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    You are in: Home / Recipes / Chicago Italian Beef Recipe
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    Chicago Italian Beef

    Chicago Italian Beef. Photo by SharonChen

    1/8 Photos of Chicago Italian Beef

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    Total Time:

    Prep Time:

    Cook Time:

    18 hrs 10 mins

    10 mins

    18 hrs

    Moonbugz_'s Note:

    You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.

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    lbs meat

    Units: US | Metric

    • 5 lbs rump roast (do not substitute for a different type roast)
    • 2 (10 1/4 ounce) cans beef consomme (Broth)
    • 1 (1 ounce) package Good Seasonings Italian salad dressing mix
    • pepperoncini pepper (1/2-1 jars depending on level of spiciness)
    • giardiniera (1/2-1 jars)
    • 3 -5 sweet green peppers (according to size)
    • 1 loaf long thin French bread


    1. 1
      Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
    2. 2
      Turn over at the 6th and 12th hour interval.
    3. 3
      At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
    4. 4
      Cut bread into 6 inch lengths and slice on the side lengthwise.
    5. 5
      Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
    6. 6
      (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
    7. 7
      Salt to taste.
    8. 8
      OPEN WIDE and enjoy the most wonderful taste sensation.
    9. 9
      May be frozen when cooked.

    Ratings & Reviews:

    • on December 19, 2010

      This was our first recipe we tried and we are glad we picked this one. We absolutely loved this! We used Bell Peppers instead of the sweet peppers and didn't cook them. They still tasted great! We've been telling people about this recipe and now we have to give them a copy. We used about a pound more of rump roast because we couldn't find anything smaller. We bought a large loaf of bread and toasted it, then spooned on the Italian beef (with the juice) onto the bread and cut it from there. Also, we found that if you only cook it for 12 hours, it still comes out nice and tender. Again, we are very happy that you posted this recipe. Thanks so much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2010


      FANTASTIC!!! I made this for my family and guests this last weekend and it was a hit. I loved the giardiniera and peppers. I also served with cheese for those that wanted it. Thank you so much for sharing this wonderful recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2011


      Great recipe! I did make a few modifications - I could only find .7oz packets of the italian seasoning mix so I used 1 of the regular and 1 zesty italian, and I added an extra 10oz of broth, as my family likes extra sauce for dipping :) I also added about 1/2 of a thinly sliced yellow onion in with the green peppers and used provalone cheese. With that being said - 18 hours seemed a little excessive to me, my meat was ready to be shredded after about 5 and it still tasted amazing :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (97)


    Nutritional Facts for Chicago Italian Beef

    Serving Size: 1 (4230 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1519.3
    Calories from Fat 530
    Total Fat 58.9 g
    Saturated Fat 22.7 g
    Cholesterol 340.2 mg
    Sodium 2052.1 mg
    Total Carbohydrate 119.8 g
    Dietary Fiber 6.1 g
    Sugars 6.9 g
    Protein 121.5 g

    The following items or measurements are not included:

    Good Seasonings Italian salad dressing mix

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