Food
Jeff Mauro Makes an Italian Beef Sandwich | The Kitchen | Food Network
Jeff Mauro’s Chicago-Style Italian Beef Sandwich may very well be one of the best sandwiches to ever exist! 😋
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Chicago-Style Italian Beef Sandwich
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 5 hr 5 min
Active: 45 min
Yield: 6 sandwiches
Ingredients
Pot Roast:
1 boneless beef chuck eye roast (about 3 1/2 pounds), tied with butcher’s twine
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock (or enough to submerge the roast about three-quarters of the way)
2 sprigs fresh thyme
Sweet Peppers:
4 green bell peppers, cut into 1-inch-wide strips
1/4 cup olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Sandwich Build:
6 soft hinged French rolls (preferably from Turano or Gonnella bakeries)
Oil-packed hot giardiniera, for topping
Directions
For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!
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#TheKitchen #FoodNetwork #ChicagoStyleItalianBeefSandwich #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian
Jeff Mauro Makes an Italian Beef Sandwich | The Kitchen | Food Network
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Ree uses canning jars to transform this classic Italian dessert into a portable and perfectly portioned treat!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3tp5Q1l
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mini Tiramisu
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings
Ingredients
1/2 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup mascarpone cheese, at room temperature
1/4 cup espresso or very strong coffee
2 teaspoons dark rum or marsala
6 savoiardi biscuits or ladyfingers
One 1-ounce piece semisweet chocolate
Unsweetened cocoa powder, for dusting
Directions
Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.
Combine the espresso and rum in a shallow bowl.
Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.
Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.
Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.
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Ree Drummond’s Mini Tiramisu | The Pioneer Woman | Food Network
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Andrew Fuller stopped by Food Network Kitchen with the ultimate Halloween trick to totally dupe your friends!
Catch Andrew judging the FINALE of #HalloweenWars, Sunday at 9|8c!
Get the recipe 👇
Deviled Egg Jell-O Shots
Recipe courtesy of Andrew Fuller
Level: Easy
Total: 1 hr (includes setting time)
Active: 15 min
Yield: about 12 shots, depending on the size of your mold
These boozy little impostors look alarmingly like real deviled eggs—but they’re creamy, sweet Jell-O shots.
Ingredients
“Egg Whites”:
1/2 cup whipped cream-flavored vodka
2 teaspoons agar-agar powder
1/2 cup horchata liqueur, such as Licor 43 Horchata
1/2 cup heavy cream
“Yolk” Filling:
1 cup whole milk
One 3.4-ounce box banana cream instant pudding mix, such as Jell-O
One 8-ounce container frozen whipped topping, such as Cool Whip, completely thawed
Yellow food coloring, as needed
Ground cinnamon, for the “paprika” garnish
Directions
Special equipment: silicone half-egg molds
For the “egg whites:” Place the silicone egg molds on a flat tray.
With the burner off, pour the vodka into a small saucepan, evenly sprinkle the agar-agar over it and whisk to combine. Place the pan over very low heat and cook, whisking constantly, until the mixture begins gently bubbling and thickening, without reaching a rolling boil, about 3 minutes. Whisk in the horchata liqueur and heavy cream.
Continue to cook over low heat, stirring, just until completely smooth and well combined, about 2 minutes more.
Immediately pour the mixture into the egg molds. Use a toothpick to pop any bubbles on the surface. Refrigerate until completely firm, 30 to 60 minutes.
Carefully remove the “egg whites” from the molds. Use a small melon baller or spoon to scoop a shallow cavity from the center of each one. Save the scooped-out pieces for a boozy chef’s snack!
For the “yolk” filling: Whisk together the milk and instant pudding mix until thick and smooth.
Fold in the thawed whipped topping. Add enough yellow food coloring to create a convincing yolk color. Pipe or spoon the filling into the centers of the molded shots. Lightly dust with cinnamon to mimic paprika. Keep refrigerated until serving.
Cook’s Note
These look extremely convincing, so make it clear to guests that they contain alcohol. Never serve them as a surprise and keep them away from children. If doing these without alcohol, replace the alcohol with actual horchata.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Scott Conant, Maneet Chauhan and Ted Allen craft entrees from deep-fried carnival eats. Geoffrey fills in for Ted and lends a hand in the kitchen.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Watch more from Food Network at https://foodtv.com/39EXAST
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Carnival | Chopped After Hours | Food Network
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Looking for the best Thanksgiving turkey recipe? Food Network Kitchen’s Butter-Blanketed Turkey is the secret to extra-juicy turkey, crispy golden-brown skin, and incredible holiday flavor. Made with fresh herbs, lemon, and a rich butter coating, this easy Thanksgiving turkey recipe is a show-stopping centerpiece your guests will never forget.
And no, it’s not too much butter!
Get the recipe: https://foodtv.com/4829frP
What You’ll Learn:
🧈 The secret to a ultra-moist turkey using the butter +cheesecloth method
🤔 Easy tips for making flavorful homemade turkey gravy
🦃 Step-by-step instructions to carving a turkey like a pro
0:00 Intro
0:49 Gather the ingredients
2:06 Prep & season the turkey
5:37 Prep roasting pan
6:26 Place turkey in pan with cheese cloth
8:55 Place in oven & baste
10:07 Make the stock
11:26 Baste again
11:59 Remove cheese cloth & place in oven again
12:55 Let turkey rest and strain stock
15:15 Make the gravy
19:12 Slice the turkey
22:27 Serve
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#FoodNetwork #Cooking #Recipe #Turkey #Gravy #ComfortFood
The Best Butter-Blanketed Turkey & Gravy 🧈🌟From Food Network Kitchen
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Jet Tila puts a quick spin on a Vietnamese classic with this easy beef pho, made with sliced beef, rice noodles, herbs and a broth infused with ginger, star anise and cinnamon.
#ReadyJetCook #JetTila #FoodNetwork #BeefPho
Get the recipe ► https://foodtv.com/2Wq0Ys0
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Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
Copyright 2026 Television Food Network, G.P. All rights reserved.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Jet Tila’s QUICK Beef Pho 🍜🔥 Ready Jet Cook | Food Network
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@chicagoray1972
December 15, 2023 at 10:51 am
I pass on the green peppers, just the giardiniera. The contrast between the hot and juicy sandwich and the pickled hot crunchy giardiniera is absolute heaven. There are many great places to make this. Portillo's is bland anymore. For a chain Bouna is great for anyone visiting Chicago area. Otherwise my absolute favorite is Johnnie’s in Elmwood Park.
@jg2699
December 15, 2023 at 10:51 am
The beef has to be slow roasted to RARE, refrigerated whole, then sliced very thin while it's COLD, and warmed in the hot au jous. Jeff made a pot roast sandwich.
@jonasaras
December 15, 2023 at 10:51 am
Al’s totally smokes this
@herbytuala6604
December 15, 2023 at 10:51 am
I’m from chi town and this is exactly how I remember this sandwich. Oh the memoriesssss❤❤
@elteck-zi5ch
December 15, 2023 at 10:51 am
has this guy ever been to chicago?
@randyjones4017
December 15, 2023 at 10:51 am
Nope to the nope 🤮
@kelefane6233
December 15, 2023 at 10:51 am
Lol
@Fatmanstan606
December 15, 2023 at 10:51 am
Zakarian in his 400 layer outfits 😂😂😂
@neptivahealthcare6364
December 15, 2023 at 10:51 am
This is not an Italian beef! Come to Chicago and get the real deal!
@rosemarywalker4675
December 15, 2023 at 10:51 am
This is NOT Italian beef. These guys are idiots!
@22492marlene
December 15, 2023 at 10:51 am
CHICAGOOOOO ❤️❤️❤️
@hackenzac
December 15, 2023 at 10:51 am
These so called experts often get this wrong. It’s called Maillard browning, not caramelizing. You can caramelize onions but the browning on meat isn’t the same thing. As soon as a chef says caramelize the steak I think clown and click away
@theBlackQueen007
December 15, 2023 at 10:51 am
I'm sorry but Chicago style Italian beef sandwiches be drinched in juice and it be thinly sliced
@csenior10
December 15, 2023 at 10:51 am
Sorry excuse for Chicago Italian beef
@DarrinWiley95
December 15, 2023 at 10:51 am
Can you imayugine the trayuvesty of him shooting a bayuhsketball
@michaelad48
December 15, 2023 at 10:51 am
Omgawd YESSSSSSSSS please looks soooooooo delish Jeff. You are truly the King of sandwiches
@bigdchi
December 15, 2023 at 10:51 am
This guy is such a tool.
@michaeljones-lf5nm
December 15, 2023 at 10:51 am
That's not Chicago italian beef
@levilevi321
December 15, 2023 at 10:51 am
Super…!!!
@grahamberner4774
December 15, 2023 at 10:51 am
From Chicago. Literally never heard a single person call giardenera “Chicago ketchup” or make a pulled Italian beef.
@wadenixon9455
December 15, 2023 at 10:51 am
Looked like that white girl, just squirted in her panties 😵🤪
@fallguy4209
December 15, 2023 at 10:51 am
Jeff is so damn sexy
@helpdawriter
December 15, 2023 at 10:51 am
Definitely putting cheese on that in Chicago too
@johnsoroka2283
December 15, 2023 at 10:51 am
You dorks need to do your research that’s not how they do it in Chicago I was born and raised there come to my kitchen I’ll show you how it’s done.
@bryanstoutz7772
December 15, 2023 at 10:51 am
The worst seasoning job ever. Salts one side of the beef. Understand it's a show and it's a quick segment but inexcusable.
@sebastianabsolution655
December 15, 2023 at 10:51 am
stop callin this hac a chef. he was the winner of a food competition. he doesnt have a chef skillset.🗑🗑🗑
@joshuacharlery5826
December 15, 2023 at 10:51 am
But I’m vegan
@cbcbkchocos7188
December 15, 2023 at 10:51 am
Jeff
Please how can I get the recipe of your delicious cauliflower BBQ
@bubu4402
December 15, 2023 at 10:51 am
Amooooo este programa …
@thekrapper
December 15, 2023 at 10:51 am
I'm usually too pu$$y to post a comment criticizing anything but jesus fuggin' h shig christmas I'm drunk on Malort and this is a poor pulled pork sandwich disguised as a beef. You don't dip an effin' beef through the river, you dip a hot dog through the garden. And the beef is dry, dipped or wet. I'll take mine wet please. Pulled beef? Roast and thinly slice that bad boy against the grain. Then dip in the ol' gravy. And smother it with spicy Pickle Guy giardiniera. Don't forget the Turano roll Jeff. Yeah you made an Italian beef sammy, just the wrong one.
@karentaylor2160
December 15, 2023 at 10:51 am
this looks good, thanks, going to try this with my family.
@Alexa-uk8lj
December 15, 2023 at 10:51 am
UM NO!
@melanievargas2411
December 15, 2023 at 10:51 am
You have to slice it
@NinaSeleneRossi
December 15, 2023 at 10:51 am
Where is the nacho cheese? And that half-assed bread dip? Hell no!
@NinaSeleneRossi
December 15, 2023 at 10:51 am
The disrespect! I'm legit pissed! I've had plenty of Italian beef sandwiches and they never looked like that.
@paulinesereni5417
December 15, 2023 at 10:51 am
Beef bark or Burnt !!
@markstephens2709
December 15, 2023 at 10:51 am
At least they didn’t put Chicago in the video title.
@barbarayoung2435
December 15, 2023 at 10:51 am
This show is ridiculous
@papi_dummy
December 15, 2023 at 10:51 am
he looks like Bob Saget mixed with Jimmy Fallon