The Easiest Italian Beef Sandwich Ever
Тәжірибелік нұсқаулар және стиль
Making Italian Beef the "right" way involves a lot of process and special gear. So for those of us who don't own meat slicers & want an easier option I have you covered with this easier, better way to make Chicago Italian Beef.
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Italian Beef Sandwich Recipe
Italian Beef:
▪4 lbs (2kg) beef chuck
▪Kosher salt
▪Olive oil
▪1 32oz box (900g) beef stock
▪10g onion powder
▪10g garlic powder
▪5g dried oregano
▪5g dried basil
▪3g chili flakes
▪5g coriander
▪5g paprika
▪50g Worcestershire sauce
▪25g tomato paste
▪50g beef bouillon (I use Better Than Bouillon)
For Giardiniera:
▪150g (¼ head) cauliflower florets
▪150g (4 stalks) celery, diced
▪150g (2 medium) carrots, diced
▪150g (1 whole) green bell pepper, diced
▪150g (1 small) white onion, diced
▪75g (4-5) serrano chilies, thinly sliced
▪5-6 cloves garlic, pressed
▪600g white distilled vinegar
▪400g water
▪30g salt
▪300g canola oil
▪200g olive oil
For Italian Rolls:
▪225g warm water
▪9g instant yeast
▪20g olive oil
▪15g sugar
▪350g bread flour
▪9g salt
ITALIAN BEEF:
1. Cut beef chuck into 5-6 large chunks, about 2-3 inches across.
2. Season beef generously with kosher salt (approximately 2-3 tbsp or 30g) and let it sit for 15 minutes.
3. Heat olive oil in a large non-stick pan over medium-high heat.Sear the beef chunks for 5-10 minutes until browned on two sides.
4. Add beef to a slow cooker
5. Deglaze the pan with a splash of water or stock, then pour it over the beef in the slow cooker.
6. Add stock, onion powder, garlic powder, oregano, basil, chili flakes, coriander, paprika, worcestershire, tomato paste, and beef bouillon to the slow cooker. Stir to combine. Slow cook on low for 8-10 hours or until tender.
7. Remove the beef from the slow cooker and shred it into smaller pieces, but not fully shredded.
8. Heat olive oil in a pan over medium-high heat and refry the shredded beef for 4-5 minutes until it’s a littlel crispy around the edges
9. Add 2-3 cups of beef jus to the pan and reduce by half.
10. To assemble the sandwiches, slightly crisp up the Italian rolls in the oven for 5 minutes.
11. Layer giardiniera, shredded refried Italian beef, and concentrated jus on the rolls.
12. Wrap the sandwiches tightly with parchment paper.
GIARDINIERA
1. Break down cauliflower into small florets and small dice celery, carrots, bell pepper, onion. Thinly slice chiles and press/mince garlic. Combine in a bowl.
2. In a pot, bring vinegar, water, and salt to a boil. Add in the vegetables, remove from heat, cover, and let them cool in the brine. Once cool, marinate for at least 8 hours in the refrigerator.
3. The next day, drain the pickling liquid and top the vegetables with canola oil and olive oil.
ITALIAN HOAGIE ROLLS:
1. Preheat the oven to 375°F (190°C).
2. Combine Ingredients in a stand mixer bowl fitted with a dough hook.
3. Mix on medium speed for 3 minutes or until dough is well combined and clearing the bowl, then increase to high speed and mix for 4 more minutes until the dough is fully developed and you can tug on it without it ripping.
4. Transfer dough to a bowl and round it into a ball. Cover and ferment at room temperature for 90 minutes. It should have doubled in size.
5. Divide the dough into two pieces, shape them into balls, cover, and let them rest for 15 minutes.
6. Shape each piece of dough into a 12-inch tube (see video @7:00) and place them onto the back of a sheet tray lined with parchment paper
7. Cover and proof for 60 minutes. They should double in size
8. Spray the rolls with water, score them tip to tip with a razor blade or serrated knife, and bake for 30 minutes until golden brown.
CHAPTERS:
0:00 Cooking the beef
2:54 Making the giardiniera
4:28 Mixing the italian hoagie roll
5:11 Trying to speak Italian
6:21 Shaping and baking the bread
8:30 Finishing the beef
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Пікірлер: 415
We're basically at the point where my family says, "What are we going to eat this weekend?" And I say, "I'll know when Brian's video comes out"
@josh_viegas
2 ай бұрын
Haha truth. This man delivers the goods!
@Marcel_Audubon
Ай бұрын
what do you say when your family says, "we're sick of your cutsie-pie comments on youtube"??
@caleb4thand10
Ай бұрын
@@Marcel_Audubon 😂😂😂
Full circle moment, first of Brian's videos I watched was the Italian beef but I've never made it because I don't have a slicer 😂
@mrsjackbauer1
2 ай бұрын
You can use a knife you FOOL!
Thank you for adding your spices like a normal person and not slowly tap-tapping it in like it inhances the flavor!
@AlexandraAndStuff
2 ай бұрын
seriously.
@TheRealActualBryanFerry
2 ай бұрын
enhances*
@TacoTuesday4
2 ай бұрын
@@TheRealActualBryanFerry No need to be a 8======D
@zvezdoblyat
Ай бұрын
@@TacoTuesday4correcting spelling is not being a dick though? There's nothing even rude about that comment.
My uncle was a butcher who lived within a a couple of hours from Chicago. His Italian beef was fabulous! I distinctly remember he used fennel seeds in his spice mix, which I’ll also add when I make this. Great vid!
@nerdy1701
2 ай бұрын
Fennel and beef goes together very well in my opinion.
@ramencurry6672
2 ай бұрын
In my opinion for the beef, spices are not that important. It’s really creating that deep bold beefy flavor. For the spicy toppings, there’s more nuances involved
@katsea100
10 күн бұрын
❤@@nerdy1701
Wet Crockpot Meat is a perfect name for a death metal band.
@drewlawson1858
2 ай бұрын
I'd say "Chicago Beef" has standing as well.
@MrJacobThrall
Ай бұрын
@@drewlawson1858 That sounds more like a sort of heavy blues act to me.
Hey, what's up? Just love this style of video - all signal - no noise. And I will say my bread outcomes have vastly improved by watching your videos - night and day. Thanks again for all these super helpful videos.
I've seen a lot of videos and this is the only one that reduced the juice down. I used to pour mine in a squeeze bottle and use it to deglaze the beef on the flat top. It would reduce down and stick to the meat. Delicious. A+
What a great idea ! Remembers me good memories of my trip in Chicago
Some great video ideas lately, thank you! I really appreciate all those tips and tricks, comparisons and techniques that you share with us, it's very practical and makes me come back to your channel. Awesome job!
Oh God how I miss Johnny's now that I don't live in Chicago anymore, so YES I'm on this recipe ASAP. Hats off to you Brian!
THANK YOU for this sponsor! I've been looking for the right time to start learning Spanish. Great partnership!
Always love your recipes. Going to give this a try
I really like this approach to cooking. It’s really cool!
LooKs amazing dude.....definitely another recipe of yours I'll have to try! Thanks for putting out amazing videos and recipes, we all appreciate you Bri!
I made this today in totality (started the giard yesterday). It was amazing. Thank you!
Well done, looks delicious
Loved your original recipe so I'm excited to try this one! Have you ever thought about making a video for a Chicago Style Breaded Steak Sandwich? That's a Chicago food I never see anywhere else and I'd love to see your take on it. Keep up the awesome work!
What a great way to simplify a game day party. I can already taste that outstanding sauce. Thanks so much Brian
Yes! I love this. Been craving these for a while and don’t have the time or energy to make them properly. Now I do!
I’ve never made my own giardiniera but it turned out amazing! I also think frying the meat after the crockpot is genius and it made a huge difference in the texture. I’m definitely going to try this technique on other crockpot meats. I followed this recipe mostly to a tee but halved it. I am so impressed with the results. Sometimes meat from the crockpot is flavorless.
Thanks Bri sending love from Chicago ❤ I will be trying this recipe out 😊😋🔥
That was a superb video, everything was explained so well and that sandwich looks to die for. Brian rocks :)
As a life long Missourian that currently lives in Missouri…..love your recipes. Almost every one I have tried is fantastic. This one is now on a short list!
I had my first Italian Hot Beef sandwich in the back of a grocery store on The Hill. Fell in love! Might have to give this a try.
Bri, YOU ARE THE BEST!
I’ve always been a fan of your videos for focusing more on instruction than goofy editing and jokes, but this new format you’ve been trying out is even better ❤
Bri - long time subscriber here, first time commenting, I'm remiss. You have a fantastic channel! I feel like we'd be good buddies IRL. Moving on, I'm making this recipe right now, and I have to say- this video is 3 ( three ) recipes in one video. The gardineira is scrumptious! Thanks for all you do, you are a diamond. Keep it up. You are priceless and appreciated! One of my top 3 youtubers! Happy Sunday!
I just bought chuck on sale today! Got something new to try. Very timely video 😄
Chicago girl in WA state...Portellos is still the first stop on the way from the airport...time to make this sandwich!
That Mixer transition was awesome. I had to rewind a bit just to confirm what I saw. Kudos!
@sjaustindotcom
2 ай бұрын
I noticed that too. Different from the previous 500 mixer shots I've seen (happily) on this channel!
Man is giving us content even on vacation 🙏
I love both versions ❤
Hey Bri!" Looks amazingly delicious! Thanks for sharing! 🙂😋 and ❤ to you and Lorn
Looks great! I liked the shout out to Johnnie's at the end. I discovered them 30+ years ago while driving around Melrose Park for an appraisal.
@Marcel_Audubon
Ай бұрын
Johnnie's ain't in Melrose Park
@drzlecuti
Ай бұрын
@@Marcel_Audubon I was appraising a property in Melrose Park and then while on North Avenue in Elmwood Park spotted Johnnie's. I know the area like the back of my hand. Hmmm...what's that spot on the back of my hand?
@Marcel_Audubon
Ай бұрын
@@drzlecuti jus?
Quality unpretentious videos. Your style and method of instruction kicks ass!
Thanks Brian! I'm a Chicagoan who moved to Vermont 2 years ago. Definitely missing Johnnies beef. Mostly vegetarian these days but will have to make an exception for this. It's on the menu now. Love your videos. Keep them coming - and I encourage more vegetarian recipes when you're feelin' it. Thanks again!
Made this tonight and it was delicious. 🎉
Dude. Love this! Just had a beef when I was home and it was bliss! Brought back some gaird but need to try and make my own!
I didn't know you're a fellow Chicagoan but now I understand why I like all your videos! 😀
I absolutely love this guy's hair. I seriously click on his videos to see what the hair looks like. Oh...and I absolutely am thankful and grateful for the videos themselves.
Ive never made bread but i feel like i can make this. Thanks for the great video!
Wow, great video 🤩! I just got done making Italian beef 🥩 sandwiches today with chuck roast in the slow cooker and didn’t notice until just now that you’d posted this new video, I went to your channel to make your turano bread 🥖 recipe (from the older recipe), I’ve made it so many times now that I’ve lost count. Can’t wait to try the new recipe as you have outlined. I cheated today and used the olive salad italian mix, 1/4 jar, then fresh cut onions, jalapeño, fresh chopped carrots and celery, added au jus gravy packet, 3.5 c water, 8 pepperoncinis with some of it’s liquid, sliced garlic, italian seasonings, oregano, garlic powder.
Awesome job Brian! Love all of your videos
Hope Thailand is going well! Visited about 6 years ago and have been itching to get back there, a truly beautiful place
I've made you first Italian beef using the roast beef shortcut twice now, so I will give this one a go for sure.
Oh man, as a current Chicagoan, I want to make this. Hell, the giard recipe alone makes my mouth water.
Lived in Chicago for a year. Missed my coney dogs from Detroit, but really enjoyed Italian beef while I was there. Will definitely give this one a try! Mr beef on Orleans st was my fav! Speaking of coneys, that could be a good video. Just throwing it out there!
Oh man. I have to make this. We stopped at Luke's yesterday and I'm hooked.
Can't wait to try this new method. No cauliflower in my favorite beef place's giardiniera and there has to be olives! It's the best part.
@isensmith
2 ай бұрын
olives ftw
@timtyndall4025
2 ай бұрын
I’m pretty sure the name means “of the garden” or something similar. Olives aren’t from the garden. I’m not saying it’s bad, just saying. 🤷
@nicolainielsen7700
2 ай бұрын
@@timtyndall4025 Olive Garden: Am I a joke to you?
@timtyndall4025
2 ай бұрын
@@nicolainielsen7700 yes.
@nicolainielsen7700
2 ай бұрын
@@timtyndall4025 I was almost going to write something like "the answer to that should always be yes" in my original comment xD
It is great that you have done this Brian. I have a VERY nice meat slicer. But it is VERY unusual for grocery stores to have beef round roasts, at least in my area. I want to do your roast beef sandwich recipe, but I can't easily find the roast. Beef chuck is plentiful and on nicely on sale every other week, or more. This is an immensely practical recipe.
Dude we made this for dinner today and it was a real banger. The hoagie rolls were perfect too and held up to all the moisture.
Like you, I left the Windy City 'burbs and found myself in Texas. I miss Portillo's quite a bit, so I came up with a recipe where I use brisket as the protein. One (sad) thing down here is, no one can bake a roll that comes anywhere close to what I need, so I'll have to give your recipe a try.
LOVE this!! cant wait to make my own giardiniera!
I’m a Chicago person living in upstate New York. I’m definitely making this soon!
Okay, but can we talk about the smoothness of that transition as the dough comes together? I don't know how difficult that was to make happen in the edit, but I'm impressed!
Ok, that does it, Mr. Lagerstrom. Subscribed, Like button smashed!
from chicago, now in central new york, We do "midwest parties" where i make friends dishes from the Midwest (tater tot casserole, jello pretzel salad, chicago dog, malort, etc) did your deep dish last year and it was a hit. This year we got a 1/4 cow and Im definitely going to make this Italian beef.
Man this looks SOOO much more approachable than the old method. I'm fortunate to work only 20 minutes from a Portillo's here in So Cal, but don't get there often enough. This will more than scratch that itch!!
Bri to the rescue! I just came back from a trip to Chicago, and had Italian beef at Portillos for the first time while there. Have been craving it ever since!
@scottscott4514
2 ай бұрын
My 1st ever Italian Beef in Chicago was also at Portillos. I must try Johnnies next time.
Thank you, thank you, thank you. As a Chicagoan who has now lived in Seattle for a long time, I only get to Johnnie’s maybe once a year or so. Other recipes frankly looked like way too much to tackle. But this I will do! ❤
..absolutely, dynamite! I'm going back to Chicago for my 50th class reunion next month from California and can't wait for that original Chicago food again. I kinda have mastered the Chicago pizza and have saved this recipe for the Italian Beef! Looks delicious! I love the way you made the Bread rolls, Au Jus and Giardiniera! Fantastic! xoxoxo
I immediately clutched my pearls when you pulled out the non-stick pan for searing. Then you immediately answered my questions! Lol
It’s funny. I was looking online for an Italian Beef Sandwich recipe when I first found you a few years ago. I even went to Walmart to buy a cheap meat slicer for the recipe. The beefs were GREAT. Thanks for this new, easier method. I’ll definitely be trying. But it may be a while because I’m still stuffed from heading up to Chicago last week and gorging myself on Italian Beefs. So good…
Hi,looks so delicious😍
Oh man. OH MAN. **OH MAN**. Fell in love w Italian beef and it similarly doesn't exist where I live....so this looks very doable and scarf-able! Been to Johnny's and Al's #1, and many Portillo's on my visits to Chicagoland, and often get the beef shakes when I haven't had it in a while. Will definitely try this one out, and thanks for making it accessible!!!!
This is the greatest sandwich in America!! I’ve been obsessed with it for years. Its only competitor is the Philly cheesesteak and frankly, it’s not even close. Chicago Italian beef is spectacular. I’ve made a quick version with doctored onion soup from Campbell’s add tomato paste, paprika, garlic powder, chili flakes, and drop in deli sliced roast beef. I use Marconi brand gardenera. Even dumbed down like this its absolutely amazing.
I’m totally making this. I’ve never even thought about attempting Italian beef because it looked too daunting
displace Chicagoan here, love the food of my home town, needs some Motz but def a try!!!
Reminds me of a habit I have when eating. If there is a lot of liquid, I put enough bread cubes in it to completely soak it all up then I eat it, with a large spoon. I can see me cubing up that bread and putting it and all of the ingredients into a bowl and going to town on it. 😊
So good!
I don't care so much about the food - but I'm much relieved to se that "Hey - Whats-up?" Is back.
I got to try that when I head to Chicago the later part of this month looks so yummy
@AOTSismyhero
2 ай бұрын
Look for Al's Beef or Johnny's
@KeepingupwiththeJoneses68
2 ай бұрын
@@AOTSismyhero ok, i’m definitely gonna keep that tip in mind!
Love the beef chuck idea so you dont need a meat slicer, genius!
@ramencurry6672
2 ай бұрын
Beef chuck can get a little stringy so it may feel a little off. Flavor should potentially be on point though
this makes me homesick. going back to chicago this summer, cant wait for a good beef... and pizza... and just food in general.
Piedmont is such an underrated area of Italy! I only visited Turin, but found everyone spoke English much better than I spoke Italian. If you can, go truffle hunting; it’s such a fun experience. I also did an amazing guided tasting of Piedmontese wines with Cultura Liquida.
I really need to start baking, can't get good hoagie rolls in my area. STCG made a similar video a year or two ago but pressure cooked it instead of slow cooked, I actually made it again yesterday. Never tried frying it again after cooking, I'll give it a try with the left overs. I like dunking the whole thing in the juice.
Love this
OH GOSH!!!! Now I'm hungry again!!!
Sandwich corset or spanx...that was hilarious!! This is on my list of things to make. Thank you :)
Minors brand low sodium beef base is also really good for adding real flavor to store bought beef stock. Been using long before BtB came along. ( I do use that brand for chicken)
I DO have a meat slicer! And it was pretty cheap on Amazon. I might only use it a couple times a year, but when I do, I'm glad I have it
Hey Bri! First off made the meal prep last week and it went great! So many cool meals, way better than microwaving the same thing every day. For this, if you make the beef stock out of BTB would you recommend still adding the 50g of BTB?
I used beef chuck on Brian's Irish stew recipe (I think it was him) or shepherd's pie, on of those, and it's an amazing cut for slow cooking.
Thanks!
10/10 lets eat this thing, i will be making this soon!
I'm still trying to make the rustic bread rolls and he comes out with this, oh marone
I'll have to try this. I happen to have a chicago style eatery across the street from where I work. Chicago dogs and beef sandwiches are only 45 seconds away...They are very underrated...
I found your channel from the OG Italian Beef Sandwich video!
Looks great. Is there any temp level in the room for the bread to rise? I'm always having issues with the rise.
Hey Bri ! If you managed to go to Northen Italy, take a french break on the "Côte d'Azur" and come and try our great local specialties ! (Socca and "petits farcis" = The yum)
Already excited about the Northern Italian recipes you're going to do after you've been there lol
Dude, I just used the other recipe 2 days ago, but am slapped with this update??? Looks like I just gotta make more now~
@Marcel_Audubon
Ай бұрын
consider not saying "Dude" at your age - it's just cringe. "Bro," or "Bruh, either.
I have been making this pot-roast version of the Italian beef for a long time. NOW after 30 years of doing this , Portillo's is finally coming to Houston.
thank god you made it actually achievable. can't stand it when people post "recipe" videos that are little more than glorified vacuous content because they require ridiculously expensive components
@Dctctx
2 ай бұрын
*cough* Joshua Weissman *cough*
@johannesgutenburg9837
2 ай бұрын
@@Dctctxjoshua weissman is the most annoying food guy on the platform. also his recipes are often embarrassingly bad. he put ENOKI MUSHROOMS in his ramen. what a bufoon.
@Default78334
2 ай бұрын
@@Dctctx Joshua Weissman went completely into the cooking-as-spectacle school of foodtubing once he realized that most of his audience had little interest in actually cooking and preferred to watch him flex.
@johannesgutenburg9837
2 ай бұрын
joshua weissman's recipes aren't even good! his ramen is embarrassing and his gingerbeer is nasty
@swk3000
2 ай бұрын
I was just thinking of Joshua Weissman. Last video I saw, he used Xaioxing wine and Black Vinegar. I don't even know where to get those, nor what I'd do with them outside that one recipe if I did somehow find them.
I lived about 3-4 blocks from Al's on Taylor St. in Chicago and really miss these sandwiches, usually followed up with an Italian lemonade ( like a Slurpee but with chunks of lemon... try the watermelon or pina colada flavors ) from the stand across the street.
Seeing Brain make the giardiniera, I'm reminded how much I miss the olive bar at the supermarket. I used like to pick what I want, like the pickled cauliflower, the garlic, or my choice of olives. Sadly, I don't think that's coming back anytime soon. 🙁
Looks great, and I'm looking forward to making it. I'd only caution people that in my experience jalapenos have a more acidic, bitter flavor than serranos (when I make guacamole there's a noticeable difference depending on which peppers I use). I don't know how much the rest of the ingredients in the giardiniera will cut that, so just be aware
I know its not traditional but honestly it sounds like this would be better with the chuck roast, cant wait to try this out
Bri just made your red chowder. Oh my, it slaps. I almost like it better than the white sauce. Red lion inn white version is pretty good. I'll have to make this sando. cheers
Bel lavoro, bro! presto sarai un maestro :)