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

Chicago-Style Beef Sandwiches Recipe

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4.5 17 13
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I'm originally from the Windy City so I love Chicago-style beef. These tender sandwiches lend an authentic flavor, and they're so simple to prepare using a slow cooker. —Lois Szydlowski, Tampa, Florida
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES: 12 servings


  • 1 boneless beef chuck roast (4 pounds)
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 pound fresh mushrooms
  • 2 medium carrots, cut into chunks
  • 1 medium onion, cut into wedges
  • 6 garlic cloves, halved
  • 2 teaspoons dried oregano
  • 1 carton (32 ounces) beef broth
  • 1 tablespoon beef base
  • 12 Italian rolls, split
  • 1 jar (16 ounces) giardiniera, drained

Nutritional Facts

1 sandwich equals 450 calories, 18 g fat (6 g saturated fat), 98 mg cholesterol, 1101 mg sodium, 33 g carbohydrate, 3 g fiber, 37 g protein.


  1. Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5-qt. slow cooker.
  2. In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8-10 hours or until tender.
  3. Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns; top with giardiniera. Yield: 12 servings.
Editor's Note: Look for beef base near the broth and bouillon.
Originally published as Chicago-Style Beef Sandwiches in Taste of Home Christmas Annual Annual 2010, p87

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Reviewed Jul. 9, 2013

"While I can't speak to the authenticity of this recipe (having only had the "authentic" version a couple of times), my husband and I found this recipe really YUMMY! Would definitely recommend! :)"

Reviewed Jun. 30, 2013

"Mile High Shredded Beef is much better!"

Reviewed Jun. 5, 2013

"This was so yummy and very easy to make. Had some leftovers and some leftover broth that I strained and froze to use the next time I need beef broth or stock."

Reviewed Jul. 1, 2012

"That is very good point, frazzel, Chicago beef is never shredded but as home cooks, most of use do not have a meat slicer that can slice the beef paper thin as it should be. Shredding for us is the next best thing. Very good recipe. We all enjoyed it."

Reviewed Jun. 29, 2012

"This was a big hit! Very good and easy! Don't even need the Giardiniera, but it was good with the meat. I forgot the buns but nobody seemed to mind. Will make it again the next time we have family in from out of town. It was gone before the end of the evening."

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