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Chicago's Italian beef sandwich piles thin-sliced, slow-roasted beef dipped in savory jus on a crusty Italian roll. This high protein, carnivore-approved sandwich is a Windy City family tradition.
Preheat oven to 325°F and season the beef chuck roast on all sides with kosher salt, black pepper, oregano, basil, and crushed red pepper flakes.
In a large Dutch oven over medium-high heat, sear the beef until browned on all sides, about 3–4 minutes per side; then remove beef and set aside.
Add sliced onion and garlic to the pot, sauté until fragrant and lightly caramelized, about 3 minutes, lowering heat if necessary to prevent burning.
Pour in beef broth and return the beef to the pot, cover tightly, and roast in the oven for 3 hours or until the meat shreds easily with a fork.
While beef cooks, slice green bell peppers and roast them on a sheet pan with a light drizzle of olive oil at 400°F for 20 minutes until tender with light charring.
Remove beef from the pot and thinly slice or shred; strain and reserve cooking liquid as jus.
To assemble, dip sandwich rolls briefly in hot jus, pile on warm beef, top with roasted peppers, and spoon extra jus over the sandwich before serving.
