Italian Beef Grilled Cheese

This Chicago Italian Beef Grilled Cheese combines tender, shredded beef and perfectly seasoned beef stock, and pickled peppers made in a Slow Cooker with the melty, buttery goodness of a grilled cheese. This Chicago classic is getting the upgrade you never knew it needed! Irresistible! 

Disclosure: I partnered with Sara Lee for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.

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I recently moved to the Dallas suburbs y’all! That’s right! I’m officially a Texan. Though I’m very excited for this new beginning, there is a big part of me that’s already missing Chicago. It will always be home period. The roots I’ve planted in this incredible city have led me to where I am today: I’ll never forget that.

If there is one thing that I miss the most, it’s my favorite Chicago food. Chicago hot dogs at Sox’ games, Pequods’ deep dish pizza, the best steakhouses and so many other classics won’t be available to me anymore. So, I’m working on finding a way to bring my favorites with me.

Today, I’m sharing a recipe that morphs two of my favorite sandwiches into one incredible creation. A classic Chicago Italian Beef sandwich is finding its home in the everyday grilled cheese. We’re talking melty provolone, well-seasoned, tender beef and pillowy-soft bread.

So today, I’m sharing a delicious Italian Beef Grilled Cheese Sandwich made with Sara Lee® Artesano™ Bread with you and bringing a bit of Chicago to Dallas! Give it a try and let me know what you think!!

What is an Italian Beef Sandwich?

For those of you who haven’t made the trip out to Chicago just yet, this sandwich is worth booking the flight for. Created on the South side of Chicago, the Italian Beef Sandwich is the Italian-Mid-Western version of the French Dip.

The unique recipe calls for slowly roasted, thin sliced lean beef to be soaked in its own gravy and layered onto Italian bread loaves. Each sandwich is then topped with sautéed green bell peppers and giardiniera (a mixture of pickled serrano peppers, green olives, celery and spices packed in oil).

This Chicago classic is a delicious combination of tender meat, savory drippings and pickled vegetables. Taking a bite into an Italian Beef is drippy, messy and yet, never soggy. Be warned, you’ll need a lot of extra napkins for one of these bad boys!

Ingredients

All this talk about Italian Beef Sandwiches has made me hungry, so what do you say we make finally make one? Well, my latest version.

Sandwiches are pretty much always very simple; therefore, each ingredient is just as important as its counterpart. Using quality ingredients is essential and there are a few stand-out ones in this recipe.

Sara Lee Artesano Bread

A grilled cheese is nothing without good bread; bread is where it all begins.

Because of its thick cut slices, Artesano bread is capable of withstanding this cheesy, juicy concoction. Thick slices also make for a mouthwateringly soft texture that compliments this sandwich perfectly.

Italian Dressing Mix

This is an Italian sandwich folks! We need oregano, thyme, basil, rosemary and parsley: all the good stuff. I find that using an Italian dressing mix adds in all the necessary spices.

Pepperoncini & Giardiniera

These two ingredients are what make for an authentic Italian Beef flavor. Pepperoncini’s are sweet with a medium heat level; their addition creates crunch and a vinegary tang. Giardiniera is similar in that it layers heat and texture. Together, they tag team to make for a better, tastier sandwich.

The final touch in this recipe is serving your sandwich with extra gravy (beef stock). Dipping each bite adds that extra somethin’ you didn’t even know you needed. What’s an Italian Beef without that messy, tasty juice?

How to Make Italian Beef Grilled Cheese

Crockpot Magic:  Chuck roast goes into the crockpot with salad dressing mix, Italian seasoning, onion, bouillon, butter, pepperoncini, and water. Cook on low for 8 hours, shred or slice the beef, then back in for another hour.

Grill & Thrill: Butter two bread slices. On the non-buttered side, layer provolone, drained Italian beef, pepperoncini, Giardiniera, more provolone, and second bread slice (buttered side up). Grill both sides until golden and cheesy.

Dish those sizzling sandwiches up with beef broth on the side for a deluxe dip. Quick, simple, and delizioso!

Tips

I don’t about you but, no matter how old I get I still find myself craving that late night (or any time of day) grilled cheese. Maybe it’s nostalgia or maybe it’s just the fact that grilled cheese is the perfect sandwich.

There’s an art to grilled cheeses; some people might even call it a science. Though we all have our methods, this is how I make the magic happen.

Soften the Butter

You ever try spreading cold butter on bread? Not fun. Instead, preemptively leave out a few tablespoons of butter to soften on the counter. It’ll be much easier to spread, and you’ll be able to get those glorious crisp, buttery edges.

BONUS TIP: If you forgot to soften the butter, use mayonnaise instead. Same crisp edges and a delightful tang.

Layer Cheese on Both Sides

When building your sandwich, be sure to place slices of cheese on both sides of your bread. Doing this helps to seal in the fillings and make for even melting. Also, who doesn’t want more cheese?

Go Low and Slow

Don’t rush the process! Keep the pan on a medium heat and occasionally press down with a spatula. If you increase the heat the outside crust will burn, and the cheese won’t melt.

Don’t Overstuff

We all get over-excited but, don’t get carried away. If you overfill the sandwich it will fall apart the moment you try to pick it up. But, if you’re down for the mess, go for it.

Great Comforting Beef Recipes

If you love this, you will love my Slow Cooker Italian Beef and Mississippi Pot Roast.