Italian Beef Sandwiches

Italian Beef Sandwiches

If you're looking to bring Chicago-style Italian beef to the backyard, this recipe from our good friend Nick Duhe (@datsduhe) is hard to beat. A well-seasoned bottom round roast is seared over charcoal, then slowly braised in a buttery, garlicky beef broth until perfectly tender. After an overnight rest, it's sliced paper-thin and warmed back up in its own rich consommé before being piled high on a fresh roll.

Using the Old Smokey as an outdoor oven means you can keep the heat outside while building incredible flavor inside the pot. The result is juicy, savory Italian beef that's perfect for feeding a crowd on game day, at family gatherings, or whenever you're craving a sandwich worth getting messy for.

  • Prep Time: 20 Minutes (Plus overnight rest)
  • Cook Time: 5 Hours
  • Servings: 8 People

Ingredients

For the Beef:

  • 1 Bottom Round Roast (Eye of Round also works)
  • Your favorite all-purpose beef seasoning (garlic, salt & pepper blend recommended)
  • 4 tablespoons Irish butter
  • ¼ cup Italian seasoning
  • 5–6 cloves fresh garlic, minced
  • Homemade beef stock (or quality beef broth)

For Serving:

  • Hoagie or Italian sandwich rolls
  • Giardiniera (optional)
  • Provolone cheese (optional)

Equipment

  • Old Smokey Grill
  • Charcoal briquettes
  • Aluminum Dutch oven or heavy aluminum pot with lid
  • Meat thermometer
  • Sharp slicing knife or meat slicer

Making the Sandwiches

Prep:

  • Fire up your Old Smokey Grill and arrange the charcoal for an even, medium cooking temperature.
  • Season the bottom round roast generously on all sides with your favorite beef seasoning.
  • Place the aluminum pot directly over the charcoal and sear the roast until browned on all sides.
  • Remove the roast and set aside.
  • Add the butter to the pot and allow it to melt.
  • Stir in the Italian seasoning and cook for 1–2 minutes to bloom the herbs.
  • Add the minced garlic and cook just until fragrant, being careful not to burn it.
  • Return the roast to the pot and coat it in the butter and seasoning mixture.
  • Pour in enough beef stock to come halfway to three-quarters of the way up the roast.
  • Cover the pot.

On the Grill:

  • Place the covered pot back on the Old Smokey and cook low and slow for approximately 5 hours, or until the roast reaches an internal temperature of 185–190°F.
  • Remove the roast from the pot and allow it to cool completely.
  • Refrigerate the roast overnight. This makes it much easier to slice paper thin.
  • The next day, slice the beef as thin as possible.
  • Return the sliced beef to the cooking liquid (consommé) and gently reheat for 10–15 minutes until hot.

To Serve:

  • Pile the hot Italian beef onto fresh sandwich rolls.
  • Top with giardiniera, provolone cheese, or your favorite sandwich toppings.
  • Serve with extra consommé for dipping if desired.

Pro-Tip: For authentic Italian beef, don't cook the roast past 190°F. Going much higher will cause it to shred like pot roast. Chilling the roast overnight before slicing is the secret to getting those signature paper-thin slices that soak up all that incredible beefy consommé.


Print the Recipe

 

Back