Uncovering the Secret Behind Authentic Italian Beef
Italian beef is a mouthwatering sandwich filling that originated right here in the United States. This delicacy has its roots in the early 20th century from the Italian community in Chicago. Since then, it has become a staple in the Midwest region. But the question in every foodie’s mind is – what cut of meat is used to make authentic Italian beef? Let’s uncover the secrets behind this iconic sandwich.
The Origins of Italian Beef
During the early 1900s, Italian immigrants brought their culinary traditions over to Chicago. To cater to the busy lifestyles of factory workers back then, local Italian delis and restaurants came up with the Italian beef sandwich. It provided a quick yet hearty lunch option. The inexpensive cut of meat also made it accessible.
Over the decades, Italian beef became a Windy City specialty Today, Chicagoans are still as crazy about Italian beef as they were a century ago From popular joints like Al’s Beef and Buona Beef to mom-and-pop shops, you can find Italian beef sandwiches all over the city. The next time you’re in Chicago, make sure to try this local delicacy!
Understanding the Different Cuts of Beef
Now, let’s get down to the nitty gritty details – what cut of meat is used for Italian beef? To understand that, we first need to know how beef is broken down. There are three main sections of the cow where beef cuts come from:
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Forequarter
This is from the neck up to the ribs. Cuts from this section like chuck and brisket contain more connective tissue. They require slow moist-cooking methods like braising. -
Hindquarter
This includes the sirloin, tenderloin, and round. Cuts from this part are generally more tender and leaner. Hence they are great for dry-heat cooking like grilling. -
Mid-Section
Here you’ll find short loin, rib, and flank. Cuts from this portion offer a balance of tender meat and rich marbling. They are ideal for roasting or pan-searing.
Top Round – The Traditional Cut
The traditional cut used for Italian beef is the top round roast. Top round comes from the hindquarter, specifically the inner thigh. This area doesn’t get much exercise, so the meat is nice and tender. Being lean, it can become tough. But the connective tissue breaks down beautifully when slow-roasted for Italian beef.
As a leaner cut, top round provides a hearty beef flavor without too much greasiness. It’s also relatively affordable compared to fancier cuts like ribeye or tenderloin. No wonder Italian immigrants chose it for their sandwiches!
Some recipes may use bottom round or sirloin tip as well. But purists believe the texture and flavor of top round makes the best Italian beef.
The Cooking Process
Preparation is key when cooking Italian beef to get that perfect tender and juicy consistency. Here are some tips:
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Start with a top round roast and trim excess fat. Season generously with spices like garlic, oregano, basil.
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Slow roast the meat for 3-4 hours at 300°F. This breaks down collagen for a melt-in-your-mouth texture.
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Make an aromatic broth with beef stock, onions, red wine. Ladle over the beef during roasting.
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Once fork-tender, let meat rest before slicing thinly against the grain.
-Serve on crusty rolls with juicy meat, giardiniera, and broth for dipping. Sprinkle with mozzarella cheese if desired.
The broth used for braising plays a big role in flavoring the beef. Some even add spices like chili flakes for a kick of heat. Once you’ve perfected the roasting technique, experiment with different seasonings.
Popular Variations to Try
One of the great things about Italian beef is how versatile it is. From the classic sandwich to soups and pasta, there are so many ways to enjoy this meat. Next time you make Italian beef, try out these popular variations:
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Italian Beef Soup – Sliced beef, broth and veggies come together for a comforting soup.
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Italian Beef Pasta – Toss slices of Italian beef into your favorite pasta. Divine!
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Italian Beef Pizza – Top pizza dough with beef, peppers, onion and mozzarella for a meaty feast.
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Italian Beef and Potato Hash – A hearty breakfast hash with sliced beef, potatoes and eggs.
You don’t just find Italian beef in Chicago either. Here are some global twists on this sandwich:
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Italian Style – Beef saltimbocca filling of prosciutto and sage.
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French Dip – Au jus for dipping, crispy baguette.
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Philly – Cheese sauce or whiz, served on an Amoroso roll.
The possibilities are endless! Use your creativity to come up with your own unique Italian beef combinations.
Where to Get Authentic Italian Beef in Chicago
Of course, nothing beats tasting genuine Italian beef in Chicago itself. Here are some legendary spots that serve the real deal:
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Al’s Beef – Popular for their juicy Italian beef soaked in gravy.
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Portillo’s – Chicago chain loved for Italian beef, dogs and chocolate cake.
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Mr. Beef – Classic Italian beef stand featured on food shows.
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Buona Beef – Fast food chain serving their signature, peppery beef.
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Johnnie’s Beef – Home of the “combo” Italian beef and sausage sandwich.
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Fontano’s Subs – Old school joint opened in the 60s. Real crowd pleaser.
Ready to take a beef tour of Chicago? Make sure to bring your appetite, because one taste is never enough!
Perfect Italian Beef at Home
What if you don’t live near the Windy City? Not to worry, you can still enjoy tasty Italian beef at home. Getting the right cut of meat is crucial for success. Ask your butcher for a top round roast, ideally with some marbling.
Then it’s all about low and slow cooking. A roast cooked for 3-4 hours at 300°F will give you fall-apart tender meat. Use a flavorful broth spiced with garlic, oregano and peppercorns for maximum flavor. Slice across the grain before serving.
Melt cheese over the warm beef or dip into the broth for that authentic Italian beef taste. It makes such satisfying sandwiches, though it’s also great in pastas, soups, pizzas and more. With the right cut and technique, you can create craveworthy Italian beef anywhere.
Bring the Flavors of Chicago Home
Italian beef has come a long way from its humble Chicago origins a century ago. This sandwich has become a piece of Americana thanks to its irresistible flavor. The secret lies in using top round roast and slow-roasting it to tender perfection. Whether you’re biting into an authentic Italian beef sandwich in Chicago or making it at home, this craveworthy dish never disappoints.
- Discovered the flavorful history and origins of the Italian beef sandwich
- Learned that top round roast is the cut traditionally used
- Explored slow roasting and broth braising methods
- Shared popular serving styles like sandwiches and pasta
- Recommended spots for authentic Italian beef in Chicago
- Provided tips for making tasty Italian beef at home
With this beefy intel in your back pocket, go savor Italian beef in all its glory!
What Cut Of Beef Do I Use For Italian Beef Sandwiches?
If you’re making Italian beef at home you have two main options for a beef roast:
- Bottom Round Roast (preferred)
- Top Round Roast
These two cuts are often used for making roast beef. While we cannot call this sandwich roast beef (that would be a crime), you are essentially following similar steps.
Choose a large, even-looking cut of beef. There won’t be much marbling but the roast should have a large fat cap. You can leave this one, but I prefer to trim it off so the thinly sliced cooked beef isn’t fatty when I go to make the sandwich.
Italian Beef Au Jus:
Au jus is the backbone of this recipe and makes or breaks a good Italian beef sandwich. The whole roast will slowly cook in the au jus and it will be used again to reheat the slices of beef and to even dunk your sandwich.
To make a truly good au jus you need two parts; beef stock and a homemade Italian seasoning mixture. Here is how to make the spice blend:
- Garlic Powder
- Black Pepper
- Celery Salt
- Fennel
- Coriander
- Smoky Paprika
- Basil
- Oregano
- Thyme
- Rosemary
- Red Pepper Flakes
- Whole Bay Leaves (add these in separately from the blend)
The Beef:
To get the best flavor out of your beef, you should begin preparing the roast 1-2 days in advance.
Remove the bottom roast from the packaging and pat it dry with paper towels to remove the excess moisture. Trim off any large portions of fat or silver skin on the roast, then lightly coat it in olive oil and coarse kosher salt.
Place the beef roast onto a wire rack over a baking sheet. Place it in the fridge for 1-2 days to “dry brine”. This allows the salt to draw moisture out of the meat to dissolve the salt. It then reabsorbs the moisture and helps season the inside of the roast with salt.
Dry brining also intensifies the beef flavor of the meat as it loses some of its natural moisture in the fridge and creates a nice dry outside for getting a perfect sear.
The Au Jus:
If you want to make your own beef broth or stock you can. I used a very high-quality beef stock I purchased from my local butcher. Combine the Italian spice blend mixture and keep it separate from the beef stock.
- Preheat the oven to 325 F. Place the oven rack one below the center.
- Preheat a heavy bottom pan over medium-high heat and add a high smoke point oil to the pan (I like avocado oil). Remove the beef roast from the fridge and pat it dry once more with paper towels.
- Sear each side of the beef roast in the pan until it easily releases with tongs and is brown on all sides. Remove it from the pan and turn off the heat but leave the pan on the burner. Wipe out the excess oil with paper towels.
- In the hot pan, add some butter and allow it to melt. Add the seasonings to the butter and whisk for a few minutes to amplify the aromatics.
- Take the beef roast and coat it in the seasonings. Add the beef broth to the pan and pour it around the beef roast. It doesn’t need to cover the meat completely.
- Bring the beef broth mixture up to a simmer on the stove. Once simmering, remove it from the stove and place it into the oven.
- Allow the meat to cook for 3.5-4 hours uncovered. Remove the roast from the oven when the internal temperature on a thermometer reads 195 F. (yes, 195 F is correct see notes in the recipe card). The meat should be tender but shouldn’t fall apart.
- Let the roast and the au jus rest for 40-60 minutes to cool slightly and then place it overnight into the fridge. You cannot slice the roast until it’s fully cooled for several hours.
How To Make Italian Beef at Home (Chicago-Style)
FAQ
What cut of beef is best for Italian beef?
Typically, Italian beef is made with chuck roast. Other cuts of meat that work well include top round, top sirloin, and bottom round (also known as rump roast).
What is Portillo’s Italian beef made of?
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Portillo’shttps://www.portillos.comItalian Beef Sandwich | Portillo’sOur famous, homemade, Italian beef is slow-roasted for 4 hours, with a blend of Italian spices, thinly sliced, and served on fresh baked Turano French bread. Cu…
What is Italian beef made of?
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The Beef:A well-marbled cut of beef, like chuck roast or top round, is slow-cooked in a broth infused with Italian herbs and spices.
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Seasoning:The broth typically includes garlic, oregano, black pepper, and sometimes red pepper flakes, according to Visit Oak Park.
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The Broth:This rich, flavorful broth is what the thinly sliced beef is soaked in and is often served with or on the sandwich.
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Toppings:Giardiniera, a mix of pickled vegetables, and sometimes sweet or hot peppers, are common additions.
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The Roll:A crusty French roll is used to hold the sandwich.
What’s the difference between regular roast beef and Italian roast beef?
While leaner cuts, like top loin or round roast are most common for roast beef sandwiches, Italian beef is made with chuck roast, the classic pot roast cut …