CHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From Chicago)

[@aldenchaisson7135]

I appreciate the "quick and easy" approach offered here mixed in with the "advanced " version.

All the options you give are amazing, it's really just incredibly inclusionary, making the recipes available to just about everyone. Great job, as always.

[@BrianLagerstrom]

Thanks David! Glad you dig that aspect. It’s a lot of extra work to get those shots haha

[@keatonhanson]

One of the things I love most about your channel is the length of the videos. You just made everything from scratch in 13 minutes. Incredible. Ain’t no body got time for them 20+ minute recipe vids I’m seeing get more popular. Brevity! Love it!

[@BrianLagerstrom]

Thanks Keaton! I also don’t like it when people spend 23 minutes on a topic that clearly can be covered in 10. I’m a busy guy I’ve got other vids I need to be watching!

[@keatonhanson]

@@BrianLagerstrom BINGO

[@marlelarmarlelar9547]

Yes!

[@osamabintrappin2066]

All u need now is the pepsi n pack of squares

[@DA-db9bi]

Dat butta pack😂

[@alexmartin470]

Dat snitch starter pack

[@ThepatBooker]

You got a port?

[@vincevileborne]

😂 I KNEW SOMEBODY IN THE COMMENTS WAS GONNA SAY THIS. I’m just a simple man from Louisiana interested in trying this popular Chicago style sandwich with a side of “no snitching”

[@bsteven885]

RC Cola (if available in your area) is the ULTIMATE way to go! 😊

[@billwesolowski2609]

Brian!!! Thank you so much for the recipe for the bread. I grew up in the Chicago suburbs 42 years and have had my fair share of Italian beef sandwiches, but now living in Florida for 10 years, this sandwich is so hard to find and if you do find it, it well...sucks. We know how to make the beef side of things but could never find something close to a Turano roll. After trying many of your other recipes with great success, I gave your bread recipe a go and DAMN! HELL YES! It was delicious and perfect! Brian, thank you so F***ing much. I am such a huge fan. Keep on keeping on my friend. You are so freaking talented! Much love from Englewood Florida.

[@BrianLagerstrom]

Thanks for trying! So glad it worked out for you! Cheers!

[@retiredyoung6579]

Cuban rolls are very similar to Italian, in terms of texture, and I think there are plenty of those in FL.

[@brucejemcek6986-n9y]

Hey Friend! I am from Berwyn, Il. And I live in Spring Hill FL. I cannot find a decent beef sandwich here either! Buona Beef, on Roosevelt Road and Oak Park Ave. in Berwyn, IL Makes the best beef sandwiches in Chicago. You can order a 5 pound frozen pack of their beef, the bread and the giardiniera and they will ship it to Florida. Did you ever go to the 1.2.3. on Belmont & Central? Or Stay Out All Night Disco near Lake Street and Mannheim Road? Those were the best Hot Chick meat market night clubs of all. I miss Chicago. I miss a gas stovetop with a real blue flame. Never thought I'd say it, but I miss cold fall sunny mornings and the crunch of snow.

[@novivo]

Good video. Little known fact: the Italian beef originated from the Italian wedding roast. The next day they would slice it super thin and serve it in the jus for sandwiches. First job I ever had was at Fredhot's in Glenview where we cooked an entire roast every day, rested it overnight and cut it up for beefs. That place didn't last long for the reasons you mentioned in the video.

[@joeivory9794]

‘Italian Wedding Roast’ immediately sounds awesome. What cut of beef did you use? Same as in the video or something more cow-sized?

[@pipo4158]

What italian beef? What part? Why italian?

[@firstcoastdude]

Former Lombardian here! This is the best beef recipe I've seen on KZbin. As close to Portillo's as you can get!

[@VMoe-un1df]

Lombard is not chicago

[@noahstevens6179]

Portillos is garbage

[@christopherzucchero4447]

I own one of the last original Beef stands here in Chicago and I’m quite impressed. Great job! I’ve been making Italian beef and Girdanera from scratch since I was kid. I was pretty much raised in my beef stand. I have issues with some of this but you definitely did a great job. There’s only a handful of us left in the Italian beef world who make this. From the looks of it, great job!

[@BrianLagerstrom]

Thanks man!!!! That’s amazing to hear. What are your thoughts on what I missed? I’d love to hear them

[@Kellog888]

Bouna screwed us much love to our sandwich and our city thanks for keeping the best alive

[@TimATX]

Please share your recipe so we can keep the Italian beef sandwiches alive. Sadly I can't find a good sandwich here in Texas.

[@hosthoof1716]

@@TimATX I know! Right? There is a Taste of Chicago in Houston and Addison. I recently found that out like, today. So never been.

[@Whaddle31]

Mr.beef eh

[@californialove964]

I follow the recipe in this video as closely as possible, and the outcome was so worth the time and effort. Brian's videos are so packed full of information that I have to watch at least a couple of times to get it all, but as a result, I now have a sandwich roll recipe that I can use any time, and I have a large jar of giardiniera on hand in my fridge for whatever I might want to try it on.

[@chantalscott7985]

couple of times..?? I have to watch aBazillion times.. LOL! And Same on the sandwich roll. Seems closest thing I have found to the Hero-roll from a NY Deli! :)

[@planreview]

My family had a Chicago Beef Stand. Great recipe. You touched on it, but it is important to repeat that the beef sits in the au jus just long enough to wet and heat it. Otherwise it turns into shoe leather. This is key to tender, tasty success. Also, it’s a sanGwich!! 😁

[@gerdsfargen6687]

That would have been EPIC!

[@crespoopserc]

Oh yea for sure. Epic. Some salt soiled meat with a big piece of bread and salty peppers. Wow that’s so impressive.

[@Zhane-ce7nj]

​@@crespoopserc It's actually incredibly delicious.

[@grantsmith505]

​@@crespoopserc

[@MartinUnderwood]

I'm so glad that I'm not the only who A: will constantly snack on food while I cook, and B: do a little dance around the kitchen when something turns out absolutely killer. Really glad the algorithm pointed me in your channel's direction.

[@BrianLagerstrom]

Thanks for being here

[@Jimmy-sb3fc]

This is the first video I've seen of yours, and I have to say that I'm a fan already. As a New Yorker, we have no time for BS and talk fast. You spit out facts and techniques at warp speed with no fluff. You rock, and I'm a new subscriber!

[@BrianLagerstrom]

Thanks Jimmy! I try and respect the viewers time and attention. Glad it’s working. Welcome

[@scottbrown2536]

Made these this past weekend for our neighbors....simply awesome and a huge hit! Literally just as good, if not better than the ones we had in Chicago! Thanks for making these videos so the average, everday cook can feel confident in making our favorite dishes!

[@BrianLagerstrom]

Thanks for trying them out! How did you end up slicing?

[@scottbrown2536]

@@BrianLagerstrom I ended up buying shaved Roast Beef from our grocery store and going the Bone Beef Broth and Beef Paste option. The homemade Giardiniera and Rolls made up for it and aus jus was still yummy

[@ramencurry6672]

Brian knows this dish. He’s from Chicago

[@BobBob-iv1le]

I've been chasing this part of the chicago flavor profile since I was a little kid. Thank you for so expertly demystifying and making accessable this bit of classical art.

[@kbrown48]

Anyone else watch The Bear recently and craving the beef?

[@cracktr0]

The difference between you and the other names people toss out is that you are actually naturally funny, the rest gotta work at it. Use that to your advantage! Excited to see this channel go to the moon.

[@BrianLagerstrom]

Thanks Jake! I was sure my jokes were being cringed at haha

[@DavidWilde1]

Don't change the format of your videos or channel at all Bri! This was hands down one if the best cooking videos I've ever seen on YT, congrats my brother! I can't wait to give this recipe a try, thank you for the time and effort. Also appreciate the shout-out to Ethan, his channel is fantastic as well.

[@BrianLagerstrom]

Thanks for watching and for the kind words. Ethan has come a long way, I respect anyone who can teach other to cook without having professional experience themselves as a cook.

[@schuylardiamond8438]

Great! Looks delish! Definitely reminds me of Chi-town but you left out the sausage, you know, the beef and sausage combo! Couple that with fries, geez screaming Louise! Maxwell Street, Chicago hot dogs, Polish sausages, pork chops grilled in onions, pastrami sandwiches seemingly as thick as your forearm! Those were the days! Italian food, Chinese food, soul food, Puerto Rican food, whatever, Chicago used to have it all baby!

[@philmann3476]

Indeed, for those time you couldn't decide between the beef or the sausage, the combo was the answer. Whoever invented it deserved a Nobel Prize.

[@hollywoodharriet13]

Oh yeah, the combo is great too! I'll take an Italian ice with that.

[@chi-townsavage5621]

Still do!!!

[@everythingNotHere]

Maxwell Polish! A Best childhood memory....

[@kenkunz1428]

It still does!

[@cjcedeno7840]

Just made this for my wife (Chicago native) and she absolutely loved it. Great job Bri

[@ramencurry6672]

Brain knows this sandwich. He’s from Chicago

[@TFABMN]

Having just discovered your channel, I want to express my appreciation for your entertaining and informative narration. You are easy to listen to. And I can tell from your delivery that you know what you are doing and enjoy it so much! I appreciate the benefit of your experience.

[@msr1116]

Ok, I'll admit to being one of the psychos who dips the Beef to make it soggy-- the only time I ever consume mushy bread. Between the lean meat and chewy Italian roll, dipping the sandwich is required for it not to become a choking hazard Plus, nobody ever takes small bites out of Beefs. This is something you eat with gusto........along with some fries, coleslaw and a tall icy pop.

[@TheCrayonMan529]

psychos are the ones who don't dip the sandwich...

[@msr1116]

@@TheCrayonMan529 .....risky eating for sure. Hopefully someone nearby knows the Heimlich maneuver, just in case.

[@herpderpinson6117]

Trust me, you’re not a psycho. This guy’s just a filthy casual, as evidenced by being from the suburbs.

[@ferventwoe8856]

I'm salivating

[@anitafebo4552]

Delicious 😋

[@jeffwilson8702]

I used to live in Chicago. This video makes me cry.

[@midwestmommabear7869]

Same! I ordered Portillo’s delivered frozen once a year until I couldn’t handle the price or only having my face once a year. My whole family LOVES them! We are in Georgia now so when my dad got me a meat slicer for Christmas 2 years ago, I perfected them and make them every other month! Takes me back to Chicago. Still working on the bread but I’m close! The meat is on point! Chicago knows to do it right! 💪🏼❤️Yum

[@edwardgalicia1500]

Undoubtedly the best Italian Beef step by step instructions ever...great job.

[@BrianLagerstrom]

Thanks so much Ed

[@lootbird]

no, sorry... there are better ones.. first off you have to use peppers and he just shat on them for no reason. theyre not fried theyre baked! hahaha

[@micksbiggestfan4006]

Proofing the rolls between the sheet pans. Brilliant! Never would have thought of that.

[@sammobley92]

Made this exactly as you outlined....my god that was good. The bread is so good and the beef slaps. Seriously best thing I have ever made at home. Thank you!

[@anuragbagchi4506]

Trust me dude, you're in line to be the next Babish, Joshua and others. And thanks a tonne for the metric measurements

[@showersmoker]

As long as he doesn’t adopt the personalities of Babbish and Weissman. I find them both very grating

[@BrianLagerstrom]

Thanks for watching and if I got 1/10th of their audience I would be STOKED

[@anuragbagchi4506]

@@BrianLagerstrom it'll happen very soon

[@soccerruben1]

@Jon Just because Josh and Andrew’s personalities are “grating,” whatever that means, doesn’t mean they make bad content. At the same time, I don’t think the fine lad in the video needs to adopt their mannerisms in order to be successful, he seems fine as he is.

[@rudydjordjevich4989]

I agree plus we need a true midwestern youtube chef to go after them both for attempting the Chicago deepdish

[@davidlenz4552]

Thank you for providing recommendations for those who want paper thin slices but don’t have access to a deli sliced. I’ve been holding off making Italian beef because I didn’t know what to do about that, but having that option of buying the roast beef presliced from the deli then using the bouillon has inspired me to have a go at this.

[@BrianLagerstrom]

I hope you do. Report back

[@haroldhenderson2824]

"Repackage" the meat from an Arby's beef sandwich. Or, do like I did years ago. Buy a kitchen meat slicer. Jerky, shaved ham, shaved beef, shaved turkey. 100's of uses.

[@keithbuczak4810]

Just discovered your channel last week. Love the items you’ve selected to cook (especially this one), and appreciate your videos are straight forward, very practical, humorous without ridiculous “papa no like” baloney.

[@BrianLagerstrom]

Thanks for being here. Glad my vibe doesn’t bum you out haha

[@fnjesusfreak]

Yeah, his use of camera gimmickry, that singsong voice thing, and the lame double-entendre before the "B-roll!" at the end... oy :/

[@californialove964]

Very late reply to the original comment, but I also had to stop watching that other guy when I realized that calling himself Papa wasn't just a one-time thing. I really like Brian's approach. He's no-nonsense.

[@raquelchavez9252]

Born and raised in Chicago but living for decades in Mexico. Italian beef sandwiches are my favorite. I crave them so I must make my own. Your video is awesome.! Thank you!

[@patrickfuller1806]

I made a variation of this and it was pretty amazing. The big differences were that instead of "wet roasting" I grilled/smoked it. The other big difference is that I actually made a compound butter with the spice mix and the better than bullion and just slathered it onto the meat and just let it braise in an aluminum pan on the grill and just basted it with the beef/ butter for about 50 minutes. A bit more labor intensive but very very much worth it .

[@trollzone1]

Respect that’s a proper Chicago beef sandwich. Lots of imitations online…this not one of those. It’s the real deal y’all.

[@BrianLagerstrom]

Thanks Steve

[@MiamiSpartan1]

Whenever we drive from Naples to Orlando, we always make sure we stop by the Portillos in Tampa on the way. The best.

[@kenjepsen4579]

That's one place I REALLY miss now that I live in TX! ALWAYS stop there when I go home or Phoenix to visit the fam..

[@busterbeagle2167]

Order it deconstructed

[@ncapone87]

I might have to make a trip out there this weekend

[@chicagoray1972]

If you love Portillos you really need to try some of the other beef places in Chicago, Portillos has no flavor. Al's is the best, best chain is the growing Bouna Beef.

[@SmokyRibsBBQ]

You never cease to amaze me with your culinary knowledge and skills!

[@BrianLagerstrom]

Thanks Mr Ribs

[@gregormiller4037]

But he sad weiner!

[@lakerstekkenn]

@@BrianLagerstrom She said MOTHER FLOWERS that's what I am talking about.

[@Kellog888]

@brian lagerstrom you made the stock wrong use the beef that becomes the the beef u put on sandwich and u neeed wayyyyyyyy more ceranos idc what u think is hot its not giardinera unless every bite has the burn u should have about double the ammoint seems crazy but its important other than that u did a great job and noooo never get roast beef from the store season ur self and sorry but its a secret we dont use soup cubes we use soup

[@Kellog888]

Other wise u did great looks delicouse im sure its a great sandwich but its not chicago

[@pezboy715]

My fellow Brian, we totally agree on Better Than Bouillon. It’s not a beautiful homemade beef stock, but it’s far beyond the powder that used to be our only option. People need to stop hating on the stuff, it’s a totally legit option for the average home cook. Thank you for being the rare professional chef willing to speak the truth on this!

[@MacDaddyWhite]

I love your explanations of everything and descriptions because with other cooking channels I’m left with questions unanswered but not here! You even tell me how I can do it at home told me everything I could buy to do it. You’re the real mvp!

[@joshuasheldon]

Oh an overhead shot of the bread shaping! Didn't know I needed that, super useful.

[@BrianLagerstrom]

I was like, woah that’s much easier way to show people. 🤘🏻

[@LongBeachLifestyles]

You, my man, have really got your stuff together. That was a 13 minute tutorial without a wasted moment. You really nailed it! I just subscribed and will look for more of your detailed recipes. I live in Los Angeles area and go to Phillipe's for my dip and Portillo's for my Italian beef. But I will be putting together your giardiniare recipe. I wonder how long it will stay fresh in the fridge. Anybody know? Thanks for being a no nonsense instructor.

[@BrianLagerstrom]

Giard will stay good for months under the oil in the fridge

[@hollywoodharriet13]

How is Portillo's beef sandwich here? It's only about 47 miles from where I live. 😐

[@flygirlfly]

Serrellis Italian grocery in Elmwood Park, on North Ave has the best Italian beef. My sister flew 50lbs. to Seattle for her wedding. She had other fabulous fancy eats, lobster rolls, crabcakes, etc. -- guess what disappeared?? Lol

[@hollywoodharriet13]

Had not heard of them before, but you know how that is in Chicago. There is good beef in every neighborhood. Maybe I'll get to try them out some day. @@flygirlfly

[@SlavicCelery]

@@BrianLagerstrom Does it ever last long enough to go bad? That stuff is awesome on so much stuff.

[@rtorresfernandez]

It looks delicious. In Chile our classic pork sandwich is made by cooking the pork quite similarly, and also using a salty pork broth to create the same effect, a sumptuous, moist and flavorful sandwich called "Lomito"...pure perfection

[@briantemple9791]

Anddd now after looking up lomito I have to make that to! Looks great thank you for the info can’t wait to make that

[@dianaknobloch717]

Thank you! I made your bread yesterday for our italian beef sandwiches and I have to say it was a home run! You are right - the bread is what helps make the sandwich and living in Tennessee I can never get the right bread with the right texture. I think this will also work well for my New Orleans Poboy sandwiches as well.

[@antonioussykas4140]

Huge fan of your recipes. I've been working in a family deli since I was 13, and making sandwiches has long been a passion of mine. Your recipes have gone a long way towards taking my dishes to another level. For this recipe, I combined ideas from your recipe and ethan's recipe together a bit. I'm also adding feta cheese to the Giardinera after the pickling process is done. I'm Greek, and feta just feels like a natural addition here. It's sour, tangy, and soft. It should fit right into the pickled items while adding a unique flavor. We'll see. final steps will be tomorrow. Thanks again.

[@majahanson311]

Can you report back on how the feta turned out?

[@arsentek]

When it comes to using beef base (or any base) almost every place I've ever worked has used base. I worked at a place where we always made our own turkey stock, but we used turkey in some recipes that didn't use gravy. Stock is really time consuming. There was a mountain resort I worked at where we would make different stocks in an empty kitchen (it was used for conferences and wedding mostly on the weekend) so we could have the stock going in a 20 gallon steam kettle and go check on it the next day. But that's not really cost effective and that kitchen could have been utilized in other ways to turn a profit.

[@BrianLagerstrom]

🙏☝️agree

[@HazyWave1974]

Same. And that Better Than Bullion does a solid job. It just takes too much time and effort to do stock from scratch most of the time. Although.... MANY years ago I had an ambitious prep cook that had trained at J&W, and after seeing the invoice for some rattlesnake I had ordered decided to try and impress me by making stock out of the carcass after trimming all the meat off because of how pricey it had been. He had disappeared for way too long, and proudly replied "snake stock" when I asked what the hell was keeping him. Couldn't find it in my heart to even be mad at him. Just kind of shook my head and laughed and patted him on the back.

[@hanshans387]

Shoutout to Ethan - you, him and Refika are my favourite youtube cooking channels!

[@cristrivera]

True👍

[@cmodjeski2891]

My favorite sandwich. The shops I liked all had olives in their giardiniera. Little flavor bombs. Can’t wait to try your recipe. Miss my hometown food!

[@whitemike1221able]

Olives don't belong there lol. I live in omaha...where I have 1 beef place like 45 mins away. I was born and raised in Libertyville, near Waukegan and had portillos, fodraks, and slot hots...I miss even bad beefs nowadays. I still go home once a year and feast like a fuckin king lol. Italian beef is the best sandwich I've ever eat and I've had both Philly cheese steaks in the argument...Italian beef beats both. Hot and wet. Add mozzarella and red sauce and it is the greatest meal on earth

[@nataliezaranti2476]

I like green olives in mine too

[@houndawg3]

​@@whitemike1221ableI wouldn't use Portillo's as a measuring stick. The McDonalds of beefs.Some people like olives in their giard, some don't.

[@orgeebaharvin6284]

My wife is from Chicago. She put me on to these Beefs, I ABSOLUTELY LOVE them, simply amazing!

[@BoogalooBeet]

Probably my all time favorite sandwich. Awesome tutorial by the way.

[@ShawnRecinto]

As a true Chicagoan (I grew up / live in the city not the burbs) I approve this recipe. (awesome vid)

[@_MrTrue]

Aight so I'm all over foodtube and watch most of the big names that shoot content like this and I gotta say, definitely deserve to be in the millions of subscribers club along with them. Keep up the great work and you will be there in no time.

[@BrianLagerstrom]

Thanks true! I hope u right

[@Starstuffpondering]

I'm vegan. I don't watch many meat-eater cooks on KZbin, but I love your videos. First off, you're hilarious. Secondly, you're a great teacher. Even if I can't make your recipe exactly as you have, I can use your well explained techniques to create a plant-based version. And I will definitely figure out a vegan version of this.

[@BrianLagerstrom]

Awesome! Sliced mushrooms would be 🔥🔥🔥

[@houndawg3]

No, you won't.

[@Qbonedawg]

My favorite thing about Brian is when he has dough that's ready to rest/ferment on the counter and after covering it, he pops his hands up and holds them to his side as he walks off camera.

[@michellemeyer1214]

Dude this is LEGIT!!!!! I grew up Elmwood Park so Johnny's was always a great beef but so is Mr Beef on Harlem. You made this perfectly. True story.......my brother lives in Western New York and some guy was claiming that he made "authentic" Chicago beef and guess what it wasn't even close. So my brother told this guy this that this is NOT even close to Chicago!!!!! The funny thing is that my brother is not the kinda guy that would start a fight, he might finish one but never start one. My sister in law had to pull him out this place. So, as you know Chicago takes Italian beef very seriously. Excellent!!!!

[@fredestair7360]

Johnny’s hands down!

[@michellemeyer1214]

@@fredestair7360 …..In just a my opinion Mr Beef for just a straight beef but if you’re craving a combo then hands Johnnie’s.

[@fredestair7360]

@@michellemeyer1214 I do also like Mr.Beef a lot!

[@michellemeyer1214]

@@fredestair7360 …..every party in my family Mr Beef was right there celebrating…..lol. I still live in Illinois near my he Beloit border. So man disappointing Italian beefs. Thank God we have a Portillo’s nearby. You never realize what you have until you don’t have it anymore. Have a great day buddy!!!!

[@BombedNevada]

“Ferb, I know what we are going to do today!”

[@80RedRock]

What's up Phineas!

[@evlkenevl2721]

Hey, where's Perry?

[@justina.6769]

When someone says to "wear gloves to keep the heat off your hands and your weiner", you know it happened! Trust me I've been in the same boat and it burns 😂

[@BrianLagerstrom]

Hard lesson to learn my J

[@JaRayRepairs]

I once woke up in the middle of the night with my nether's burning after processing a bunch of hot sauce. Ended up sitting in the tub with some milk.

[@mikeys14]

I suffered a similar fate after a night of slamming jalapeno tequila shots. No bueno.

[@fishburitto3914]

for me it was my eyes and butthole!

[@DaveScottADV]

I always itch my eye when making giardiniera. Never fails.

[@Yenko1992]

One thing I used to love about living in Milwaukee there's a lot of this stuff would wear off from Chicago!!! I seriously miss the food

[@whitemike1221able]

Trust me man, I got stationed in omaha nebraska. For being know for omaha steaks?... no good Italian beef and I wish I was in packer country nowadays...bear down lol

[@Yenko1992]

@@whitemike1221able yeah man these sandwiches are no joke if they're made right, so is a Chicago dog too!!! No ketchup!

[@glenzarboni4552]

I just happened to stumble onto this video. Thank you so much for putting this together. I appreciate the extra effort to show the different ways on how to make this sandwich. Brian, you are truly a very talented chef and I really enjoy your step by step guidance. You sure have helped me become a better cook. 👊🏼🙌

[@jonathankidwell6889]

I appreciate the acknowledgement of the beef base being a real world necessity in a commercial sandwich operation. No one is going to buy your $25 sandwich because you did it the "right" way. Well maybe some people, but not enough to keep you in business.

[@tmac574]

The butta starter kit 🗣👀

[@danielryan8089]

This bread is the absolute truth. I’ve had to make it 10 times since watching this video. Not much I miss about living home, but the food is without question number one. If you’re ever in SanAntonio, I’ll spin up the beefs just like back home.

[@RikoTalkTv]

No wonder why fbg butta snitched on lil jay lmaooo

[@corydoffing3550]

Even if it is a lot of work for a few sandwiches (it is) Brian is teaching us how to do/make several things. • Your own beef stock • Giardiniera • Sandwich bread • Italian-flavored beef • How to prep home-made meat for thinly slicing, which is WAY cheaper than buying it from the deli. This recipe was the first time I tried to make some of Brian's bread and I loved it so much I make it all the time now for all kinds of sandwiches. Also if you can learn to do your own deli meat you can save a TON of money. Grocery store deli's are current selling fresh-sliced roast beef for like $15/lb, but you can walk like 30 feet to the meat dept and buy your own roast for $7/lb. There is much to learn from this video. I would encourage everyone interested in cooking to give it a try!

[@amberdisabatino5644]

HOLY SHIT. My husband and I have been craving an Italian Beef for weeks and I made your recipe tonight- good lawd. Thank you, is all I really have to say. Chef’s kiss. Every element of this recipe was so good. Thank you for sharing your expertise with the World Wide Web.

[@chrisdeangelis4616]

Lombard represent! I’m from Glen Ellyn right up the street 👍🏻. I love Scala’s giardenera from the grocery store but can’t get out here so will have to make some!

[@phantasmex]

0:34 The food poet strikes again! Great video start to finish and the sandwiches look amazing.

[@BrianLagerstrom]

Thanks so much!!!!!

[@powderriverfarrier]

Bri has to be the least pretentious and most talented chef taking time to teach us. He's starting to make a lot of others look like amatuers.

[@BrianLagerstrom]

Thanks, non pretentious is the highest compliment I could get

[@John-ElephantAcresFarmstead]

Thanks, Brian. I've been gone from Chicago for 20 years now. This recipe really scratched a deep and ongoing itch.

[@fglend73]

Thank you so much for pointing out the stupidity of the "super secret" spice blend. People actually think if you leave out 1 secret spice in the blend, it's gonna have this dramatic effect on the outcome of the sandwich. Nonsense. The "secret" to this sandwich is the technique itself which you masterfully demonstrated here. I can't wait to make this at home.

[@krazmokramer]

Loren's hf comment at the very end was all I needed to know this was as good as it looked! Thanks for sharing your super secret spice blend with us!!

[@BrianLagerstrom]

Top secret dood. Very classified

[@brianburke3624]

Her reaction was as good as the sandwich.

[@recipesunclassified8040]

That beef base that you're using is a great product. It's my favorite. And we've always made our own stock, but I definitely stirred in a little base while fortifying it. Great job.

[@BrianLagerstrom]

Thanks! Yeah no pride here. A lil bouillon hits hard dood

[@brianknotts611]

@@BrianLagerstrom I still remember the dark days before when we only had those awful cubes. Better than Bouillon is a game changer. I will try your recipe, as it is hard to get a good beef out here in the mountains.

[@Fulkren]

if you haven't had one, you haven't lived. Hit up Portillo's in the Chicago land area and get a Beef... you will not regret it!

[@xordoom8467]

Johnny's is WAY better than Portillos, and the massive lines agree with me. Now, Portillos is delicious its just that Johnny's is sooooo much better...

[@Rond1970]

I miss Portillos and just my Chicago food period! I’m in TN no good food. Whenever I go home I get the vacuum sealed beef from Portillos so I can enjoy it when I get home yummzers

[@xordoom8467]

@@Rond1970 You can also order it and they'll ship it to you frozen... Same with Lou Malnatis Pizza....

[@Rond1970]

@@xordoom8467 oh yes I know but it’s so expensive to ship. When I go hone I get all the hood stuff and bring it back lol

[@bobjohnson904]

We have a couple Portillo's in PHX area. The Italian beefs and hot dogs are just as good at their Tempe store as they were back home- North Ave, Bloomingdale.

[@crazyfood967]

You have absolutely described every detail so it’s completely understandable and covered every aspect. Great job and very rear to see. Thank you 😊

[@jvsoloman]

i like that you don't just show the best way but the cheap and easy way as well. Thank you

[@noname-nd2uc]

The FBG butta

[@necromtoobalanced7899]

Butta meal

[@noname-nd2uc]

@@necromtoobalanced7899 I really wish I was in chicago to have this. If you're willing to snitch for these then man ! I gotta try it 😂

[@kevintconsidine]

This sandwich roll was the first recipe of yours to become a staple in my house but my list keeps getting longer very quickly. Thank you!!

[@dlhudson2007]

Great video. Chicago Italian Beef is my absolute favorite sandwich. I've tried making it a couple times. Never as good as Portillo's or Al's so I look forward to trying your recipe.

[@jotighe2]

Dagwood! best samich so far! and you are 100% correct; Better Than Bullion was used in every restaurant I worked, and any spot that didn't, I introduced it to them, and they used it everyday from then on. It is as much a commercial kitchen staple as salt and pepper. Chicken was most common, then beef, then Turkey (for the holiday). they got seafood and veg, too, but I didn't use them that often (one-shot occassions). Only exception we did not use it was Demiglaze at a white-glove country club (but we used it in other stocks in that same kitchen). I have seen it used (and used myself) in some places (like pizzerias) simply by adding it to boiling water. I know, but it is better than no stock at all. it's essentially pureed meat.

[@VinceKully]

was not expecting the "weener" bomb. completely lost it!

[@davel9130]

Nice sandwich. In my South Side experience, asking for "wet" means they'll take the entire sandwich and give it a solid dunk it in the jus. Like you, not my bag. I always ask for "dry and on the side".

[@FerventLotus]

Thank you for the Giardiniera recipe! I put it on everything shredded.

[@chrisdeangelis4616]

Making some right now! How’d yours turn out?

[@fatimamo5087]

Wow brilliant as usual 💚💚💚💚💚💚 greeting from Palestine 🇵🇸💜

[@BrianLagerstrom]

Hey!! Thanks for watching! First viewer comment from Palestine cheers!

[@Earth1218]

I made these for a Christmas Eve party of 20 people and everyone LOVED them. Actually, everyone raved about them! Brian, thank you for sharing your talents and knowledge in a way that is easy to follow and to replicate. I must admit, for that many people, I chickened out on making my own rolls. But after some searching, I found Turano French Rolls (for those in the STL area, you can get them at Gordon’s Food Service stores). I also ended up using jarred giardiniera instead of making my own. Someday, when making these for a smaller group, I’ll definitely try my hand at homemade rolls and giard. I followed the beef recipe exactly and it was so good. You weren’t kidding when you said the jus was key. It made all the difference. One note - my first batch of beef at one hour in the oven was overdone (came out at 180 degrees). I cut the roasting time down to 35 minutes and the rest came out at 140 to 145. It might just be my oven, the thickness of the meat, or the temp of the jus when I added the roasts - but for anyone trying this recipe, pull the meat after 30-35 minutes or so, just to check. I ended up with a couple of overcooked, chalky roasts and an expensive lesson learned. Those are sitting in the freezer for a to be determined purpose. The tight wrapping of the sandwich is critical and I was pleasantly surprised to learn that if you make these a little bit ahead and pop them in the oven on keep warm, the bread and meat steam in the wrapper to make them even more juicy and delicious. Great sandwich, great channel, and great teacher! You’ve got yourself another subscriber and I can’t wait to try your other recipes.

[@BrianLagerstrom]

Thanks for watching. Sorry to hear about the beefs. A lot of factors go into cook time. Final meat temp is prob best way to track it

[@Earth1218]

@@BrianLagerstrom Yup. It was my mistake. I should have checked them sooner. You can usually fix undercooked, but you can never fix overcooked. Still, the rest of the beefs were spot on (and I used your deli counter tip to replace the couple of pounds I lost). In the end, the jus turned it all into heaven on a roll. Once again, thanks!

[@chrisgliatto4656]

I worked at an Italian beef place in the burbs,not a chain,and when we'd make the beef for the week we'd put four giant roasts in two deep pans and fill half way with water.The ingredients would go in at the same time,and the smell when it was roasting was unbelievable! Only four ingredients though,and no fennel,though it is commonly used.Awesome vid,I loved the bread and giardiniera part too,learned stuff!

[@abbyjones9686]

Looks wonderful! I miss the Italian beef sandwich places AND Portillo's! Yes, and also TRUE Chicago pizza. San Antonio just doesn't understand Chicago food fare...

[@prime-time3367]

I was lucky to find a Protillos in Phoenix, AZ and have to go anytime I’m in the area.

[@TheDanser101]

Same for FL. The only people in FL who understand are the ones transplanted from Chicago, lol ☺️ We do have a Portillos thankfully, but it's a little drive. We hit it up every time we are in that area.

[@teddymcbear]

I love the consistency of your channel. There are others (*cough* joshua weissman *cough*) that have super good recipes but are way too meme-y to watch

[@BrianLagerstrom]

Thanks! I don’t think I could pull of his style. He is for the young’s

[@cristrivera]

Yeah, when you see old videos compared to new ones it is night and day. But as you said the recipes are on point👌

[@teddymcbear]

@@BrianLagerstrom keep killin it dude ✌🏻

[@meridacavediver]

@@cristrivera I can’t handle his new videos, had to unsubscribe. I linked it to the fame. Good content but too much show.

[@lilly_koii]

@@meridacavediver I think he's just having fun. but it's definitely not for everyone

[@DOPEMovementTV]

Fbg butta would love this

[@mikeberndt181]

The best way to make the sandwich in my opinion is to open the bread then put the hot peppers on the bread ( works best if you add a bit of shredded cheese first) & top with cheese and put extra in the middle as it helps hold it together. Then put it under the broiler to melt the cheese. This basically glues your peppers to the bread. Then I layer beef & cheese and stand the sandwich up with the foil I broiled it with and wrap the bottom & sides. Then top with more peppers and add cheese. Last under the broiler for a melt and then I use the hdpe wrap that the deli uses for meats & cheeses when slicing to place over the melted cheesy top and wrap with the foil backed paper (wax paper & everything else I’ve tried sticks to the cheese & pulls it off). I make great beefs & figured I’d share with you. Also being in the chicago area you can go to jewel’s deli & ask for some packs of the Vienna beef au jus. They come in 16oz bags & you can strain the seasonings & kick it up a bit with salt and the beef base you used. Marconi makes the best hot peppers as far as I’m concerned, they provided Portillo’s hot peppers. One last thing, add some of the oil from the peppers to the au jus, it will be a big impact on the flavor!

[@jman2871]

I moved away from Chicago and almost forgot about this sandwich. Brings me so much memory now. Thanks, Bri.

[@zarblitz]

As a Chicagoan currently living somewhere you definitely can NOT get an Italian beef, I've ready and watched probably every home recipe. From what I've seen so far, this one looks like the closest you're going to get at home. Definitely going to make the giardineira, as I can't find good, hot giardineira anywhere around here. I saw Marconi's hot giardiniera in the grocery once and then never found it again.

[@Osuzyque]

Amazon sells it

[@pipo4158]

What is italian beef?

[@snipingflute4346]

@@pipo4158Without looking it up, I’ll give a couple guesses. A. Italian beef origins tracing to a particular breed of cattle from Italy/Europe proper. B. Unique ingredients and methods used to enhance flavor as practiced in Italy-proper. C. Probably a combination of A&B.

[@pipo4158]

@@snipingflute4346 as italian i have no oder anhat ypu mean sorry.

[@vjaneczko]

Damn dude, you made me hungry for Portillo's! Since I moved to TX a few years ago, it's one of those things I really miss. Did you suggest you're from Lombard? I grew up in Glen Ellyn and went to the Portillo's on North Ave. as much as possible - but that may have been before your time . . . Anyway, for those looking to skip making their own giardiniera and go for the authentic, look for a jar of Marconi Hot Giardiniera with the yellow & red label. I could drink that stuff! Thanks for sharing, and keep up the good work.

[@WSStreit]

Also a transplant from Chicago area and miss Portillo’s Italian beef and their Italian and Polish sausage. I pick up Italian beef packages from Jimmy’s Food Mart on Bryan St. just east of 75. They say they order the beef, bread and giardiniera from supplier in Chicago. Best I can find down here.

[@caydenwheat7047]

I would definitely snitch for this sandwich and a Pepsi 🤣

[@maestronsaucimus1879]

clout lord

[@JDoors]

Ages ago a "new" sandwich shop, Pot Belly, opened nearby. That was the first place I remember who wrapped the completed sandwiches up tight. I remarked that it ... somehow ... made a huge difference in the texture, for reasons that were intuitive to understand, and, for some reason, improved the flavor, which I couldn't explain. And, here you are, explaining what I noticed but could not put into words, like, a decade ago. Thanks.

[@SlavicCelery]

To bring that point full circle, Potbelly's is originally from the Lincoln Park neighborhood. From an area with Italian beef.

[@RedRoverTW]

Looks great! Chicago expat here living and working in Taipei. You're killing me with this. If this tastes even close to Johnnie's Beef in Elmwood Park, I'm all about it. Just need to serve it with a lemon Italian ice.

[@BrianLagerstrom]

Cheers! Thanks for watching

[@darreldupit]

😋🤤😋🤤😋🤤 the rest of the country doesn't even know what they are missing out on. Also, mad props for repping the (630) and southwest suburbs. I'm familiar with the Lombard area.

[@BrianLagerstrom]

It’s a deep cut. Real Chicagoland out there haha

[@WNYXeb777]

Sorry --- I'll take my beef on weck with horseradish or on a hoagie roll with onions, mushrooms and gravy -- topped with a lil Hellman's. While I confess it looks tasty it's kinda like Chicago pizza -- edible with an overinflated impression of it self.

[@MisterBroseph]

I’ve been trying to crack the code on Italian Beef for a while, but kept missing the mark! It’s one of my all time favorite sandwiches. Johnnie’s Beef has been the standard for me, so I’m excited to try this!

[@BrianLagerstrom]

Its really about that beef paste Swole. Haha thanks for watching!

[@craiggolucki4431]

Moved to FL and miss a good beef sandwich. When I do come back up north, Johnny's is the spot for me.

[@Lee-ed4zu]

I would snitch for one of these.

[@maestronsaucimus1879]

shut up, butta 🤣

[@MrJacobThrall]

You called it jus! You said it over and over again, and you called it jus! Hallelujah, amen and...yeah, sure, take another hallelujah my brother!

[@olfuc4404]

You didn't mention Mr. Beef, on Franklin. The North side of the Loop. I started eating there in 1971. The best .

[@makevelicustoms]

Don’t forget the Pepsi 🐀 😂🤣🤣

[@50sKid]

Growing up eating Phillipe's French dips, I think I would have to dunk that thing.

[@donaldblair1982]

Just the ends, the bread soaks up the juice and still maintain structural integrity. Dipping the whole thing cause for a soggy mess that falls apart.

[@50sKid]

@@donaldblair1982 depends on the bread

[@TimArtPeace]

@@50sKid French Dips are just Italian Beef wannabe's...

[@livinglifeinanrv5473]

for sure have to dunk it to be called 'wet'... if not dunked, it is just 'dry'.

[@50sKid]

@@TimArtPeace Them's fightin' words

[@CJ-mt6zd]

That looks awesome, coming from a Chicago North Sider!

[@mzoli1222]

Small things, like cutting off both ends of the bread, and the you see Bri picking it up and then it goes to his mouth. That's what I like to "see". Nothing wasted.

[@bigdchi]

By far the best video I have ever seen on how to make real Chicago italian beef.