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Chicago Italian Beef Sandwiches

Chicago Italian Beef Sandwiches

Nothing says Chicago comfort like a classic Italian Beef, but Brian Gerwig takes it up a notch with smoke and bold flavor. Using Bear Mountain Pecan pellets, the beef is slow-smoked until tender, then thinly sliced and piled high into a soft roll. Each roll is slathered with creamy horseradish aioli, adding just the right kick to balance the smoky, savory beef. Juicy, messy, and loaded with flavor—this sandwich brings a Windy City favorite to your backyard pit.

Prep

20 Minutes

Cook time

1 – 1 ½ Hours

Serves

6-8

Steps

  1. Season your beef with salt, pepper, and garlic then sear on all sides to get a good crust. Then set aside.
  2. Sauté the carrots, onions, and celery until translucent. Then add them to a Dutch oven with the garlic cloves, garlic powder, onion powder, basil, chili flakes, black pepper, and salt. Stir everything to combine and toast the seasonings for 1 – 2 minutes. 
  3. Add in beef stock and green peppers then bring to a simmer before adding the beef back in. If needed, add more beef broth to cover the beef completely. 
  4. Place the Dutch oven into the smoker at 350°F for roughly 1 hour until you’ve reached an internal temperature of 130°F-140°F. 
  5. Remove the beef and allow to cool (ideally overnight) and strain off the broth to save for your au jus. Keep the veggies to top your sandwich.
  6. Once the beef is cooled, slice as thinly as possible and then reheat by dipping in the strained beef broth once it’s brought to a simmer. 
  7. For the aioli, add all ingredients and blend until smooth!
  8. To a sub roll, add your horseradish aioli, thinly sliced beef, and veggies then serve with au jus.

Ingredients:

  • Bear Mountain BBQ Pecan Pellets
  • 4lbs. beef – top sirloin
  • 2 onions – diced
  • 3 carrots – diced
  • 2 celery stalks – diced 
  • 2 heads of garlic – peeled 
  • 1 ½ tbsp garlic powder
  • 1 ½ tbsp onion powder
  • 1 ½ tbsp dried basil
  • 1 ½ tbsp red chili flakes
  • 1 tbsp black pepper
  • ¼ cup salt
  • 2 quarts beef stock
  • 2 green peppers – diced
  • Sub rolls

Horseradish Aioli:

  • 1 cup mayonnaise
  • 2 heads garlic – roasted
  • 2 tbsp Worcestershire sauce
  • 2 tbsp chives – finely diced
  • salt – to taste
  • pepper – to taste

watch recipe video

Chicago Italian Beef Sandwiches

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