Share All sharing options for: Where to Chomp on Italian Beef Sandwiches in Chicago
Share All sharing options for: Where to Chomp on Italian Beef Sandwiches in Chicago
Due to the invention of Italian immigrants, Italian beef was once Chicago’s best-kept culinary secret, and this sandwich was eaten with pride. You could add sweet peppers or dunk the French roll in jus, for example. Newer variations allow for melted cheese. The Buona chain even recently began selling a meat-free version.
However, The Bear has undoubtedly brought attention to the sandwich, and chefs across the nation have begun to make their own versions in an effort to capture lightning in a bottle. The FX series will no longer feature sandwiches and chocolate cake in season 2, but Chicagoans will still be enamored with them and ready to argue over which beef stand makes the best sandwiches. Follow Eater Chicago’s guide to the city’s most mouthwatering beef.
Visit this hot dog stand in Streamwood for a host of delicious greasy delights. The tender housemade beef arrives thinly sliced and covered in a flavorful gravy that’s full of dried herbs. There’s also a cheesy beef variant and a mini beef for folks who want to pair the sandwich with an excellent Vienna Beef Depression Dog. Online ordering is available here.
The high-quality accoutrements at Harwood Heights favorite Jay’s set it apart from the competition. The hot peppers are a tasty combination of celery and jalapenos, and cheeseheads can add provolone or American cheese. The sweet peppers sing.
Italian beef is now arguably the main draw at Bob-O’s, despite the fact that it was originally a hot dog stand. Connoisseurs of beef would do well to visit Dunning for a premium sandwich made with locally produced meat. It is seasoned, sliced, and cooked every day and is best enjoyed with a portion of the perfectly prepared hand-cut fries. Order online here.
The Mr. Beef name carries a lot of expectations. Fortunately, this Northwest Side eatery, which is unaffiliated with the River North location (that’s the restaurant The Bear takes inspiration from), lives up to that legacy. Cheese isn’t a usual Italian beef topping but diners can get their sandwiches with mozzarella, American, or cheddar here. A nice mix of herbs and spices season the meat while the giardiniera is flecked with red pepper flakes for extra oomph. Order ahead online. A second outpost is located in Forest Park.
Earlier this year, a new deli and market in Lincoln Park opened, providing prepared foods, grab-and-go items, dips and spreads, and more. Through a menu of mouthwatering sandwiches, owner Mitchell Abou Jamra, who also manages All Too Well’s neighboring eatery Evette’s, honors his family and upbringing. A “Sheffield It’s dipped in jus to finish. Online ordering is available here.
At the noodle bar and convenience store Phodega, Italian beef and Southeast Asian flavors are combined. A Viet dip made with shaved rib eye, cilantro, onions, and jalapenos on French bread is one of the fun bites created by owners Nathan Hoops and Anthony Ngo. Additionally, a side of pho jus is provided for dipping, so beef lovers who prefer their sandwiches soggy need not worry. Online orders can be placed here.
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This Italian grocery store, which is about a mile and a half from beef goliath Johnnie’s, is frequently forgotten when talking about the best sandwiches. Although the meat is only lightly spiced, the extra spicy cauliflower-sport pepper giardiniera helps to bring the flavors together. Serrelli’s sells its beef in large buckets that are stuffed to the gills for those who would prefer to make their sandwiches at home.
The best Italian beef in Chicago will never be agreed upon, but Johnnie’s is the closest to a consensus. Many people regard its sandwich as the gold standard for others to aspire to, with the ideal ratio of sweet or hot peppers and well-seasoned beef that soaks up all the jus. It’s understandable why the line frequently extends outside the door. Each and every Chicagoan and visitor should try this iconic snack. There’s a second location in Arlington Heights.
One of the best new restaurants in the nation, Kasama, offers a variety of delicious dishes, including Instagram-worthy pastries and traditional Filipino dishes with contemporary twists. By combining shaved pork adobo, longganisa sausage, and giardiniera in a sandwich called the “Kasama Combo,” chef-owner Tim Flores even manages to add his own unique twist to Chicago’s renowned Italian beef. It’s a brilliant riff that is at least as good as the original. Online ordering is available here.
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In River North, there are many places to eat, but few are as satisfying as this classic restaurant (yes, the one from The Bear). While the beef is placed on a crusty roll that can withstand the juices and sits in a jus bath to enhance flavor, the nostalgia-filled establishment stands out from the rest of the neighborhood thanks to its celebrity photos lining the walls. No, you shouldn’t anticipate a big dining area or pasta on the menu. TV took plenty of liberties in its depiction.
While the West Town Italian deli and grocery store is well known for its selection of subs, make sure to try the Italian beef. The meat is thickly cut, tender, juicy, and served on a roll that can withstand its beefiness. For a kick that will humble even the most seasoned spice connoisseurs, combine it with the extremely hot house giardiniera. Place online orders here.
This Little Italy stall on Taylor Street is thought to be the birthplace of the Italian beef sandwich. Al Ferrari, Frances, and Chris Pacelli Sr., Al Ferrari’s sister and brother-in-law, are located there. , opened a store in 1938 and began promoting the food that would later become one of the city’s iconic dishes. The beef is still served at the original restaurant today, marinated in special spices and dipped in gravy. Therefore, drop by, adopt the appropriate upright eating posture, and enjoy a little Chicago history. Online ordering is available here.
Freddys showcases the power of giardiniera. This mom-and-pop grocery store and deli, open in Cicero since 1968, serves beef with a mixture of carrots, celery, olives, and sport peppers.
Passersby are drawn in by the eye-catching signs and bright lights outside of this historic shack for a messy-yet-glorious Italian beef sandwich. It has delicious gravy, finely shaved meat, and crunchy celery and red pepper flakes giardiniera.
At this quaint retro-themed gastro-tavern, duck is the star of the menu, as suggested by its name. But chef-owner Kevin Hickey also serves delectable Midwestern comfort food, such as a sandwich with “Decent Beef.” Thinly sliced prime rib and beefy jus with Calabrian chilies, garlic, oregano, basil, and rosemary are featured in his version of the Chicago classic. The beef is wrapped in a stale Italian sub roll and topped with extras like melted cheese, sweet peppers, and giardiniera. Additionally, diners can increase the decadence by including black truffle shavings. Online ordering is available here.
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Established in the ‘60s, Novi’s is an institution out in southwest suburban Berwyn. The thick-cut beef marinates in gravy laced with 15 different spices and the hot giardiniera, a reddish blend of celery and chili oil, bursts with heat and is a must for spicy food lovers. The restaurant offers catering packages and ships its sandwiches too. Online ordering is available here.
This small chain, which has three locations, specializes in making meatless versions of Chicago favorites. Its Italian beef is served with cheese and made with soy slices rather than thinly sliced beef. The sodium content of this dish poses a risk, but as a meatless option, it is still a good choice.
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Since 1994, this family-run sandwich shop has operated, and it recently relocated from Bronzeville to Park Manor. Their homemade gravy, which has a little bit more zest than the typical Italian recipe and is made with Turano French loaves, is the key to their subs.
Tony’s, where the thick-sliced beef is delicious and the distinctive giardiniera contains garbanzo beans, is revered by South Siders. Traditionalists will be content with the standard beef sandwich, but ordering it with Italian sausage is an unbeatable combination. The eatery additionally offers party trays of beef sold by the pound.
At suburban restaurant chain Pop’s, the jus is the main attraction. Although the meat isn’t melt-in-your-mouth tender, it gives your jaw a satisfying workout. Order online here.
The family who founded Mr. Mr. Beef on Orleans, who later sold the restaurant to the current owners in 1979, operated their own beef stand in Homer Glenn. Beef, until the pandemic killed the industry and forced them to shut down. But the proprietor of a nearby bar, Mugshots, purchased the restaurant’s equipment in exchange for opening up their kitchen to Mr. Beef’s ownership when the time was right. The family recipe for Italian beef, which Mary Bonavolanto (the founder of the Buona Beef chain) passed down for generations, has been served for the past few years.
Visit this hot dog stand in Streamwood for a host of delicious greasy delights. The tender housemade beef arrives thinly sliced and covered in a flavorful gravy that’s full of dried herbs. There’s also a cheesy beef variant and a mini beef for folks who want to pair the sandwich with an excellent Vienna Beef Depression Dog. Online ordering is available here.
The high-quality accoutrements at Harwood Heights favorite Jay’s set it apart from the competition. The hot peppers are a tasty combination of celery and jalapenos, and cheeseheads can add provolone or American cheese. The sweet peppers sing.
Italian beef is now arguably the main draw at Bob-O’s, despite the fact that it was originally a hot dog stand. Connoisseurs of beef would do well to visit Dunning for a premium sandwich made with locally produced meat. It is seasoned, sliced, and cooked every day and is best enjoyed with a portion of the perfectly prepared hand-cut fries. Order online here.
The Mr. Beef name carries a lot of expectations. Fortunately, this Northwest Side eatery, which is unaffiliated with the River North location (that’s the restaurant The Bear takes inspiration from), lives up to that legacy. Cheese isn’t a usual Italian beef topping but diners can get their sandwiches with mozzarella, American, or cheddar here. A nice mix of herbs and spices season the meat while the giardiniera is flecked with red pepper flakes for extra oomph. Order ahead online. A second outpost is located in Forest Park.
Earlier this year, a new deli and market in Lincoln Park opened, providing prepared foods, grab-and-go items, dips and spreads, and more. Through a menu of mouthwatering sandwiches, owner Mitchell Abou Jamra, who also manages All Too Well’s neighboring eatery Evette’s, honors his family and upbringing. A “Sheffield It’s dipped in jus to finish. Online ordering is available here.
At the noodle bar and convenience store Phodega, Italian beef and Southeast Asian flavors are combined. A Viet dip made with shaved rib eye, cilantro, onions, and jalapenos on French bread is one of the fun bites created by owners Nathan Hoops and Anthony Ngo. Additionally, a side of pho jus is provided for dipping, so beef lovers who prefer their sandwiches soggy need not worry. Online orders can be placed here.
This Italian grocery store, which is about a mile and a half from beef goliath Johnnie’s, is frequently forgotten when talking about the best sandwiches. Although the meat is only lightly spiced, the extra spicy cauliflower-sport pepper giardiniera helps to bring the flavors together. Serrelli’s sells its beef in large buckets that are stuffed to the gills for those who would prefer to make their sandwiches at home.
The best Italian beef in Chicago will never be agreed upon, but Johnnie’s is the closest to a consensus. Many people regard its sandwich as the gold standard for others to aspire to, with the ideal ratio of sweet or hot peppers and well-seasoned beef that soaks up all the jus. It’s understandable why the line frequently extends outside the door. Each and every Chicagoan and visitor should try this iconic snack. There’s a second location in Arlington Heights.
One of the best new restaurants in the nation, Kasama, offers a variety of delicious dishes, including Instagram-worthy pastries and traditional Filipino dishes with contemporary twists. By combining shaved pork adobo, longganisa sausage, and giardiniera in a sandwich called the “Kasama Combo,” chef-owner Tim Flores even manages to add his own unique twist to Chicago’s renowned Italian beef. It’s a brilliant riff that is at least as good as the original. Online ordering is available here.
In River North, there are many places to eat, but few are as satisfying as this classic restaurant (yes, the one from The Bear). While the beef is placed on a crusty roll that can withstand the juices and sits in a jus bath to enhance flavor, the nostalgia-filled establishment stands out from the rest of the neighborhood thanks to its celebrity photos lining the walls. No, you shouldn’t anticipate a big dining area or pasta on the menu. TV took plenty of liberties in its depiction.
While the West Town Italian deli and grocery store is well known for its selection of subs, make sure to try the Italian beef. The meat is thickly cut, tender, juicy, and served on a roll that can withstand its beefiness. For a kick that will humble even the most seasoned spice connoisseurs, combine it with the extremely hot house giardiniera. Place online orders here.
This Little Italy stall on Taylor Street is thought to be the birthplace of the Italian beef sandwich. Al Ferrari, Frances, and Chris Pacelli Sr., Al Ferrari’s sister and brother-in-law, are located there. , opened a store in 1938 and began promoting the food that would later become one of the city’s iconic dishes. The beef is still served at the original restaurant today, marinated in special spices and dipped in gravy. Therefore, drop by, adopt the appropriate upright eating posture, and enjoy a little Chicago history. Online ordering is available here.
Freddys showcases the power of giardiniera. This mom-and-pop grocery store and deli, open in Cicero since 1968, serves beef with a mixture of carrots, celery, olives, and sport peppers.
Passersby are drawn in by the eye-catching signs and bright lights outside of this historic shack for a messy-yet-glorious Italian beef sandwich. It has delicious gravy, finely shaved meat, and crunchy celery and red pepper flakes giardiniera.
At this quaint retro-themed gastro-tavern, duck is the star of the menu, as suggested by its name. But chef-owner Kevin Hickey also serves delectable Midwestern comfort food, such as a sandwich with “Decent Beef.” Thinly sliced prime rib and beefy jus with Calabrian chilies, garlic, oregano, basil, and rosemary are featured in his version of the Chicago classic. The beef is wrapped in a stale Italian sub roll and topped with extras like melted cheese, sweet peppers, and giardiniera. Additionally, diners can increase the decadence by including black truffle shavings. Online ordering is available here.
Established in the ‘60s, Novi’s is an institution out in southwest suburban Berwyn. The thick-cut beef marinates in gravy laced with 15 different spices and the hot giardiniera, a reddish blend of celery and chili oil, bursts with heat and is a must for spicy food lovers. The restaurant offers catering packages and ships its sandwiches too. Online ordering is available here.
This small chain, which has three locations, specializes in making meatless versions of Chicago favorites. Its Italian beef is served with cheese and made with soy slices rather than thinly sliced beef. The sodium content of this dish poses a risk, but as a meatless option, it is still a good choice.
Since 1994, this family-run sandwich shop has operated, and it recently relocated from Bronzeville to Park Manor. Their homemade gravy, which has a little bit more zest than the typical Italian recipe and is made with Turano French loaves, is the key to their subs.
Tony’s, where the thick-sliced beef is delicious and the distinctive giardiniera contains garbanzo beans, is revered by South Siders. Traditionalists will be content with the standard beef sandwich, but ordering it with Italian sausage is an unbeatable combination. The eatery additionally offers party trays of beef sold by the pound.
At suburban restaurant chain Pop’s, the jus is the main attraction. Although the meat isn’t melt-in-your-mouth tender, it gives your jaw a satisfying workout. Order online here.
The family who founded Mr. Mr. Beef on Orleans, who later sold the restaurant to the current owners in 1979, operated their own beef stand in Homer Glenn. Beef, until the pandemic killed the industry and forced them to shut down. But the proprietor of a nearby bar, Mugshots, purchased the restaurant’s equipment in exchange for opening up their kitchen to Mr. Beef’s ownership when the time was right. The family recipe for Italian beef, which Mary Bonavolanto (the founder of the Buona Beef chain) passed down for generations, has been served for the past few years.
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Where can you get the best Italian beef in Chicago area? New ranking names top 8
FAQ
Is Italian beef only a Chicago thing?
Italian beef is now celebrated across the nation, not just in Chicago. Its distinctive blend of tender beef, flavorful au jus, and the choice of adding hot or sweet peppers on top has made it a beloved sandwich among residents and guests alike.
Is the original beef of Chicagoland real?
The Original Beef of Chicagoland, a made-up eatery, is supposedly situated in River North. Regarding what the show accurately portrays about Chicago, it makes extensive use of the city’s diverse population, sports-centric audience, and city loyalty.
What kind of meat is Chicago beef?
The traditional Chicago-style Italian Beef recipes call for an oven-roasted rump roast that is cut into thin slices with a deli slicer, then piled onto a hoagie roll, loaded with crunchy giardiniera, and dipped in the flavorful au jus! If you’re wondering what authentic Italian Beef sandwiches are, read on to learn more!
Is The Bear based on Mr. Beef?
Popular on Variety %E2%80%9CThe Bear%E2%80%9D creator Christopher Storer %E2%80%94 who Zucchero has been friends with since kindergarten %E2%80%94 based %E2%80%9CThe Bear%E2%80%9D on the classic establishment and shot about 90% of the pilot in Mr Beef.