Italian beef

Infobox Prepared Food
name = Italian Beef


caption = Italian beef, as served by Portillo's in Chicago.
alternate_name =
country = United States
region = Chicago
creator = Multiple claims
course =
served =
main_ingredient = roast beef
variations = Multiple
calories =
other =

An Italian beef is a sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, believed to have originated in Chicago, where its history dates back at least to the 1930s.cite news |first=Leah A |last=Zeldes |title=How to Eat Like a Chicagoan |url=http://web.archive.org/web/20021001023605/www.chicagorestaurant.com/show_article.php?aID=13 |work=Chicago's Restaurant Guide |publisher=Chicago's Restaurant Guide |date=2002-09-30 |accessdate=2002-09-30] The bread itself is often dipped into the gravy, and the sandwich is typically topped off with Chicago-style giardiniera (called "hot") or sauteed, green Italian sweet peppers (called "sweet").

Italian beef sandwiches can be found at most hot dog stands and small Italian-American restaurants throughout the city of Chicago and its suburbs. They are difficult to find outside Chicagoland. In some cities outside of Illinois, however, Chicago expatriates have opened restaurants serving Italian beef, Chicago-style hot dogs, and other foods unique to the area. Such cities include Denver, Colorado, Minneapolis, Minnesota, Tucson, Arizona and Fargo, North Dakota.

Preparation

Italian beef is made using cuts of beef from the sirloin butt (Scala's) or the top/bottom round wet-roasted in broth with garlic, oregano and spices until medium rare or medium. The roast is then cooled, shaved using a deli slicer, and then served dripping wet after a reintroduction to its reheated beef broth; hence the need to use a chewy bread, as a softer bread would disintegrate.

Many retailers purchase pre-seasoned, pre-cooked, and pre-sliced Italian beef with separate cooking broth ("au jus"), and then heat and serve, while the most acclaimed Chicago beef places typically prepare the beef on their own premises according to their own recipes. Some produce their own homemade giardiniera, too.

Origins

Origins of the sandwich are disputed, but one early vendor, Al's No. 1 Italian Beef, opened its first stand in 1938.

One of stories about the origins of Italian Beef sandwiches is that it was started by Italian immigrants who worked for the old Union Stock Yards. They often would bring home some of the toughest, most unwanted cuts of beef sold by the company. In order to make the meat a little more palatable, it was slow-roasted to make it more tender, then slow-simmered in a spicy broth to add flavor. Both the roasting and the broth used Italian-style spices and herbs. The meat was then thinly sliced across the grain and stuffed into fresh Italian bread.

Italian beef became popular at Italian weddings, where it was an inexpensive meal for the guests. The women would make large quantities, and then make individual sandwiches which they wrapped in paper and served. [ [http://www.scalasbeef.com/history.html Scala's Beef history] ]

Variations

There are varying degrees of juiciness, depending on your taste. Nomenclature varies from stand to stand, but "wet" or "dipped" means the bread is quickly dunked in the juice; "juicy" even wetter; and "soaked" is dripping wet.

Most Chicagoland beef joints also offer a "combo," adding a grilled Italian sausage to the sandwich. Different eateries offer hot or mild sausage, or both.

Typical beef orders are:

* "Hot dipped:" Italian beef on gravy-wetted bread and giardiniera.
* "Hot dipped combo:" Italian beef and sausage on gravy-wetted bread with giardiniera.
* "Sweet dry:" Italian beef placed on dry bread, topped with sweet peppers.
* "Gravy bread:" meatless Italian bread soaked in the juice of Italian beef, often served with peppers or giardiniera.
* "Cheesy beef" or "cheef:" Italian beef with cheese (Provolone, Mozzarella or, rarely, cheddar); not all stands offer this.

Some brave souls order the "triple double," which consists of double cheese, double sausage and double beef. Other even less common variations include substituting Italian bread with a large croissant or topping with marinara sauce.

References

ee also

* Chicago culture
* Cheesesteak
* French dip sandwich
* Sandwiches That You Will Like

External links

* [http://www.greasefreak.com/beefs.html GreaseFreak's images of Chicago-style Italian beefs]
* [http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=131 Roadfood.com Forum Italian Beef Chicago]
* [http://chicago.citysearch.com/roundup/39225?brand=yahoo&cslink=yahoo%2Dchicago_roundup_1_3 Critique of Italian beef places in Chicago by Yahoo]
* [http://www.gonnella.com/cookbook/italian_beef.htm A home recipe for Italian Beef (one of many available)]
* [http://www.wgnradio.com/Dean/chicagobeefsandwich.htm Another home recipe]
* [http://press.teleinteractive.net/cynasuralog/2007/03/04/italian_beef An Italian beef recipe] from a Greek, born in Philly, but who lived in Chicago before moving to San Francisco
* [http://www.baribeef.com/preptips.asp Preparation tips for Chicago style Italian beef]
* [http://www.italianbeef.com/ ItalianBeef.com] Directory of Italian Beef restaurants around the US plus recipes, history and discussion.