for soaking up the jus
- Beer Battered Onion Rings — worth the extra effort for a game day spread
- Zesty Italian Pasta Salad — makes it a real meal and can be made hours ahead
- Copycat Olive Garden Salad — for a lighter weeknight plate
- Instant Pot Tomato Soup — turns this into cold-weather comfort food
Storage Tips
Storage, Reheating and Make-Ahead
The one rule here is to keep the beef and the bread apart. An assembled sandwich in the fridge is a soggy sandwich tomorrow.
Storing leftovers: Refrigerate the beef in the broth in an airtight container for up to 3 days. Store rolls at room temperature and any leftover peppers in their own jar.
Reheating in the oven: Warm the beef and broth together in a covered dish at 300°F for about 15 minutes, then toast fresh rolls and assemble.
Reheating in the air fryer: Assemble the sandwich without the peppers and heat at 325°F for 3 to 4 minutes. This is the best method for bringing a soft roll back to life. Add the peppers after.
Make ahead: The broth can be made up to 3 days in advance and keeps beautifully in the fridge. Reheat it to a simmer before dipping the beef.
Freezing: Freeze the broth in an airtight container for up to 3 months. I don’t recommend freezing the beef, since deli slices turn watery once thawed.
Keeping it warm for a crowd: Transfer the reduced broth and beef to a slow cooker on warm and let people build sandwiches as they go. It will hold for about 2 hours before the beef starts to break down.
Frequently Asked Questions
Can I use giardiniera or sport peppers instead of pepperoncini?
Yes, and giardiniera is actually the more traditional Chicago choice. Look for jarred hot giardiniera in the Italian section near the olives, and drain it well before spooning it on so the oil doesn’t soak the roll. Sport peppers work too and bring sharper heat than pepperoncini.
What can I use instead of provolone?
Sharp provolone is my favorite for the way it stands up to the beef, but readers have had great results with Swiss and with fresh mozzarella. Any good melting cheese will work. Skip pre-shredded, which tends to go greasy under the broiler.
My broth tastes weak. Can I fix it?
Fix it before the beef goes in. Keep reducing it, or stir in another teaspoon of beef base and let it dissolve completely. Once the beef has been soaking, adding more salt only seasons the liquid and not the meat, so taste and adjust while the pot is still on the stove.
Can I use leftover roast beef instead of deli slices?
Absolutely, as long as you can slice it thin. Chill the roast completely first, then cut across the grain as thinly as your knife allows. Thick, warm slices won’t absorb the broth the same way, which is the whole point of this method.
More Hot Sandwiches Worth Making
- Baked French Dip Sandwiches
- Slow Cooker Pulled Beef Sandwiches
- Hot Italian Sliders
- Slow Cooker Sausage and Peppers
- Cuban Sandwich
- Reuben Sliders
Italian Beef Sandwiches
Ingredients
For the sandwiches
- 1 pound roast beef sliced as thinly as possible
- 4 large hoagie rolls
- 2 tablespoons melted butter
- 1/4 pound provolone cheese sliced
- 1 cup pepperoncini peppers stems and seeds removed
For the broth
- 5 teaspoons low-sodium beef base like Better Than Bouillon
- 3 cups water
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 large bay leaf
Instructions
- Combine the water, beef base, bay leaf, oregano, black pepper, and garlic in a medium saucepan and bring to a boil. Boil for 5 to 7 minutes, until the liquid reduces by about a third. Taste and adjust the salt now, before the beef goes in. It should taste slightly too strong on its own.
- Meanwhile, preheat the broiler to low. Split the hoagie rolls, arrange cut side up on a baking sheet, brush with melted butter, and broil for 2 to 3 minutes until golden.
- Dip the roast beef into the hot broth for 1 to 2 minutes, just until heated through. Lift it out with tongs, let the excess drip off, and pile onto the toasted rolls.
- Top with provolone and broil for 1 to 2 minutes to melt the cheese.
- Finish with pepperoncini and serve immediately with a small bowl of the warm broth for dipping.
Notes
- Beef base ratio: The jar directions call for 1 teaspoon per cup of water. This recipe uses 5 teaspoons for 3 cups on purpose, to get a broth concentrated enough to flavor the meat.
- Season before the beef goes in. Once the beef has soaked, added salt only seasons the liquid. Taste and adjust while the pot is still on the stove.
- No beef base? Substitute 4 cups of boxed beef stock and reduce it by a third to a half on the stove to concentrate the flavor.
- Slice thickness matters most. Ask the deli for the thinnest setting. Thick slices won’t absorb the broth.
- Choose a sturdy roll. Soft grocery-store hoagies fall apart when dipped. A crusty French roll holds up much better.
- Don’t simmer the beef. More than 2 minutes in boiling liquid turns deli slices gray and stringy.
- Cheese swaps: Swiss and fresh mozzarella both work well. Avoid pre-shredded, which turns greasy under the broiler.
- Pepper options: Drained hot giardiniera is the traditional Chicago topping. Roasted red peppers add sweetness instead of heat.
- Storage: Keep the beef in the broth in the fridge for up to 3 days and store rolls separately. Reheat the beef and broth together, then toast fresh rolls.
- Feeding a crowd: Hold the beef and broth in a slow cooker set to warm for up to 2 hours and let guests build their own.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I added some grated parmesan on top of hollowed out everything seeded french bread and to the authorities just, along with some red pepper flakes and garlic powder. I purchased seasoned roast beef from the deli and we loved..might top with some roasted red peppers and onions next time. Great recipe when you want simple 😋
I was skeptical while looking for a good recipe cause I saw someone eating it online and was craving it…I’m am soooo glad I found this recipe..I made it at 930 at night lol….I used better than bouillon, hot pot thin sliced beef and Swiss cheese. This was AMAZING so much flavor thank you so much!!!
You are so welcome Amanda! Thanks for stopping by to share.
I placed beef on buns, topped with the cheese and broiled for a few minutes. I made bacon wrapped jalapeño poppers for a side so we skipped the pepperoncinis..a quick easy and delicious meal. 😋 100 percent will make again, the au jous was perfect.
Nice! Thanks for stopping by Kathleen.
I use this shortcut, too, but… You say, “boil for 5-7 minutes to reduce liquid by about 1/3.” Why not just start w/ 2 cups of water? Then overcook the beef in broth for 2-3 min? Uh-uh! Pepperoncini (or sport peppers) are a nice addition, but neither cooked green bell pepper slices (from the gravy / jus) nor Chicago-style giardiniera is a critical error! Then, regular, commercial soft hoagie rolls won’t hold up to proper soaking in the gravy. Use a crispy baguette, etc.
While I appreciate your thoughtful comment, you are more than welcome to make sandwiches however you like without needing to criticize someone else’s recipe.
Very good!! Didn’t add the peppercins tho. I also used mozz cheese. Will definitely make again!
Awesome feedback Lisa! Thanks for stopping by.