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Italian Beef Sandwich with Kettle Chips and Dill Pickles
A 3-hour Italian-American dinner for 4 — 810 calories per serving.
per serving, estimated
Tender slow-simmered Italian beef piled high on crusty hoagie rolls with giardiniera, served alongside crunchy kettle chips and briny dill pickles.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Italian Beef Sandwich
- 2 pounds beef chuck roast (trimmed of excess fat)
- 2 cups low-sodium beef broth
- ½ cup pepperoncini peppers (sliced, plus 2 tablespoons brine)
- 4 garlics (cloves, minced)
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 tablespoon olive oil
- 4 hoagie rolls (split, lightly toasted)
- ½ cup hot giardiniera (drained)
- 4 slices provolone cheese — optional
Kettle Chipsside
- 6 ounces kettle-cooked potato chips (sea salt or original flavor)
Dill Picklesside
- 8 whole dill pickles (halved lengthwise)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Italian Beef Sandwich
- In a small bowl, combine 1½ teaspoons dried Italian seasoning, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 3 min
- Mince 4 garlic cloves and slice ½ cup pepperoncini peppers if not pre-sliced; measure 2 tablespoons pepperoncini brine and set aside. 4 min
- Pat the 2-pound beef chuck roast dry and rub the spice blend evenly over all sides. 3 min
- Timing-sensitive step. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat; sear the roast 4 minutes per side until a deep brown crust forms, then transfer to a plate. 10 min
- Add the minced garlic to the pot and stir for 30 seconds, then pour in 2 cups low-sodium beef broth, the sliced pepperoncini, and 2 tablespoons pepperoncini brine, scraping up any browned bits from the bottom. 2 min
- Return the seared roast to the pot, bring to a gentle boil, then reduce heat to low, cover, and braise for 2½ hours until the beef is fall-apart tender. 150 min
- Transfer the beef to a cutting board and shred it with two forks into thin, rough slices, then return the meat to the braising liquid and let it soak for 5 minutes. 5 min
- Timing-sensitive step. Lightly toast 4 split hoagie rolls under the broiler for 1–2 minutes until the cut sides are golden. 2 min
- Pile the shredded beef onto the toasted rolls, top each with 2 tablespoons hot giardiniera, and lay a slice of provolone on top (optional); serve with extra braising jus on the side for dipping. 4 min
Kettle Chipsside
- Open the 6-ounce bag of sea salt kettle chips and pour into a serving bowl.
Dill Picklesside
- Halve all 8 whole dill pickles lengthwise and arrange on a small plate or alongside the sandwiches. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.