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Living in the Chicagoland area, the Italian Beef sandwich is a local favorite. I make my own version of this dish, a Shredded Italian Beef Sandwich using a smoked chuck roast. The rich smokiness mixed in with the flavorful broth from the braise makes this one of my all time favorite recipes. Add some giardiniera for the crunch and heat and bite in.
For more smoked chuck roast recipes try my smoked chuck roast burnt ends. This easy recipe is full of amazingly rich flavors and meaty bites. Try my twist on a traditional sandwich with my smoked meatball biscuits.
Table of Contents
- What is an Italian Beef Sandwich?
- Ingredient list for the Shredded Italian Beef Sandwich.
- Step 1: How to smoke a chuck roast.
- Step 2: Time to braise and shred the Italian beef.
- Recipe Tip
- Step 3: Assemble the shredded Italian beef sandwiches!
- Products featured in the video
- Frequently Asked Questions:
- Similar Smoked Beef Ideas:
- Shredded Italian Beef Sandwich Recipe
What is an Italian Beef Sandwich?
An Italian Beef Sandwich is a classic Chicago dish with roasted, thin slices of beef, seasoned with Italian herbs and soaked in au jus from a flavorful braise. All served in a french roll, this dish is meaty, flavorful and juicy.
Simple ingredients create a mouthwatering sandwich. An Italian Beef Sandwich is usually topped of with mild or spicy Giardiniera for that extra heat and crunch to an otherwise soft and tender meal. There are also variations of this sandwich, some with Italian sausage, some with cheese, but the base is always the same: a French roll, tender beef and au jus.
Ingredient list for the Shredded Italian Beef Sandwich.
- Chuck roast: traditionally used in Italian beef recipes. It’s beefy and perfect for shredding.
- Mustard: used as the binder on the chuck roast.
- Seasoning: I used an all purpose seasoning for the chuck roast and Italian blend for the braise ingredients
- Beef broth: adding additional moisture and flavor in the braise.
- Onion: savory crunch for the braise
- Garlic: rich and robust flavors for the braise.
- Pepperoncini peppers: add a hint of heat to the braise and tangyness from the pickled brine.
- Mini French rolls: soft, perfect sized buns for the shredded Italian beef sandwiches.
- Giardiniera: adds heat and crunch to a savory sandwich.
Step 1: How to smoke a chuck roast.
Before smoking the meat, you need to prep and season it. For the binder I used a horseradish mustard by my friends at Silver Springs. It has horseradish for a delicious kick and zing to our beef.
Next season generously with Dad’s All Purpose rub. It has the perfect balance of salt, pepper and notes of smoked paprika and garlic. It compliments and enhances the natural beefy flavors of the meat without overpowering them.
Preheat the grill to 250 degrees Fahrenheit and set if for indirect heat. For this cook I used my Weber Searwood Pellet Smoker.
Place the seasoned chuck roast directly on the grates and smoke for 3 hours. This is one of a few recipes where we are not cooking by temperature but rather by time and feel. You want to chuck roast to smoke low and slow to absorb as much smoke as possible.
For more smoked meat recipes, try my easy smoked brisket recipe or a flavorful smoked beef shank. These smoked recipes are meaty, beefy and fatty.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Time to braise and shred the Italian beef.
Once the chuck roast is smoked, transfer it to a dutch oven. Add one chopped onion, garlic, a whole jar of pepperoncini peppers with the liquid, a stick of unsalted butter, plenty of Italian seasoning, and 2 cups of beef stock.
Close the dutch oven and place it back on the grill for another 3-4 hours or until the beef is fork tender. I start checking for tenderness after 3 hours. Take a fork, insert it into the chuck roast and give it a small twist. The meat should start to separate without any resistance. If it does not, close it again and continue cooking. Check again after 30 minutes. This step is very important. If you pull the chuck roast too early and it’s not tender, it will not shred and will be very tough. The time will depend on the meat and grill you are using. Give yourself plenty of time here.
This is a great time to use the stove top or the oven if you don’t want to continue using the grill. No more smoke will penetrate the meat or braise.
Recipe Tip
Use a roasting aluminum pan if you don’t have a dutch oven. Make sure to seal it with a sheet of aluminum foil to keep all the steam and allow the meat to braise.
When the meat is tender, remove it from the grill or oven and let it rest for 20-30 minutes. This will stop the cooking process and will give it time to cool down a bit. Using 2 forks or your hands with heat resistant gloves on, start to shred the beef. It should fall apart without much resistance. Remove any excess fatty pieces and cartilage and mix the beef with the au jus in the dutch oven. You can also remove the stems from the pepperoncini peppers at this time.
Step 3: Assemble the shredded Italian beef sandwiches!
To finish off the homemade shredded Italian Beef Sandwich, grab some French Rolls and fill them to the top with that delicious beef. Top off with giardiniera, slice in half and serve! For a “wet” sandwich, dip the whole thing in the jus. Welcome to Chicago!
Products featured in the video
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Frequently Asked Questions:
Chuck roast is the most common cut of beef used to make Italian beef. Alternative beef cuts include top round or top sirloin.
An Italian beef sandwich is roasted and braised chuck roast served with hot peppers, while a Philly cheesesteak is made using a ribeye steak, sliced and cooked on a griddle. Served with provolone of cheez whiz.
Absolutely! Instead of smoking the chuck roast, sear it in the Dutch oven, add all the other ingredients, close it and cook until it’s tender.
Similar Smoked Beef Ideas:
If you tried this Shredded Italian Beef Sandwich or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Shredded Italian Beef Sandwich
Ingredients
- 3 lbs Chuck roast
- 2 tbsp Horseradish Mustard
- 2 tbsp All purpose rub
Braise Ingredients
- 1 Yellow onion
- 2 tbsp Worcestershire Sauce
- 2 cups Beef Stock
- 1 stick Unsalted butter
- 2 tbsp Italian seasoning
- 2 tbsp Minced garlic
- 16 oz Pepperoncini peppers with liquid
Sandwich Ingredients
- 8 Fresh Roll Subs
- 1/4 cup Giardiniera
Instructions
- Preheat the grill to 250 degrees Fahrenheit and set for indirect heat.
- Place the seasoned chuck roast directly on the grates and smoke for 3 hours.
- Next, transfer the smoked beef into a dutch oven and add all the braise ingredients.
- Place the dutch oven on the grill for another 3-4 hours or until the chuck roast is fork tender.
- When it's ready, remove the dutch oven from the smoker and let it rest for 20-30 minutes.
- Using 2 forks or your hands with heat resistant gloves, shred the chuck roast and mix with the jus in the dutch oven.
- Fill the mini french rolls with a handful of the shredded beef, top with a spoonful or more of Giardiniera and enjoy!
Notes
- Use a top sirloin or top round if you cannot find a chuck roast.
- Olive oil or hot sauce are great binder substitutes if you don’t like mustard.
- Use a roasting aluminum foil pan if you don’t have a dutch oven. Make sure to seal it with a sheet of aluminum foil to enclose all the steam and allow the meat to tenderize.
- Cook the braised meat on the stove top or in the oven if you don’t want to continue using the grill.
- The chuck roast is ready when it’s fork tender. Take a fork, insert it into the chuck roast and give it a small twist. The meat should start to separate without any resistance. If it does not, close it again and continue cooking. Check again after 30 minutes.
Nutrition
Check out the Recipes Page for other tasty ideas!
This recipe looks absolutely delicious! Can’t wait to make it. Thank you so much for sharing!
This is one of my favorite sandwich recipes of all time! Give it a try, I hope you will like it as much as I do!
This was the first recipe of yours I tried about a year or so ago, and it did not disappoint! Incredible easy to work through and the flavor was so good! Love the beef flavors and the peperoncinis deliver a solid bite too. I make it throughout the year but it’s a fall, football game day staple in this house!!!