Italian-beef energy in sandwich form: seared shaved beef, hot giardiniera's pickled crunch, and provolone broiled molten on a soft roll.
300 g
🥩 Flank Steak ›
shaved paper-thin (freeze 45 min first)
100 g
🥒 Giardiniera ›
hot, drained
2
🥖 Baguette ›
demi rolls, split
150 ml
🍲 Beef Stock ›
warmed — the dip
Mise en place
Before you start
Prep checklist
Flank Steak — shaved paper-thin (freeze 45 min first)
Giardiniera — hot, drained
Baguette — demi rolls, split
Beef Stock — warmed — the dip
Flash-sear the shaved beef in oil with oregano, 90 seconds — it should barely lose its pink.
Pile into rolls, giardiniera over, provolone on top; broil 2 minutes to molten.
Serve with the warm jus for dipping ("wet" is the Chicago default). Napkins are load-bearing.
💡
Giardiniera's oil and heat ARE the condiment — no mayo, no ketchup, Chicago is watching.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
·
Kettle chips or a simple green salad
·
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Keep exploring
Related recipes
Garlic Butter Salmon
Modern · Dinner
30-Minute Spicy Chicken & Spinach Stir-fry
Asian · Dinner
Spanish Spinach & Chickpeas
Spanish · Lunch