Description
Quick Chicago Beef Sandwiches offer a flavorful and easy-to-make main course featuring thinly sliced deli roast beef simmered in seasoned beef broth, topped with melty provolone cheese and tangy giardiniera, served on toasted sandwich rolls. Perfect for a satisfying lunch or dinner, these sandwiches bring the classic Chicago Italian beef experience right to your kitchen in under 15 minutes.
Ingredients
Scale
Beef and Broth Mixture
- 1 pound thinly sliced deli roast beef
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
Sandwich Assembly
- 4 sandwich rolls or hoagie buns
- 1 cup giardiniera (mild or spicy, drained)
- 4 slices provolone cheese
- 1 tablespoon olive oil
Instructions
- Simmer the Beef: In a medium saucepan, combine beef broth, Italian seasoning, garlic powder, and crushed red pepper flakes. Bring this mixture to a simmer over medium heat. Add the thinly sliced deli roast beef and cook for 3 to 4 minutes until the beef is thoroughly heated.
- Toast the Rolls: While the beef warms, toast the sandwich rolls. Heat olive oil in a skillet over medium heat and toast the rolls until golden brown, or alternatively, toast them under a broiler for the same effect.
- Assemble the Sandwiches: Place the warm roast beef evenly on the bottom half of each toasted roll. Top with a slice of provolone cheese followed by a generous spoonful of drained giardiniera.
- Serve: Close the sandwiches with the top halves of the rolls and serve warm. For extra juiciness and authentic flavor, accompany with a small bowl of the hot seasoned broth for dipping each sandwich.
Notes
- You can use either hot or mild giardiniera based on your spice preference.
- For a crispier, melty sandwich, consider pressing the assembled sandwich in a panini press or heating it in a skillet for 2 to 3 minutes.