Why You’ll Love this Chicago-Style Italian Beef
When you’re craving something truly satisfying, this Chicago-Style Italian Beef simply can’t be beat.
The tender chuck roast practically melts in your mouth after slow-roasting all afternoon in a savory blend of Italian seasonings, pepperoncini, beef broth, and—my little secret—a can of beer.
I love how the meat absorbs all those complex flavors, creating something far greater than the sum of its parts.
The best part? You can set it up, forget about it for hours, and return to a kitchen filled with mouthwatering aromas.
Perfect for game days, family gatherings, or meal prep. Low effort, maximum flavor.
What Ingredients are in Chicago-Style Italian Beef?
Creating authentic Chicago-Style Italian Beef at home is surprisingly simple, requiring just a handful of ingredients that work magic together during the slow-cooking process. The star of this dish is absolutely the beef chuck shoulder pot roast, which transforms from tough to tender as it bathes in the flavorful liquid.
What makes this recipe so special is how these few humble ingredients create such a depth of flavor that rivals any sandwich shop in the Windy City.
- 1 (3-4 pound) boneless beef chuck shoulder pot roast
- 1 (2/3 ounce) envelope Good Seasonings Italian salad dressing mix
- 1 (10 ounce) jar pepperoncini peppers, drained (about 15 peppers)
- 1 (10 1/2 fluid ounce) can beef broth
- 1 (12 ounce) can beer (any brand works well)
- Sandwich buns, for serving
When shopping for these ingredients, quality really does matter. Look for a nice marbled chuck roast, as that fat will render down and create incredible flavor.
For the pepperoncini, I prefer the whole ones rather than sliced, as they seem to infuse the broth without making it too spicy. And while any beer works in this recipe, I find that a standard lager creates the perfect balance—nothing too dark or hoppy that might overwhelm the other flavors.
The Italian dressing mix is non-negotiable though; it’s what gives this dish its signature taste that’ll transport you straight to Chicago with every bite.
How to Make this Chicago-Style Italian Beef
Making authentic Chicago-Style Italian Beef couldn’t be simpler, though the magic happens in the slow cooking process. Start by gathering your 3-4 pound boneless beef chuck shoulder pot roast, the envelope of Good Seasonings Italian dressing mix, jar of pepperoncini peppers (about 15 peppers), can of beef broth, and a 12-ounce can of beer. The beauty of this recipe is how these humble ingredients transform into something extraordinary with minimal effort on your part.
Place all ingredients together in a roasting pan—yes, everything goes in at once, no browning or searing required. This is what I call a true “set it and forget it” situation, perfect for those Sunday afternoons when you want amazing food but don’t want to be tethered to the kitchen.
Cover the roasting pan tightly (aluminum foil works great if your pan doesn’t have a lid) and let it bake at 300 degrees for, well, basically all afternoon. We’re talking 4-6 hours, or until that beef becomes so tender it practically falls apart when you look at it sideways. The low, slow heat allows the meat fibers to break down while absorbing all those Italian seasonings, pepperoncini juice, beer, and broth flavors.
Once the meat is fork-tender, grab two forks and shred that beautiful beef right in the cooking liquid. For an even faster cooking method, consider using a premium pressure cooker to reduce the cooking time dramatically while still achieving that fall-apart tender texture. This is where patience pays off—let the shredded beef sit in its flavorful bath for about an hour before serving. Trust me, this resting period is non-negotiable for authentic flavor, as the meat soaks up even more of that incredible jus.
When you’re ready to serve, pile the beef generously onto sandwich buns. The traditional Chicago way is to dip the entire sandwich briefly in the jus before serving for that authentic “wet” Italian beef experience, but you can also serve the jus on the side for dipping if you prefer a less messy meal.
Either way, the combination of tender beef, tangy peppers, and savory broth makes for a sandwich that rivals anything you’d find in the Windy City.
Chicago-Style Italian Beef Substitutions and Variations
While the classic recipe creates Italian beef sandwich perfection, I know sometimes you need to work with what’s in your pantry or cater to different dietary needs.
You can swap chuck roast for brisket or even round roast in a pinch—though chuck really does give the best flavor.
No pepperoncini? Try banana peppers or even pickled jalapeños for a spicier kick.
For those avoiding alcohol, replace beer with additional beef broth or cola (yes, cola!).
Vegetarians can adapt using portobello mushrooms and vegetable broth, creating a surprisingly satisfying alternative.
The Italian dressing mix is key, but in desperation, your own blend of Italian herbs works too.
What to Serve with Chicago-Style Italian Beef
Since a proper Chicago-style Italian beef sandwich is practically a meal unto itself, you’ll want side dishes that complement rather than compete with its robust flavors.
I’m a big fan of crispy, vinegar-based coleslaw—that tangy crunch creates the perfect contrast to the savory, juicy beef.
A side of giardiniera, that colorful pickled vegetable mix, doubles as both condiment and side dish.
Trust me, it’s a match made in Chicago heaven.
French fries or potato chips? Can’t go wrong with either, honestly.
And if you’re feeling fancy, a simple green salad dressed with lemon helps cut through all that richness.
Final Thoughts
Now that we’ve covered the perfect sides to complement your sandwich, let’s wrap up this Chicago culinary journey.
Making Italian beef at home connects you to a true Windy City tradition—one savory, messy bite at a time.
The beauty of this recipe? Its simplicity.
Just toss everything together, let time and heat work their magic, and you’re rewarded with tender, flavor-packed beef that practically melts in your mouth.
