Italian Beef

Name: Italian Beef
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 SRF Wagyu chuck roast; 1 tablespoon kosher salt; 2 teaspoons dried Italian seasoning; 1 teaspoon pepper; ½ teaspoon onion powder; 2 tablespoons SRF Wagyu Tallow or high-heat oil for cooking; ½ (16 oz) jar pepperoncini peppers and brine; 4 cups beef bone broth or stock; 6 six inch hoagie rolls, warmed for serving; Hot or Mild Giardiniera, for serving, optional

Rated 5.0 stars by 1 users

Cuisine

American

Author

Chef Mandy Tanner

Servings

6 to 8

Prep Time

15 minutes

Cook Time

3 hours

Calories

508

Italian Beef is a popular sandwich that hails from Chicago, and is made with slowly braised beef in a rich broth. This homemade version is simple and uses a flavorful SRF Wagyu Chuck Roast that is seared then braised in a store-bought beef bone broth with pepperoncini peppers that results in a rich au jus for dipping the entire sandwich or serving alongside. Crisp giardiniera is optional for serving but adds texture and flavor to these delicious sandwiches that you will be making on repeat.

Ingredients

1 SRF Wagyu chuck roast
1 tablespoon kosher salt
2 teaspoons dried Italian seasoning
1 teaspoon pepper
½ teaspoon onion powder
2 tablespoons SRF Wagyu Tallow or high-heat oil for cooking
½ (16 oz) jar pepperoncini peppers and brine
4 cups beef bone broth or stock
6 six inch hoagie rolls, warmed for serving
Hot or Mild Giardiniera, for serving, optional

Directions

Preheat the oven to 325°F.
In a small bowl, combine the salt, Italian seasoning, garlic powder, pepper, and onion powder, and stir to combine. Season the SRF Wagyu Chuck Roast on all sides with the seasoning.
Heat a large Dutch oven over medium heat, and add the beef tallow or oil. Add the Chuck roast, and cook for 1 to 2 minutes per side, turning until deeply golden brown on all sides. Add the pepperoncini peppers and brine to the Dutch oven, then the beef bone broth and bring to a simmer. Place the lid on the Dutch oven and then carefully transfer to a center rack in the preheated oven. Cook the roast for 3 hours or until fall apart tender.
Remove the Dutch oven from the oven, and uncover. Using tongs, remove the pepperoncini peppers and slice into rings discarding the stems. Use two forks to pull apart the chuck roast, removing any large fatty pieces. Leave the beef in the cooking liquid until ready to serve.
For serving; Warm the hoagie rolls. Slice the hoagie rolls open, leaving one side attached and fill with the beef. Top with giardiniera, if desired, and pepperoncini peppers. Dip the entire sandwich into the beef broth, or alternatively ladle the au jus into a bowl and serve on the side. Serve warm. Enjoy!

Recipe Note

Author Bio

Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.

Nutrition

Serving Size 8
Calories 508, Carbs 41 grams (14%), Protein 42 grams (84%), Fat 20 grams (31%), Saturated Fat 8 grams (48%), Trans Fat 1 grams, Cholesterol 104 milligrams (35%), Fiber 4 grams (17%), Sugar 6 grams, Sodium 1654 milligrams (72%), Iron 14 milligrams (80%), Potassium 706 milligrams (20%)