Italian Beef Sandwich:

At our deli, Grasso SF, we serve our version of the Chicago classic:

Thin slices of roast chuck soaked in garlic-and-herb jus, stacked onto soft Italian rolls with provolone, and topped with spicy giardiniera peppers.

Our love for Italian flavors runs deep. Beef, bread, broth.

Grasso Italian Beef (Home Version)

• 1.5 lbs thin-sliced roast beef (deli-style or homemade)

• 4 cups beef broth

• 3 cloves garlic, smashed

• 1 tsp dried oregano

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 1/2 tsp thyme powder

• Soft Italian sandwich rolls

• Giardiniera or sautéed sweet peppers

  
  

Chill the beef in the fridge for 3 hours, or up to 24 hours uncovered.

Chop the beef into cubes, rub with 2 tbsp flake or sea salt, and braise in a pan with olive oil on all sides until well-browned and caramelized. Do this in two batches. Add 1 tbsp hot giardiniera and 1 tbsp pepperoncini, followed by the garlic and all the spices. Stir to incorporate, about 1 minute. Pour in 1 cup of broth, bring to a boil, then add the remaining 3 cups. Cover tightly and cook on low heat for 5–7 hours, until very tender.

Serve on soft Italian sandwich rolls with provolone and hot giardiniera—or sautéed sweet peppers if you prefer. Yes, we will panini that for you!

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