Italian Beef Sandwich 🥩🥖

Italian beef

• 3-4 pounds chuck roast (or top sirloin)
• 1 tsp kosher salt per lb.
• freshly cracked black pepper

Beef jus

• 1 tbsp tomato paste
• 2 tbsp sherry vinegar
• 1 quart beef stock (homemade or made with Better Than Bouillon)
• 1 cup water
• 2 bay leaves
• 3 celery stalks, chopped
• 1 yellow onion, quartered (skin-on)
• 2 carrots, chopped
• 2 green bell peppers, deseeded and quartered
• 1 head garlic, halved crosswise
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 1 tsp sweet paprika
• 1 tsp red chili flakes
• 1 tsp whole black peppercorns
• 4 sprigs thyme
• 4 parsley stems (or leaves if preferred)

French rolls

• 350 g bread flour
• 5 g dough conditioner
• 9 g active dry yeast
• 15 g sugar
• 20 g olive oil
• 225 ml warm water (heated to 110º F)

Giardiniera

• ¾ cup carrots, peeled and small diced
• ¾ cup cauliflower, small florets
• ½ cup green olives, chopped
• 1 red bell pepper, deseeded and small diced
• 1 stalk celery, small diced
• 4 cloves garlic, minced
• 4–8 serrano peppers, thinly sliced (depending on how hot you like it)
• 1 tbsp dried oregano
• 1 tsp freshly cracked black pepper
• 1 tsp freshly picked thyme
• 2 cups canola oil
• ¼ cup kosher salt
• 2 cups water

Italian beef and jus

1. Dry brine

   1. Season the beef with salt. Refrigerate uncovered for at least 4 hours.

2. Sear the beef

   1. Let meat sit at room temp for 30 minutes. Preheat oven to 325ºF.
   2. Heat neutral oil in a Dutch oven over medium-high. Sear beef on all sides. Set aside.

3. Build the jus

   1. Stir tomato paste into the same pot and cook until darkened.
   2. Deglaze with sherry vinegar, scraping up the fond.
   3. Return beef to pot. Add stock, water, aromatics, and spices.

4. Roast

   1. Bring to a simmer. Cover and roast until internal temp hits 125–130ºF, flipping halfway. This takes 1–2 hours.

5. Cool & store

   1. Let everything cool. Store beef and peppers in a container, cover with jus, and refrigerate overnight or until the beef registers 40º F.

French rolls

1. Dough prep

   1. Bloom yeast in ¼ cup warm water with sugar (5–10 minutes).
   2. In a stand mixer, combine bloomed yeast with flour, dough conditioner, oil, remaining water, and salt. Mix 3 min low, then 3–4 min medium, until dough is smooth.
   3. Transfer to a greased bowl, cover, and let rise for 90 minutes.

2. Shape

   1. Divide dough in half. Shape into balls. Rest 15 minutes.
   2. Flatten, roll tightly into logs, seal seams, and stretch to 12 inches.
   3. Place seam-side down on a greased, parchment-lined upside-down sheet tray.

3. Bake

   1. Preheat the oven to 375ºF. Spritz the rolls with water, then score lengthwise.
   2. Bake 25–30 minutes, rotating halfway. Spritz again early for steam.
   3. Cool on a wire rack. Store in a paper bag or breadbox if needed.

Giardiniera

1. Combine 2 cups water and ¼ cup kosher salt in a mixing bowl. Stir to dissolve.

2. Add all prepared vegetables. Cover and refrigerate overnight (12 hours).

3. The next day, drain and rinse vegetables.

4. Warm ¼ cup canola oil in a saucepan over low heat. Add herbs and spices. Let bloom for 2–3 minutes.

5. Remove from heat and stir into remaining 1¾ cups canola oil.

6. Pack vegetables into a clean container and pour oil over to fully submerge.

7. Refrigerate for at least 1 day before using. Flavor improves over time; keeps up to 3 weeks in the fridge.

Final assembly

1. Warm the jus and peppers gently to ~140º–160ºF.

2. Slice beef thinly against the grain.

3. Cut French rolls into 6 inch lengths. Split two-thirds of the way through to create a hinge. Wrap in foil and put in the oven to warm up if desired.

4. Dip sliced beef in hot jus for 30 seconds to warm.

5. Load beef and peppers into rolls.

6. Dip the entire sandwich into jus for 1–2 seconds if desired.

7. Top with giardiniera, wrap in parchment/foil, and let sit 1 minute before serving.