The first time I tried a Chicago Italian beef sandwich was an unforgettable experience. Hans, my partner from Chicago, insisted that I taste this iconic dish during our visit. With excitement, we discovered a local spot known for its delicious Italian beef sandwiches.

With my first bite, I was transported to a world of culinary delight. The tender beef, soaked in flavorful au jus, nestled in a crispy Italian roll, and topped with sweet peppers and spicy giardiniera created a burst of flavors that I had never tasted before. Each bite was a perfect blend of savory, spicy, and tangy tastes that left me wanting more.

As we enjoyed every bite together, he shared stories of his hometown and the food traditions that make Chicago unique, reminding me of the power of food to create lasting memories and meaningful connections.

The recipe below will allow you to enjoy the savory and flavorful Chicago-style Italian Beef sandwiches, either with tender beef or with hearty portobello mushrooms as a vegetarian option.

Authentic Chicago Italian Beef Sandwich

Gather:
For the beef:
3 pounds beef roast (such as top round or sirloin tip)
1 cup beef broth
1 cup water
1 package Italian seasoning mix
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
Salt and pepper, to taste
6-8 Italian-style rolls (Turano if possible)

For the vegetarian variation:
4 large portobello mushrooms, stems removed
1 cup vegetable broth
1 cup water
2 tablespoons coconut aminos
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
Salt and pepper, to taste
6-8 Italian-style rolls (Turano if possible)

Toppings:
– Giardiniera (Italian pickled vegetables)
– Sweet or hot peppers
– Provolone cheese (for non-vegetarian version)

Make:
For the beef:
1. In a slow cooker, combine the beef roast, beef broth, water, Italian seasoning mix, dried oregano, dried basil, garlic powder, salt, and pepper.
2. Cook on low heat for 6-8 hours or until the beef is tender and easily shreds.
3. Remove the beef from the slow cooker and let it rest for a few minutes. Slice or shred the beef.
4. Optional step: Strain the cooking liquid and skim off any excess fat. Serve the cooking liquid as au jus for dipping.
5. Split the Italian-style rolls and fill them with the sliced or shredded beef. Dip the sandwich in the au jus before each bite.
6. Add optional toppings such as giardiniera, peppers, or provolone cheese, if desired.

For the vegetarian variation:
1. In a large skillet, combine the vegetable broth, water, coconut aminos, dried oregano, dried basil, garlic powder, salt, and pepper. Bring the mixture to a simmer.
2. Add the portobello mushrooms to the skillet and cook for about 5-7 minutes on each side, or until the mushrooms are tender and cooked through.
3. Remove the mushrooms from the skillet and let them cool for a few minutes. Slice the mushrooms into thin strips.
4. Split the Italian-style rolls and fill them with the sliced portobello mushrooms.
5. Serve the vegetarian Italian Beef sandwiches with optional toppings such as giardiniera or peppers, if desired.