As an Italian beef sandwich lover, I’m always on the hunt for the perfect combo of tender, juicy meat soaked in a flavorful jus. After much research and trial and error, I’ve discovered the keys to selecting the right cut of meat for killer Italian beef at home In this article, we’ll explore the top options, cooking methods, and serving suggestions to nail this iconic Chicago specialty
The Role of Meat in an Italian Beef Sandwich
The star of these sandwiches is undoubtedly the ultra-tender, shredded beef exploding with flavor. When cooked correctly, each bite should melt in your mouth and release a burst of savory juice. The meat essentially makes or breaks the end result.
So what is it exactly that gives Italian beef its signature texture? Two key factors:
- The cut of beef – Choosing a roast well-suited for slow, moist cooking
- The cooking method – Braising the meat low and slow to maximum tenderness
When these come together properly you get fork-tender strands of beef that shred apart at the slightest pull. The meat soaks up all the spices and juices too taking the flavors to the next level.
Now let’s break down the best options for showstopping Italian beef.
Top Cuts of Meat for Italian Beef Sandwiches
Chuck Roast
The classic choice for Italian beef is a boneless chuck roast, preferably from the shoulder clod area. Chuck comes well-marbled with fat, which keeps the meat tender and moist during extended cooking times. As the connective tissue breaks down, chuck roast becomes fall-apart tender with outstanding flavor.
Bottom Round Roast
Taken from the back leg, bottom round contains less marbling than chuck but still delivers on tenderness. It is essential to cook a bottom round roast low and slow to break down its connective tissues. When done right, bottom round makes excellent shredded beef.
Top Round Roast
Part of the round primal cut, top round is quite lean yet remarkably flavorful. Take care not to overcook it to avoid chewiness. Thinly slicing the meat across the grain after shredding can mitigate this. Top round’s bold beefiness balances beautifully with the garlic, oregano, and pepper flavors.
Eye of Round Roast
The small eye of round roast is another lean option that shreds nicely. Monitor moisture closely when braising and don’t cook it beyond fork-tender stage. Thin slicing is key for tenderness. Eye of round offers a wonderful, pure beef taste.
Alternative Cuts to Try
While chuck, bottom round, and top round are go-to choices, you can also experiment with these alternatives:
- Rump roast
- Top sirloin
- Brisket
- Short ribs or back ribs (remove bones after cooking)
The key is finding roasts suitable for moist braising that cook down into fork-shredded perfection. Leaner cuts may need extra care not to dry out.
Seasoning and Cooking Tips
With the right cut of meat selected, focus on seasoning and technique for added flavor and tenderness:
- Generously season the beef with Italian herb blends, garlic, red pepper flakes, black pepper, and salt.
- Sear roast first to caramelize the exterior.
- Slow cook with beef broth and water to tenderize.
- Shred with forks once beef is fork-tender.
- Return shredded beef to juices to reabsorb all the flavors.
Ideally, braise the meat for 4-6 hours until fall-apart tender. Lower temperatures around 300°F are perfect for breaking down connective tissues.
Serving Suggestions
Once the fork-tender Italian beef is ready, pile it high on crusty Italian bread. Be sure to:
- Dip the sandwich in the savory cooking juices or “jus” for added moisture.
- Top with spicy giardiniera or roasted peppers.
- Add provolone cheese for extra richness.
- Slice partially through the bread to prevent sogginess.
When constructed properly, each bite of these sandwiches will release an eruption of delicious juice for an unforgettable eating experience.
Helpful Tips for Buying and Preparing Meat
- Purchase roasts 2-3 lbs for easier cooking and shredding.
- Trim excess exterior fat to prevent greasiness.
- Cut roasts into large 2-3 inch chunks to reduce cooking time.
- Use a meat thermometer to monitor doneness and prevent overcooking.
- Chill cooked meat before slicing thinly across the grain.
- Portion leftovers in freezer bags for quick future sandwiches.
Satisfy Your Italian Beef Cravings at Home
As you can see, a flavorful Italian beef sandwich starts with choosing the right cut of meat. Select a well-marbled roast, cook it low and slow, then pile the fork-shredded beef onto a crusty loaf. With the tips above, you’ll be sinking your teeth into tender, juicy Italian beef perfection in no time.
How Do You Make Italian Beef Sandwiches in the Crockpot?
You will start by seasoning your roast with some salt and pepper. Now. What kind of roast you ask. Here I am using a 5 lb chuck roast. But in all honesty, any type is going to work. A rump roast or top round are both very lean and will not require a lot of fat removal. Chucks are very high in fat, which does lend a lot of flavor, but you would need a very large roast to get the same amount of meat. What type you use will just be personal preference and what you have available to you.
After seasoning the roast, you are going to brown it in a skillet in some oil. Be sure to get all sides. (This step is not fundamentally necessary, but I strongly recommend it, as the caramelization of the meat is going to make a difference in flavor!)
Set it in the crockpot. If you are looking for a great crockpot, I love this Beautiful By Drew 6 Quart Programmable one!
Disclosure: Whatsmomcookin participates in affiliate advertising programs. I may earn a commission when you make qualifying purchases through my website.
In the same skillet you used to brown the roast, add a diced onion and cook it for five minutes. Then add 6-7 minced garlic and cook that for another minute. Stir in 2 cups of beef broth. Be sure to scrape the bits off the bottom of the skillet! That is flavor!
Next you will mix up these spices and sprinkle them on the roast. I will have the exact measurements listed below! Then pour the beef broth with the onions and garlic in. Then top it with the banana peppers. Cook on high for 6-8 hours or on low for 8-10.
Cooking times will vary depending on the size of your roast and also your slow cooker. Mine was perfect after about 8 hours on high. The best way to tell if it is done is to use a fork and see if it shreds easily.
Use 2 forks to shred it up and put it back in the crockpot to let it swim in all of those juices!
A thick crusty bread is ideal for these sandwiches because they are very juicy and the bread needs to hold up and not become soggy. I am using hoagie rolls here. Ciabatta rolls are what I prefer, but my store was out the day I made these. Preheat your broiler and butter each side of the bread. Place under the broiler just until lightly toasted, maybe 3 minutes.
Top them with a couple slices cheese. Place them back under the broiler until the cheese is melted and slightly browned.
Add some heaping spoonfuls of the meat.
And you can omit the giardiniera, but I am begging you not to! It is what makes this sandwich!
Top with the giardiniera, fish out some of that yummy “au jus” for dipping and enjoy!
These sandwiches are so hearty and filling that I usually just make some fries or tater tots to have on the side!
How To Make Italian Beef at Home (Chicago-Style)
FAQ
What cut of meat is Italian beef made from?
Typically, Italian beef is made with chuck roast. Other cuts of meat that work well include top round, top sirloin, and bottom round (also known as rump roast).
What cut of meat does Portillo’s use?
Portillo’s uses thinly-sliced bottom round roast beef, which is the tougher of the two (top and bottom) back-end round cuts.
What kind of meat is Italian meat?
Types of Italian Meats include Salami, Soppresata, Prosciutto, Pepperoni and more. Both beef and pork are important in the world of Italian Meats. Spices are also on the center stage of the Italian Meats performance. Italy has been the worldwide pioneer in the techniques of curing meats since ancient Roman times.
What is the best cut of beef for beef sandwiches?
Choose the Right Cut: Opt for a tender cut of beef suitable for sandwiches, such as ribeye, sirloin, flank, or strip steak. Our favorite cuts are a filet and ribeye.