Par 4 the Fam

Some cravings hit hard—and for me, nothing hits quite like a juicy, flavor-packed Chicago-style Italian beef sandwich. It’s messy in the best way, loaded with thinly sliced beef, soaked in rich au jus, and topped with spicy giardiniera or sweet peppers (or both, if you know what’s good). Around here, we call them Back Nine Dippers—the ultimate bite after a long round or a fun family weekend.

Fun fact: both of my parents are from Chicago, so I didn’t just discover Italian beef—I grew up on it. It’s not just a sandwich, it’s a tradition. And now, I’m bringing that bold, beefy flavor into our golf-loving, family-feeding kitchen.

What I love most about these sandwiches is how they bring people together. Whether we’re hosting friends after a round or just need something hearty and nostalgic for a Sunday dinner, Back Nine Dippers always score big. Serve them up with some crinkle fries, a side of pickles, and plenty of napkins—you’re gonna need ‘em.

Pro tip: if you really want to take things to the next level, dunk the whole sandwich in the au jus before serving. It’s the messy, mouthwatering magic that every Chicagoan knows and loves.

Ingredients:

• 2–3 lbs beef chuck roast or top round
• 1 tbsp olive oil
• 4 cups beef broth
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes (optional)
• 1 packet Italian dressing seasoning mix (like Good Seasons)
• 1 tbsp Worcestershire sauce
• Salt & pepper to taste

For Serving:

• 4–6 hoagie rolls or French rolls
• Provolone cheese slices (optional but delicious)
• Chicago-style giardiniera (spicy pickled veggie relish)
• Au jus from the slow cooker for dipping

Instructions:

1. Sear the Beef (optional but flavorful):
   In a hot skillet, sear beef on all sides in olive oil for 2–3 minutes per side.
2. Slow Cook:
   Add beef, broth, Italian seasoning, garlic powder, onion powder, dressing mix, Worcestershire, and red pepper flakes to a slow cooker. Cook on low for 8 hours or high for 4–5 hours until tender and shreddable.
3. Shred + Soak:
   Remove beef, shred it with two forks, then return it to the juices to soak for 20–30 minutes on warm.
4. Assemble Sandwiches:
   Load hoagie rolls with hot beef, top with giardiniera, and provolone if using.
5. Dip + Devour:
   Serve with a small cup of warm jus on the side for dipping — trust us, it’s mandatory.