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Chicago Italian Beef Sandwich “Stew Meat Edition” – Stewed Italian Beef Sandwich ctm magazine

Learn how to make a Chicago Italian Beef Sandwich, “Stew Meat Edition! Go to http://foodwishes.blogspot.com/2014/01/chicago-italian-beef-stew-meat-edition.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Stewed Italian Beef Sandwich recipe!



  • John Melland on October 21, 2020

    Yummy!!!!!! This John loves this recipe too!!!

  • Bethabara9 on October 28, 2020

    If you add peppercini peppers, you get that deli flavor

  • Edmund Pankau on December 3, 2020

    What you have there looks very enjoyable. Would eat 10/10. But if you tried to serve that abomination here in Chicago………it would be bad.

  • William Fluck on December 7, 2020

    Very nice John but it needs a slice or 2 of mild provolone cheese to melt a little bit and keep the meat and veggies together so you can dip, still, thanks for sharing your recipe!

  • Mike Clark on December 28, 2020

    Gosh this made my mouth water…

  • Tony on December 30, 2020

    Use a chuck roast in the slow cooker.
    Giardinera in Chicago is oil based, not vinegar.

  • Sam Hernandez on January 5, 2021

    Stew meat edition, that’s right

  • Bill McSciFi on January 11, 2021

    No, please, as someone from Chicago, please let don't do this.

  • Bill McSciFi on January 11, 2021

    This is a Chicago Italian Beef.

    YIELD8 people
    ACTIVE TIME30 minutes
    TOTAL TIME8 hours


    3-5 Lb beef roast

    1 peeled bulb garlic

    1/4 cup extra virgin olive oil

    1 Tbl Italian seasoning

    1 Tbl oregano

    1 tea black pepper

    2 tea sweet paprika

    2 tea crushed red pepper

    1 Tbl onion powder

    1 tea granulated garlic

    1 tea sea salt

    16 Oz. beef stock

    Provolone or mozzarella cheese

    High gluten French bread

    Chicago Johnny's Giardiniera


    Puree the following together in a food processor: garlic, olive oil, Italian seasoning, oregano, black pepper, sweet paprika, crushed red pepper, onion powder, granulated garlic, sea salt. Sear your roast in a hot pan, stovetop. Use a spatula to rub your pureed spices onto your roast. Put your rubbed roast & any juices from searing into a deep glass or metal dish & add 16 oz. of beef stock; place into a preheated 225 degree oven for 90-120 minutes, depending on the size of your roast. Put your roast & gravy into two separate dishes & refrigerate them overnight. Slice your roast as thin as you can without shaving it. Put your gravy into a pot & bring to a simmer; put your thinly sliced beef into the simmering gravy until cooked through; this process will only take moments. Compile your sandwich with any/or all of the following: provolone, mozzarella, Italian beef, Chicago Johnny's Giardiniera, sweet peppers.

    Using tongs, grab your whole sandwich & "dip" it into your simmering gravy for a flavorful Italian beef. *To make sweet peppers, slice 2-3 green bell peppers & sauté in olive oil, 7-10 cloves garlic, 1 tea black pepper, 2 tea sea salt; cook until peppers just start to soften.

  • Ido Wanna on January 12, 2021

    Does gardinera goes really good in tuna fish also. I usually use sweet relish but one time I was out and I had that so I chopped it up put it in my tuna, yum!

  • Athena on January 23, 2021

    Chi town checkin’ in here. And I personally approve this recipe as long as the giardiniera is liberally topped on this sandwich.

  • Nigel Sukhnandan on February 3, 2021

    I don't even eat beef why am I watching this

  • cdreyes81 on February 4, 2021


  • Jim Yarbrough on February 10, 2021

    As a Chicago native I would eat that but just dont call it Italian beef.

  • JNorth on February 16, 2021

    Eating this right now, turned out amazing.

  • Time Traveler1975 on March 6, 2021

    First I need to watch the video!
    Love you Chef John.
    Only the bread!! That's like ciabatta or something?
    In Chicago most of the bread used for that is a brand called Turano. I think that's the spelling.) Anyway ciabatta isn't right. You want a decent Italian. Or even French. With French bread your going to want to not smother the bread in juice because it becomes smoochy. Instead just dip bite for bite.

  • Roger Kinnard on April 7, 2021

    As I born and bred Chicagoan, i like the idea of playing around with the classics. Good job, Chef John .

  • JustAThought on April 23, 2021

    Well, I started watching this video, but I checked out a video of Chicago’s own restaurant called Al’s, as they made the Italian Beef Sandwich, and I will say that stewed beef cut MIGHT affect the true taste. However, you are the true meat behind the cut of beef you choose to eat!😉!

  • XavierKatzone on April 27, 2021

    👍 Just made it today. I ADDED a medium sliced white onion, a large cubed jalapeño sans seeds, and more garlic in the form of powder to the pot. I had to cook it for about TWO HOURS to get the meat tender. I used SOFT HOAGIE BUNS and topped the beef with au jus, medium giardiniera, and grated mozzarella and they were GREAT! ❤️ I loved the texture of the pulled meat versus sliced. Great chew! Last time I buy Italian beef sandwiches locally!

  • Maria on May 24, 2021

    Your videos are so satisfying to watch.

  • Senate District 65 on June 16, 2021

    Living south of Chicago, and served by wonderful Italian restaurants, I was treated to this style of Italian Beef. It wasn't sliced, but more braised. It was delicioso! I make my own.

  • Senate District 65 on June 16, 2021

    You forgot the pepperoncini!

  • Michael Woods on June 27, 2021

    The flavor is very much like you get in Chicago, but there it's sliced very thin, not shredded.

  • Msbeautifulll Tucker on July 2, 2021

    Looks good John. As a Chicago native I think this is creative

  • Joel Finkel on July 20, 2021

    No. Just no. The only thing this has in common with Chicago Italian Beef (arguably one of the great culinary treasures) is the giardiniera.

  • Rock Fish on July 26, 2021

    Mouth watering 😋

  • Aurora Jay on July 29, 2021

    If you didn't cook so well, you could have been a comedian! I love your videos. Im making this for dinner.

  • Trish Voss on September 2, 2021

    Needs cheese…but it does look delish!

  • Roger Shoaf on September 4, 2021

    I like this idea, but it might be a more cohesive sandwich if you sliced the chuck before cooking.

    My guess is this might cook faster also.

  • Richard Stiffler on October 6, 2021

    This looks like it would work just as well as thinly sliced beef to me. YUM!

  • Richard Stiffler on October 11, 2021

    So, I made mine yesterday, cut up my chuck roast and used the beef broth. D-licious!

  • Linda Aston on October 18, 2021

    I don't bother cutting the chuck, just shred it after it's tender. Easier to brown too.

  • Susan Clark on November 25, 2021

    I could handle the beef and the roll but the gridinair no no only hot peppers and other small diced veg's in veg oil only

  • [Deleted] on December 24, 2021


  • Debra C. Solomon Solomon on January 14, 2022

    Thank you ❤️ I was looking for something other than stew 🍲 thanks for the idea 💡

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