Italian beef is a popular sandwich originating from Chicago, featuring thin slices of seasoned roast beef simmered in broth and served on a long Italian-style roll. The key characteristics that make Italian beef stand out are the thinly sliced beef, the dipping broth, and the long soft roll. Let’s explore what makes this iconic sandwich special.
The History of Italian Beef
Italian beef traces its origins to Chicago’s Little Italy neighborhood in the early 1900s. Italian immigrants worked in the stockyards and would bring home tough, inexpensive cuts of beef. To make the meat tender, they simmered it for hours in spices and broth. The sliced beef and juices were served on fresh Italian bread, making an affordable and tasty meal.
By the 1930s, Italian beef had transitioned from a homecooked dish to a commercial product sold at Italian delis and stands. Its popularity spread beyond Little Italy to neighborhoods throughout Chicago. Al’s Beef claims to have opened the first stand dedicated to Italian beef in 1938, using a family recipe.
Italian beef grew iconic status in Chicago, becoming a local specialty found at delis, pizza joints, and hot dog stands. Its fame expanded nationally when the first Portillo’s location opened in 1963. Today, Italian beef sandwiches can be found across the country, but Chicago remains its undisputed homeland.
The Original Recipe
Authentic Italian beef starts with high-quality beef seasoned simply to allow the meat’s flavor to shine. The traditional seasoning is just salt, pepper, garlic, oregano, and basil. The beef top round or bottom round roast is slow-roasted until tender and sliced paper-thin. This process makes even inexpensive cuts melt-in-your-mouth delicious.
The thinly shaved beef is placed in large pans and simmered for hours in the signature broth. The broth contains the beef juices, spices, and vegetables like onions, celery, carrots and green bell peppers. Dipping the beef in this broth adds tremendous moisture and flavor.
The Bread
An Italian beef sandwich must be served on a long, narrow, soft Italian-style bread roll. These rolls have a thin crisp crust and fluffy interior perfect for soaking up beef juices. The ideal length allows the bread to contain the overflowing ingredients without getting soggy.
Traditional options are Italian bread or Vienna bread. The bread is always fresh-baked, never pre-packaged. Most Chicago bakeries make special versions of these rolls for Italian beef. The breads are often topped with sesame seeds or herbs for visual appeal and texture.
| Type of Roll | Description |
|---|---|
| Italian Bread | Soft white bread with a thin crust and light interior |
| Vienna Bread | Light rye-flavored bread with a dense, chewy interior |
Local Bakery Traditions
Many Chicago bakeries have gained fame for supplying custom Italian beef rolls. D’Amato’s Bakery and Gonnella Baking Company are two of the most well-known suppliers. Their secret recipes create the perfect vessel for soaked beef, giardiniera, and juices without falling apart.
Bakeries also produce special versions like Turano’s 6.5 foot-long beef roll. These novelties demonstrate Chicago’s obsession with Italian beef.
Condiments and Toppings
Italian beef is served “dry” – just meat and bread. But most customers dress up their sandwiches with traditional Chicago condiments and toppings.
Giardiniera: A mixture of pickled vegetables in oil or vinegar. It provides a spicy, tangy crunch to contrast the rich beef. The most common version is made with peppers, cauliflower, carrots, celery, and olives.
Sweet Peppers: Mild green bell pepper strips balance the spicy giardiniera. They also add color to the sandwich.
Mozzarella Cheese: Optional melted mozzarella gives the sandwich more richness.
| Condiment | Description |
|---|---|
| Giardiniera | Pickled vegetable mixture, provides spice |
| Sweet Peppers | Fresh green bell peppers, provides crunch |
| Mozzarella Cheese | Melted mozzarella, provides richness |
“Wet” vs “Dry”
Customers also choose between “wet” and “dry”. A “wet” beef is dipped in the broth to absorb maximum moisture. A “dry” beef has just a touch of juice. Newcomers tend to prefer wet to experience the full Italian beef flavor.
The Broth
Arguably the most important component of Italian beef is the dipping broth. The thin, concentrated juice gives the meat intense seasoning. It also makes the sandwich deliciously messy – a signature of Chicago food.
The broth contains beef drippings, spices from the meat rub, and savoriness extracted from simmered vegetables. Some restaurants even add a touch of beef base or consommé to enrich the flavor.
The thin, juicy broth also allows customers to control the “wetness” of their sandwich. Whether soaked or just dipped, the broth provides essential taste.
| Ingredient | Purpose |
|---|---|
| Beef drippings | Provides beefy flavor |
| Spices | Imparts seasoning from rub |
| Simmered vegetables | Extracts savoriness into broth |
| Beef base | Enhances and enriches beef flavor |
The Importance of Juices
The broth is all about the juices. Some restaurants even add back drippings from cooked beef to intensify the liquid. The broth brings together the flavors of the entire dish.
Preparation Methods
Authentic Italian beef is simmered in broth, while inferior versions are cooked without any juices. Here are the differences in preparation:
Simmering: The thinly sliced beef is placed into broth and simmered for 2-4 hours. This tenderizes the meat fully and infuses it with flavor.
Roasting: Roasting without juices produces drier, blander meat. Italian beef should never be roasted in an oven.
Steaming: Steaming cooks the beef in its own juices, which are then incorporated into the broth. This is an acceptable alternative to simmering.
| Cooking Method | Result |
|---|---|
| Simmering | Most authentic, tender, moist, and flavorful |
| Roasting | Dry, tough, and bland meat |
| Steaming | Acceptable alternative to simmering |
Don’t Roast, Simmer!
Simmering or steaming are crucial to proper Italian beef. Dry roasting ruins both the texture and flavor. For an authentic sandwich, the beef must cook slowly in broth.
Types of Beef
Choosing the right cut of beef is vital for a tender, full-flavored Italian beef. The traditional options are:
Top Round: Very lean so it shreds easily. Lacks fat for richness.
Bottom Round: Also lean but slightly fattier for more flavor. The most popular choice.
Sirloin Tip: Budget option though not as tender as round cuts. Adds beefiness.
| Cut of Beef | Characteristics |
|---|---|
| Top Round | Very lean, shreds easily, can be dry |
| Bottom Round | Lean but slightly fatty, very popular |
| Sirloin Tip | Budget choice, not as tender |
Flavor and Tenderness
Bottom round strikes the best balance between leanness and richness. Top round makes acceptable but drier sandwiches. Sirloin tip can work in a pinch but takes longer cooking to get tender.
Serving Temperature
Warm Italian beef is the standard, but some prefer it hot off the grill or oven. There are differences in serving temperatures:
Hot: Served immediately after cooking while still steaming and juicy.
Warm: Allowed to rest after cooking so bread doesn’t get soggy.
Cold: Seems blasphemous to most but favored by a minority of enthusiasts.
| Temperature | Description |
|---|---|
| Hot | Straight from cooking, juicy but can soak bread |
| Warm | Allowed to rest briefly, standard serving temp |
| Cold | Seems wrong but has a minority following |
Warm is Ideal
Letting the sandwich rest a few minutes helps perfect the textures. Hot and juicy has its fans, while cold and sliced attracts only contrarians. Warm strikes the right balance for most.
Where to Find the Best
Here are some top spots to find exemplary Italian beef in Chicago and beyond:
Al’s Beef – Historic Chicago stand serving acclaimed juicy beef since 1938
Portillo’s – Chicago-based chain beloved for hot beef, chili, and chocolate cake
Mr. Beef – Longtime local favorite known for super moist “extra juicy” sandwiches
Buona Beef – Quick-serve chain focused just on Italian beef plus hot giardiniera
Johnnie’s Beef – Casual spot with mountainous beef, peppers, and cheese combos
Local Joints in Chicago
For an authentic experience, visit one of Chicago’s beloved neighborhood Italian beef institutions. The original joints still make the best.
Key Takeaways
Here are the essential qualities that define a perfect Italian beef sandwich:
- Thinly sliced top or bottom round roast
- Seasoned with just salt, pepper, oregano, basil, garlic
- Simmered for hours in spiced broth with vegetables
- Served on fresh, long Italian-style bread
- Topped with giardiniera, sweet peppers, mozzarella (optional)
- Dipped fully or partially in zesty beef broth
When all these elements come together, they produce one of the most craveable sandwiches around. Italian beef’s uniqueness and flavor make it an Chicago institution.
Conclusion
With its ultra-thin beef, perfect roll, piquant broth, and customary toppings, Italian beef is a sandwich like no other. Its creation story connects deeply to Chicago’s Italian immigrant history. While imitation versions exist around the country, nothing truly compares to an authentic Italian beef enjoyed in its native city.
The sandwich’s fame endures because each component contributes irreplaceable flavor and texture. Treasure an original Italian beef sandwich as a truly unique Chicago comfort food experience paired with hospitality as hearty as the dish itself.