Yes, Chef! It’s time to recreate that classic Chicago favorite… Italian style beef sandwich. We didn’t hold back on this recipe and wow, it delivered next level flavors for sure.
How To Make An Italian Beef Sandwich On A Traeger
This recipe will save you the flight to Chicago as you enjoy it in your backyard all thanks to the Traeger grill. Watch as Chef Jason shows you this easy recipe that is sure to be a weekly rotation in your home.
Yield: 4 people
Prep time: 15 Minute Prep
Cook Time: 350˚ F – 3 Hours (this recipe took 3 hours for chopped beef)
Ingredients
Measure Ingredient Prep Notes
3-3 ½ lbs Roast, Chuck, Choice Look for less fat on edges
Taste Salt, kosher
Taste Pepper, Black Ground
1 ea Onion, White, Large Julienned
1 tbsp Garlic, Fresh Crushed
1 qt Stock, Beef
2 ea Peppers, Green Bell Large julienne
1 tbsp Oil, Canola/Olive Blend
1 tsp Italian Herbs, Dried
4 ea Roll, French
Taste Giardiniera, Hot Drained and chopped
Preparation:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, or any cooking tools
Clean out Traeger as needed and change drip tray liner (if applicable)
Fill pellet hopper with Reserve Blend Pellets
Set Traeger to 350˚ F, hit enter and hit ignite
Add the Dutch oven and modifier veggie pan during heat up
While Traeger is heating up:
Prep All ingredients for the Italian beef and season as shown in the video
Open Traeger and add the chuck roast to the Dutch oven
Sear the chuck roast on both side for 10 minutes each side
After searing, open the Dutch oven, remove chuck roast and place on veggie pan
Add the onions and garlic, add the cover, close the grill and cook for 5 minutes
After 5 minutes, open the Dutch oven
Add roast to Dutch oven and then add the beef stock, cover the Dutch oven and close the grill
Cook covered at 350˚ F for 2.5 hours and then check for doneness
** If you want sliced beef, remove beef after 2.5 hours of cooking and rest before slicing
** If you want shredded beef, cook for 3 hours then shred or chop
** At 2.5 hour mark, add the peppers to the pan and cook for 30 minutes
Using heat proof gloves, remove the Dutch oven and place in kitchen
Save the gravy for sandwich building
Allow to cool for 5 minutes
Build the sandwich as show in the video and serve with extra gravy on the side
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