Italian beef is a sandwich that is deeply rooted in the culinary traditions of Chicago. With its thin slices of seasoned roast beef soaked in flavorful juices and served on a crusty Italian roll this regional specialty has developed a cult-like following. But what exactly goes into crafting this Windy City icon? Let’s explore the origins ingredients, and preparation that create the quintessential Italian beef.
A Sandwich Born in Chicago’s Italian Neighborhoods
Chicago’s Italian beef traces its origins to the city’s Italian immigrant communities in the early 1900s. New arrivals settled in neighborhoods like Little Italy and brought with them traditional recipes and ingredients. One dish that emerged was Italian beef – an affordable way to transform tougher cuts of meat into a hearty, satisfying meal.
Thinly slicing cheaper cuts of beef helped tenderize them. Slow-roasting allowed the fat to break down and infuse flavor. Dipping the meat in the cooking juices kept it moist. Serving it on bread stretched the dish even further. An Italian American creation was born out of tradition, resourcefulness, and necessity.
Prime Ingredients: Beef, Bread, and Seasonings
At its core, an Italian beef sandwich consists of three main components:
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Beef – Typically top round or sirloin tip are used. These lean cuts become tender and absorb flavors when slow-roasted
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Bread – A crusty Italian or French bread is ideal to soak up juices while providing texture.
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Seasonings – A blend of oregano, basil, garlic, and black pepper deliver big, bold flavor.
Beyond this flavor base, options like spicy giardiniera and peppers enhance the experience while staying true to the sandwich’s roots.
The Art of Preparation: Cooking Methods That Define Italian Beef
What truly sets Italian beef apart is the specialized cooking process:
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Beef roasts are seasoned generously and slow-cooked for hours until fork tender. This breaks down connective tissue.
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The cooked beef is sliced paper-thin, maximizing surface area for soaking up juices. Slicing across the grain keeps it tender.
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The sliced meat soaks in the flavorful cooking juices, called ‘jus’ or ‘gravy’, until saturated. This infuses every bite with richness.
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The dipped beef is piled high on fresh bread. Toppings are optional but highly recommended for texture and spice.
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The entire sandwich is often dunked again in juices to fully moisten the bread. The result? A flavorsome feast in every bite!
From the quality of beef to the dipping technique, each step influences the trademark taste and texture of Italian beef.
Regional Variations: How Italian Beef is Enjoyed Throughout Chicago
Though the core formula remains constant, Italian beef enthusiast find joy in customizing their perfect sandwich:
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Sweet or Hot – Peppers range from mild green bell peppers to spicy pickled giardiniera.
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Dipped or Dry – Sandwiches come soaked in jus or with it on the side for dipping.
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Combo Option – Some add Italian sausage for a one-two protein punch.
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Cheese Please – Mozzarella, provolone, or cheddar melt nicely on top.
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Extra Gravy – Jus served on the side for heavily dunking every bite.
From north side stalwarts to south side institutions, Chicagoans passionately defend their favorite purveyor and exact Italian beef specifications. But no matter how you take yours, satisfaction is guaranteed!
Cultural Significance: Why Chicago Loves Italian Beef
Beyond tantalizing tastebuds, Italian beef holds a special place in Chicago’s identity:
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As an Italian American contribution, it celebrates immigration’s role in shaping local cuisine.
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Neighborhood stands like Portillo’s and Al’s Beef are beloved institutions.
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It fueled blue-collar workers and Chicago’s restaurant culture.
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Newcomers are initiated through this messy, communal meal.
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Celebrity fans from Derrick Rose to Joe Mantegna express civic pride.
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Iconic status earned alongside deep dish pizza and hot dogs.
For residents past and present, Italian beef recalls memories, fuels cravings, and connects to heritage. Each juicy bite is a flavorful bite of Chicago itself.
Bringing the Taste of Chicago Home
Though nothing compares to enjoying Italian beef in its native city, recipes allow you to recreate the magic anywhere:
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For convenience, online stores ship authentic ingredients nationwide.
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High-quality roasts, seasoning blends, and gravy packs simplify preparation.
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Slow cookers let roasts become fall-apart tender with little hands-on effort.
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Sear then simmer methods work for stovetop recipes when time allows.
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Breads and toppings found locally finish every sandwich.
With the right resources, making outstanding Italian beef at home lets you satisfy cravings well beyond Chicago’s borders. There’s no geographical limit when celebrating the Windy City’s most famous sandwich.
So next time you sink your teeth into the tender beef, savory gravy, and crusty bread of an Italian beef sandwich, appreciate each component that comes together in perfect harmony. It’s a flavorful culmination of tradition, nostalgia, and regional pride only found in the heart of Chicago.
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Making Authentic Italian Beef At Home
Im not eating an Italian beef unless its literally dripping.
pahnogeorgeton
- Dec 7, 2022
- 4 min read
Updated: Jul 6, 2023
Im not eating an Italian beef unless its literally dripping.
Prep and Rise Time: 4 hours
Cook Time: 5 hours 45 minutes
Serves: 8
INGREDIENTS
Long French Roll
- 2 cups (473ml) water at 95℉ / 35℃
- 1 ½ tablespoons (18g) instant yeast
- 2 tablespoons (18g) granulated sugar
- 2 tablespoons (24g) vegetable oil
- 4 3/4 cups (800g) bread flour
- 2 1/2 teaspoons (12g) fine sea salt
- Cooking spray
- Bench flour, as needed
Chicago Style Hot Giardiniera
- 1 1/2 cups (360ml) white distilled vinegar
- 3/4 cup (175ml) water
- 1 1/2 tablespoons (16g) Kosher salt
- 3 tablespoons (45g) granulated sugar
- 4 banana peppers, sliced
- 1-2 large carrots, peeled and sliced into rounds
- 5 ribs celery, cut into ½-inch cubes
- 4 serrano peppers, thinly sliced
- 1 cup (240ml) extra virgin olive oil
- 7 sprigs fresh oregano
- 1 tablespoon (9g) black peppercorns
- 1 tablespoon (8g) celery seeds
Beef Stock
- 4 pounds (1.8kg) oxtail
- 3 pounds (1.3kg) beef soup bones
- Cooking spray
- 2 yellow onions, quartered
- 3 ribs celery, roughly chopped
- 1 head garlic, cut in half
- 2 carrots, roughly chopped
- 1 tablespoon (9g) whole black peppercorns
- Cold water, as needed
The Beef
- 4 pounds (1.8kg) top round or chuck roast
- Salt and pepper, to taste
- Vegetable oil, for searing
- Homemade beef stock
- 1 teaspoon (2g) red pepper flakes
- 1 tablespoon (7g) paprika
- 1 tablespoon (8g) celery seeds
- 5 heads of garlic, cut in half
- 1 yellow onion, quartered with root attached
- 2 teaspoons (5g) mushroom soup base powder, (optional)
- 1 bay leaf
- 4 sprigs of fresh oregano
Assembly
- Long French rolls, ends trimmed and cut in half
- Sliced beef simmering in stock
- Chicago style hot giardinera
INSTRUCTIONS
For The Long French Roll
- To a stand mixer fitted with a dough hook add the water, yeast and sugar and stir to dissolve. Let sit for 1-2 minutes.
- Add in the vegetable oil, half of the flour and the salt. Mix on low speed to incorporate the flour and then add in the remaining half of flour. Mix again to combine, if the dough seems dry add a splash of water.
- Mix for 3-5 minutes until smooth. Remove to a clean work surface and roll into a tight ball.
- Add the dough to a greased bowl, cover with plastic wrap and let rise, at room temperature, for 1-1 ½ hours or until doubled in size.
- Punch down your dough, turn it onto a floured work surface, and divide into 4 even pieces. Shape each into a light ball and place on a sheet pan. Cover with greased plastic wrap and let rest for 15 minutes.
- Lightly dust a work surface with flour. Working with one piece of dough at a time, form it into an oval. Next, fold it over and pinch the sides together. Roll it into a 16 x 3-inch log. Place on a parchment lined sheet pan. Repeat with a second piece of dough and add it to the same sheet pan, evenly spaced out from the other dough. Repeat with the remaining two pieces of dough on a second parchment lined sheet pan.
- Flatten the logs slightly and cover with greased plastic wrap. Let rest at room temperature for 45 minutes.
- Preheat oven to 375℉ / 190℃.
- Spray loaves lightly with water. You can also lightly slash the dough with a sharp knife over the tops on a diagonal at 3-4-inch intervals.
- Bake for 25-30 minutes or until deep golden brown on the tops and bottoms. Cool completely.
- When ready to serve, cut the ends off, and divide each roll into 2 evenly sized pieces.
For The Chicago Style Hot Giardiniera
- In a saucepan over medium-high heat add vinegar, water, salt, and sugar. Bring the mixture to a simmer, stirring to dissolve the sugar and salt, and then remove from heat.
- Place banana peppers, carrots, celery, and serrano pepper in a heat-proof container and pour the hot pickling liquid over the top.
- Stir in the olive oil to evenly combine.
- To a piece of cheesecloth, add the oregano, peppercorns, and celery seeds. Wrap tightly and secure with a piece of kitchen twine. Add the sachet to the liquid and submerge. Cover and let the mixture come to room temperature before refrigerating.
For The Beef Stock
- Preheat oven to 475℉ / 246℃. Line a sheet pan with foil.
- Add the oxtail and beef bones evenly on the pan and spray generously with cooking spray. Bake until deeply browned all over, about 30-45 min.
- Add the roasted bones to a large pot along with the onions, celery, carrots, and peppercorns. Cover the bones with cold water and set over medium high heat. Bring to a boil, then reduce the heat to low and simmer for 3-4 hours or until reduced and the stock has developed a deep, rich flavor.
- Strain your broth through a fine mesh strainer and reserve.
For The Beef
- Preheat oven to 350℉ / 177℃.
- Heat a 7-8 quart Dutch oven over medium high heat. Add enough vegetable oil to coat the bottom of the pan.
- While the oil heats, dry the beef well with paper towels and season generously on both sides with salt and pepper.
- When the oil is nearly smoking, add the seasoned beef and sear for 2-3 minutes per side, or until deeply golden brown all over.
- Pour enough of the homemade beef stock into the pot so that the beef is nearly submerged.
- Stir in the remaining ingredients to combine. Bring to a boil, reduce the heat to low and then cover with a lid. Transfer to the oven and bake for about 1 hour or until the internal temperature reaches 130-135℉ / 54-57℃.
- Remove the beef and let cool to room temperature. Wrap tightly in plastic wrap and refrigerate overnight to cool completely. Let the braising liquid and all the solids come to room temperature as well before refrigerating.
- Once your beef is thoroughly chilled, slice it as thinly as possible, ideally using a deli meat slicer.
- Strain the braising liquid into a large pan, heat until its at a bare simmer, and add all your sliced meat to warm through before serving.
Assembly
- Preheat oven to 350℉ / 177℃.
- Cut each roll in half lengthwise, leaving one side attached. Add to a sheet pan and toast for 5-6 minutes or until hot and lightly toasted.
- Stuff your roll with the desired amount of sliced beef, then add a generous spoonful of your giardiniera, making sure to include some of the pickling liquid.
- Dunk one or both sides of the sandwich in the jus. Wrap up your sandwich with parchment paper and foil, cut it in half and enjoy. Repeat with the remaining ingredients to make more sandwiches.
Tags:
How To Make Italian Beef at Home (Chicago-Style)
FAQ
What cut of meat is Italian beef made from?
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YouTube · Brian Lagerstromhttps://www.youtube.comCHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From …May 27, 2021 — and it becomes a thinner more sandwich friendly texture. after that 30 minutes take a look i’m just delighted. how these turned out they have a grea…
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Bonappeteachhttps://www.bonappeteach.comAuthentic Chicago Italian Beef Recipe – BonappeteachNov 7, 2022 — 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…
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HowToBBQRight.comhttps://howtobbqright.comChicago Italian Beef Sandwich Recipe on the Grill – HowToBBQRight.comJan 30, 2020 — There you will find a treasure-trove of recipes dedicated to the art of deliciousness, and his recipe for “Better than Chicago’s Best Italian Beef S…
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DeLallohttps://www.delallo.comThe Best Italian Beef Sandwich – DeLalloItalian Beef is chuck roast (the cut of meat used for pot roast) that is slowly cooked with savory Italian spices until it is soft and tender and easily shredde…
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YouTube · Adam Witthttps://m.youtube.comHow To Make Italian Beef at Home (Chicago-Style)Jun 2, 2021 — see. get spitting. let’s talk Booth all right so this is bottom round it’s a cut from the booty of the animal. I like to use bottom round because it …
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 part of the cow is Italian beef?
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Top Round and Bottom Round:These are considered the most common choices for Italian beef, as they offer a good balance of lean muscle and some marbling that contributes to flavor and tenderness during roasting.
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Top Sirloin Tip:This cut can also be used and is known for being slightly more flavorful and tender than the round cuts.
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Why these cuts?The round cuts are generally preferred because they’re lean and hold their shape well during roasting, making them easier to slice thinly. The slower cooking process also helps to break down the tough connective tissues, resulting in a tender, melt-in-your-mouth texture.
What is the difference between Italian beef and roast beef?
Roast Beef is typically a leaner cut of beef than used in Italian Beef. It’s sliced thinly and served on a bun, then topped with everything from cheese to pickles and barbecue sauce. A Roast Beef Sandwich can also refer to the cold deli sandwich.
What are the ingredients in Italian beef?
The main ingredient of an Italian beef is roasted, thinly-sliced sirloin tip or top round beef seasoned with Italian herbs like oregano and basil, plus spices including red and black pepper, and occasionally nutmeg and cloves.
What kind of meat is used for Italian beef?
The cut of beef used for Italian beef is typically chuck roast. However, top sirloin, top round, or bottom round would also work well. Giardiniera. A delicious blend of pickled vegetables that adds that wonderful, classic flavor to Italian beef. What’s the best kind of meat to use for Italian beef? Typically, Italian beef is made with chuck roast.
How to make Italian beef?
To make delicious Italian beef, you need to start with the correct cut of meat. Top round or bottom round roasts are traditional. These are lean, tough cuts that become succulent and sliceable after long, slow cooking. Chuck roast can also work in a pinch. Do not use cuts like sirloin or tenderloin.
What is an Italian beef sandwich?
An Italian beef is a sandwich, originating in Chicago, made from thin slices of roast beef simmered and served au jus on French bread. Common toppings are a choice between spicy giardiniera (called “hot”) or mild bell peppers (called “sweet”).
What makes Italian beef so special?
That might sound like a pretty standard roast beef to you, but there’s one key differentiator that plays an indispensable role in making the Italian beef what it is: juice. Specifically, the juice (or gravy) that accumulates when the fatty content of that sirloin tip or top round melts away during the roasting process.
Who invented Italian beef?
In 1925 Pasquale Scala, the other supposed Italian beef innovator, opened Scala Packing Company, a longtime supplier of the actual beef that goes into the sandwich. Suffice to say, both families who claim credit for Italian beef have made out well. So how do you order an Italian beef?