chicago italian beef recipe
The Best chicago italian beef recipe
I love this recipe because it’s versatile. It’s great for a quick weeknight meal when you need something comforting but not too heavy, or it shines as part of a larger spread at a potluck or family dinner. The health benefits are subtle but real too—lean beef is packed with protein and iron, and the whole grain pasta or veggie sides add fiber without overwhelming the meal. Plus, it’s easy to customize. Swap the breadcrumbs for crushed crackers if you’re watching carbs, or add a sprinkle of cheese on top for extra indulgence. It’s the kind of dish that feels like a treat but doesn’t have to be. And honestly? The best part is that it’s always a hit—no matter who’s eating it.
Classic Chicago-Style Deep-Dish Italian Beef
A hearty, layered deep-dish beef pizza with rich tomato sauce, tender beef, and a crispy, buttery crust. Perfect for a satisfying family meal.
🥘Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1 tsp salt
- 2 lbs ground beef (80/20 fat ratio)
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp black pepper
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup sliced mushrooms
- 1 cup sliced bell peppers
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp Worcestershire sauce
👨🍳Directions
-
1
Activate the yeast by mixing it with warm water and a teaspoon of sugar in a bowl. Let sit for 5 minutes until foamy. -
2
In a separate bowl, combine flour and salt. Gradually add the yeast mixture and olive oil, mixing until a dough forms. -
3
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. -
4
Preheat oven to 425°F. Roll out the risen dough into a thick circle, about 12 inches wide, and fit it snugly into a deep-dish pizza pan. -
5
In a skillet over medium heat, brown the beef, onion, and garlic until the beef is cooked through. Drain excess fat if needed. -
6
Stir in beef broth, tomato sauce, oregano, basil, black pepper, and Worcestershire sauce. Simmer for 10 minutes, then mix in Parmesan cheese. -
7
Spread the beef mixture evenly over the dough, leaving a 1-inch border. Sprinkle half the mozzarella cheese on top. -
8
Add sliced mushrooms, bell peppers, and corn. Top with remaining mozzarella cheese. -
9
Bake for 25–30 minutes until the crust is golden and cheese is bubbly. Let cool for 5 minutes before slicing.
🔧Equipment
- Mixing bowls
- Stand mixer or large bowl
- Pizza pan or deep-dish pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicago-Style Deep-Dish Italian Beef Works
❓ Frequently Asked Questions About Chicago-Style Deep-Dish Italian Beef
How do I adjust the thickness of the beef for a thicker or thinner stir-fry?
You can slice the beef thicker for a heartier stir-fry, about 1/4 inch (6 mm) for a more substantial bite, or thinner, around 1/8 inch (3 mm), if you prefer a quicker cooking time and a delicate texture. Just make sure to trim off any excess fat or connective tissue before slicing to avoid overcooking.
Can I use ground beef instead of sliced beef?
While sliced beef is traditional for this dish, you can use ground beef if you prefer. Cook it in a skillet over medium-high heat until browned, then proceed with the recipe. However, the texture might differ slightly, so adjust seasoning and cooking time as needed.
What substitutions can I make for the Italian sausage?
If you don’t have Italian sausage, you can substitute with any cooked ground meat like Italian-style ground turkey, chicken, or even a mix of ground beef and pork. Make sure to brown it thoroughly before adding to the mixture.
How long should I simmer the beef mixture?
Simmer the mixture uncovered for about 15–20 minutes, stirring occasionally, until the beef is tender and the sauce has thickened slightly. If you prefer a thicker sauce, reduce it further by simmering longer.
Can I make this recipe ahead of time?
Yes, you can prepare the beef mixture in advance and store it in the fridge for up to 2 days. Reheat gently in a skillet or microwave before serving to avoid drying out the beef. For best results, serve it fresh, though.
