Real Chicago-Style Italian Beef I

"This is a more difficult version but here it is."
photo by a user photo by a user
Ready In:
2hrs 50mins




  • Make a spice rub by combining 1 teaspoon each of dried basil,dried oregano,garlic powder,ground pepper,salt,red pepper flakes.
  • Rub HALF of the spice rub over and around the roast, Press the mixture into the meat as much as possible. Place the meat in a roasting pan. Add about 1 cup water to the pan.
  • Preheat oven to 475 degrees F.
  • Roast the beef for 35 minutes, Now reduce the temperature to 400 degrees F., and roast for 40 minutes.
  • DO NOT TURN OFF THE OVEN, Remove the pan from the oven and pour 1 1/2 cups cold water into the pan, Let Stand for 15-20 minutes.
  • Add remaining seasoning mixture to the pan juices and water. Return meat to the oven and roast until meat thermometer reaches (160 degrees very important to reach this temp) about 50 minutes but use the thermometer to make sure.
  • When temp is reached remove pan and allow the roast to cool slightly befroe slicing. Slice almost paper thin (the right thiness is critical to ensure a good chew, But without being tough).
  • Transfer the juices to a sauce pan and keep it warm over low heat.
  • Immerse the sliced beef into the warm gravy.
  • To serve, scoop some of the beef out of the gravy using a fork, Load it onto a Gonnella french bread roll. Garnish with hot or sweet peppers and serve.
  • TIP: One of the secrets of Chicago Italian Beef restaurants is that they add garlic juice to the pan juices during the final roasting.
  • TIP 2: The beef served at these restaurants are not undercooked, infact most roast the beef until it is medium well which shows very little redness.

Questions & Replies

  1. Hey. Where do you get your Gonella rolls? Thanks! BTW, your "whitties" recipe is SPOT ON!!!!


  1. Excellent recipe. Everybody raved about it. One problem, everybody agreed that the amount of red pepper flakes was too much. Cut to 1/4 tsp. When I did this the second time, it didn't last an hour.
  2. EXXXCELLENT!! It wasn't hard to make at all, but getting the peppers just right was! I baked cut up seasoned & lightly oiled(olive oil!) green peppers on a large baking sheet with a little water to help steam them. Then!!! The sandwich was as I remembered when I lived in Chicagoland. Good bakery rolls are a must! Thank you!!
  3. I used a 2.75 lb. roast and didn't change the amount of spices. Added a mixture of half beef broth and half beer in place of the H20. Instead of garlic juice, I added 1/2 bulb worth of garlic cloves (thinly sliced) for the final roasting. The bit of extra attention and labor really pays off in tenderness and flavor. Delicious!


I am a housewife, I love to cook and experiment with different spices and flavors, there are not many recipe ideas I will not try. EXCEPT! anything that is extremely HOT and SPICY, I have a allot of family members living here and most of us spend the holidays together.We all Love to eat and look forward to the different AND the traditional recipes on the Holidays. My pet peeve...HUM it makes me crazy when someone cooks and leaves the mess pile up, It's easier to clean as you go, that way when the food is done you can actually sit down and enjoy it. I am very passionate about and being apart of the fight to prevent animal cruelty, and helping to educate people about what happens to Children or Pets left in vehicles on very hot or very cold days, also Pets left in extreme elements outside without the proper necessities. I believe that anyone that purposely harms or torturers a child or a animal is a Coward!
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