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Beefography

How to make Chicago's
Original Italian Beef

The Prep

Lean all-natural choice sirloin is seasoned with Italian spices

The Searing

The meat is flash-baked as high heat to lock in flavor and juiciness

The Slow Roasting*

This takes several hours and naturally produces the sandwich's famous gravy

The Hand-Trimming

The cooled roast is thinly sliced by hand

The Sandwich

The beef is layered on Italian bread and topped with Chicago's finest extras: peppers, giardiniera, cheese, red sauce or extra gravy
*There are no shortcuts to authenticity. When it's cooked right, the roast gets smaller - about 45% smaller. Some folks reduce cooking times, pump water back into the roast to make it bigger, and add unnatural ingredients