The Italian beef sandwich is a Chicago original: thinly sliced roast beef piled onto Italian bread, soaked in savory au jus, and loaded with tangy giardiniera or sweet peppers. It is bold, messy, and deeply satisfying.
The right side dish does real work here. It either cuts through the richness of the beef and jus or adds a complementary texture that makes the whole meal feel complete.
If you have ever served sides for similar beef sandwiches, you already know that shredded beef sandwich pairings tend to favor contrast over matching flavors.
The same logic applies here. A creamy potato side soaks up the jus beautifully, while something crisp and fresh keeps the plate from feeling too heavy.
Below are 12 sides that pair well with Italian beef sandwiches, from weeknight-easy to crowd-ready options.
The best sides for Italian beef sandwiches balance the rich, garlicky au jus with contrast in texture or flavor. Top picks include roasted garlic mashed potatoes, creamy coleslaw, roasted Brussels sprouts, and baked beans. Most options take under 30 minutes and several work well made ahead for parties.
12 Best Side Dishes for Italian Beef Sandwiches
1. Roasted Garlic Mashed Potatoes
Roasted garlic mashed potatoes are one of the most practical sides you can put next to an Italian beef sandwich. The au jus from the sandwich soaks right into the potatoes, which means every bite on the plate connects.
Yukon Gold potatoes work best here because of their naturally buttery flavor and smooth texture when mashed. Russets get the job done too, though the result is slightly fluffier and less creamy.
Roast a full head of garlic at 400°F for about 40 minutes until the cloves are golden and spreadable. Squeeze the softened garlic directly into the mash along with warm butter and whole milk.
A handful of freshly grated Parmesan on top adds a salty sharpness that plays off the richness of the potatoes nicely. Serve immediately so they stay velvety.
Yukon Gold potatoes mashed with roasted garlic and a splash of warm cream give you the smoothest, most flavorful result. Finish with grated Parmesan right before serving.
2. Creamy Potato Soup
A bowl of creamy potato soup alongside an Italian beef sandwich turns a quick dinner into something that feels genuinely satisfying. The soup is filling without being heavy enough to overpower the sandwich.
For the best flavor, roast the potatoes at 425°F before blending them into the soup base. Roasting first adds a subtle caramelized depth that plain boiled potatoes simply cannot deliver.
Garnish with chopped fresh parsley, shredded cheddar, or crumbled bacon depending on how hearty you want the side to feel. You can also swap half the potatoes for carrots or turnips for a slightly sweeter broth.
This soup holds well in the fridge for up to 3 days, making it a good candidate for make-ahead side dishes when you are feeding a crowd.
3. Grilled Asparagus
Grilled asparagus is a fast, light side that keeps the plate from feeling too starchy when you already have bread and beef on the table. Spears take about 4-6 minutes over high heat to get tender with a slight char.
The smoky, slightly bitter flavor of charred asparagus cuts through the rich, savory jus of an Italian beef sandwich well. It is a textural contrast that heavier sides cannot always provide.
- Use good olive oil: A high-quality extra-virgin olive oil makes a noticeable difference in the final flavor of the asparagus.
- Add Parmesan: Grate fresh Parmesan over the spears right after they come off the grill for a salty, nutty finish.
- Add heat: A pinch of red pepper flakes before grilling gives the asparagus a little kick that pairs with the beef's garlic notes.
Asparagus is also a solid option when you want something green on the table without spending more than 10 minutes on a side.
4. Roasted Brussels Sprouts
Roasted Brussels sprouts bring a slightly charred, nutty flavor that holds up next to bold Italian beef without getting lost. Roast them at 425°F for 20-25 minutes, cut side down, so the flat edges get deeply golden and crispy.
Toss in a few smashed garlic cloves before roasting for extra savoriness that echoes the garlic notes in the sandwich's au jus. The crispy outer leaves and tender centers give a satisfying textural contrast to the soft, soaked bread of the sandwich.
A drizzle of balsamic glaze over the finished sprouts adds a tangy sweetness that rounds out the dish. For something richer, scatter a few strips of bacon across the pan before roasting.
If you are planning a larger spread, these sides are similar to what works well when you pair sides with summer roast beef for a crowd.
5. Sautéed Mushrooms
Sautéed mushrooms take about 8-10 minutes and bring a deep, earthy umami that reinforces the beefy flavor of the sandwich without repeating it.
Cremini or baby bella mushrooms work especially well because they hold their shape and don't release as much water as white button mushrooms.
Cook them in a wide pan over medium-high heat with butter and a splash of olive oil. Do not crowd the pan or they will steam instead of brown, which kills the texture entirely.
Season with salt, black pepper, and fresh thyme toward the end of cooking. A splash of dry white wine or Worcestershire sauce in the last 2 minutes adds another layer of flavor.
These mushrooms are also excellent piled directly onto the sandwich itself, so make a generous batch.
6. Roasted Sweet Potatoes
Roasted sweet potatoes offer a natural sweetness that contrasts nicely with the salty, garlicky profile of an Italian beef sandwich.
Cut into 1-inch cubes, tossed in olive oil, and roasted at 425°F for 25 minutes, they come out caramelized on the outside and fluffy in the center.
Fresh rosemary or thyme scattered over the pan before roasting adds an herbal note that keeps the sweetness from tipping into dessert territory. A pinch of smoked paprika works well too.
If you want the side to feel more substantial, try a preparation similar to a layered potato gratin but made with sweet potatoes and a touch of gruyère.
Sweet potatoes reheat well at 375°F for 10 minutes, so they are a practical make-ahead option.
7. Grilled Corn on the Cob
Grilled corn on the cob is the easiest summer side you can put next to an Italian beef sandwich. The sweet, smoky char on the corn creates a natural contrast to the savory depth of the beef and jus.
Brush the ears with butter or olive oil and grill over medium-high heat for about 10-12 minutes, turning every few minutes until kernels show golden char marks. The heat caramelizes the natural sugars and locks in that smoky flavor.
Try seasoning with chili powder and a squeeze of lime for a street corn-inspired take, or keep it simple with flaky salt and black pepper. A dollop of sour cream or crumbled cotija cheese on top also works well.
Grilled onions or charred jalapeños served alongside the corn echo the sweet pepper toppings that Chicago-style Italian beef is known for.
8. Creamy Coleslaw
Creamy coleslaw is one of the sharpest contrasts you can put next to a juicy Italian beef sandwich. The cool, crunchy cabbage cuts straight through the richness of the au jus-soaked bread.
A classic coleslaw uses shredded green cabbage, carrots, and mayonnaise-based dressing, though a vinegar-forward dressing keeps things lighter and brighter. Mix the dressing in at least 30 minutes before serving so the cabbage softens just slightly without going limp.
Broccoli slaw mix is a good swap for cabbage if you want a nuttier flavor. For sweetness, toss in a handful of raisins or dried cranberries.
A tablespoon of horseradish stirred into the dressing adds a spicy kick that mirrors the heat of the giardiniera traditionally served on Chicago Italian beef. This is a side that genuinely holds well for 4-6 hours in the fridge.
Dress coleslaw at least 30 minutes before serving so the cabbage wilts just enough to absorb flavor without losing all its crunch. Any longer than 4 hours and it gets watery.
9. Baked Beans
Baked beans bring a sweet, tangy depth that pairs naturally with the savory beef. Most recipes use navy beans or great Northern beans cooked low and slow in a tomato-based sauce with brown sugar, mustard, and bacon.
The slight sweetness of the beans offsets the saltiness of the sandwich without fighting it. Pieces of bacon or ham throughout the beans add a smoky element that reinforces the beef's savory profile.
Baked beans work equally well served hot from the pot or at room temperature, which makes them a reliable option for backyard spreads and casual parties.
For a different Italian-influenced angle on this kind of pairing, look at how sides that work with Italian chicken cutlets apply similar sweet-savory logic. Pair baked beans with grilled proteins or serve them as a standalone on a grain bowl.
10. Macaroni and Cheese
Macaroni and cheese is a crowd-pleaser for a reason, and it works especially well next to Italian beef sandwiches when you are feeding kids or want a guaranteed hit at a casual dinner.
A basic version uses elbow macaroni, sharp cheddar, and a simple béchamel: butter, flour, and whole milk. The sharpness of the cheese is what matters most here because mild cheese produces a flat, one-note dish.
Stir in pepper jack cheese or a few dashes of hot sauce to give the mac some heat that ties back to the sandwich's giardiniera topping. Shells or rotini hold the sauce better than elbows if you want a different pasta shape.
Fold in steamed broccoli or frozen peas right before serving for color and a mild vegetable component without adding another dish to the table. This is also a side that reheats cleanly with a splash of milk stirred in.
11. Potato Salad
Potato salad is one of the most reliable make-ahead sides you can bring to a table serving Italian beef sandwiches. It improves after sitting in the fridge for a few hours as the dressing absorbs into the potatoes.
Yukon Gold potatoes hold their shape well after cooking and have a creamy texture that does not turn gluey the way Russets can. Cook them whole in salted water, then cut them once cool so they stay firm in the salad.
A basic Dijon vinaigrette with olive oil and red wine vinegar keeps the salad bright and tangy. For a creamier version, mix mayonnaise with a spoonful of whole-grain mustard and a splash of apple cider vinegar.
Diced celery, chopped dill, and hard-boiled eggs are traditional additions that give the salad substance. You can find good salad inspiration in sides that pair with similar dishes, like these salads for corned beef that follow the same hearty-protein logic.
12. Green Beans
Green beans are one of the fastest vegetables you can get on the table, and their slight bitterness is a clean contrast to the rich, beefy flavor of an Italian beef sandwich.
Roast them at 425°F for 12-15 minutes instead of boiling them for a snappier texture and deeper flavor.
Toss the beans with olive oil, salt, and cracked black pepper before roasting. Chopped bacon or pancetta scattered across the pan adds a smoky, salty component that ties the side to the beef's flavor profile.
Fresh rosemary or thyme added in the last 5 minutes of roasting brings an herbal note without overpowering the beans. A squeeze of lemon juice right after pulling them from the oven brightens everything up.
Green beans also work well blanched and tossed in a warm garlic-butter sauce if you prefer a more classic preparation. Either way, they take under 20 minutes start to finish.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
