• 2–2½ lbs cooked corned beef, thinly sliced
• 3–4 cups beef broth or reserved corned beef cooking liquid
• 2 tbsp Italian seasoning
• 2 tsp garlic powder
• 1 tsp black pepper
• ½–1 tsp crushed red pepper flakes (optional)
• 4–6 Turano French Rolls
• 8–10 slices Swiss cheese
• Giardiniera (mild or hot), to taste

① Prepare the Italian Beef–Style Corned Beef in a saucepan over medium heat, combine beef broth, Italian seasoning, garlic powder, black pepper, and red pepper flakes. Add sliced corned beef and simmer gently for 10–15 minutes, allowing the meat to absorb the seasoned jus.
② Add Swiss cheese to the inside of each roll. Lightly toast or warm the Turano French Rolls until soft inside and lightly crisp on the outside.
③ Using tongs, generously pile the juicy corned beef onto each roll, add extra jus over the meat.
④ Top It Chicago-Style giardiniera and close the rolls. Lightly dip the tops or bottoms of the rolls into the jus for full “wet” Chicago style.