Italian beef sandwiches were created in Chicago in the early 1900s, when Italian immigrants placed thinly-sliced roast beef, pickled vegetables, and mozzarella cheese inside a French roll. To this day, they’re a staple to Chicago’s cuisine. The only downside to indulging in these delicious sandwiches? Their decadence often leaves you feeling overly full, fatigued, and uncomfortably bloated. 

Our version of Italian beef swaps the sandwich’s starchy bread with pinsa: a light, airy crust with clean, easily-digestible ingredients. We’ve carefully curated a Chicago-style recipe that tastes divine, but leaves you feeling satisfied—not overly full.

Italian Beef Pinsa Recipe

First, sprinkle your par-baked pinsa crust with an even layer of mozzarella cheese. Pop the pinsa in the oven for a few minutes—just until the crust is lightly browned and the cheese is melted to perfection. 

Once removed from the oven, place cooked Italian beef strips on top of the melted mozzarella. Then, top with giardiniera (an Italian relish of pickled vegetables in vinegar or oil.) This is a key component to master the classic flavors of the Italian beef sandwich. 

Lastly, add peppers for a kick of heat and get ready to indulge without regret. Buon appetito!