Thanks in part to “The Bear,' the Italian beef is finally having its moment. Here's everything you need to know about Chicago's favorite sandwich.
Marciella Sichique makes an Italian beef sandwich at Portillo's on West Ontario Street in 2014.
Like most beloved regional sandwiches, an ordering shorthand developed over time to quicken the transaction. Don’t stress out about it. You won’t get kicked out if you screw up or ask a question. This isn’t like trying to get ketchup on your hot dog at Jimmy’s Red Hots. But the lingo is helpful because it helps you easily customize the sandwich. Start by just calling it “a beef.” There’s no American beef or Norwegian beef vying for your attention.
As explained above, the jus, or cooking liquid, is integral to the sandwich. How much of the beefy juices come along for the ride depends on how your order. The meat is transferred to the bread with very little of the jus coming along. If you hate a mess, this is the way to go. Of course, you’re also missing out on most of the excitement. One way to solve this is by ordering a cup of the jus on the side, though you’ll often have to pay extra to do so.
This isn’t like Subway or Chipotle, where you can load up on a dozen different toppings. Honestly, if you find lettuce or tomato on an Italian beef, I’d ask for my money back. Most places limit the additions to sweet peppers or hot peppers, which you can refer to as sweet and hot . But there are a few other toppings you might run across.Thankfully, they’re mild peppers, not sugary ones.
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