Chicago Style Italian Beef Sandwich

[@driftspecs13]

Born and bred Chicagoan and I gotta say, this is absolutely legit--sans roll, which is understandable. I've seen some abominations of Chicago-style foods on youtube and in my travels, but this is done right. Stoked you actually made giardiniera, too! But if you really wanna sound native, you gotta say "jar-din-air".

[@georgenewcomb1094]

also from Chicago and I agree with everything you said.

[@Boombatz11]

Lol I laughed when he said it. Spot on. Jar.din.air

[@KevinWindsor1971]

I always have Marconi hot giardineria on hand. It goes great on so many things.

[@Boombatz11]

@@KevinWindsor1971 have Marconi in the fridge also like to make my own but Marconi really nails it

[@robertgruen2088]

@@Boombatz11 They use soybean oil (almost everyone does). "Chicago Johnny's" is the only brand that I could find that uses olive oil.

[@brianvannorman1465]

That looks awesome.

[@wa5570]

Native Chicagoan and Italian beef lover here, have to say that I love seeing my favorite sandwich made with a bbq expert's perspective. Both are from the same period of American history, albeit from different regions, but cool to see the two traditions come together

[@bigcatkim]

Chicago guy here... Chef Tom makes it look good! The rolls really matter! If you have a friend in Chicago, have them send you some authentic rolls. They are specially made to stand up to the dipping. We use a few different terms for this: Dipped, baptized, etc.

[@papageorgechronicles6792]

Absolutely!

[@ryankoehler3170]

Born and bred chicago. Southside through and through. You absolutely killed this. Loved the video.

[@allthingsbbq]

Thanks for watching and taking the time to comment!

[@michaelmilitello5644]

Well done! Johnnies Beef In Elmwood Park, Illinois is my favorite when I go home.

[@dr6511]

This looks amazing. I'm from the Philly area and while most known (outside of Philly) for cheesesteaks, the real winner here is the Roast Pork Italian sandwich. Similar to this shaved beef in jus, the pork is slow roasted and the jus is phenomenal. For me it has to have sharp provolone cheese and italian style garlicky and spicy broccoli rabe. You'll have the same issue with the roll (need a good Sarcone's roll), but I'm sure you'll nail it. I would love to see your take on that.

[@wheresthepizza]

@allthingsbbq to take this to the ultimate level you have to make it a Combo sandwich - add an italian sausage and you will enter culinary heaven

[@tofu_golem]

Background in case people are curious about soaking the bread in au jus: that is the whole point of the dish. Legend has it, Italian beef started out as wedding food during the Great Depression. If you soak the beef in the au jus, it satisfies kind of like meat, allowing a smaller amount of meat to satisfy guests at your dinner.

[@nvj944]

Even though I'm in Chicago I often eat it with bread that is not from Turano, etc. Marianos, my local grocery store (now owned by Kroger), will give you a free bag of boillo rolls when you buy italian beef from their deli counter. I've found brushing the rolls with giardineria oil and toasting the rolls helps give texture and flavor while standing up to the gravy. I also wrap it in parchment paper or plastic wrap and let sit for a few minutes while the bread absorbs the jus.

[@quigonkenny]

Born and bred in Texas, but I've been to Chicago a number of times for work, and as iconic as Chicago-style pizza and hot dogs are, there is nothing in this world like a good Chicago-style Italian beef.

[@timgough6738]

As a Chicagoan, I'd eat the hell out of this.

[@shadvan9494]

The Chicago Style Italian Beef sandwich is one of the greatest sandwiches of all time. I love mine with wet with provolone and sweet peppers and hot Giardiniera.

[@SirCasillas11]

You should do a Chicago Series and the next one you should do is the famous Polish Sausage from Chicago.

[@tofu_golem]

This is all fascinating to me. Because I live in a Chicago suburb, I never have to think about how to make Italian beef because it's available practically on every street corner. For the record, this cooking process is called "wet roasting," which is a contradiction given that "roast" means to cook with dry heat. I think you can blame Chicago for that one. Those "sweet peppers" look delicious, but you don't have to do that much work. One place I worked at as a teen just tossed slices of green bell pepper into the au jus until they got soft. If we started running low on sweet peppers, we just threw a few more handfuls into the heated bin that kept the beef slices and au jus ready to go. We had prepped beef slices and bell pepper slices in the 'fridge that could be tossed into the au jus as needed throughout the day. If you are from outside Chicago (I'm not originally from here), I cannot stress enough how magical Chicago-style hot giardiniera is. You can buy it online. What always struck me as insane is that this wonderful ingredient is only used as an optional ingredient on this one sandwich. In the Chicagoland area, there is a small and obsessive cult of giardiniera fans who put that stuff on just about any Italian food. What is really wild is that you can bake it into a pizza and the veggies stay crunchy regardless of how you cook the pizza. It's also great in pasta. Instead of using a mix of red and black pepper like many pasta recipes call for, I will instead use a fraction of a teaspoon of giardiniera and give it a fairly fine mince, or even just toss in a small amount of the oil. You can also make magical pasta dishes by using aggressive amounts of giardiniera.

[@greglongo7902]

I've live just 20min south of Chicago my whole life and Italian beef is my comfort food. My fav local place does a unique twist, instead of giardanair they use Vienna pickled sport peppers. Give it a shot. Great cook chef. I'm starving now and I just had dinner.

[@ekraszewski]

I’d be inclined to use both.

[@RickWDonovan]

When you sampled the jue and your face changed to a smile that was great... thank you for sharing...well done.

[@allthingsbbq]

Thanks for watching!

[@kenyattaclay7666]

I have to say, this looks like one of the best versions I’ve seen on KZbin. I haven’t lived in Chicago in a while so I’ve had to revert to ordering the kit from Portillo’s but I may have to get me a cheap slicer & give this a try.

[@allthingsbbq]

Thanks for watching and taking the time to comment!

[@chriskwilas1330]

I always chuckle when Chef Tom chuckles when he takes a bite or something. You know damn well that it is good.

[@whitesox452]

As someone from chicago, I have to say that looks like one of the best homemade giard I ever seen, good stuff man

[@allthingsbbq]

Now that is a great compliment. Honestly, Chef Tom's giardiniera is outstanding. Thanks for taking time to comment, and of course, thanks for watching!

[@metalgamer9647]

CHEF TOM! From the bottom of my heart, thank you ❤️❤️❤️

[@allthingsbbq]

Thanks for watching!

[@czynski3]

Living in Chicago for 62 years, you absolutely nailed the two breads!

[@bg147]

Sadly, I took the bread for granted... until I moved away.

[@ToddAndelin]

lived in chicago for years you did it right...

[@JamieReneeVonTeez]

One ingredient you need to make authorities Italian chewy bread is Lake Michigan water. High glutamate to give it a nice outer crunch and a soft wonderful chew all to hold up to the dip in the AuJus!

[@arwiviv]

I make this about twice a year here in NJ, but mine never looks this good. This is a great sandwich. I do add a couple of slices of provolone.

[@meatwhisperer]

My mouth started watering by just seeing the picture. It is still watering after watching the video. I want to drive to Chicago to try one of these.

[@tutuburguer39]

It is definitely a delight, its preparation is not so complicated. I have to do this preparation. Thanks for sharing your knowledge

[@allthingsbbq]

Thanks for watching!

[@douglasschmidt6873]

Right on i need to grab some of your stuff I use Malcom’s rubs and they have been amazing !! Thanks for your time I enjoy your videos sir

[@pflick13]

I'm going to have to start wearing a bib when watching your videos to catch all the drool. That looked amazing!!

[@7youngke]

Looks delicious! Def trying this one

[@grizzle273463]

Me tinks me just watched a masterclass on the perfect sandwich. BRAVO!

[@allthingsbbq]

Thanks for watching!

[@LJenkinsEsqIII]

This looks fire. I've been using toasted ciabata recently. It's crusty and holds up well to the moisture

[@KrisV385]

Here it is....Thanks Chef Tom this is amazing!!! I think I saw him go in twice for the first time?!? Legit!!

[@allthingsbbq]

Thanks for watching!

[@abukolt01]

Before you dunk the sammie in the au jus, throw a pile of provolone or mozz on top & broil the top to burn the cheese just a little. Then put the au jus on the side to dunk per bite, that'll help to hold the sammie together. For the bread, always go Turano.

[@GMDII]

Wow thank you so much. your website makes it very convenient to order what is needed. can't wait for my rubs to come in and try this recipe!

[@AdamS-nv5oo]

Looks great. I've done more basic method and I'm definitely trying this method

[@michaelreeder188]

Don’t even live close to Chicago, but this sandwich looks marvelous. Thales you

[@allthingsbbq]

Thanks for watcing!

[@britney901]

That looks so good!

[@alexbraun6656]

Being originally from Chicago I have always loved but never been impressed with the Italian beef sandwich. This my friend is possibly the most careful and inspired Italian beef sandwich I have ever seen.

[@allthingsbbq]

Thanks for watching!

[@robwilkie5382]

Oh my! That Giardeniera!!! What a fabulous work of art, that sandwich is! I would make very short work of that beauty!

[@MeanLaQueefa]

Just had one of these the other day from a Portillos. It was fantastic

[@biffjohnson2076]

Looks amazing, Chef!

[@michaeldoyle5001]

Another vote for a combo beef & sausage with mozzarella. A little red sauce too would be nice.

[@blueenglishstaffybreeder6956]

Man that’s one of the best looking sandwiches I’ve seen, I’m making that for sure this weekend, I wonder how it’d go with some provolone on there, a whole new spin on a Philly cheesesteak, that jar of hot peppers ong gimme that recipe now, thanks from Australia

[@kathyastrom1315]

That’s called a Cheesy Beef here in Chicago! Always an option.

[@alllove6305]

Now make a beef combo... which is the same sandwich WITH a grilled italian sasuage. THAT use to be my sandwich... didn't really eat beefs by themselves. Delicious either way Thanks for cooking a semi chicago style beef Now if you make to chicago try (No order) 1. Johnnies -elmwood park 2. Al's -chicago 3. Mr beef- chicago (on orleans) 4. Portillos-chicago and surrounding suburbs Enjoy!!!

[@bmeclipse]

Good lawd! That looks amazing. I was wondering about smoking + roasting to add another layer of flavor. Oh and schmear some of the bone marrow on the bread first.

[@ChiTownJerry]

Perfect! As a Chicago guy, I wholeheartedly approve! Although it surprises me you cannot get a good Italian roll there!

[@allthingsbbq]

Thanks for watching, and for the approval!

[@jamivanschoyck3852]

Late looks great I would love one

[@deanm4138]

That looks amazing definitely going to try this, I did it once before in my slow cooker and it was good but definitely going to try this on my pellet grill

[@mongkolpitivetrasmee_bac6138]

Thank you for the recipe…can’t find any Italian sandwich in Thailand at all.

[@uncleremus41]

So awesome. Thank you!

[@bustersmith5569]

Excellent Job !!!! 👍

[@gtsum2]

outstanding! This is going on the menu this week!

[@Midnight7Marauder]

This is a real project

[@kevinb5075]

Wow…just wow. I live in IN and I can assure you that this will make every stomach happy! I can’t literally taste the hot peppers, and jus just watching it.

[@jonb9137]

I'm a huge fan of these deli style sandwiches. I've tried many, many styles, from all over the world. I can confidently say this is my new favourite of all the deli sandwiches. Chef Tom, you seriously are the most talented and humble of all of all of the YT cookers. Keep up the great work, my man! Here are some added tweaks on the recipe. Extract the marrow from the bones after roasting and make a compound butter for the rolls. Also, roast an additional whole bulb of garlic with the meat and make Salt Hank's roasted garlic & horseradish Mayo. I also spent a further hour reducing the jus to richen the flavor.

[@ekraszewski]

That all sounds delicious. But at that point, it is no longer a Chicago style Italian beef.

[@gbouley1]

🙌thanks chef Tom. I’ve seen chuck roast done this way but more of a pulled beef sandwich. Like your way better.

[@ronfontenot4534]

Looking good! Yum.

[@stevecohen2216]

Salivating all the way through😎👍👌

[@allthingsbbq]

Thanks for watching!

[@getitdownpat]

If you're really from Chicago, you know that "wet" and "dipped" are not the same thing. What he did was a dipped sandwich. Wet is when the meat goes in wet with the gravy, usually with a little more gravy added on the beef. Dry means that the gravy is allowed to drip off the meat first before it gets added to the bread - although I'm not sure who would ever it eat like that. 😉

[@jeremywebster9598]

I'm going to give this a shot this week. Currently have a chuck roast in the crockpot for shedded beef tacos seasoned up with cattleman's Mexicano on a bed of onions and poblanos.

[@screechssmokehousebbq6533]

Love the channel Chef Tom! So much awesome content explained in an understandable way for dummies like me. Lol. Keep it coming please

[@williephillips925]

Great video Chef thanks for sharing

[@allthingsbbq]

Thanks for watching!

[@philmartin4863]

Great job chef Tom. I’ve eaten a lot of Italian beef sandwiches from different places in Chicago n I gotta say yours looked incredible. I’m making it this weekend.

[@allthingsbbq]

Thanks for watching!

[@Jocro999]

Tom, great video as always. If you are ever in or near Chicago and want one of the best beefs you will ever have, go to Frannies beef in Schiller Park by the airport. I have to stop myself from going there every day for lunch.

[@aaronw8781]

Man, this looks awesome and I’m picky when it comes to by beef sandwiches.

[@lashaybowman6929]

I got to make that I can just taste it I know that was good.

[@scolbert8071]

Looks amazing

[@allthingsbbq]

You are spot on. This was an amazing recipe. Thanks for watching!

[@kurtkluge1686]

Born and still in Chicagoland. Yours looks fantastic. It is very odd to me that French bread with Italian names as you called it is not available everywhere. It seems like a negligible thing, but it really does save the sandwich from becoming a gloopy mess. Local chain Portillos does have a Beef and Cheddar croissant, though. It seems the croissant is even a bit more heavy duty than a regular one.

[@iant2064]

I've got to try this, that looks amazing. I even have the same slicer!

[@ivse9696]

That is looking amazing and mouthwatering again - great Job Chef Tom and thank you for sharing 👍👍👍

[@allthingsbbq]

Thanks for watching!

[@JT-vg1qn]

That is amazing!

[@mikeob6325]

nice...char the peppers...that's Chicago style...Johnnies in Chicago uses lots of black pepper...you are correct about the roll must come from Chicago

[@allthingsbbq]

Thanks for the compliment and thanks for watching!

[@Dankasaurus6]

If you're not doing sweet/hot dipped, you aren't getting a Chicago beef. It is so good.

[@GoatRoper911]

Making this tonight with beef ribs cooked in the instapot.

[@markstopkey4085]

I'm making this tonight!

[@1ronhall]

Oh my Goodness Chef Tom!! Make me two and I’m on my way!

[@gottithehun]

Damn that looks tasty! I want a bath of that jus!

[@leebonifay5767]

Damn.....Makes me craving Portillos

[@allthingsbbq]

Had to look Portillos up ... I take it they are your go to. Thanks for watching!

[@bobmarley3660]

Ciabatta rolls are a good substitute they are generally much smaller than traditional IB rolls

[@Kevin_747]

Dam that looks delicious. I'm extremely jealous of that huge jar of giardiniera.

[@donh789]

Chef Tom you get a twinkle in your eye sometimes when you take a bite of the goodness you’ve just created. Lot’s of twinkling going on with the Chicago been sandwich!

[@mbranbb]

LOL this is very true. U can tell when something is REALLY good. The carne asada taco soup video he did back about 6 months ago was one of those reactions that I can recall off the top of my head.

[@TheMerriell]

Wow..what an amazing Italian beef..what I would like to see you cook...well what I'd like to see you cook on and demo is the Yoder 1500. That is my interest now!

[@BCLODE]

What about the mozzarella.... Looks amazing live my entire life in Chicago area!

[@rmw9669]

Great, now I need a slicer!! 😁 Look fantastic!! How about some Salisbury steak next?

[@alans6767]

How about a short on how to make the Chicago style giardiniera peppers

[@nickcutler3802]

When you realize Italian Beef Sammiches are Chicago's answer to Hot Pot...it makes sense when you think about it. Looks amazing btw.

[@SoSharpDavid]

I dont know what Bolio he uses but mexican people have wet sanwhiches and they hold up to it perfectly fine.

[@hitormissadam]

I’d LOVE to see a smoked kielbasa from scratch recipe

[@zenjamin6262]

These videos .. it's like my stomach is watching it growls and groans Chef Tom it would be fun to see your version of a beer rock

[@jadachris6]

I'm Westside chi..... and u did that sandwich good.... should have put some American cheese at the bottom.... u would have went crazy

[@suerlaenner]

Yes, that looks good

[@BigDiesel1989]

It definitely goes good with a Pepsi.

[@michaelreeder188]

Thanks

[@TMac0925]

Looks awesome as always. Speaking of requests and that really cool-looking Finex pot…gumbo???

[@jeffpickard5548]

Looks like Portillo’s to me 😋😋

[@knull1320]

I'm from Chicago, and I don't know. I'm sure it tastes amazing, and is a NEW take on a Chicago Italian Beef. It's just a totally different sandwich from Al's Beef, Portillos, or what is considered traditional.

[@allthingsbbq]

That's the beauty of food, there's the classic take, which at times is difficult to discern. Thought food history is interesting and it's valued here at ATBBQ. Then there are endless variations. We hope you give this recipe a try and let us know how you like it. Thank you for the comments and for watching!

[@MoesSmokeStackGrill]

I’ll take 2 please! 🔥

[@tblack1264]

I'm from Chicago and you did good I'll take a sammich but I refuse to bite it from the to lol

[@guyjohnston7530]

Heh just watching your short beef ribs for pastrami I have used eye round roast and it turns out great you might have to use a little more curing salt or leave it in the brine for a few more days