Chef Joya’s Chicago-Style Italian Beef Sandwiches

3.9 (80 reviews)

Chef Joya’s Chicago-Style Italian Beef Sandwiches



  • 2 cups water
  • 1 cup dry red wine
  • 6 cloves garlic, minced
  • 1 1/2 Tbsp. vegan beef bouillon
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • 2 tsp. Red House seasoning
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 10- or 12-oz. bag dark, flat soy beef chunks
  • 2 Tbsp. olive oil
  • 1 large onion, sliced
  • 2 green bell peppers, sliced
  • 8-10 Italian sandwich rolls
  • Hot giardiniera or hot sauce (optional)


  • In a medium pot, combine the water, red wine, garlic, vegan beef bouillon, oregano, basil, Red House seasoning, salt, and black pepper. Mix well.
  • Add the dark soy chunks to the broth mixture.
  • Cook over high heat for 15 minutes.
  • Add the olive oil to a hot skillet.
  • Remove the soy chunks from the broth mixture and turn the heat down to simmer.
  • Carefully add the soy chunks to the oil (it will spatter). Cook for about 4 minutes, or until nicely seared.
  • Turn the heat down to low and add the onion, the peppers, and at least 1 cup of broth to the soy chunks. Simmer for 5 minutes, or until the soy chunks become tender.
  • To assemble the sandwich, place a generous amount of vegan beef and vegetables on an Italian sandwich roll. Add hot giardiniera or hot sauce, if desired.
  • Spoon some of the broth over the sandwich or serve it on the side for dipping.

Adapted and published by permission of Chef Joya.

Rated 3.9/5 based on 80 reviews

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 Ingrid E. Newkirk

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