The Italian beef sandwich is pure Chicago: thin-sliced roast beef soaked in garlicky jus, piled on a roll and topped with giardiniera. Bears fans order it dipped and know the lingo. At Soldier Field, grills are fine in the open-air lots, but propane tanks over 19 lbs and fryers aren't, and a pot of jus on a small propane grill fits those rules exactly. The beef is roasted and sliced at home; the lot only has to keep the jus hot.
At the lot: Heat the jus in a pot on the grill and dip the sandwiches to order. Homegating: Keep the beef in the jus on the stove and let everyone dip their own.
Home gear: a roasting pan with a rack, a sharp carving knife or a meat slicer, a fine strainer and lidded containers
2 HR 45 MIN
At home, plus an overnight chill
30 MIN
At the lot
10
Serves
Ingredients
Beef
- 5 lb beef top round or sirloin tip roast
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- 1 tsp red pepper flakes
- 2 tbsp olive oil
Jus
- 8 cups low-sodium beef broth, divided
- The pan drippings from the roast
- 6 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes
- ½ tsp black pepper
- Kosher salt, to taste
Serve
- 10 Italian sandwich rolls, about 8 inches, sturdy and crusty
- 2 cups hot giardiniera (one 16 oz jar), drained
- 3 green bell peppers, sliced and sautéed soft at home (optional "sweet peppers")
Steps
At home
- The day before, take the roast out of the fridge 30 minutes ahead and heat the oven to 325°F. Mix the salt, pepper, garlic powder, oregano, basil, onion powder and red pepper flakes, rub the roast with the oil and then the spice mix.
- Set the roast on the rack in the pan and pour 2 cups of the broth into the bottom. Roast until the center reads 145°F, about 1½ to 2 hours, then rest it at least 3 minutes (15 is better).
- Strain the drippings into a saucepan. Add the remaining 6 cups of broth, the garlic, oregano, basil, red pepper flakes and black pepper, and simmer 20 minutes. Taste and salt it. Cool it fast in shallow containers and refrigerate.
- Wrap the roast and chill it overnight. Cold beef slices much thinner.
- Slice the beef as thin as you can, across the grain, and pack it in a lidded container. Pack the jus, the giardiniera and the sweet peppers separately. Everything rides in the cooler at 40°F or below.
At the lot
- Set up in an open-air lot or on the upper Waldron Deck. Set the pot of jus on the grill over medium heat, lid on, and bring it to a gentle simmer. It should read 165°F.
- Drop the beef into the jus a few handfuls at a time and let it heat through for 1 to 2 minutes, until it reads 165°F. Turn the grill down so the jus stays just below a simmer.
- Split a roll, pile on beef with the tongs and top with giardiniera, sweet peppers or both. For a "dipped" beef, hold the whole sandwich with the tongs and dunk it in the jus for a second. Wrap it in foil or paper and hand it over.
Pack for the lot
Lot notes
- Get it hot early: the jus takes a while to come up from cold, so start it as soon as you park.
- The jus goes home: let it cool, pour it into a sealed container and take it with you. Don't dump it in the lot.
Can you make Italian beef ahead?
Yes, and you should. Roast it, make the jus and chill both overnight, then slice the beef cold the next morning. At the lot it only needs reheating to 165°F in the jus.
How do you keep Italian beef hot at a tailgate?
Keep the sliced beef sitting in the jus in a covered pot on the grill's lowest setting, with a splash of broth if the jus cooks down. The holding rules are in how to keep food hot at a tailgate.
How much do you need for 20 people?
Double it: 10 lb of beef (2 roasts), 16 cups of broth for the jus, 2 jars of giardiniera and 20 rolls. Use a 12-quart pot, or 2 smaller pots, so the beef has room to sit in the jus.
What cut of beef works for Italian beef?
A lean roast like top round or sirloin tip. It slices thin without falling apart, and the jus brings the moisture back.
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