Italian Beef

Italian Beef

Ready in 2 hours

The closest to Beef Villa's Italian beef I have found.

"We made this yesterday and LOVED it! We moved to North Carolina 8 years ago from Chicago. You can't find and Italian Beef here to save your life! This was great! It tastes very similar to the beef in Chicago. We covered the pot when we were simmering and didn't simmer nearly as long as the recipe said. We simmered the sauce first with the bay leaves & fennel seeds with the lid on so that the gravy did not evaporate. Then we put the beef in the sauce and cooked until all the pink was gone. Mmmm Mmmmm Good."

- schemdog

Top-ranked recipe named "Italian Beef"

4.8 avg, 31 review(s) 88% would make again


Are you making this? 
1 teaspoon Red pepper flakes; crushed
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Basil; dried
2 teaspoons Oregano; dried
2 teaspoons Italian seasoning; dried
1 teaspoon Garlic salt
1 teaspoon Black pepper
1/2 teaspoon Fennel seeds
3 cubes Beef bouillon
3 Bay leaf
1 4-lb Rump roast
1 1/2 cups Water
8 Italian Rolls
Pickled sport peppers; pickled

Original recipe makes 8 Servings



Heat oven to 450F

Combine in a small bowl:

-pepper flakes

-garlic powder

-onion powder



-Italian seasoning

-garlic salt

-black pepper

Rub half of the seasoning over all surfaces of the roast. Put meat in a shallow pan just large enough to hold it. Roast 15 minutes. Reduce oven temperature to 350F and roast an additional 20 - 30 minutes. Remove from oven and add cold water to bottom of pan. Let stand until fat has solidified. Remove and discard fat. Add remaining seasoning mixture to pan juices. Return meat to oven for 30 minutes. Remove from oven and let cool 20 minutes. Slice in paper-thin slices. Put sliced meat in a large sauce pan with juices, bouillon cubes, fennel seed and bay leaves. Let simmer 1 - 2 hours until cooked as desired. Spoon over split rolls. Add sport peppers if desired.


I grew up in the Chicago area and Italian Beef was a common listing on many restaurant menus as well as the signature dish at a number of sandwich shops. This recipe reminds me of my favorite Italian Beef joint: Beef Villa.

After you have had your fill of Italian Beef sandwiches and only the broth is left, use the broth to make a delicious Italian Beef soup by adding whatever vegetables you have handy, including diced potatoes.


Added on Award Medal
Calories Per Serving: 507 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Italian Beef All 31 reviews

I'd rate it:

sign in to add your comment



Add yours!

I too am a Chicagoland transplant and this was outstanding. Thanks.
JMcMan 1 year ago
Made this with venison and truned out awesome!
sprtfan34 1 year ago
Really enjoyed Recipe. Will do this again for the family. Thanks.
Offstars 2 years ago
Fantastic recipe! I used the slow cooker on low and it was the best. Thank u for sharing.
brenmc 2 years ago
Very good, will use again. I just use deli meat though. Awesome!
Lagata68 2 years ago
This was incredible! Best I've had, outside of the real thing. Tip: I froze in portions for two sandwiches and it was incredibly tough on the reheat. Won't try that again.
foxspit 2 years ago
Very very good recipe!!!! Thank you very much!!!!!
Sinfulsaint07 3 years ago
Wow, this was an Amazing recipe. My family and I were very happy.
Loganetti 3 years ago
Wow, this was an Amazing recipe. My family and I were very happy.
Loganetti 3 years ago
Excellent flavor! Will make again.
Timlisa 3 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free