Italian Beef, Chicago-Style: The Catering Recipe
September 8, 2026 · Chef Marcus
The sandwich that built this city, scaled for a crowd. Slow-roasted, au jus-dipped, and sweet pepper-topped — straight out of our Little Italy kitchen.
Italian beef is Chicago on a roll. Here's how we make it for fifty — the same method scales to five hundred.
The cut
Bottom round or sirloin tip, trimmed but not too lean. You need the connective tissue to melt into the jus. Plan on 6 oz of cooked beef per person — that's roughly 8 oz raw.
The rub
- Kosher salt, cracked black pepper, garlic powder, dried oregano
- A pinch of crushed red pepper
- A little fennel seed, ground fine
Coat the roast the night before. Let it sit uncovered in the fridge — dry surface, better crust.
The braise
Sear hard in a hot pan. Transfer to a roaster with:
- Beef stock to halfway up
- A splash of red wine
- Roasted garlic, onions, giardiniera brine
- Bay leaves, thyme
Braise at 300°F until fork-tender, roughly 4 hours for a full round. Pull it, let it rest, then slice paper-thin against the grain. Return the slices to the strained jus to soak.
The build
- Crusty Gonnella or Turano roll
- Beef, dripping wet, piled high
- Sweet peppers (sauteed, not pickled) or hot giardiniera
- A dip of the whole sandwich in the jus, if you're brave
For a crowd
We serve it buffet-style in chafer pans — beef in one, jus in another, rolls and peppers on the side. People dip their own. It's the most ordered item in our office lunch program, and the first to run out.
Want it at your office? We cook it from scratch and drop it hot. Build your order and we'll size it to your team.
