The Easiest Italian Beef Sandwich Ever
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- เผยแพร่เมื่อ 13 มิ.ย. 2024
- Making Italian Beef the "right" way involves a lot of process and special gear. So for those of us who don't own meat slicers & want an easier option I have you covered with this easier, better way to make Chicago Italian Beef.
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Italian Beef Sandwich Recipe
Italian Beef:
▪4 lbs (2kg) beef chuck
▪Kosher salt
▪Olive oil
▪1 32oz box (900g) beef stock
▪10g onion powder
▪10g garlic powder
▪5g dried oregano
▪5g dried basil
▪3g chili flakes
▪5g coriander
▪5g paprika
▪50g Worcestershire sauce
▪25g tomato paste
▪50g beef bouillon (I use Better Than Bouillon)
For Giardiniera:
▪150g (¼ head) cauliflower florets
▪150g (4 stalks) celery, diced
▪150g (2 medium) carrots, diced
▪150g (1 whole) green bell pepper, diced
▪150g (1 small) white onion, diced
▪75g (4-5) serrano chilies, thinly sliced
▪5-6 cloves garlic, pressed
▪600g white distilled vinegar
▪400g water
▪30g salt
▪300g canola oil
▪200g olive oil
For Italian Rolls:
▪225g warm water
▪9g instant yeast
▪20g olive oil
▪15g sugar
▪350g bread flour
▪9g salt
ITALIAN BEEF:
1. Cut beef chuck into 5-6 large chunks, about 2-3 inches across.
2. Season beef generously with kosher salt (approximately 2-3 tbsp or 30g) and let it sit for 15 minutes.
3. Heat olive oil in a large non-stick pan over medium-high heat.Sear the beef chunks for 5-10 minutes until browned on two sides.
4. Add beef to a slow cooker
5. Deglaze the pan with a splash of water or stock, then pour it over the beef in the slow cooker.
6. Add stock, onion powder, garlic powder, oregano, basil, chili flakes, coriander, paprika, worcestershire, tomato paste, and beef bouillon to the slow cooker. Stir to combine. Slow cook on low for 8-10 hours or until tender.
7. Remove the beef from the slow cooker and shred it into smaller pieces, but not fully shredded.
8. Heat olive oil in a pan over medium-high heat and refry the shredded beef for 4-5 minutes until it’s a littlel crispy around the edges
9. Add 2-3 cups of beef jus to the pan and reduce by half.
10. To assemble the sandwiches, slightly crisp up the Italian rolls in the oven for 5 minutes.
11. Layer giardiniera, shredded refried Italian beef, and concentrated jus on the rolls.
12. Wrap the sandwiches tightly with parchment paper.
GIARDINIERA
1. Break down cauliflower into small florets and small dice celery, carrots, bell pepper, onion. Thinly slice chiles and press/mince garlic. Combine in a bowl.
2. In a pot, bring vinegar, water, and salt to a boil. Add in the vegetables, remove from heat, cover, and let them cool in the brine. Once cool, marinate for at least 8 hours in the refrigerator.
3. The next day, drain the pickling liquid and top the vegetables with canola oil and olive oil.
ITALIAN HOAGIE ROLLS:
1. Preheat the oven to 375°F (190°C).
2. Combine Ingredients in a stand mixer bowl fitted with a dough hook.
3. Mix on medium speed for 3 minutes or until dough is well combined and clearing the bowl, then increase to high speed and mix for 4 more minutes until the dough is fully developed and you can tug on it without it ripping.
4. Transfer dough to a bowl and round it into a ball. Cover and ferment at room temperature for 90 minutes. It should have doubled in size.
5. Divide the dough into two pieces, shape them into balls, cover, and let them rest for 15 minutes.
6. Shape each piece of dough into a 12-inch tube (see video @7:00) and place them onto the back of a sheet tray lined with parchment paper
7. Cover and proof for 60 minutes. They should double in size
8. Spray the rolls with water, score them tip to tip with a razor blade or serrated knife, and bake for 30 minutes until golden brown.
CHAPTERS:
0:00 Cooking the beef
2:54 Making the giardiniera
4:28 Mixing the italian hoagie roll
5:11 Trying to speak Italian
6:21 Shaping and baking the bread
8:30 Finishing the beef
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We're basically at the point where my family says, "What are we going to eat this weekend?" And I say, "I'll know when Brian's video comes out"
Haha truth. This man delivers the goods!
what do you say when your family says, "we're sick of your cutsie-pie comments on youtube"??
@@Marcel_Audubon 😂😂😂
Thank you for adding your spices like a normal person and not slowly tap-tapping it in like it inhances the flavor!
seriously.
enhances*
@@TheRealActualBryanFerry No need to be a 8======D
@@TacoTuesday4correcting spelling is not being a dick though? There's nothing even rude about that comment.
Full circle moment, first of Brian's videos I watched was the Italian beef but I've never made it because I don't have a slicer 😂
You can use a knife you FOOL!
Chicago girl in WA state...Portellos is still the first stop on the way from the airport...time to make this sandwich!
Hey, what's up? Just love this style of video - all signal - no noise. And I will say my bread outcomes have vastly improved by watching your videos - night and day. Thanks again for all these super helpful videos.
My uncle was a butcher who lived within a a couple of hours from Chicago. His Italian beef was fabulous! I distinctly remember he used fennel seeds in his spice mix, which I’ll also add when I make this. Great vid!
Fennel and beef goes together very well in my opinion.
In my opinion for the beef, spices are not that important. It’s really creating that deep bold beefy flavor. For the spicy toppings, there’s more nuances involved
❤@@nerdy1701
I've seen a lot of videos and this is the only one that reduced the juice down. I used to pour mine in a squeeze bottle and use it to deglaze the beef on the flat top. It would reduce down and stick to the meat. Delicious.
A+
I’ve never made my own giardiniera but it turned out amazing! I also think frying the meat after the crockpot is genius and it made a huge difference in the texture. I’m definitely going to try this technique on other crockpot meats.
I followed this recipe mostly to a tee but halved it. I am so impressed with the results. Sometimes meat from the crockpot is flavorless.
I’ve always been a fan of your videos for focusing more on instruction than goofy editing and jokes, but this new format you’ve been trying out is even better ❤
What a great idea ! Remembers me good memories of my trip in Chicago
Some great video ideas lately, thank you! I really appreciate all those tips and tricks, comparisons and techniques that you share with us, it's very practical and makes me come back to your channel. Awesome job!
Oh God how I miss Johnny's now that I don't live in Chicago anymore, so YES I'm on this recipe ASAP. Hats off to you Brian!
..absolutely, dynamite! I'm going back to Chicago for my 50th class reunion next month from California and can't wait for that original Chicago food again. I kinda have mastered the Chicago pizza and have saved this recipe for the Italian Beef! Looks delicious! I love the way you made the Bread rolls, Au Jus and Giardiniera! Fantastic! xoxoxo
THANK YOU for this sponsor! I've been looking for the right time to start learning Spanish. Great partnership!
Yes! I love this. Been craving these for a while and don’t have the time or energy to make them properly. Now I do!
I made this today in totality (started the giard yesterday). It was amazing. Thank you!
LooKs amazing dude.....definitely another recipe of yours I'll have to try! Thanks for putting out amazing videos and recipes, we all appreciate you Bri!
I really like this approach to cooking. It’s really cool!
Well done, looks delicious
Loved your original recipe so I'm excited to try this one! Have you ever thought about making a video for a Chicago Style Breaded Steak Sandwich? That's a Chicago food I never see anywhere else and I'd love to see your take on it. Keep up the awesome work!
Always love your recipes. Going to give this a try
Brian's videos are da best
What a great way to simplify a game day party. I can already taste that outstanding sauce. Thanks so much Brian
That Mixer transition was awesome. I had to rewind a bit just to confirm what I saw. Kudos!
I noticed that too. Different from the previous 500 mixer shots I've seen (happily) on this channel!
I absolutely love this guy's hair. I seriously click on his videos to see what the hair looks like. Oh...and I absolutely am thankful and grateful for the videos themselves.
Bri, YOU ARE THE BEST!
Can't wait to try this new method. No cauliflower in my favorite beef place's giardiniera and there has to be olives! It's the best part.
olives ftw
I’m pretty sure the name means “of the garden” or something similar. Olives aren’t from the garden. I’m not saying it’s bad, just saying. 🤷
@@timtyndall4025 Olive Garden: Am I a joke to you?
@@nicolainielsen7700 yes.
@@timtyndall4025 I was almost going to write something like "the answer to that should always be yes" in my original comment xD
That was a superb video, everything was explained so well and that sandwich looks to die for. Brian rocks :)
Thanks Bri sending love from Chicago ❤ I will be trying this recipe out 😊😋🔥
I love both versions ❤
As a life long Missourian that currently lives in Missouri…..love your recipes. Almost every one I have tried is fantastic. This one is now on a short list!
Looks great! I liked the shout out to Johnnie's at the end. I discovered them 30+ years ago while driving around Melrose Park for an appraisal.
Johnnie's ain't in Melrose Park
@@Marcel_Audubon I was appraising a property in Melrose Park and then while on North Avenue in Elmwood Park spotted Johnnie's. I know the area like the back of my hand. Hmmm...what's that spot on the back of my hand?
@@drzlecuti jus?
I had my first Italian Hot Beef sandwich in the back of a grocery store on The Hill. Fell in love! Might have to give this a try.
Made this tonight and it was delicious. 🎉
Quality unpretentious videos. Your style and method of instruction kicks ass!
Man is giving us content even on vacation 🙏
Hey Bri!" Looks amazingly delicious! Thanks for sharing! 🙂😋 and ❤ to you and Lorn
I just bought chuck on sale today! Got something new to try. Very timely video 😄
Although im not from Chicago, my cousins live there in Naperville and i have fond memories of those chicago beef places.
This is definitely the best recipe ive seen and looks like it will be in our menu at our home.
The gardinera looks amazing as well
Sounds like im gonna be going to kroger tonight
Dude. Love this! Just had a beef when I was home and it was bliss! Brought back some gaird but need to try and make my own!
Bri - long time subscriber here, first time commenting, I'm remiss.
You have a fantastic channel! I feel like we'd be good buddies IRL.
Moving on, I'm making this recipe right now, and I have to say- this video is 3 ( three ) recipes in one video. The gardineira is scrumptious!
Thanks for all you do, you are a diamond. Keep it up.
You are priceless and appreciated!
One of my top 3 youtubers!
Happy Sunday!
Wet Crockpot Meat is a perfect name for a death metal band.
I'd say "Chicago Beef" has standing as well.
@@drewlawson1858 That sounds more like a sort of heavy blues act to me.
Ive never made bread but i feel like i can make this. Thanks for the great video!
I didn't know you're a fellow Chicagoan but now I understand why I like all your videos! 😀
I've made you first Italian beef using the roast beef shortcut twice now, so I will give this one a go for sure.
Hope Thailand is going well! Visited about 6 years ago and have been itching to get back there, a truly beautiful place
LOVE this!! cant wait to make my own giardiniera!
Oh man. I have to make this. We stopped at Luke's yesterday and I'm hooked.
I don't care so much about the food - but I'm much relieved to se that "Hey - Whats-up?" Is back.
Hi,looks so delicious😍
Dude we made this for dinner today and it was a real banger. The hoagie rolls were perfect too and held up to all the moisture.
Lived in Chicago for a year. Missed my coney dogs from Detroit, but really enjoyed Italian beef while I was there. Will definitely give this one a try! Mr beef on Orleans st was my fav! Speaking of coneys, that could be a good video. Just throwing it out there!
Dude, I just used the other recipe 2 days ago, but am slapped with this update??? Looks like I just gotta make more now~
consider not saying "Dude" at your age - it's just cringe. "Bro," or "Bruh, either.
I’m a Chicago person living in upstate New York. I’m definitely making this soon!
So good!
Thanks Brian! I'm a Chicagoan who moved to Vermont 2 years ago. Definitely missing Johnnies beef. Mostly vegetarian these days but will have to make an exception for this. It's on the menu now. Love your videos. Keep them coming - and I encourage more vegetarian recipes when you're feelin' it. Thanks again!
Awesome job Brian! Love all of your videos
displace Chicagoan here, love the food of my home town, needs some Motz but def a try!!!
Thank you, thank you, thank you. As a Chicagoan who has now lived in Seattle for a long time, I only get to Johnnie’s maybe once a year or so. Other recipes frankly looked like way too much to tackle. But this I will do! ❤
Oh man, as a current Chicagoan, I want to make this. Hell, the giard recipe alone makes my mouth water.
Thanks!
It is great that you have done this Brian. I have a VERY nice meat slicer. But it is VERY unusual for grocery stores to have beef round roasts, at least in my area. I want to do your roast beef sandwich recipe, but I can't easily find the roast. Beef chuck is plentiful and on nicely on sale every other week, or more. This is an immensely practical recipe.
this makes me homesick. going back to chicago this summer, cant wait for a good beef... and pizza... and just food in general.
Ok, that does it, Mr. Lagerstrom. Subscribed, Like button smashed!
Like you, I left the Windy City 'burbs and found myself in Texas. I miss Portillo's quite a bit, so I came up with a recipe where I use brisket as the protein. One (sad) thing down here is, no one can bake a roll that comes anywhere close to what I need, so I'll have to give your recipe a try.
Wow, great video 🤩! I just got done making Italian beef 🥩 sandwiches today with chuck roast in the slow cooker and didn’t notice until just now that you’d posted this new video, I went to your channel to make your turano bread 🥖 recipe (from the older recipe), I’ve made it so many times now that I’ve lost count. Can’t wait to try the new recipe as you have outlined. I cheated today and used the olive salad italian mix, 1/4 jar, then fresh cut onions, jalapeño, fresh chopped carrots and celery, added au jus gravy packet, 3.5 c water, 8 pepperoncinis with some of it’s liquid, sliced garlic, italian seasonings, oregano, garlic powder.
Man this looks SOOO much more approachable than the old method. I'm fortunate to work only 20 minutes from a Portillo's here in So Cal, but don't get there often enough. This will more than scratch that itch!!
Love this
from chicago, now in central new york, We do "midwest parties" where i make friends dishes from the Midwest (tater tot casserole, jello pretzel salad, chicago dog, malort, etc) did your deep dish last year and it was a hit. This year we got a 1/4 cow and Im definitely going to make this Italian beef.
Okay, but can we talk about the smoothness of that transition as the dough comes together? I don't know how difficult that was to make happen in the edit, but I'm impressed!
Oh man. OH MAN. **OH MAN**. Fell in love w Italian beef and it similarly doesn't exist where I live....so this looks very doable and scarf-able! Been to Johnny's and Al's #1, and many Portillo's on my visits to Chicagoland, and often get the beef shakes when I haven't had it in a while. Will definitely try this one out, and thanks for making it accessible!!!!
I’m totally making this. I’ve never even thought about attempting Italian beef because it looked too daunting
OH GOSH!!!! Now I'm hungry again!!!
Bri to the rescue! I just came back from a trip to Chicago, and had Italian beef at Portillos for the first time while there. Have been craving it ever since!
My 1st ever Italian Beef in Chicago was also at Portillos. I must try Johnnies next time.
Gracias ❤
I immediately clutched my pearls when you pulled out the non-stick pan for searing. Then you immediately answered my questions! Lol
Sandwich corset or spanx...that was hilarious!! This is on my list of things to make. Thank you :)
This is the greatest sandwich in America!! I’ve been obsessed with it for years. Its only competitor is the Philly cheesesteak and frankly, it’s not even close. Chicago Italian beef is spectacular. I’ve made a quick version with doctored onion soup from Campbell’s add tomato paste, paprika, garlic powder, chili flakes, and drop in deli sliced roast beef. I use Marconi brand gardenera. Even dumbed down like this its absolutely amazing.
Great video! It's not even that I don't own a meat slicer. It's that a $200 meat slicer still is a piece of crap and more effort to clean than a food processor.
Reminds me of a habit I have when eating. If there is a lot of liquid, I put enough bread cubes in it to completely soak it all up then I eat it, with a large spoon. I can see me cubing up that bread and putting it and all of the ingredients into a bowl and going to town on it. 😊
I DO have a meat slicer! And it was pretty cheap on Amazon. I might only use it a couple times a year, but when I do, I'm glad I have it
It’s funny. I was looking online for an Italian Beef Sandwich recipe when I first found you a few years ago. I even went to Walmart to buy a cheap meat slicer for the recipe. The beefs were GREAT. Thanks for this new, easier method. I’ll definitely be trying. But it may be a while because I’m still stuffed from heading up to Chicago last week and gorging myself on Italian Beefs. So good…
I got to try that when I head to Chicago the later part of this month looks so yummy
Look for Al's Beef or Johnny's
@@AOTSismyhero ok, i’m definitely gonna keep that tip in mind!
Piedmont is such an underrated area of Italy! I only visited Turin, but found everyone spoke English much better than I spoke Italian. If you can, go truffle hunting; it’s such a fun experience. I also did an amazing guided tasting of Piedmontese wines with Cultura Liquida.
10/10 lets eat this thing, i will be making this soon!
Love the beef chuck idea so you dont need a meat slicer, genius!
Beef chuck can get a little stringy so it may feel a little off. Flavor should potentially be on point though
Minors brand low sodium beef base is also really good for adding real flavor to store bought beef stock. Been using long before BtB came along. ( I do use that brand for chicken)
I found your channel from the OG Italian Beef Sandwich video!
Wet Crockpot Meat is my new band name…
Vurp ... I'll try it this week.
ROSETTA STONE?? holy cow. They must be near bankruptcy!! LOL
I'm still trying to make the rustic bread rolls and he comes out with this, oh marone
Brian was the internet's #1 beefcake even before this sexy vid
I really need to start baking, can't get good hoagie rolls in my area. STCG made a similar video a year or two ago but pressure cooked it instead of slow cooked, I actually made it again yesterday. Never tried frying it again after cooking, I'll give it a try with the left overs. I like dunking the whole thing in the juice.
WOW, I want a food truck here in my city!
Hey Bri! First off made the meal prep last week and it went great! So many cool meals, way better than microwaving the same thing every day.
For this, if you make the beef stock out of BTB would you recommend still adding the 50g of BTB?
Damn it looks amazing
I know its not traditional but honestly it sounds like this would be better with the chuck roast, cant wait to try this out
Bri just made your red chowder. Oh my, it slaps. I almost like it better than the white sauce. Red lion inn white version is pretty good.
I'll have to make this sando. cheers
I'll have to try this. I happen to have a chicago style eatery across the street from where I work. Chicago dogs and beef sandwiches are only 45 seconds away...They are very underrated...