The Best Cut of Meat for Perfect Italian Beef Sandwiches

Italian beef sandwiches, iconic in Chicago since the early 1900s, are far from ordinary deli fare. These mouthwatering sandwiches combine shaved beef, green bell peppers or spicy giardiniera, and a gravy-soaked French roll.

Chef Jasper J. Mirabile Jr., owner of Jasper’s Restaurant, shares his expert insight into choosing the best cut of meat for this beloved dish.

Top Cuts for Italian Beef Sandwiches

Traditionally, Italian beef recipes call for top round, praised for its ability to endure slow cooking.

However, Chef Mirabile offers a flavorful twist: “Personally, I like to use a boneless chuck roast with its great marbling and flavor. My other choice is a bottom round roast because there is more fat on it and [it] does have a lot of flavor, in my opinion.”

These fattier cuts promise tender, juicy results, elevating your sandwich to the next level.

Crafting the Perfect Sandwich

To recreate this culinary delight at home, preparation is key. Season your beef generously with oregano, garlic, and optional herbs like dried basil and onion powder.

Chef Mirabile advises precision during roasting: “Cook [your] beef to 125 [degrees Fahrenheit] in the oven, then let it cool in the stock overnight.” This method locks in juices, ensuring tender slices.

When it comes to slicing, Chef Mirabile suggests seeking professional help if you lack the right tools. “If you do not have a slicer, bring it to your local deli or grocery store and have them slice it for you very, very thin,” he recommends.

Alternatively, shred the beef with forks for a similar texture.

Finally, serve your Italian beef “wet,” drenched in its flavorful juices. As Chef Mirabile says, this step is essential for an authentic experience.

With these tips, your homemade Italian beef sandwiches will rival even Chicago’s finest!

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