Chicago-Style Italian Beef
June 29, 2010
•Le Cordon Bleu
•Chicago
• 0 Comments
By now you’ve all heard of Chicago-style pizza and Chicago hot dogs. They are both in heavy rotation on all of the food shows on The Travel Channel and Food Network. And thanks to Saturday Night Live and Bill Swerski, you’ve heard about Polish sausage and Da Bears. But if you really want to know what it’s like to eat like a true Chicagoan, then you need to try Italian beef. For many Chicagoans no other food is more uniquely Chicago than the Italian beef sandwich.
What is Italian Beef?Kind of like Chicago’s answer to the French dip or Philly cheese steak, an Italian beef sandwich is made up of thin strips of seasoned roast beef, flavorful meat drippings, and a long Italian-style roll. The sandwiches are served either with sautéed bell peppers or giardiniera, a spicy combination of pickled vegetables.
Different vendors will serve Italian beef in different ways, but the most common are:
- Hot dipped: Italian beef on gravy-wetted bread and giardiniera.
- Hot dipped combo: Italian beef and Italian sausage on gravy-wetted bread with giardiniera.
- Sweet dry: Italian beef placed on dry bread, topped with sweet peppers.
Most vendors will also serve their sandwiches with cheese, usually provolone or mozzarella.
History of the Italian BeefWhile the true origins are a mystery, it’s widely agreed that it was first found among the workers of Chicago’s famous Union Stock Yards in the 1930s. To hear many Chicagoans tell it, though, the Italian beef sandwich was invented by Al Ferreri of the famous Al’s Beef, arguably Chicago’s best Italian beef sandwich maker. Others argue that Pasquale Scala, founder of Scala Packing Company, invented it to help his customer’s stretch their dollars further during the Great Depression.
While we don’t know exactly who invented the Italian beef sandwich, one thing is certain. Don’t expect your Italian grandmother to make you up some Italian beef, unless, of course she’s from Chicago instead of Napoli.
Fancy Giardiniera RecipeOne of the most important parts of a true Italian beef sandwich is the giardiniera. Whether you like hot or sweet, you’ve got to have it on your sandwich. This mouth watering recipe is for a fancy giardiniera that runs on the hot side. If you like yours a little sweeter, cut back on the jalapenos.
Ingredients2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil
DirectionsPlace into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Recipe courtesy of http://www.italianbeef.com.This article is presented by Le Cordon Bleu College of Culinary Arts in Chicago. Le Cordon Bleu College of Culinary Arts in Chicago offers culinary arts and pâtisserie and baking training programs in Chicago, Illinois. To learn more about the class offerings, please visit
Chefs.edu/Chicago for more information.