Italian Beef

Italian beef — thinly sliced, slow-roasted beef piled on a long Italian roll and dipped in (or doused with) the seasoned cooking jus, topped with giardiniera (hot pickled vegetables) or sweet peppers — is Chicago's other great sandwich (alongside the deep dish pizza debate) and a product of the Italian-American communities of Chicago's West Side and Taylor Street. The sandwich was developed in the 1930s at stands serving Italian-American weddings and picnics, where a single beef roast was sliced thin and stretched across many sandwiches by using the cooking jus to soak the bread and add flavour. Al's #1 Italian Beef (since 1938) and Portillo's are the benchmarks.

A beef roast (top round or sirloin) seasoned with Italian herbs (oregano, basil, garlic, black pepper) and slow-roasted at 150°C for 3-4 hours until tender. The roast is chilled and sliced paper-thin (a deli slicer is required — hand-slicing cannot achieve the necessary thinness). The sliced beef is reheated in the seasoned cooking jus (the pan drippings extended with beef stock and Italian seasoning). The wet, jus-soaked beef is piled on a long Italian roll — and the sandwich is then "dipped": the entire assembled sandwich is dunked briefly into the jus, soaking the bread. Topped with giardiniera (a hot, vinegar-pickled vegetable mix of celery, cauliflower, carrots, sport peppers, and olives in oil) or sweet roasted peppers.