Chicago Style Italian Beef Grilled Cheese

1. Prepare the Beef:

✦ Heavily season the sirloin with salt and pepper.

✦ Sear all sides of the beef in a Dutch oven.

✦ Add carrots, celery, onion, garlic, Italian herb seasoning, and beef stock.

✦ Cover with a lid and cook in a 300°F oven until the center of the roast reaches 135-150°F.

2. Cool and Slice:

✦ Remove the beef from the pot and cool in the fridge for at least 2–3 hours (overnight is best).

✦ Strain and reserve the cooking liquid (the jus).

✦ Return the strained jus to the Dutch oven and simmer uncovered until reduced by half.

✦ Season the jus to taste with salt — make it a bit saltier than usual (it’s a dip for the sandwich!).

✦ Once beef is cooled, slice as thinly as possible, cutting against the grain.

3. Prepare the Sandwich:

✦ Heat the beef jus in a pot until steaming.

✦ Add the sliced beef to the jus and cook for 30-60 seconds (until warm).

✦ While the beef warms, prepare sourdough bread and add Swiss cheese to one slice, Cheddar to the other.

✦ Use tongs to remove the beef from the jus and place on one side of the sandwich.

✦ Spread Giardinayo on the other side and close the sandwich.

✦ Spread more Giardinayo on the outside and toast over low heat until golden brown and cheese is fully melted.

4. Serve:

✦ Don’t forget to dip your sandwich in the beef jus for that classic Chicago experience!