Chicago Italian Beef Grilled Cheese (Print version)

A crispy grilled cheese packed with juicy Chicago-style Italian beef, provolone, sweet peppers, and hot giardiniera.

# Ingredients:

For the beef and jus

01 - 2 cups (480 ml) beef broth

02 - 2 cloves garlic, minced

03 - 1 teaspoon Italian seasoning

04 - 1/2 teaspoon dried oregano

05 - 1/4 teaspoon red pepper flakes, optional

06 - 2 tablespoons pepperoncini or giardiniera brine

07 - 1 lb (450 g) thin-sliced deli roast beef

08 - Salt and black pepper, to taste

For the sandwiches

09 - 8 slices sturdy Italian bread or sourdough

10 - 4 tablespoons (56 g) unsalted butter, softened

11 - 8 slices provolone cheese

12 - 1 cup (150 g) roasted sweet peppers, drained and sliced

13 - 1/2 cup (80 g) chopped giardiniera, drained

14 - 1 tablespoon olive oil, if needed for the skillet

# Instructions:

01 - In a saucepan, combine the beef broth, garlic, Italian seasoning, oregano, red pepper flakes, pepper brine, and black pepper. Simmer for 5 minutes so the garlic softens and the broth tastes seasoned.

02 - Reduce the heat to low and add the sliced roast beef. Warm for 3-5 minutes until hot. Do not boil the beef, or it can turn tight and dry.

03 - Spread softened butter on one side of each bread slice. Place 4 slices butter-side down on a board and add one slice of provolone to each.

04 - Lift the beef from the jus with tongs and let it drip briefly. Divide it over the cheese, then add roasted peppers, giardiniera, and another slice of provolone. Top with the remaining bread, butter-side up.

05 - Heat a large skillet over medium heat. Cook the sandwiches for 3-4 minutes per side until deeply golden and crisp, pressing lightly with a spatula. Lower the heat if the bread browns before the cheese melts.

06 - Slice the sandwiches and serve hot with small bowls of warm jus for dipping.

# Good to know:

01 - Best served right after grilling while the bread is crisp.

02 - Warm the beef gently. A hard boil can make thin roast beef tough.

03 - Drain giardiniera well so the sandwich does not become oily.

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