Best Chicago Italian Beef

If you have ever stood at a Chicago beef stand watching them dunk a dripping sandwich into a vat of jus, this is your shot at making it at home. The beef is a lean sirloin tip, rubbed with salt and pepper and roasted low on a rack set above a pan of seasoned water.

That water is doing real work. Loaded with a dozen garlic cloves, oregano, basil, parsley and red pepper flakes, it steams the roast and becomes the herby, garlicky jus that defines the sandwich.

Here is the step you cannot skip: cool the roast completely before slicing. Warm beef tears and shreds, but once chilled it slices paper-thin, exactly how Italian beef should be.

Strain the jus, heat it, dip the thin slices in, and pile them onto French rolls. Eat it wet, fully dunked, if you are feeling brave.

Pro Tips

• Cool the roast completely, even chill it, before slicing. This is the line between thin tender slices and a torn, shaggy pile.
• Slice across the grain as thinly as you can manage. A sharp knife or a deli slicer earns its keep here.
• Do not press the spices when straining the jus, as the recipe warns. Let it drip so the broth stays clear.

Variations

• Top with giardiniera (spicy pickled vegetables) for the classic Chicago finish, or sweet roasted peppers for a milder one.
• Lay on a slice of provolone and broil briefly for a cheesy version.
• Spoon the leftover jus and beef over mashed potatoes or egg noodles.