Italian Beef Sandwich

How to Make Italian Beef Sandwich

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1. Heat the oven to 160°C / 325°F (140°C / 285°F fan). Mix the Italian seasoning, oregano, garlic powder, onion powder, salt and pepper and rub it all over the beef.

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2. Heat the oil in a large, heavy casserole over medium-high heat. Brown the beef for 2 to 3 minutes on each side, until a dark crust forms.

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3. Pour in the stock, add the bay leaves and bring to a simmer. Cover tightly and transfer to the oven.

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4. Cook for 3 hours, until the beef is very tender and pulls apart easily with a fork.

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5. Lift the beef onto a board and let it rest for 30 minutes. Strain the cooking liquid into a saucepan, skim off the fat and keep the liquid warm.

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6. Slice the beef as thinly as you can across the grain, or shred it if it starts to fall apart. Return the slices to the warm liquid and let them soak for 10 minutes.

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7. Split the rolls and pile the beef inside, topping with giardiniera and a slice of provolone if you like. Serve with a small bowl of the jus for dipping.

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Tips for Making Italian Beef Sandwich

• Slice the beef when it is only just cool. Slightly firm meat cuts far thinner than hot, falling-apart meat, and thin slices are what make the sandwich.
• Choose sturdy rolls with a crisp crust. Soft rolls turn to mush in the jus, so toast them lightly if they are not very firm.
• Skim the fat from the jus before you soak the beef. It should taste savoury and clear, not greasy.

Common Substitutions & Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Italian Beef Sandwich

• Sweet or hot peppers
• Potato chips
• Dill pickles

Storing & Reheating Italian Beef Sandwich

Keeps in the fridge in its juices for up to 4 days. Reheat gently in the jus. Freezes for up to 3 months in the liquid, and makes very good sandwiches straight from the freezer bag when thawed.

Italian Beef Sandwich FAQ: Common Questions

Italian Beef Sandwich Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.