Homemade Chicago-Style Italian Beef Sandwich Recipe

Directions

• Let the meat rest at room temperature for 15 minutes. Season the beef all over with kosher salt.
• Heat a large skillet or Dutch oven over medium-high heat. Once hot, sear the meat on all sides until golden brown, about 10 minutes. Transfer the meat to a slow cooker.
• Reduce the skillet heat to medium. Add a splash of beef broth and scrape up any browned bits from the bottom of the pan (this adds flavor). Pour this liquid and bits into the slow cooker over the beef.
• In a small bowl, combine Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle this seasoning mixture over the beef.
• Add the pepperoncini peppers and their juice. Add the drained giardiniera (without the liquid).
• Pour in the remaining beef broth.
• Cover the slow cooker and cook on LOW for 8 to 10 hours, or until the meat shreds easily with a fork. Stir the shredded beef together with the juices, cover, and cook on low for an additional 30 minutes.
• To serve, split the hoagie buns and toast them in the oven at 350°F (175°C) for 5 to 7 minutes if desired. Fill the buns with the shredded Italian beef, ensuring to include plenty of the flavorful juices. Top with provolone cheese, pepperoncini peppers, and additional giardiniera as desired. Enjoy!