Chicago-Style Italian Beef Sandwich

Ingredients

• 4 lb Beef Chuck (cut into 5‑6 chunks, 2‑3 inches across)
• 30 g Kosher Salt (2‑3 tbsp, for dry brine)
• 2 tbsp Olive Oil (for searing beef)
• 900 g Beef Stock (one box, low‑sodium preferred)
• 10 g Onion Powder
• 10 g Garlic Powder
• 5 g Oregano
• 5 g Basil
• 3 g Chili Flakes
• 5 g Coriander Powder
• 5 g Paprika
• 50 g Worcestershire Sauce
• 25 g Tomato Paste
• 50 g Beef Bouillon (BTB) (high‑quality, can substitute chicken bouillon)
• 600 g White Distilled Vinegar (for pickling brine)
• 400 g Water (for pickling brine)
• 30 g Salt (for brine)
• 150 g Cauliflower (core removed, broken into florets by hand)
• 150 g Carrot (small dice)
• 150 g Celery (small dice)
• 150 g White Onion (small dice)
• 150 g Green Bell Pepper (small dice)
• 75 g Serrano Chilies (thinly sliced; substitute jalapeño for milder heat)
• 6 clove Garlic Cloves (pressed)
• 300 g Canola Oil (mixed with olive oil for pickled‑veg oil)
• 200 g Olive Oil (mixed with canola oil for pickled‑veg oil)
• 225 g Warm Water (for dough, about 110°F)
• 9 g Instant Yeast
• 20 g Olive Oil (for dough)
• 15 g Sugar
• 350 g Bread Flour
• 9 g Salt

Instructions

1. Cut and Brine Beef

   Trim the 4 lb beef chuck into 5‑6 chunks about 2‑3 inches across. Place in a medium bowl, sprinkle 30 g kosher salt, toss to coat, and let rest for 15 minutes.

   Time: PT10M

2. Sear Beef

   Heat a large non‑stick 12‑in pan over medium‑high. Add 2 tbsp olive oil, then sear the beef chunks on all sides until a brown crust forms, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium‑high

3. Transfer to Slow Cooker & Add Liquid

   Deglaze the pan with a splash of beef stock, scraping up browned bits. Transfer beef and deglazing liquid to the Instant Pot. Add the remaining 900 g beef stock, onion powder, garlic powder, oregano, basil, chili flakes, coriander, paprika, Worcestershire sauce, tomato paste, and beef bouillon. Stir to combine.

   Time: PT5M

4. Slow Cook Beef

   Seal the Instant Pot and set to “Slow Cook” on low for 8‑10 hours (≈9 hours).

   Time: PT9H

   Temperature: Low (slow‑cook setting)

5. Prepare Pickling Vegetables

   While the beef cooks, dice 150 g each of cauliflower, carrot, celery, white onion, and green bell pepper into small uniform pieces. Slice 75 g serrano chilies thinly. Press 6 garlic cloves.

   Time: PT15M

6. Make Pickling Brine

   In a small saucepan, combine 600 g white distilled vinegar, 400 g water, and 30 g salt. Bring to a rapid boil, then remove from heat.

   Time: PT5M

   Temperature: Boiling

7. Pickle Vegetables

   Place the diced vegetables and sliced chilies into a large bowl, pour the hot brine over them, cover, and let sit at room temperature for 1 hour. Then transfer to the refrigerator and marinate overnight.

   Time: PT1H

8. Make Pickled‑Veg Oil

   Drain the pickled vegetables (reserve the brine). Toss the drained veggies with 300 g canola oil and 200 g olive oil. Store in a sealed jar; the oil will absorb the flavors and keep the veggies fresh for months.

   Time: PT5M

9. Prepare Bread Dough

   In the stand mixer bowl, combine 225 g warm water, 9 g instant yeast, 20 g olive oil, 15 g sugar, 350 g bread flour, and 9 g salt. Mix on medium speed with the dough hook for 3 minutes, then increase to high speed for 4 minutes until the dough is smooth and elastic.

   Time: PT10M

10. First Rise

    Cover the dough bowl with a lid or plastic wrap and let it ferment in a warm place for 90 minutes, or until doubled in size.

    Time: PT1H30M

11. Shape Rolls

    Turn the risen dough onto a lightly floured surface. Divide into two equal pieces (~300 g each). Shape each piece into a tight cylinder (≈12 in long) by rolling and tucking the seam underneath. Place both cylinders on a parchment‑lined sheet tray and gently press to flatten slightly.

    Time: PT15M

12. Second Proof

    Cover the tray with a clean kitchen towel or a lid and let the rolls proof for 60 minutes, until puffed.

    Time: PT1H

13. Bake Rolls

    Preheat the oven to 375°F. Lightly spray the proofed rolls with water, then make a deep diagonal slash down the center of each roll with a razor blade. Bake for 30 minutes, until golden brown.

    Time: PT30M

    Temperature: 375°F

14. Shred & Crisp Beef

    Remove the cooked beef from the slow cooker. Shred into 4‑5 large pieces (avoid over‑shredding). Heat a non‑stick pan over medium‑high, add a drizzle of olive oil, then add the shredded beef. Stir‑fry for 4‑5 minutes until edges become crispy.

    Time: PT5M

    Temperature: Medium‑high

15. Reduce Beef Jus

    Add 2‑3 cups of the beef cooking liquid to the pan with the crispy beef. Simmer, stirring occasionally, until the liquid reduces by about half and thickens slightly. Taste and adjust salt if needed.

    Time: PT5M

    Temperature: Medium

16. Toast Roll Halves

    Slice each baked roll lengthwise (≈6 in). Place the halves cut‑side up on a baking sheet and toast in the 375°F oven for 5 minutes, until lightly crisp.

    Time: PT5M

    Temperature: 375°F

17. Assemble Sandwich

    Spread a thin layer of the pickled‑veg oil on the toasted roll halves. Add a generous spoonful of the pickled vegetable mix, then pile 8 oz (≈225 g) of the crispy, saucy beef onto the roll. Drizzle a little extra reduced jus over the meat, then wrap the sandwich tightly in parchment paper to hold everything together.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

38 g

Carbohydrates

78 g

Fat

38 g

Fiber

6 g