Chicago Italian Beef Sandwich “Stew Meat Edition” – Stewed Italian Beef Sandwich

Learn how to make a Chicago Italian Beef Sandwich, “Stew Meat Edition! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Stewed Italian Beef Sandwich recipe!


  1. Chef John, I want you to know that I love you. You are pretty much solely responsible for turning me into a passionate home cook. That said, as a Chicagoan you were absolutely right at 0:20: I did not like this. If you want to make it authentically, you need to dip that entire sandwich (bread and all) in a vat of au jus. It should be almost impossible to eat with your hands.
    To anyone watching, if you’ve never had an Italian beef before you really ought to just visit Chicago and try one. They’ll ask you if you want it hot or sweet (i.e. would you like bell peppers or giardiniera… definitely order it hot) and if you want it dry or dipped (trust me, you want it dipped). In my 26 years as a Chicagoan, I have never even considered making this at home because it simply can’t hold a candle to even the dingiest burger joint’s Italian beef… Unless you have a 10 gallon tank of beef simmering in au jus at home.

  2. Please take the Chicago off the title Chef John….you just can’t go around changing things and then call them the original dish. Its against the Geneva Convention.

  3. when I was in army boot camp in 1994 and my drill sargent said messed up as a “soup sandwich”. after watching this I realize soup sandwich is not bad at all

  4. One of my two favorite sandwiches! I roast a big (cut it in half) lean beef roast adding a jar of pepperoncini (stems cut off) and their juice, some oregano, basil, and some beef broth in a slow oven in a covered pot (about 200-210 degrees). After about 2 hours, add 2 sliced green peppers and a large sliced white onion – or two. After another couple of hours, take it out and use a couple of forks to shred the meat. Slice Italian rolls, butter and toast them in a skillet, mound meat & veg mixture and serve with Giarinara – Save some juice from pan to dip them at table. Got this recipe on WLS from the late Don Wade in the 1990s.

  5. Hey chef John, nice sandwich! Everyone that’s hating on it, get a life. Stew beef is a crappy cut of meat I wouldn’t feed to my dog. So him using it to make something eatable is a win in my book. If you don’t like it, don’t make it stupid!

  6. Hey Chef this is how we do it in Southern Illinois. Only differences are that we throw it on a hoagie or kaiser roll and slap provolone on it as well as some pepperocini. If you ask for an Italian Beef in the remaining 90% of the state. This is what you will get. Unless someone from Chicago is making it. So in a sense its not a Chicago Italian, but its still from the same area. Drive 50 miles outside the city and you are there.

  7. So how many Chicagoans here complaining about this video have personally apologized to the country of Italy for the dishes they refer to as pizza? You know, for sake of consistency.

  8. I have a Glass Gravy Separator. It is a flask, with a long spout slanting up from the bottom to the level of the top… Put your Gravy into it and slowly decant the gravy out, leaving the mass of the fat (grease) behind… Mine is very handy… I use it with Turkey and other sorts of drippings 🙂

  9. I like how he apologizes at the end that the sandwich isn’t traditional, but people are still bitching it isn’t the authentic version of their sandwich…. seriously only Chicago people will pull that shit, unbelievable!

  10. I am from Chicago, but committed a similar heresy. I used left over smoked Texas-style brisket. Sautéed lots of garlic and onions in a pot, added beef broth (why do you use chicken?), lots of spices. Brought to a boil, then lowered to a simmer and added the meat, just to warm, moisten and soften a bit. Meanwhile, I roasted sliced bell peppers covered in salt, garlic and olive oil on a grill. Pulled the meat from the broth, transferred the peppers, just for taste, and put the mixture together on a baguette, in the traditional fashion. Fantastic.

    I like the ciabatta idea.

  11. I thought, for a moment only, that you said, “… add a whole bunch of sliced garlic …” and eagerly awaited the Chicago snowstorm of garlic that was about to cover the stew meat.

    Then the video showed adding a very modest amount of sliced garlic. The garlic was followed by a “nice, big pinch of red pepper flakes” which just about covered half of the garlic.

    For purposes of food preparation, the urban dictionary definition for “whole bunch” = “So many of any one thing that you have lost count” seems most appropriate when it comes to adding fresh garlic in any form. For the video, two to three “nice big pinches” of sliced garlic appear to be the depicted quantity …

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