Chicago-Style Beef Rolls Recipe
Chicago-Style Beef Rolls Recipe photo by Taste of Home
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Chicago-Style Beef Rolls Recipe

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I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 16 servings


  • 1 boneless beef chuck roast (4 to 5 pounds)
  • 1 tablespoon olive oil
  • 3 cups beef broth
  • 1 medium onion, chopped
  • 1 package Italian salad dressing mix
  • 3 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 16 hoagie buns, split
  • Sliced pepperoncini and pickled red pepper rings, optional

Nutritional Facts

1 sandwich (calculated without optional toppings): 418 calories, 16g fat (5g saturated fat), 74mg cholesterol, 771mg sodium, 36g carbohydrate (6g sugars, 1g fiber), 31g protein.


  1. Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast.
  2. Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired. Yield: 16 servings.
Originally published as Chicago-Style Beef Rolls in Simple & Delicious April/May 2013, p51

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justmbeth User ID: 1196484 123490
Reviewed Jan. 15, 2014

"These were good. Pepperoncini and pepper rings were essential to the flavor of the sandwich."

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