Chicago Style Italian Beef sandwich

Chicago Style Italian Beef sandwich

Creamy Caramel Flan Reading Chicago Style Italian Beef sandwich 2 minutes Next Toffee Torte

For as long as I can remember growing up in the Chicago area - our family loved and still enjoy Johnnie's Italian Beef Sandwiches!  They opened in Elmwood Park, Illinois in 1961 and although not the original owners - the new owners still crank out fabulous beef sandwiches daily.

Many years ago - as I have made them at home for over 40 years - a beef stand owner gave my mother this recipe. I had moved to Michigan after Peter and I married in 1981 and I really missed this iconic beef stand, so I did the next best thing and learned to make them myself! 

This is for a 6 pound top round - which after slicing thin will serve a large crowd!  It is really this easy.....


  • Top Round Roast - 6 pounds
  • 4 cans of beef onion soup
  • 6 cans of water
  • 8 beef bouillon cubes
  • 1 green pepper cut up
  • 4 stalks of celery
  • 2 onions cut up
  • Paprika
  • Oregano
  • Garlic Powder
  • Crushed Red pepper
  • Giardiniera peppers for top (optional) 
  • salt and pepper - if needed


Place roast on rack over a large pan.  In the bottom of the pan add all the ingredients listed above. Cook 20 minutes per pound at 325 degrees. When juice at bottom of pan is cool - strain and keep it in a container.  Refrigerate.  When meat is cool slice thin with a meat slicer - or have your local butcher slice for you!  Mine always does it to perfection. 

When ready to eat - take the amount of beef you need and place in some juice in pan.  Warm on stovetop. Serve on a crusty, French bread roll and top with hot peppers if you desire!

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