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Sliced Italian beef on a roll with sweet peppers and jus.
Braising, low and slow on the stovetop

Italian beef

Prep 25 min Cook 3 hr Total 3 hr 25 min Servings 8

By Lukasz Jagiello

Published Oct 12, 2026 · Updated Oct 12, 2026

Photo: stu_spivack, CC BY-SA 2.0, via Wikimedia Commons

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

The beef is sliced thin and put back into the jus, so the sandwich is wet on purpose. Thick slices stay dry in the middle no matter how much juice you spoon on.

Ingredients

Method

  1. 01

    Heat the oven to 325°F. Pat the roast dry and season it with the salt, pepper, oregano, and basil.

  2. 02

    Heat the oil in a Dutch oven and brown the roast on all sides. Add the onion and garlic. Pour in the broth so it comes about halfway up the meat.

  3. 03

    Cover and braise about 3 hours, until a fork slides in and the meat pulls apart. Rest it in the pot for 15 minutes.

  4. 04

    Slice the beef very thin against the grain and return the slices to the jus so they soak.

  5. 05

    For the hot sandwich, spoon giardiniera and a little of its juice over the meat. For the sweet sandwich, cook the bell peppers in a slick of oil until soft, and leave the giardiniera off.

  6. 06

    Dip the cut face of each roll in the jus, pile on the beef, and add the peppers. The roll should be wet.

Notes & swaps

  • Hot giardiniera or sweet peppers. Both at once is a different sandwich.
  • The photograph is the sweet-pepper version, with jus. Giardiniera is the hotter path.
  • Slice thin. Thick pieces do not soak, and the sandwich goes dry.

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