Italian Beef Sandwich
Thinly sliced Italian beef served on French bread, often dipped in au jus. You can customize it with hot or sweet peppers.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Portillo's
The Italian Beef sandwich originated in Chicago, Illinois, sometime in the early 20th century. Its exact origins are debated, but it's generally attributed to Italian immigrants who sought an affordable and flavorful way to use less desirable cuts of beef. The practice of slow-roasting and thinly slicing beef, then serving it with au jus, was likely influenced by European culinary techniques.
The Italian Beef sandwich is deeply ingrained in Chicago culture, considered a local delicacy and a source of civic pride. It's a common sight at local restaurants, sporting events, and family gatherings, representing the city's diverse culinary heritage.
Chicago Icon
The Italian Beef sandwich is considered a quintessential Chicago food, alongside deep-dish pizza and Chicago-style hot dogs. It is a dish that many Chicagoans identify with and are proud to share with visitors.
Neighborhood Staple
Many Italian Beef restaurants are neighborhood establishments, often family-owned and operated, that have been serving the community for generations. These restaurants are often gathering places for locals.
Culinary Tradition
The preparation and serving of Italian Beef sandwiches has become a culinary tradition in Chicago. Recipes and techniques are passed down through families and restaurants, contributing to the dish's unique character and consistency.
The Italian Beef sandwich is a savory and robust dish, characterized by its rich beefy flavor, balanced by the sweetness of peppers and the spicy kick of giardiniera. The au jus provides a salty, umami-rich base that permeates the entire sandwich.
The primary flavor comes from the slow-roasted, thinly shaved beef, which is seasoned with garlic, oregano, and other Italian spices. The 'sweet peppers' add a mild, sweet vegetal flavor and a subtle crunch. Giardiniera, a pickled relish of mixed vegetables (often including cauliflower, carrots, celery, peppers, and olives) in oil and vinegar, provides a spicy, acidic, and salty counterpoint. The au jus, or 'gravy', is a concentrated beef broth seasoned with similar spices, enhancing the overall beef flavor and keeping the sandwich moist.
The 'Juice'
Pay attention to how the sandwich is dipped in the au jus. 'Dry' means a quick dip; 'wet' means a more thorough soaking; and 'dipped' means the whole sandwich is submerged in the juice. Choose your preference! Also, ask for extra juice on the side for dipping.
Peppers vs. Giardiniera
Decide whether you prefer the sweetness of the sweet peppers, the heat of the hot giardiniera, or both! Many places offer both options, and it's a matter of personal taste.
The Bread is Key
A sturdy yet soft French roll is essential. It needs to be able to hold the beef and au jus without falling apart. Some restaurants offer the option to toast the bread slightly for added stability.
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