Are you a fan of Italian beef sandwiches but unsure about what type of meat to use? Look no further!
In this article, we will explore the different cuts of beef that can be used for this classic sandwich and determine which one is the best. From chuck roast to top sirloin, we’ll break down the pros and cons of each cut and provide tips on how to cook them to perfection.
So, grab a napkin and get ready to learn about the best meat for Italian beef!
What Is The Best Meat To Use For Italian Beef?
The best meat to use for Italian beef is boneless chuck roast. This cut of beef comes from the cow’s forequarters, which tend to be tougher and have more sinew and bone than meat and fat. However, the marbling in the chuck roast helps the meat fibers to break down into that iconic melt-in-your-mouth texture that is essential for a delicious Italian beef sandwich.
According to NPR, Italian immigrants in the early part of the 20th century invented the sandwich. Many couldn’t afford or wouldn’t be offered the finer cuts of meat, so they were left with only the tougher sections of the cow instead. To work around the toughness, they decided to slow-cook the meat in its own juices instead. This left the meat a tender, shredded cut of delicate beef that was full of flavor from the addition of Italian seasoning.
While top sirloin, top round, or bottom round can also be used for Italian beef, a true Chicago-style sandwich is made with chuck roast. Food Network chef and Chicago native Jeff Mauro also uses chuck roast in his recipe.
Introduction To Italian Beef Sandwiches
Italian beef sandwiches are a beloved classic that originated in Chicago and have since spread across the country. The sandwich consists of thinly-sliced, seasoned beef that is typically slow-cooked in its own juices until tender and flavorful. While there are many different cuts of beef that can be used for Italian beef, boneless chuck roast is considered the best by many experts. This cut of beef has fantastic marbling, which helps it to cook to that signature melt-in-your-mouth texture and rich beefy flavor that is essential for a delicious Italian beef sandwich.
Italian beef sandwiches are typically served on a long French roll and can be topped with a variety of ingredients, including giardiniera (a pickled vegetable mix) and roasted green peppers. The key to a great Italian beef sandwich is the juice or gravy that accumulates when the fatty content of the beef melts away during the roasting process. Once the roast is done, the beef is thinly sliced before it’s dipped into the reheated broth of liquid gold for a little while longer in order to absorb the essence of its flavors.
While it may take some time and effort to make a truly authentic Italian beef sandwich at home, it’s certainly worth it for the delicious results. Whether you’re a fan of classic Chicago-style sandwiches or want to experiment with your own unique toppings, using boneless chuck roast as your base will help ensure that your Italian beef sandwich is tender, juicy, and packed with flavor.
Chuck Roast: The Classic Cut
Chuck roast is the classic cut of beef used for Italian beef sandwiches. It is a boneless cut that comes from the cow’s forequarters, which are typically tougher and contain more sinew and bone than meat and fat. However, the marbling in the chuck roast helps to break down the meat fibers, resulting in a melt-in-your-mouth texture that is perfect for Italian beef.
To prepare the chuck roast for Italian beef, it is slow-cooked in its own juices along with Italian seasoning. This slow simmering process allows the meat to become tender and infused with flavor. The result is a shredded, delicate cut of beef that is perfect for topping a chewy hoagie roll with melted provolone cheese and tangy giardiniera.
While other cuts of beef such as top sirloin, top round, or bottom round can also be used, they do not have the same marbling as chuck roast, which can result in a tougher texture. For a true Chicago-style Italian beef sandwich, it is essential to use chuck roast.
Top Sirloin: A Leaner Option
For those looking for a leaner option, top sirloin roast can be a great substitute for chuck roast. This cut of beef is full of deep, mineraly, beefy flavor and is a great contender for Italian beef. It is also a leaner cut of meat compared to chuck roast, making it a healthier option for those watching their fat intake.
Meathead suggests starting with a top sirloin roast in the 3-4 pound range. Kevin from The Butcher Shoppe in Pensacola also recommends using any lean beef roast that has had as much fat and sinew removed from the outside as possible.
If you choose to use top sirloin, it is recommended to salt the beef roast uncovered in the fridge the night before cooking. This dry-brining will help tenderize the meat and make it juicier while also deepening the flavor. While top sirloin may not have the same marbling as chuck roast, it can still produce a delicious and tender Italian beef sandwich that is sure to impress.
Bottom Round: A Budget-Friendly Choice
If you’re looking for a budget-friendly option for Italian beef, bottom round is a great choice. This cut of beef comes from the rear leg area of the animal and is also known as rump roast or bottom round roast. It’s leaner than other common pot roast cuts, but it has a fine grain that makes it great for slicing.
According to Well Plated, top sirloin and top round can also be used for Italian beef, but they may be more expensive than bottom round. This makes bottom round a great choice for those who want to make a delicious Italian beef sandwich without breaking the bank.
To prepare bottom round for Italian beef, it’s important to slow-cook the meat in its own juices to make it tender and full of flavor. This can be done in a slow cooker or on the stovetop with a pot roast recipe. If your roast isn’t falling apart at the touch of a fork, it may need more time to cook. Every slow cooker is different, so be patient and check it periodically until it reaches the perfect texture.
Flank Steak: A Flavorful Alternative
Although boneless chuck roast is the traditional meat used for Italian beef, flank steak can be a flavorful alternative. Flank steak is a lean cut of beef that comes from the lower abdominal area of the cow. It has a lot of tough connective tissue, which means it needs to be cooked correctly to be properly tenderized. However, when cooked properly, flank steak is full of flavor and perfect for slicing into thin strips for sandwiches.
To use flank steak as a substitute for chuck roast in Italian beef, it’s important to marinate the meat in a flavorful mixture to help break down the tough fibers. A marinade made with Italian seasoning, garlic, olive oil, and red wine vinegar will infuse the flank steak with delicious flavor and help tenderize it.
Once the flank steak has been marinated, it can be grilled or broiled until it’s cooked to your desired level of doneness. It’s important to let the meat rest for a few minutes before slicing it thinly against the grain. This will help ensure that the meat stays tender and juicy.
While flank steak may not have the same level of marbling as chuck roast, it can still be a delicious and flavorful alternative for Italian beef sandwiches. So if you’re looking to switch up your usual recipe or can’t find chuck roast at your local grocery store, give flank steak a try!
Tips For Cooking Italian Beef
Cooking Italian beef requires some patience, but the end result is well worth the wait. Here are some tips to help you make the perfect Italian beef sandwich:
1. Choose the right cut of meat: As mentioned earlier, boneless chuck roast is the best cut of meat to use for Italian beef. It’s important to choose a well-marbled piece of meat, as this will help it become tender and flavorful.
2. Sear the meat: Before slow-cooking the beef, it’s important to sear it on all sides in a hot skillet. This will help to lock in the juices and create a crust that adds flavor and texture to the meat.
3. Use a slow cooker: Slow-cooking the beef is key to achieving that tender, melt-in-your-mouth texture that makes Italian beef so delicious. Cook the meat on low heat for 8-10 hours or on high heat for 5-6 hours.
4. Add seasonings: To give your Italian beef that classic flavor, add Italian seasoning, garlic powder, and pepperoncini peppers to the slow cooker. You can also add beef consommé or broth for extra flavor.
5. Slice the meat thinly: Once the beef is cooked, let it cool slightly before slicing it as thinly as possible against the grain. This will help to create those delicate, shredded pieces of meat that are perfect for an Italian beef sandwich.
6. Serve with giardiniera: Giardiniera is a spicy pickled vegetable relish that is traditionally served with Italian beef sandwiches. It adds a tangy, crunchy contrast to the tender meat and soft bread.
By following these tips, you’ll be able to make a delicious and authentic Italian beef sandwich that will transport you straight to Chicago.
