Food Network star (and Chicago native) Jeff Mauro's recipe mimics captures the spirit of classic Italian beef without having to invest in a deli slicer. Just so you know, "real" Italian beef sandwiches are completely dunked (bread and all) in the meat juices, or jus. It's messy and marvelous. The recipe comes from Mauro's book, Come on Over (William Morrow, $30).

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

30 mins
4 hrs 20 mins
6 sandwiches


Ingredient Checklist


Instructions Checklist
  • Position a rack in the center of the oven. Preheat oven to 300°.

  • In a Dutch oven, heat oil over medium-high. Liberally sprinkle roast all over with salt and pepper. Brown roast on all sides in hot oil until golden and caramelized, 7 to 8 minutes per side. Reduce heat if the fat begins to smoke. Transfer roast to a plate. Reduce heat to medium.

  • Add onion to Dutch oven. Cook, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add garlic, Italian seasoning and crushed red pepper; cook and stir 30 seconds. Add wine, stirring to loosen any browned bits from bottom of pot. Simmer until reduced by half. Stir in beef stock and thyme; return to a simmer.

  • Return roast to the Dutch oven along with any accumulated juices. Place in oven. Roast, uncovered, until very tender, 31/2 to 4 hours, turning roast every 30 minutes.

  • Transfer roast to a cutting board and tent with foil. Strain the jus in pot through a fine-mesh sieve into a bowl. Skim and discard any fat. Return jus to the pot. Bring to a simmer and adjust seasoning, if necessary. Keep the jus at a very low simmer over low.

  • When the roast has cooled enough to handle, pull it into smaller chunks. Return the meat to the jus and give it a quick toss.

  • Place some beef on each roll and top with some Roasted Sweet Peppers and some Homemade Real Giardiniera. Quickly dunk whole sandwiches in the hot jus. Wrap sandwiches in parchment and let stand at least 1 minute to "settle." Serve sandwiches with small bowls of jus on the side for dipping.


Preheat oven to 375°. Core, seed and cut 4 green bell peppers into 1-inch-wide strips. On a large rimmed baking sheet, toss pepper strips with 2 tablespoons olive oil, 1 teaspoon granulated garlic, and Kosher salt and freshly ground black pepper to taste. Roast until soft and lighter in color, 20 to 25 minutes, stirring once. Served hot or at room temperature. Store in an airtight container in the refrigerator up to 3 days.

Nutrition Facts

624 calories; fat 25g; cholesterol 150mg; saturated fat 7g; carbohydrates 44g; mono fat 11g; poly fat 5g; trans fatty acid 1g; insoluble fiber 4g; sugars 5g; protein 54g; vitamin a 1087IU; vitamin c 75.5mg; thiamin 0.4mg; riboflavin 0.6mg; niacin equivalents 13.5mg; vitamin b6 1.1mg; folate 101.3mcg; vitamin b12 6.4mcg; sodium 1134mg; potassium 981mg; calcium 160mg; iron 7mg.