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4.86 from 14 votes

Italian Beef Sandwiches

Thin-sliced deli roast beef soaks in a concentrated seasoned broth, then piles onto toasted rolls with melted provolone and spicy pepperoncini. It delivers everything you love about a Chicago Italian beef in about 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Italian
Servings: 4
Author: Kristin Maxwell

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.
    Beef stock in a saucepan.
  • 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.
    Roast beef on open hoagie rolls.
  • Top with provolone and broil for 1 to 2 minutes to melt the cheese.
    Roast beef and cheese piled onto hoagie rolls.
  • Finish with pepperoncini and serve immediately with a small bowl of the warm broth for dipping.
    Italian beef sandwich dipped in au jus.

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

Calories: 427kcal | Carbohydrates: 37g | Protein: 38g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 1604mg | Potassium: 458mg | Fiber: 2g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 78mg | Calcium: 561mg | Iron: 14mg

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