The Chicago Italian beef sandwich is a popular sandwich originating from the city of Chicago. It consists of thin slices of seasoned roast beef, soaked in the juices from cooking, and placed inside an Italian roll or baguette.
What are the origins of the Italian beef sandwich?
The exact origins of the Italian beef sandwich are disputed, but most accounts point to it being invented in Chicago in the early 1900s. One popular story credits the sandwich’s creation to the Italian immigrant workers who brought their recipe for slow-roasted beef seasoned with Italian spices to the Maxwell Street Market. The beef was served on fresh Italian bread to provide an affordable meal for the workers.
Another account attributes the sandwich to Pasquale Scala, who claimed to have created it at his Italian grocery store in the Little Italy neighborhood around the 1920s. According to Scala, he came up with the idea of roasting inexpensive cuts of beef in spices and red wine, then slicing it thinly to make sandwiches.
However it was invented, the Italian beef sandwich quickly became popular among Italian immigrants in Chicago as a taste of home. Over the years, it gained notoriety across the city and became a Chicago specialty food.
What are the key ingredients in an Italian beef sandwich?
The main ingredients that go into a Chicago-style Italian beef sandwich are:
- Thinly sliced roast beef – Traditionally made from inexpensive cuts like the rump roast or round roast slow-roasted until very tender.
- Italian bread – A long Italian roll or baguette makes the perfect vehicle to soak up the beef juices.
- Spices – The beef is seasoned with a blend of Italian-style spices like oregano, basil, rosemary, and garlic.
- Peppers – Fiery giardiniera or sautéed green bell peppers provide spice and crunch.
- Cheese – Mozzarella or provolone cheese is a popular addition to heat-melting goodness.
- Dipping juice – The beef and bread are soaked in the steaming hot juices the meat was cooked in to add tremendous flavor.
How is an Italian beef sandwich made?
There is a careful process to making the perfect Italian beef sandwich:
- The beef is slow-roasted for hours until very tender. Chuck roast or rump roast are often used since they are more affordable cuts.
- The beef is cooked with a mix of spices that may include oregano, basil, rosemary, garlic, salt, pepper, and red wine for extra flavor.
- Once fully cooked and fall-apart tender, the beef is cooled just enough to be able to slice it very thinly across the grain.
- The bread is cut lengthwise without fully separating the halves. Soft Italian bread like a baguette is traditional.
- The sliced beef is layered inside the bread and topped with your choice of sweet or hot peppers.
- The sandwich is then dipped into the hot juices the beef was cooked in until the bread soaks up the flavor.
- Optional melted cheese like mozzarella or provolone can be added on top.
- The soaked sandwich is wrapped in paper and served immediately while hot.
When made well, the bread becomes infused with the seasoned beef juice to create an incredibly flavorful sandwich full of spice, herbs, and beef.
| Ingredient | Purpose |
|---|---|
| Roast beef | Provides the primary flavor |
| Italian bread | Soaks up the beef juices |
| Spices | Seasons the beef |
| Peppers | Adds spice and crunch |
| Cheese | Provides richness |
| Beef juices | Infuses the bread with flavor |
This table summarizes the purpose each main ingredient serves in creating the total Italian beef sandwich experience.
What are some key tips for making the perfect Italian beef at home?
Here are some helpful tips for nailing the ideal Italian beef sandwich flavor in your own kitchen:
- Use the right cut of beef – Leaner cuts like rump roast or chuck roast work better than fattier cuts.
- Cook low and slow – Roast the beef at 300°F for at least 3-4 hours until fall-apart tender.
- Slice it thin – Use a sharp knife to cut the beef across the grain into very thin slices.
- Season aggressively – The beef needs to be well-seasoned with salt, pepper, oregano, basil and garlic.
- Use fresh bread – A crusty Italian loaf will soak up the juices perfectly.
- Dip properly – Completely dunk the bread into piping hot juice from the beef to infuse maximum flavor.
- Add pepper kick – Hot giardiniera and sautéed green bell peppers provide the right balance of spice.
- Optional cheese – Mozzarella or provolone melted on top takes it over the top.
Choose the Right Beef
Using a lean, inexpensive cut of beef ensures the meat will become fall-apart tender during the long cooking time. Fattier cuts may result in greasy, less shredable beef.
Cook Low and Slow
Roasting the beef for hours allows the tough meat fibers to break down into fork-tender deliciousness. High heat will make the meat tough and dry.
Slice it Thin
After cooking, let the beef cool just long enough so you can slice it as thin as possible against the grain. This creates more surface area to soak up juice.
Where can you find the best Italian beef sandwiches in Chicago?
Chicago is filled with Italian beef joints serving tasty sandwiches, but a few spots are considered the best:
- Al’s Beef – Popular stand serving Italian beef since 1938 known for perfecting the Chicago classic.
- Mr. Beef – Legendary for their hot giardiniera peppers and Italian sausage combo sandwiches.
- Portillo’s – Chicago chain loved for juicy Italian beef coated in their special gravy.
- Buona Beef – Fast casual spot slicing beef fresh to order and dunking it right in front of you.
- Johnnie’s Beef – Known for top-notch Italian beef and using natural au jus dipping juices.
- Jay’s Beef – Counter-serve shop open since 1960 with memorabilia decor and house-made giardiniera.
- Luke’s Italian Beef – Classic mom-and-pop joint featured on food TV for their tender slow-cooked Italian beef.
Trying the Italian beef sandwiches from any of these beloved Chicago spots offers the quintessential experience.
What are some popular variations on the classic Italian beef?
While the traditional Italian beef is perfection in its pure form, some popular tweaks include:
- Combo – Adding a grilled Italian sausage link into the sandwich.
- Pizza – Topping the beef with mozzarella and marinara sauce.
- Peppers – Loading up on spicy giardiniera or sautéed bell peppers.
- Cheese – Melting provolone or mozzarella cheese on top.
- Dips – Using au jus or pizza sauce for dunking instead of beef juice.
- Bread – Trying a French roll, focaccia, or ciabatta loaf.
But most Chicago purists argue the traditional Italian beef sandwich is perfect in its original form. The simple combination of paper-thin beef, fresh bread, spice rub, and meaty juices requires no improvement.
What is the best way to eat an Italian beef sandwich?
Italian beef sandwiches are messy by nature, but here are some tips for the ideal eating experience:
- Pick it up with both hands to keep the layers intact.
- Take a good first bite while hot to get the full flavor profile.
- Keep napkins handy to wipe any escaping juices or debris.
- Don’t be dainty! Go for big, unrestrained bites.
- Savor the combination of hot beef, spice, cheese, and soaked bread in each mouthful.
- Dunk it occasionally as you eat to re-soak the bread in meaty goodness.
- Let leftover juices in the wrapper serve as a next-level au jus for sipping.
While messy, eating an Italian beef sandwich is an experience for all the senses. Allowing the juices to run down your arms just means you are feasting properly!
Conclusion
With its ultra-thin slices of seasoned roast beef dripping in spices and juices served on an Italian loaf, the Chicago Italian beef sandwich is a one-of-a-kind culinary delight. Its inception by Italian immigrants to Chicago created an iconic regional specialty sandwich that has endured over a century. While imitations abound, nothing truly compares to savoring an authentic Chicago Italian beef soaked through with piping hot beef gravy prepared by one of the Windy City’s storied purveyors of this messy, magnificent sandwich.