Chicago Italian Beef Inspired Breakfast Sandwich

Chicago Italian Beef Inspired Breakfast Sandwich

Indulge in a morning Windy City rendezvous with this Chicago Style Italian Beef Breakfast Sandwich! Imagine tender slices of slow-cooked beef cozying up to fluffy eggs and a gooey embrace of melted American cheese, all nestled within the golden warmth of a toasted potato bun – it's like a sunrise on Lake Michigan for your palate. This sandwich is a culinary masterpiece, where the robust flavors of the beef paired with the zing of iconic Chicago giardiniera sauce bring the city's gastronomic spirit to your breakfast table. And, just like a true Chicagoan, don't forget to give it a dip in that luscious juice for an authentic, mouthwatering experience. With a dash of patience and a sprinkle of creativity, this savory morning treat is a taste of Chicago that'll have your taste buds swaying to the wind and the rhythm of the city's vibrant foodie scene!
Prep Time 25 minutes
Cook Time 3 hours 35 minutes
Total Time 4 hours
Course Breakfast
Cuisine American
Servings 4 sandwiches


For the sandwich

  • 4 potato buns
  • 4 slices of American cheese

For the Italian beef

  • 5 pounds bottom round beef
  • 8 cups beef stock
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 2 teaspoons dried thyme
  • 1 tablespoon garlic powder
  • 2 tablespoons black pepper
  • 1 teaspoon red pepper flakes
  • 2 tablespoons fennel seed
  • 2 teaspoon coriander seed
  • 2 tablespoons salt
  • 1 bulb of garlic

For the eggs

  • 8 eggs
  • 1/2 cup half and half

For the sauce

  • 1/2 cup spicy Giardiniera
  • 1 cup mayonnaise


  • Pour the beef stock in a bowl and add all the seasonings. Place the bottom round beef in along with the bulb of garlic and cook it at 375°F for about 2-3 hours.
  • Once done, extract the liquid from all the bits on the inside then soak the beef back in the extracted liquid to cool. Slice the beef as thin as you can and add back again to the liquid that's heated on medium-high.
  • Whisk up some eggs using a strainer and add the cream. Pop it in a parchment paper lined baking tray and put that tray in a bigger baking tray. Pour water in the bigger tray and cook at 300°F for 30 minutes.
  • Once finished, slice the cooked eggs into equal squares. Place a slice of American cheese on top of each and heat until melted.
  • For the giardiniera aioli, grind up some giardiniera and add some mayonnaise. Spread it on a potato bun then layer the egg and beef. Close out the sandwich and enjoy with the beef dipping juice!


Keyword breakfast sandwich, chicago, eggs, giardiniera, italian beef

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