Chicago Italian Beef Sandwich

Smoked Top Sirloin Roast turned into one amazing Italian Beef Sandwich
#italianbeefsandwich #chicagoitalianbeefsandwich #howtobbqright
Italian Beef Sandwich Recipe
I don’t know if there is a sandwich more fitting for the “Super Bowl” than the Chicago Italian Beef. Hailing from the South Side of Chicago, this sandwich has it all: Piles of thinly sliced, hot beef nestled in a soft bread smothered in tasty “beef juice” topped with sautéed peppers and spicy giardiniera; it just doesn’t get any better. This is a sandwich worthy of a Championship Trophy!
For the authentic version of this recipe I turned to my friend Meathead over at amazingribs.com/
Meathead suggests starting with a Top Sirloin Roast in the 3-4 pound range. You can also substitute top round or bottom round roast as well. I would say any lean beef roast will work. Remove as much fat and sinew from the outside of the roast as possible. To season the roast I used salt, ground black pepper, garlic powder, onion powder, oregano, basil, and crushed red pepper. Mix the seasonings together in a bowl, spritz the outer surface of the roast with water and sprinkle on a good dose of the seasoning. The water will help the seasonings stick and release some of the flavor from the herbs.
To cook the roast I set up my Big Green Egg for indirect cooking running Royal Oak lump for heat and few chunks of hickory for smoke flavor. Use the plate setter in the Egg to create indirect cooking. The temp needs to run at 325 the entire cook.
The cooking set up is key for Chicago Italian Beef. The roast sits above a pan of simmering beef broth while it cooks. Place a 9x13” baking pan on the cooking grate and add 6 cups of water. Throw in 4 beef bouillon cubes and stir to dissolve. Season the beef juice with a good pinch of the same seasoning used on the outside of the roast. Place a baking rack over the pan and sit the roast on the raised rack.
For the first stage of cooking the roast needs to hit 125-130 degrees internal for medium rare. Insert a wired probe thermometer - I used my Thermoworks DOT bit.ly/ThermoworksDOT into the center of the roast to monitor the temperature.
Once the roast hits 125-130 degrees, remove it from the pit. Pour the beef juice into a large container. Cover both with foil and place in the refrigerator for a minimum of 3 hours (or overnight) to cool.
When the roast is completely cool, it’s ready for the next step. Remove any fat that floats to the top of the juice then bring it to a slow simmer. Taste the juice for flavor. Add more seasoning if necessary.
Now it’s time to slice the beef. In Chicago they use a meat slicer for thin slices but at home you can use a thin bladed knife. Let the knife do the work and take your time. Like Meathead says you don’t want to press too hard or saw at it because it’ll be too thick.
Also no Chicago Italian Beef Sandwich is complete without peppers. I sliced 3 sweet bell peppers into 1/4’ slices and sautéed them.
To assemble the sandwiches first you need a good bread. If you have fresh Italian bread loaves great, but I didn’t, so I went with fresh French Rolls. The bread needs to be firm on the outside but soft and fluffy on the inside. Slice it lengthwise but don’t go all the way through.
Place a big handful of the sliced beef into the simmering juice and let it hang out for a minute. Ladle the bread with a big spoon of the juice then pile the hot beef right on top. Add a few strips of sweet pepper and giardiniera - Meathead has a great recipe for making it yourself bit.ly/ARgiardiniera - Lastly spoon more of the Beef Juice over the top or if you’re like me just dunk the whole sandwich back in the crockpot.
Chicago Italian Beef Sandwich Ingredients:
- 3-4lb Top Sirloin Roast (you can also use Top Round or Bottom Round)
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
- 1 teaspoon dried Oregano
- 1 teaspoon dried Sweet Basil
- 1/2 teaspoon crushed Red Pepper
- 4 Beef Bouillon cubes
- 6 cups Water
- 3 Green Bell Peppers
- 1 Tablespoon Olive Oil
- 1 teaspoon Killer Hogs AP Seasoning bit.ly/TheAPRub
- 8 French Rolls
- 1 jar Giardiniera (can be store bought or homemade)
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[@501BBQ]

I think I can speak for everyone when I say GLAD YOU’RE BACK!!!

[@greggbarr5001]

Where did he go?

[@501BBQ]

Appears he took a 1 month break to recharge and now he’s back!

[@greggbarr5001]

O ok. I was hoping nothing happened to him. He's the man!

[@antonioyu7459]

Mm

[@stankornelsen9920]

"you're"

[@jeurseth]

"where you think you're going pepper? You're gettin et!"

[@Kswiss8879]

😂😂😂👍

[@mozmal3]

That's classic! Glad you caught that too! Art in motion! "gettin et"

[@bomberfan23]

Can't wait until I can use that line !!

[@nikhelchand2506]

LOL I laughed so hard at that, Malcom is too great

[@vrplaynation3505]

This channel is like watching Bobb Ross paint, but with delicious food.

[@rueridge7597]

Great analogy

[@brianshenk6912]

VR Play Nation except his voice doesn’t put you to sleep like Bob Ross.

[@evandurkovic6662]

And over here we'll make a happy little sandwich. You can put peppers on the sandwich, or provolone cheese, or sweet Italian sausages. You can do anything you want to do. This is your world.

[@theoldkingtut3314]

I'm extremely proud to have given you the 100th "like" on this comment. Well deserved and deserving of 1000 more. Perfect analogy...

[@tombryan1]

Yea, he died young also.

[@rolltide0203]

Who else been watching old malcolm videos waiting and waiting and waiting

[@stdshurt7972]

How did you know...

[@rolltide0203]

Preston because I was doing it for over a month waiting for another masterpiece

[@johnnydelgrady]

"I'm going back in."

[@emiliofernandez7117]

I was literally checking back nearly everyday to see if you uploaded don't leave me again Malcolm 😭😍

[@Rav123123]

I love this guy. He sounds so excited to eat what he makes. You know it’s gonna be hot... but it’s goin down!

[@bromarro2222]

As a true Chicagoan who have eaten at last a thousand Italian Beef Sandwiches, you have definitely hit it out of the park. You definitely have to dip the sandwich in the juice to make it authentic Chicago. And yes the Combo is better!

[@JimBrauer]

Marro Murry - Juicy is the way to go. Gotta be dripping down your arm when you’re devouring it! Lol

[@wildjames]

nobody cares where you're from

[@briangleason5597]

AL's beef anyone

[@tgunnz17]

I care where you're from. And dipped...yes. i don't understand how anyone from the chicagoland area eats them without dipping. Its the only way. I want it dipped so that juice is running down my arm.

[@JamieReneeVonTeez]

As a Italian born Chicagoian, the secrets to a REAL traditional Chicago beef or combo is the bread! You want a nice chewy crust. You got the other secret on the beef by just warming it in the ajus for just a fast minute and not over cooking the the meat. lots of people leave the meat in the broth WAY too long and it tightens up. On the combo I suggest a fire kissed sausage that will slap your tastebuds seconds after you take a bit with that grilled flavor! That beef looked amazingly marbled and perfect! Thank you!

[@dukhrana]

Vienna beef makes a really solid giardinnera that I highly recommend next time you try it. Give you an authentic Chicago feel

[@rickbedford9948]

Favorite line: "Where you think you goin’, pepper? You gettin' et!"

[@josephmorales7497]

Malcolm my Man, been following you for about two years or so, you're one of my favorite bbq'rs. As a life long citizen of Chicago and pre-life long consumer of Italian beefs I was very critical of this video but you sir knocked it out the park , you stood true to it all around with your own touch of course. Blew me away when you knew about the combo dipped!! Come visit any time and thank you for all the knowledge you share.

[@jeffreywinker8400]

I love watching him cook, and I've made a few of his dishes and I must say it was the BOMB 💣. This guy is the reason I own a smoker, watched 1 video and it was all over. I've been smoking all kinds of meats , and I'm loving every minute of it. Thanks everyone and a special thanks to you MALCOLM, your the best.

[@recoveringneocon8453]

Malcom you are my inspiration!!!! I’ve been trying all of your recipes and buying all dem rubs and sauces !! Thank you sir your the best KZbin has to offer ! Listen to this guy people he is the best !!!!

[@subuwu4234]

Bought my first smoker after stumbling across your KZbin channel and am pretty much trying to replicate everything you’re teaching here. You rock, are an amazing teacher, and show some pretty dang killer recipes 👌

[@ChiTownGuerrilla]

I think I'm going to get one. I know my way around a grill, but a smoker kind of intimidates me!

[@subuwu4234]

Cupid Me They can seem intimidating at first but once you learn temp control on whatever smoker you get then it’s smooth sailing! Or you can get a pellet grill and make life easy haha

[@LoganKing4]

I’ve watched all kinds of KZbin videos over the years, but watching you cook never gets old.

[@soixantecroissants]

Great to have you back Malcolm and Shell! Look forward to hearing your podcast again to see what competitions you are in for already. Happy new year

[@koukitype180]

Malcom if you ever come to Chicago, head over to Johnnie's Beef near Melrose Park. Awesome combo, best I've ever had.

[@chitowntiger1]

Just saw a youtube on Johnnies yesterday. Grew up in Schaumburg now living in Las Vegas.

[@thegreatone-australia1851]

"I'm goin back in" - I love you big man - please don't holiday again - I had to spend time with my family while you were away.

[@awon59]

You’re so genuine and pure! Love all you’re recipes and videos! Stay blessed 🐐

[@bennettcasto776]

Glad you’re back Malcolm! To be honest, I was getting worried…

[@mozmal3]

Man... You are the best with videos. No BS, articulate, with a a sense of humor! Best there is, is no better!

[@michaeldean9338]

LOVE Malcolm's channel! Always leave these videos hungry!

[@thndroad]

Glad your back, been waiting for the new year and recipes, HAPPY NEW YEAR!

[@stymiesnerdly771]

That looks outstanding! Thanks for sharing your take on this classic.

[@perryj8850]

Been waiting for a new video, and this is well worth the wait!! Damn, those look good.

[@Paul-bw6eo]

That looks epic,oh oh the combos better, your kill in’ me Malcom,your setting those out for Super Bowl ? Your friends are some lucky dudes!!🇨🇦🇨🇦👍

[@morton6485]

When I lived in Chicago I got a combo at least once a week at Portillo's. I will definitely be making this! Glad to see you back at it Malcolm!

[@TripleThreat5914]

With giardineira?

[@MartyBecker]

Gregory Morton 👍 to Portillo’s.

[@CelaviNomad]

Portillo's is overrated. Trash

[@ramellin]

Gregory Morton Often imitated never duplicated Chicago is the best

[@LabH2ODawg]

I love Portillo’s beef sammiches, always get them wet. Buona beef’s are also incredibly delicious.

[@DavidYarber]

Bro-ther!! That looks unbelievable. Let's go ahead and get that on the schedule! Top shelf as always, Malcolm!

[@TheAr287]

I'm glad you had some time off but I'm more glad you are back!! Missed your weekly videos on my timeline!

[@LabH2ODawg]

Great video Malcom, gonna try this one very soon. Thanks!

[@hectormartinez8408]

Dude your the man Should start a tv show love the energy

[@ashelywashere]

Loooove his videos!!! Im a video addict so im ALWAYS watching the cooking channels & recipes ((just because)) on youtube so glad he gave us a new vid for 2020🤗

[@SimplisticsBBQ]

2020 came out swingin!!!!!! Glad your back.

[@dokmanian]

Glad your back WOW that combo looks great can't wait to try it

[@W.Vanderbilt]

About time!! Been waiting for a video for to long

[@campdude66]

Malcolm you are the man! Love you and love your videos!

[@MRCtouring]

First video in a long time, was checking every day for one. Glad your back.

[@brycefield4569]

Soooo glad to see you back!!!! Looks good man

[@quarrel05]

Mmmmmmmmm that crunch when you took a bite of the second one drooling 🤤

[@timthompson7573]

Glad you're back Malcolm! Been checking your website and youtube everyday looking to find you

[@xlortiz]

Who here wants to see Malcolm get the love that Guga does? Positivity and love to all !

[@tobygangluff]

So glad a new video came out. Its been a while. Your on the road to a million subscribers, keep it up and you'll be there soon.

[@theathjr]

Malcolm I just tried to dive into my screen to get a bite ! That looks so good ! Thanks brother !

[@alfonsoromano1933]

I'm Italian, and I never heard of this kind of sandwich... I would try it for sure my man, I love your videos!

[@deander7653]

Americanized Italian sandwich

[@InfinityOnHighx1]

It’s a Chicago staple. But this is a different take

[@scobb606]

I’m glad you’re back sir!

[@Lando1214]

Awesome man! Just awesome! Just ate, and now because of this video... hungry again. LOL

[@dlyc84]

Awesome recipe! Keep them coming

[@TheCrazyPop]

Dang, that looks good!!! The marbling in that roast is amazing!! I bet the flavors are unreal in that sandwich!!!!

[@optionsbbq]

Malcom, love your channel, such great ideas and you teach like no other. Keep up the great work!

[@malimag99]

I have make this recipe 3 times now including the beef in the grill as I write this. I have to say is the best beef sandwich I have eating in my life. Keep those recipes coming my friend.

[@richshackelford5793]

Welcome back Malcolm and Shell. The combo looks the best.

[@gturcott1]

This guy is the real deal and very humble too. Gave credit to meat head for the recipe

[@mozmal3]

I can honestly say that everything you have shared looks SCRUMPTIOUS!

[@ezrider5448]

As always Malcolm that looks awesome..!!😎

[@mzp6620]

Can't wait to try this! 😻

[@riosecco4142]

WOW! That sandwich looked so good!!!

[@Liquidgrin]

Amazingribs.com has been an amazing source of information and technique for the last 8 or so years for me. Great video!

[@kevinlindsay5255]

sublime- A must try

[@christopherbaas1774]

Great video. Looks delicious!

[@DavidLNorcross]

I was starting to worry. Welcome back!!!

[@brattpack]

Watching your videos makes me happy

[@galenlong3745]

Great take on the Italian beef. Love it. Looks good.

[@paultorcello3869]

Love your work mate! 😋

[@kTSWaynos]

This was ken awesome cant wait to try it

[@stolionly]

Thanks for the great video. Decided to do something different for Easter. Finished grilling today.

[@jamesmurray3022]

Great stuff Malcolm!

[@macEboy]

Cheers me brother glad to see you and the Mrs. making some cooks!! Cheers Mac

[@jasonlackner8320]

Love your videos!

[@j.k.2048]

You know it’s good when Malcolm surprises himself!

[@PaleHose28]

Malcom as a resident of the greater Chicagoland area for 38 years you have done my city proud. Hell to the yes!!

[@christopherhobby8391]

WOW!! Looks real tasty. Awe man!! I'm gonna do this. Malcolm Reed you have hit another home run with this one. 🤤

[@miguellanderos7143]

I love this channel! Keep it up!!

[@motorolaandroid5688]

Yes, welcome back boss!

[@richardboisvert9998]

Your the best daddio ! Love your cookin!

[@georgkorea3154]

This is good stuff man

[@chriscuervo78]

On the menu for Sunday ! Thanks brother !

[@RoryHaleYa]

Dude is bbq genius. GOAT

[@chmiey]

I live in the Chicago area, we have so many classic beef and sausage stands. But nothing is better the making one from scratch. Cant wait to try your recipe Malcolm

[@c.a.1929]

This guy is a real joy to watch. Man, it would be a blast to hang out with this dude.

[@jimpalmer4061]

Yum. As a Chicago guy, I think you nailed it. Combo all the way!

[@justinkelly3222]

You are the man Malcom, so good that you share your recipes makes us rookies catch up. All the way from Adelaide South Australia thanks mate you are KZbin god as far bbq.keep up the awesome work big fella

[@TexGamer84]

YAY!!!!! I am glad the break is over!

[@FireWaterCooking]

Hey Malcolm! Great Video! I am proud to say I have had Meathead and You both on my Fire and Water Cooking Podcast! Say hello to Rochelle for me!

[@mikeoaks7844]

You're back!!! I was starting to worry about ya, my friend. Though I think you've likely been busy getting ready for those seminars in TN coming up. I wish I could go...I'm gonna make it, one day! Glad you're back and that sammich looks hella good...I'll have to give it a whirl!

[@johnhalchishick7094]

Wow those look great

[@mikefuson176]

That looks amazing.

[@ColinPredator]

Glad youre back Malcom!

[@prex8390]

Made this today. Came out just like from Portillo’s! Thanks for a good recipe from a Chicago resident living away from Chicago!

[@emanueldoneda]

Italian here. Not really traditional around here (pretty much never seen it in my life over restaurant or at home) but man I wish it was 🤤great job.

[@empoweryourself5403]

I'm glad to see you back Brother Bear! I love my city and I love Italian beef... try it on a French roll!

[@RickWDonovan]

That is one nice cut of beef....looks amazing, thank you.

[@KaijuLover85]

Looks good!

[@MrWISE-tf7dx]

amazing sandwich . i love it

[@mopfactr1]

Absolutely love your vids, food always looks amazing...i tryed your recipe for the pork belly burnt ends was a monster hit at my last cookout so thanks keep the videos comming

[@cliffordlaliberte6755]

Great tips thanks sir

[@joconley2661]

As a former Chicago resident I think you did an amazing job! I am going to try this out for sure!

[@Rossburner]

My mouth was watering up during the video. By the end of the video, I was drooling

[@Tommy-T-Bone]

It's going down! Hell yeah I'll take the combo

[@stephenohara6298]

Bro I have missed you. Your rub and memphis rib video has made me a successful bbq party holder. You are awesome!