Italian Beef Sandwich

Make the beef

1. Season and sear. Pat the chuck roast dry. Season all over with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear the roast 3 to 4 minutes per side until deeply browned. Transfer to a plate.

   

2. Build the base. Reduce heat to medium. Add onions and cook 6 to 8 minutes until softened, stirring and scraping up browned bits as they loosen. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute.

   

3. Simmer low and slow. Add beef broth, water, Worcestershire, oregano, basil, crushed red pepper (if using), pepperoncini peppers, pepperoncini brine, and bay leaf, scraping the bottom to fully release any browned bits. Return the roast to the pot. Bring to a gentle simmer, cover, and cook at a low simmer for about 3 hours, flipping the roast once, until tender but still sliceable.

   Oven option: Prefer steadier heat? Once it hits a gentle simmer, cover and braise at 300°F for about 3 hours.

   Doneness cues: If the roast feels firm and fights the knife, it needs more time. If it is starting to fall apart, it is still perfect, just headed toward shredded territory.

4. Rest, skim, and preheat. Transfer roast to a cutting board and rest 10 minutes. Skim excess fat from the surface of the jus with a spoon (or chill the pot briefly and lift off the firm fat for an extra-clean dip).

   Now preheat the oven to 400°F so it is ready when you toast the rolls.

   Optional smoother jus: If you want a cleaner dipping broth, ladle the jus through a fine-mesh strainer into a bowl, then return it to the pot.

   Taste and adjust: Pepperoncini brine varies a lot. Taste the jus and add salt only if it needs it.

   

5. Slice thin and soak. Slice the beef very thin against the grain, then return it to the pot to soak in the au jus while you prep the peppers and rolls.

   For deli-thin slicing: If you have time, chill the rested roast 20 to 30 minutes to firm it up. A serrated knife or electric knife helps too.

Cook the sweet peppers

1. Sauté. In a skillet over medium-high heat, warm olive oil. Add sliced bell peppers and a pinch of salt. Cook 6 to 8 minutes until softened with a few browned edges. Set aside.

   

Assemble the sandwiches

1. Toast the rolls. Split rolls and toast on a sheet pan at 400°F for 3 to 5 minutes. If using provolone, add it during the last minute so it gets melty.

2. Pile and sauce. Use tongs to load each roll with hot beef. Spoon a little au jus (the cooking broth and juices) over the meat, then top with sweet peppers and giardiniera if you like.

3. Dip like you mean it. Serve with small bowls of au jus for dunking, or go full classic and quickly dip the whole sandwich in the jus right before serving.

   

Slow cooker option

1. Sear the roast and sauté the onion, garlic, and tomato paste as written, then transfer everything to a slow cooker. Add remaining liquid and seasonings. Cook on LOW 8 hours or HIGH 4 to 5 hours, then slice or shred and return to the juices. Skim fat and adjust salt to taste before serving.