Buona Beef

Introduction

Buona Beef is more than just a restaurant it’s a Chicago institution. Known for its mouthwatering Italian beef sandwiches, this family-owned business has been serving up one of the city’s most beloved comfort foods for decades. Chicago is famous for its deep-dish pizza, hot dogs, and Italian beef, and Buona Beef stands as one of the top names in the Italian beef scene. The company prides itself on using traditional recipes, high-quality ingredients, and slow-roasted beef, staying true to the origins of this iconic sandwich.

What makes Buona Beef a Chicago classic isn’t just the taste—it’s the deep connection it has with the city’s culture, history, and food-loving community. Whether it’s a local grabbing a quick bite or a tourist eager to experience authentic Chicago flavors, Buona Beef continues to be a go-to destination for one of the city’s most famous sandwiches.

The History of Buona Beef

The Origins of Italian Beef in Chicago

Italian beef sandwiches have a long history in Chicago, tracing their roots back to Italian immigrants in the early 20th century. These immigrants, many of whom worked in the stockyards, found creative ways to stretch their food supply. By slow-roasting tougher cuts of beef, slicing them thin, and serving them on hearty Italian bread with flavorful au jus, they created a dish that was both delicious and affordable.

This sandwich quickly gained popularity at Italian weddings and neighborhood gatherings before making its way into restaurants and food stands across the city. Over time, Italian beef became a staple of Chicago’s food scene, right alongside deep-dish pizza and the Chicago-style hot dog.

How Buona Beef Became a Household Name

Buona Beef was founded in 1981 by Joe and Peggy Buonavolanto and their family. With a vision to bring authentic Italian beef to a wider audience, they opened their first location in Berwyn, Illinois. From the start, Buona Beef set itself apart by staying true to traditional cooking methods, slow-roasting their beef in-house, and using a family recipe that had been perfected over generations.

As word spread about the high-quality sandwiches, Buona Beef expanded, opening more locations throughout the Chicago area. The restaurant also embraced the growing demand for catering and take-home meals, making their famous beef available to even more people. Today, Buona Beef is still family-owned and operated, with multiple locations across Chicagoland, ensuring that new generations continue to enjoy this Chicago classic.

The Essential Ingredients for the Perfect Buona Beef

Buona Beef’s signature Italian beef sandwich is a masterpiece of flavor and texture, and the secret to its greatness lies in the ingredients. From selecting the perfect cut of beef to crafting the rich au jus and choosing the right toppings, every component plays a crucial role in creating this Chicago classic.

Choosing the Right Cut of Beef: Top Round vs. Chuck Roast

The foundation of any great Italian beef sandwich is, of course, the beef itself. Traditional recipes, including Buona Beef’s, call for top round a lean yet flavorful cut that slices beautifully when cooked properly.

• Top Round: This cut is the preferred choice for Italian beef due to its balance of leanness and tenderness. When slow-cooked and sliced thin, it absorbs the flavors of the au jus without falling apart, giving the sandwich its signature bite.
• Chuck Roast: While not as traditional, chuck roast is an alternative option. It has more marbling (fat) than top round, which makes for an extra juicy sandwich, but it may not slice as neatly. Instead, it tends to shred more, giving a different texture to the sandwich.

The Signature Au Jus: Beef Broth, Italian Seasonings, and Garlic

The heart of any Italian beef sandwich is the au jus, the savory broth that infuses the meat with flavor. Buona Beef’s version features a rich blend of:

• Beef Broth: A deep, hearty broth is essential for soaking the beef and dipping the sandwich. Homemade broth from beef bones or a high-quality store-bought option works best.
• Italian Seasonings: A mix of oregano, basil, thyme, and black pepper gives the jus its signature Italian flair.
• Garlic and Onion: Fresh minced garlic and onion add depth and aroma, enhancing the overall richness of the broth.
• Red Pepper Flakes (Optional): For those who like a little heat, red pepper flakes provide a subtle spicy kick.

Giardiniera and Sweet Peppers: The Must-Have Toppings

A true Italian beef sandwich isn’t complete without the right toppings. In Chicago, there are two classic options:

• Giardiniera: This spicy, tangy mix of pickled vegetables (typically peppers, carrots, celery, and cauliflower) soaked in oil gives the sandwich its signature kick. It’s a must-have for those who love bold flavors.
• Sweet Peppers: For a milder option, roasted or sautéed green bell peppers offer a slightly sweet contrast to the savory beef.

Step-by-Step Recipe for Authentic Buona Beef

Now that we’ve covered the essential ingredients, here’s how to make authentic Buona Beef at home.

1. Seasoning and Searing the Beef for Maximum Flavor

Before slow-cooking, it’s important to build flavor by seasoning and searing the beef:

Ingredients:

• 3-4 lbs top round roast
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil

Instructions:

1. Mix the salt, pepper, oregano, basil, garlic powder, and red pepper flakes in a small bowl.
2. Rub the seasoning mixture evenly over the beef.
3. Heat olive oil in a large pan over medium-high heat.
4. Sear the beef on all sides until golden brown, about 3-4 minutes per side. This locks in the juices and enhances the flavor.

2. Slow Cooking the Beef in the Savory Au Jus

The key to tender, flavorful Italian beef is slow-cooking it in the rich au jus.

Ingredients:

• 4 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon soy sauce (adds depth)
• 1 teaspoon dried thyme
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)

Instructions:

1. In a slow cooker or large pot, combine all the au jus ingredients.
2. Add the seared beef to the pot, ensuring it’s fully submerged. If needed, add more broth.
3. Cover and cook on low for 6-8 hours (or on high for 3-4 hours) until the beef is tender and easily shreds with a fork.

3. Shredding the Beef and Letting It Soak for the Juiciest Texture

Once the beef is fully cooked, the final step is shredding and soaking.

Instructions:

1. Remove the beef from the slow cooker and let it rest for 10 minutes.
2. Slice the beef as thinly as possible against the grain. If it’s too tender to slice, simply shred it with two forks.
3. Return the sliced or shredded beef to the slow cooker and let it soak in the au jus for at least 30 minutes. This step ensures every bite is juicy and flavorful.

Serving the Buona Beef Sandwich

To assemble the perfect Italian beef sandwich:

Ingredients:

• Crusty Italian rolls (soft inside, crisp outside)
• Giardiniera or sweet peppers
• Extra au jus for dipping

Instructions:

1. Use tongs to pile the juicy beef onto an Italian roll.
2. Spoon extra au jus over the sandwich for added flavor.
3. Top with giardiniera for spice or sweet peppers for a milder touch.
4. For the ultimate Chicago-style experience, dip the entire sandwich into the warm au jus before eating.

Expert Tips for Making the Best Homemade Buona Beef

Making an authentic Buona Beef-style Italian beef sandwich at home requires the right techniques and attention to detail. From ensuring the beef is tender to creating a rich au jus, these expert tips will help you achieve the perfect sandwich.

How to Achieve the Perfect Tenderness

The key to an authentic Italian beef sandwich is juicy, tender beef that absorbs the au jus without becoming too soft or dry.

• Choose the Right Cut: Top round is the best option for slicing thin, while chuck roast is better for shredding. For a true Buona Beef-style sandwich, top round is preferred.
• Cook it Low and Slow: Cooking the beef at a low temperature for six to eight hours allows the meat to break down gradually, resulting in a tender texture.
• Slice Thinly: After the beef has rested, slice it against the grain as thinly as possible. If the beef is too tender to slice, shredding is an alternative, but thin slices provide a more traditional texture.
• Let it Soak in the Au Jus: Returning the sliced beef to the warm broth for at least 30 minutes before serving ensures that it is full of flavor and moisture.

The Secret to a Flavorful Au Jus

A well-balanced au jus is what makes an Italian beef sandwich stand out.

• Use a Rich Beef Broth: A homemade broth or a high-quality store-bought version is ideal. Low-sodium broth is recommended to control salt levels.
• Layer the Seasonings: A blend of oregano, basil, thyme, garlic, onion, black pepper, and a touch of red pepper flakes adds depth to the broth.
• Sear the Beef Before Cooking: Browning the beef in a hot pan before slow-cooking enhances the flavor of both the meat and the au jus.
• Incorporate Umami Boosters: Worcestershire sauce and soy sauce add complexity and depth to the broth.
• Let It Simmer: The longer the au jus cooks with the beef, the more developed the flavors will become. Straining the broth after cooking will remove excess fat and create a smooth consistency.

Common Mistakes and How to Avoid Them

• Overcooking the Beef: If the meat becomes too tender, it will shred instead of slice. Check for doneness after six hours.
• Skipping the Searing Step: Searing the beef before slow-cooking enhances flavor and should not be skipped.
• Not Letting the Meat Rest: Cutting the beef too soon can cause it to lose moisture. Let it rest for ten to fifteen minutes before slicing.
• Using the Wrong Bread: Soft sandwich rolls will not hold up to the juices. A sturdy Italian or French roll is essential.
• Not Allowing the Beef to Soak in the Au Jus: Serving the beef immediately after slicing does not give it enough time to absorb the flavors of the broth. Letting it sit in the jus for at least 30 minutes ensures maximum flavor.

How to Assemble the Perfect Buona Beef Sandwich

Building the perfect Italian beef sandwich requires the right bread, dipping technique, and toppings.

Choosing the Right Bread: French Roll or Italian Loaf?

The bread must be sturdy enough to absorb the au jus without falling apart.

• French Roll: Crisp on the outside with a light and airy interior. This is ideal for soaking up jus while maintaining structure.
• Italian Loaf: A slightly softer option that absorbs more juice. Best for those who prefer a softer sandwich.
• Avoid Soft Breads: Basic sandwich rolls or sub rolls will become too soggy and may fall apart.

Dipping the Bread: Dry, Wet, or Fully Dipped?

There are three common ways to serve an Italian beef sandwich in Chicago:

1. Dry: The beef is drained before placing it on the roll, with only a small amount of jus added. Best for those who prefer a less messy sandwich.
2. Wet: Extra au jus is spooned over the sandwich, allowing the bread to soak up more flavor.
3. Fully Dipped: The entire sandwich is submerged in the au jus before serving, making it the most flavorful and authentic but also the messiest option.

Adding Giardiniera or Roasted Peppers for the Best Flavor

A traditional Italian beef sandwich is topped with either spicy giardiniera or roasted sweet peppers.

• Giardiniera: A mix of pickled vegetables such as hot peppers, celery, carrots, and cauliflower, usually packed in oil. This topping adds a crunchy, spicy kick. It is available in mild or hot, with hot being the traditional Chicago choice.
• Roasted Sweet Peppers: Green bell peppers that have been roasted or sautéed. They provide a natural sweetness that contrasts with the salty beef and au jus.
• Combination of Both: Ordering the sandwich “sweet and hot” includes both giardiniera and roasted peppers, offering the best of both worlds.

Creative Variations of Buona Beef

While the traditional Buona Beef sandwich is a Chicago staple, there are several ways to add a creative twist while maintaining its signature flavor. Whether you enjoy extra spice, melted cheese, or a low-carb alternative, these variations offer something new for every Italian beef fan.

Spicy Buona Beef with Extra Hot Peppers

For those who love heat, this variation adds an extra kick to the classic sandwich.

How to Make It Spicy:

• Use hot giardiniera with extra spicy peppers, such as habaneros or serranos, to increase the heat level.
• Add red pepper flakes or a splash of hot sauce to the au jus while cooking the beef.
• Spread a thin layer of spicy mustard or horseradish sauce on the bread for an extra layer of heat.

Cheese-Topped Italian Beef Sandwiches

While traditional Italian beef is served without cheese, adding cheese can create a deliciously indulgent twist.

Best Cheeses to Use:

• Provolone: A mild, creamy cheese that melts perfectly over the hot beef.
• Mozzarella: Classic and stretchy, it adds a rich texture to the sandwich.
• Cheddar or Pepper Jack: Adds a sharper, bolder taste, especially when paired with hot giardiniera.

How to Add the Cheese:

• Place the cheese on top of the beef while it’s still warm so it melts naturally.
• For an extra melty effect, place the sandwich under a broiler for 1-2 minutes until the cheese bubbles.

Low-Carb and Keto-Friendly Buona Beef Bowls

For a healthier alternative, ditch the bread and serve Buona Beef as a low-carb bowl packed with flavor.

How to Make It Low-Carb:

• Serve the sliced beef over a bed of cauliflower rice, zucchini noodles, or roasted vegetables.
• Drizzle the warm au jus over the beef for moisture and flavor.
• Top with hot giardiniera, sautéed bell peppers, or grated Parmesan cheese for extra taste.

Best Side Dishes and Pairings for Buona Beef

A great Buona Beef sandwich deserves equally delicious side dishes. Whether you prefer something crispy, fresh, or hearty, these pairings complete the meal.

Classic French Fries or Onion Rings

A crispy, salty side dish is the perfect complement to an Italian beef sandwich.

• French Fries: Traditional and always a crowd-pleaser, especially when dipped in extra au jus.
• Garlic Parmesan Fries: Toss fries with grated Parmesan and garlic powder for added flavor.
• Onion Rings: The crispy, golden crunch of onion rings adds a delicious contrast to the tender beef.

Italian Pasta Salad or Coleslaw for a Fresh Balance

For a lighter, refreshing side dish, a cold salad balances the richness of the beef.

• Italian Pasta Salad: A mix of rotini pasta, cherry tomatoes, olives, salami, and mozzarella dressed in Italian vinaigrette adds a flavorful contrast.
• Coleslaw: A creamy or vinegar-based slaw provides a crisp, tangy element that complements the savory beef.

How to Store and Reheat Buona Beef for Later

If you have leftovers, storing and reheating them properly will keep your Buona Beef fresh and flavorful.

The Best Way to Store Leftover Beef and Au Jus

To maintain freshness, store the beef and au jus separately.

• Beef: Let the cooked beef cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
• Au Jus: Pour the leftover au jus into a separate container and refrigerate. The broth will keep for up to 5 days.
• Freezing Option: For longer storage, place the beef in a freezer-safe bag with some au jus and freeze for up to 3 months.

How to Reheat Without Losing Flavor and Tenderness

Reheating properly ensures the beef remains juicy and tender.

Best Methods for Reheating:

1. Stovetop (Best for Maintaining Juiciness)
   • Heat the au jus in a saucepan over medium heat until warm.
   • Add the beef and let it soak in the broth for 5-10 minutes until heated through.
   • Serve immediately on fresh bread.
2. Oven (Great for Large Portions)
   • Preheat the oven to 300°F (150°C).
   • Place the beef in a baking dish with some au jus, cover with foil, and bake for 20 minutes.
   • Stir occasionally to keep the beef from drying out.
3. Microwave (Quickest Method)
   • Place the beef in a microwave-safe dish and add a few spoonfuls of au jus.
   • Cover with a damp paper towel and microwave in 30-second intervals until heated through.

FAQs

Buona Beef is a Chicago classic, but you may have questions about making, storing, and serving it. Here are answers to some of the most common questions about preparing the perfect Italian beef sandwich.

Can I use a different cut of beef for this recipe?

Yes, while top round is the traditional and preferred cut for Italian beef, other cuts can be used.

• Chuck Roast: More marbled than top round, chuck roast results in a juicier and more tender texture but tends to shred rather than slice thinly.
• Bottom Round: A good alternative that is slightly tougher than top round but still works well when slow-cooked.
• Sirloin Tip Roast: A leaner option that can be used, though it may not be as tender as top round.

How do I make a spicier version of Buona Beef?

For those who enjoy heat, there are several ways to make Buona Beef spicier:

• Add Hot Giardiniera: Use a spicy giardiniera with extra hot peppers, such as habaneros or serranos.
• Increase Red Pepper Flakes: Add ½ to 1 teaspoon of crushed red pepper flakes to the au jus while slow-cooking the beef.
• Use Spicy Peppers in the Broth: Add sliced jalapeños or banana peppers to the broth while cooking for an extra kick.
• Spicy Mustard or Horseradish: Spread a thin layer of spicy mustard or horseradish sauce on the bread before adding the beef.
• Hot Sauce: Drizzle a few drops of Louisiana hot sauce or sriracha over the beef before serving.

Can I freeze leftover Buona Beef for future meals?

Yes, Buona Beef freezes very well and can be stored for up to three months. The key to freezing it properly is storing the beef and au jus together to maintain moisture and flavor.

How to Freeze Buona Beef:

1. Cool Completely: Let the beef and au jus cool before storing.
2. Portion It Out: Divide the beef into meal-sized portions for easier reheating.
3. Store in a Freezer-Safe Bag or Container: Place the beef in a sealed freezer bag or airtight container and pour enough au jus over it to keep it moist. Remove as much air as possible before sealing.
4. Label and Freeze: Write the date on the bag and freeze for up to 3 months.

How to Reheat Frozen Buona Beef:

• Stovetop: Thaw in the refrigerator overnight, then heat in a saucepan with the au jus over low heat until warm.
• Microwave: Place in a microwave-safe dish with au jus and heat in 30-second intervals until hot.
• Slow Cooker: Place frozen beef and au jus in a slow cooker on low for 2-3 hours until fully heated.

What’s the best way to serve Buona Beef at a party?

Buona Beef is perfect for gatherings and can be easily prepared for a crowd.

Best Serving Methods for Parties:

• Slow Cooker Method: Keep the sliced beef and au jus warm in a slow cooker on the “keep warm” setting so guests can serve themselves.
• Pre-Assembled Sandwiches: Assemble sandwiches just before serving and wrap them in parchment paper to keep them warm.
• Buffet-Style Bar: Offer guests a make-your-own Italian beef sandwich station with:
  • Sliced beef in au jus
  • Crusty Italian or French rolls
  • Hot giardiniera
  • Roasted sweet peppers
  • Cheese options like provolone or mozzarella
• Dipping Options: Provide small bowls of warm au jus so guests can dip their sandwiches to their preferred level—dry, wet, or fully dipped.

Side Dishes to Serve at a Party:

• French fries or onion rings
• Italian pasta salad
• Coleslaw for a fresh balance
• Potato chips for a simple, crunchy side

Conclusion

Buona Beef is more than just an Italian beef sandwich—it is a Chicago institution that has stood the test of time. With its tender, slow-cooked beef, flavorful au jus, and signature toppings like hot giardiniera and sweet peppers, this dish represents the rich culinary heritage of the city. Whether enjoyed in its traditional form or with creative variations like a spicy version, cheese-topped sandwiches, or low-carb bowls, Buona Beef offers something for everyone.

Making Buona Beef at home requires patience and the right techniques, from choosing the best cut of beef to properly seasoning and slow-cooking it for maximum flavor. Pairing it with classic sides like French fries, onion rings, or pasta salad enhances the experience, making it a meal that is both satisfying and deeply rooted in Chicago’s food culture.

For those looking to store and reheat Buona Beef, proper methods ensure that leftovers maintain their flavor and tenderness, making this dish just as enjoyable the next day. Whether serving it at a casual family dinner or as the centerpiece of a party, Buona Beef brings people together with its bold, comforting flavors.

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