Kamil Perry
The Italian Beef sandwich is a Chicago staple, with a history that goes back to the early 1900s when Italian immigrants brought their culinary traditions to the United States. The sandwich is made with Italian beef—typically a chuck roast that is slow-cooked until tender—piled on a hoagie bun and topped with provolone cheese, pepperoncini, and giardiniera (pickled Italian vegetables). While the classic sandwich includes provolone, some variations include mozzarella or no cheese at all.
| Characteristics | Values |
|---|---|
| Cheese | Provolone |
| Other Toppings | Pepperoncini, giardiniera, roasted red peppers, Genoa salami, capicola, red onion, tomatoes, iceberg lettuce, olives, red wine vinegar |
| Bread | Hoagie rolls, French bread |
What You'll Learn
Provolone cheese
Provolone is a popular choice for Italian Beef Sandwiches, and you can use either 12 thin slices or 6 regular slices, depending on your preference. If you're using thinly sliced provolone, fold each slice in half and use two slices per sandwich. This will ensure the cheese fits the shape of the bun perfectly. If you prefer a thicker slice, simply cut a regular slice in half and use one half per sandwich. Of course, you can always add more cheese if that's your preference!
To assemble your Italian Beef Sandwich, start by piling the bottom half of your bun with shredded beef. Then, add your desired toppings, such as pepperoncini peppers, roasted bell peppers, or giardiniera. Finally, top it off with the provolone cheese and pop it in the oven to melt the cheese to perfection.
So, if you're looking for the perfect cheese to elevate your Italian Beef Sandwich, provolone is the way to go!
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Chuck roast
The cut of beef typically used for Italian beef is the chuck roast. However, top sirloin, top round, or bottom round would also work well.
Preparation
The chuck roast is usually seasoned with salt and pepper and seared in a skillet or Dutch oven before being transferred to a slow cooker or crockpot. The roast is then slow-cooked for 8-10 hours, or until the meat is tender and can be shredded easily with a fork.
Serving
Italian beef is typically served on a hoagie bun or roll, with toppings such as pepperoncini, giardiniera (pickled Italian vegetables), and cheese. The sandwich can also be served with a side of the meat's cooking juices for dipping.
Cheese
While Italian beef sandwiches are not traditionally served with cheese, some people enjoy adding a slice of provolone, mozzarella, or cheddar cheese to their sandwich. The addition of cheese creates a "cheezy beef" sandwich, which is similar to a Philly cheesesteak.
Nutritional Information
A serving of Italian beef on a hoagie bun with toppings and cheese can contain approximately 532-542 calories, with 28-31g of carbohydrates, 48g of protein, and 37-38g of fat.
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Hoagie rolls
Making hoagie rolls at home is easy but requires patience as the dough goes through two separate rises. The ingredients are simple: warm water, instant yeast, granulated sugar, honey, flour, an egg, and milk. The first rise takes 1-2 hours, and then the dough is shaped into hoagies and left to rise again for another 1-2 hours. The rolls are then baked until golden and sound hard when tapped.
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Giardiniera
In the United States, giardiniera is often used as a topping for Italian beef sandwiches, subs, and pizza. The Chicago-style giardiniera is a spicy version of this condiment, commonly made with sport peppers or chili flakes, along with a combination of assorted vegetables such as bell peppers, celery, carrots, cauliflower, and sometimes gherkins or olives. It is typically marinated in vegetable oil, olive oil, or soybean oil.
The Italian version of giardiniera includes bell peppers, celery, carrots, cauliflower, and gherkins. The vegetables are marinated in oil, red or white wine vinegar, herbs, and spices. It is typically eaten as an antipasto or with salads.
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Pepperoncini
The peppers are about two to three inches long, with a pale, green-yellow skin and tangy, sweet flesh. They are usually pickled, which lessens their natural sweetness and increases their tanginess. They are commonly sold chopped or whole in the condiment or Italian food section of grocery stores.
The Scoville heat units for pepperoncini range from 100-500, which is significantly milder than jalapeños. They are a good source of vitamins C and A, as well as fibre, calcium, and iron.
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Frequently asked questions
Provolone is the quintessential cheese for Italian Beef sandwiches. It melts beautifully and has just the right amount of bite to hold up against the beef.
The ideal bread for an Italian Beef sandwich is a sturdy hoagie roll or French roll. You want something sturdy enough to be loaded with juicy beef and not become mushy, but you don’t want it too crispy like a baguette.
Italian Beef is slow-cooked until fall-apart tender in a blend of broth, Italian-inspired seasonings, and pickled vegetables. It is then served on a hoagie bun with melted provolone cheese. French Dip is thinly sliced roast beef served with a cup of beef broth as a dipping sauce.
