It's Taken Me 36 Years To Discover The Great Chicago Italian Beef Sandwich
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- Опубліковано 26 вер 2024
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Today we learn how to make a classic spicy Chicago Italian Beef from my friend @ominvorousadam
Recipes:
Spicy Chicago Italian Beef Sandwich
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My mother and I moved to Chicago, in the early 60's. I had my share of Italian beefs. We always got ours with banana peppers and dipped. The last good beef I got, was in Tennessee, in the late 70's. A guy moved from Chicago to northwest Tennessee and opened a restaurant. He would travel to Chicago, every 2 weeks, to load up on beef and hotdogs. He made some righteous beefs and Chicago dogs.
Nero’s gyros used to be real good in Knoxville til the shut down
Italian beef Is hard to get wrong xD
@@antonioyeats2149 idk I live in Tennessee and a Chicago themed restaurant opened here and they don’t even put the spicy pepper on them… the ones that start with a g that I can’t spell lmao. Giardiniera? Was one of the biggest disappointments of my life
@@blackwng yeah its wild how pepper toppings can be so regional xD on the east coast, jersey, Philly, type areas they got this sort of red relish made from peppers. Can't find it wisconsin Illinois area save this sandwich shop called "jersey mikes" xD
@Jetsun Thinley oh shit ima have to try that out!!! I’m here in Collierville lol. I love me a good Italian beef sandwich I’ve ordered from Lou Menotti’s and had it shipped here on dry ice.
Born in Chicago, raised in Texas. This recipe hits all of the nostalgia notes. If you can make it to San Antonio, there are LOT of transplants from Chicago, restaurants like Wrigleyville, JK's Chicago Dogs, Chicago Philly Eats, and Chicago Bagel & Deli. Closest you will come to a Chicago Dog and an Italian Beef in Texas. Bears Down!
Now I know where to visit when I'm in San Antonio 🔥Much love from a fellow Chicagoan
Born and raised in Chicago....they made this beef sandwich wrong.. shame in them !!!!!
i live in san antonio
Born and bred Chicagoan here. My beef recipe from my Mom's lifelong Italian friend. Bottom round with pockets made with a small paring knife stuffed with a mixture of oregano mixed with olive oil and push in fresh garlic slivers. Rub with more olive oil, garlic powder and oregano. Brown but keep it rare. Cool and refrigerate over night to firm up and then slice thin as possible. Put stock in the same pan with a good beef soup base (salted). Simmer adding additional garlic powder & oregano to taste. Super SIMPLE and everyone says best beef they've tasted.
Ask Adam if he still has the same Ugly Girlfriend?
I’m Mexican, so my tastebuds burned off in childhood. In AZ, we have Potbelly Pig and they sell jars of their giardinera (hope that’s how it’s spelled) and I eat it by itself. That’s how flippin good it is. I add the leftover oil to my spicy deviled eggs, which my Aunt asks me to bring for every family get together. So, so, so good if you can take the heat. 😋
I ordered a sandwich from potbelly and got it hot for the first time! Whewwwwww lit me up!
seems like a spicy form of chow chow
I'm from Chicago je t'aime and i love giardinera.
We had a Potbelly where I live in East TX and the people that worked there all knew me(and would look at me like a crazy person) because I always got "extra, extra, extra hot peppers" on my sandwiches. Love giardiniera, especially if it melts my face off.
This guy doesnt cook or understand italian cuisine. He's american.
Mans been waiting his whole life for this sandwich
I've been waiting my whole life for this sandwich.
I’ve been waiting my whole life for this beef
Ive been waiting my whole life for this
@@BIGBOIDILF Ive been waiting my whole life for
I've been waiting my whole life
This is the collab I needed. It’s awesome to see Adam getting some love. He’s an awesome dude and has legit videos.
Is there a Ron Jeremy, Joshua Liford collaboration coming anytime soon? That's what I am waiting for.
@@jirikurto3859 🤣🤣
Adam: *thinks for a second then slaps the board*
Steve: *awkwardly also slaps the board as a team player*
xD
😂😂😂
My favorite Chicago Italian beef has always been Johnnies. Great content as always! Definitely giving this a try.
I like the taste of Johnnie's the best (especially a combo with that grilled Italian sausage), but as far as taste AND value, I really like Tony's on 79th and Pulaski.
It took me 41 years to discover this sandwich. I’ve been to nearly every beef spot in SWFL, from Orlando to Naples. Jimmie the Beef Guy in Bonita Springs is by far the best. He’s from Chicagoland and brought the real deal to FL. The first place I went after Hurricane Ian left was Jimmies. I drive a hour one way a few times a week just to get a beef, mozz, hot
Chicago doesnt have shit on the homemade versions down south. We call them “poorboys” and have been a midwest favorite for decades.
I’m from Chicago and that was spot on except for one missing but not required ingredient.Slices of mozzarella. Have the mozzarella melted and then have some charred marks on top of the cheese. Heaven
BLASPHEMER!
Really enjoyed the hanging out in the kitchen/ grocery store interactions you had on this one dont get too see that too often when you're cooking alone but it was a really good change
Samesies
My favorite sandwich of all time. The Chicago Italian beef.
Another Chicagoan chiming in, you guys knocked it out of the park. I always love it when our unsung hero food gets some love from the outside. Everyone knows about the Chicago dog and the deep dish, but the beef is the one that you really can't get anywhere else. Everyone should have it at least once.
Preach!
You forget a Chicago polish or maxwell street polish! Also, everyone talks about deep dish, but nobody says anything about STUFFED. Stuffed is the best.
@@The_Gallowglass I have to chime in and say that stuffed pizza, though a fun idea, is likely the reason that people confuse Deep Dish with casserole. Stuffed Pizza is a massive, bread pie of cheese with sauce thrown on... zero finesse. I respectfully disagree.
Your Polish Sausage comment, on the other hand, is very true - it's an extremely slept on specialty. V tasty.
@@AdamWitt You can disagree all you want but you're still wrong. ( : Whenever anyone comes to Chicago they ask for deep dish, they don't ask for stuffed, because they don't know it exists--unless someone tells them.
Also, they forgot the Sicilian style/grandma style pizza that D'Amatos bakery makes. C'mon man! :P
Barnaby's really is excellent thin crust
This video gave me so much life. 🥺Probably the best homemade Italian beef recipe especially for those who don’t live in Chicago. It’s probably one of the most slept on foods of the city because we’re just known for deep dish pizza.
I’m fortunate enough to have a neighborhood joint that serves them up perfectly & I gotta have a side of cheese fries… then I’m set. 🤤
Cheese fries for sure. I’m 10 mins from Johnny’s beef
Man I love Italian Beef
The way I make my beef is different, using the seasoning as a rub and blast it in the oven for colors, but keeping it rare, and partially freeze it and slice it thin
Then I finish the cooking hot pot style in the jus
Sounds great
That's the real way. Italian beef is roasted, not braised.
Well said! This is the way it’s done. Internal temperature should be around 125-130 and placed in the freezer immediately. Then onto a quality meat slicer for razor thin slices that get dunked into an actual jus, it’s not just a homemade stock. Mine is simple yet complex. But hey, there’s more than one way to skin a cat!
Mmmm. Nice. I did this method but not roasted first.
Gonna try that. Using a mandolin, turned out great, but more like Philly cheese steak. I need a thicker cut.
HOLY SHIT THE ULTIMATE CROSSOVER!! Adam's channel is so rad, I love that you guys collabed for a video!! You guys make such great content!
Italian beef is one of lifes great pleasures!!
What a beautiful video, Stephen. This is memories of my youth and even early adulthood. As a born and raised Chicago area boy, there's nothing like a good beef. And the BEST part? Unlike other videos, you used CHICAGO giardiniera. It's a food group all on its own. It's the best condiment of all time. Thank you for making me smile today.
Couldn't agree more. It's the only condiment I need.
wait until you visit montreal and understand real italian cuisine. You eat american italian food. You dont know italian food.
@@MrJustliketht You are really trying to say Italian food is better in Montreal than Chicago? LOL
@@MrJustliketht wait until you visit italy and understand real italian cuisine.. wait
I’m Boston Italian. I’ve never heard of Chicago Italian beef sandwiches. Now that I have…… I’m severely pissed when I was in Chicago 5 years ago nobody told me about them!!!! Now I have to head BACK, and find a better reason than a sandwich for the family. 😂. I’m just curious as to what makes these Italians sandwiches? We’re Italian Americans the first to make them? This isn’t something you would find in Italy. At least not the Italy I know.
The most underutilized sandwich/burger tip no one brings up in videos is to wrap the sandwich up. When you wrap the sandwich in foil or wax paper and let it be for 10 minutes it steams the bread and the other ingredients in the sandwich. Totally worth while, and especially an italian beef that has hot meat, you lose flavor if you dont wrap it up!
Excellent point! It is the "secret ingredient" to any sub, gyro, burger and Maid-Rite.
In northern Mississippi, I found a decent giardinera at Kroger, as Mezzetta Italian Olive Salad & Sandwich Spread - because if you ask anyone about 'giardinera' in the south, you're gonna get that confused puppy head tilt.
Adam won me over in the rapid fire questions. I'm a NYC dude but Chicago is a place that any self-respecting American can appreciate.
My mans! I appreesh.
He lost me at the rapid fire questions since NONE are in Chicago. It’s like when someone asks if your from Chicago and you answer with “yup! Born and raised in Skokie!” That’s NOT CHICAGO
He even said for barnabies “it’s right out of chicago” and so is johnnies and so is gene and Jude’s. Boooooooo this man!!!!
@@phinks4444 EXACTLY !!! JOHNNIES IS IN ELMWOOD PARK AND NORTHBROOK IS FAR AS FUCK FROM THE CENTER OF CHICAGO...HE SHOULD HAVE SAID AL'S BEEF..EVEN THOUGH JOHNNIES IS AMAZING ...AND PIZZA IS BETTER AT VITO & NICK'S... GO WHITE SOX !!
If your from the chi and your asked if something good in the chi you say where in the city it’s at! If it’s from Harvey you say it’s from Harvey not chicago! Facts
After watching this it reminds me of how lucky I am to live on the Chicago south side. I’m heading off to Pop’s for a beef sandwich!
Oh hell yeah! This Chicago kid is loving this vid.
Michael's Italian Beef in Portland, OR is amazing. When I was in Chicago I had Portillo's and their Italian Beef, dipped, wid extra spice was to die for. As far as pizza in Chicago, I loved Lou Milnatti's.
Best american sandwich ever made, I like mine extra dipped with sweet and hot peppers and some mozzarella or provolone added
Took me 34 years to try it myself. Saw it on tv shows and wanted to try it for YEARS. Moved to the Chicago area last year, and the very next day, I went out and got one. Now its my favorite thing to eat. Had one today actually lol.
Both of your guys' production and content is amazing! Thanks for blessing me with this collab! I almost wanna dip it in your tomatoe soup recipe I followed the other day.
Chicago broad here! I am Loving this! ‘I’ Talian Beef! Its always the first thing I get when I go back home! Johnnys is good but Dang,Mr Beef on Ontario is da Bomb! Best Pizza? All of them! I stock up on the Marconi Gardinare at Amazon. I’m in Ca now so I make my own beefs at Christmas time. The hardest part is the bread! Can’t get the type of buns that holds up a good Wet Beef! Ps. The Windy City was a nickname given by the New Yorker politicians to the Chicago politicians ! WindBags! I love your show. I think I lost one of my Chef friends bc I sent him one of your videos and said you reminded me of him! He Was Pissed!! Keep on doing you! Great production!
A nice take indeed. In Chicago we roast the beef not braise and don't grind the seasoning which is why our jus is lighter and more transparent. Barnaby's is a good call
Dude, you're killing me. I miss New York and the great foods. My mom left when I was sixteen so I didn't learn to cook many dishes that my grandmother used to make. Sunday dinners at the Italian grandparents' home. Unfortunately, no one saved grandma's recipes. Your show is the first one I've seen that hits close to home. Thank you for sharing.
The tangy spicy veggies are a must have on sandwiches like this. It's like mufaletas. They need the olive mix on top and I like having Italian dressing on the side so I can drizzle it on each bite. The briney tangy spiciness of those 2 help cut through all the meat cheese and bread. I always order extra olives and dressing. On a sandwich like this I would want wet hot and extra giardinara and a cup of the broth on the side.
Chicago style giardiniera is identical to the muffuletta olive mix. Some places don't put olives in it but the only difference is muffuletta relish is chopped up much finer.
Thank you so much for mentioning The Bear. I watch so many cooking based shows and movies, and most of them suck, so far the bear is great. Was a shame Feed the Beast got cancelled, it had promise.
In the restaurant I worked in, Salernos off Grand and Ogden in Chicago, we roasted the beef to medium rare. Then we sliced it and put it back in the jus. The jus was always much thinner. Also, it’s ordered dipped, juicy, or dry. Juicy is when you ladle a little on the sandwich. It’s most commonly ordered dipped. You take the whole complete sandwich with the tongs and give it a quick dip. This is kinda like an Indiana beef, because people from Indiana slow cook their beef like this to tender and shred it. There isn’t a great beef place in Chicago using a mandolin and cooking the beef to tender. I’m personally into a slice of cheese too, but I know they don’t do it at Johnnies. Johnnies is top notch without a doubt.
Was Salernos right on the corner of Grand and Ogden? If it was, I knew it as Lou’s at first and then LaRocs. They also had the best coffee.
That dutch oven is absolutely gorgeous! Must order one. Loved the blue.
Thanks guys, thanks a lot.
Got home from work and literally sprinted to Portillo’s
#Chicago sending love
fellas... fellas! just be honest about how much time this actually took to put together. you guys clearly went all night long doing the giard section and that beef had to rest overnight to be tight enough to slice. this is definitely a two day cook. i am a little late to the channel but i love the vid and the collab. germ guy holds a camera in his mouth for perspective shots... thats dedication! much love from Indiana.
You got my cousin's name (: I'm from Chicago
Mine is a three day process. Seasoned, cooked and rested all take a day each. Only thing is I dry roast my roast beef. 500 for 15 minutes and drop it to 300 till I get the right temp. As I like it pink from edge to edge and put it in the stock to get whatever color someone wants.
I've never been to Chicago and was born and raised in the Northeast, but I knew a place in the Philly burbs that made these. I can tell you this is a 10/10 sandwich, and 12/10 with the dip. The wetter it is, the better it is.
Chicago is a super cool city fantastic food! 😋 If you ever go spring time is the best! I want no parts of it in winter! I'm a Texas boy I'm not used to northern cold😄
@@shakarussanders9911 hell us chicagoans want no part of it in the winter too 😂😂
@@CyxKo Haha! It's funny I'm heading to Chicago at this very moment 😅
You gotta try the Chicago breaded steak sandwich.
The extent to which Adam sounds exactly like Michael Cera is blowing my mind.
There are so many family owned OG Italian beef spots in Chicago and the surrounding suburbs! Been here for just shy of 40 years and im still finding hidden gems that have amazing beef sammiches
Name some !
Wow. Toasting spices with no flame. Wizards!
Really like this editing style, seeing more footage outside the kitchen :) Keep it up !
We call em Wedges in Stamford, this is making me happy. Stew Leonard’s and Italian Beef Wedges!!!! Bravo!
It’s Adam! You should’ve asked him if he puts ketchup on hot dogs to see if he was a real Chicagoan 😊
I grew up eating a cold white bean salad which was just large creamy white beans (cooked) tossed with gardinera. Awesone! Gardinera is so usefull in the kitchen.
Ladies and gentlemen, the $400 sandwich! But the good news is, it only takes 3 days to make.🤣 Seriously though, that looks AHmazing!
I grew up down the block from Johnnie's. Fascinating that it's known nationwide now. Oh, and BTW, in the old days, it was the papers only on Johnnie's, giardinera was for Chicago submarine sandwiches, like those from Alpine's, next door. There's no juice on the side, it's a dip.
I have made many Italian Beeves, but I never got so specific with the spice blend. Gonna try that one. Wanna up the game even more? Smoke the beef.
We call them “poorboys”. My family has made them for over 40 years. Way better than Chicagos versions.
That sandwich looks absolutely delicious
I grew up in Oak Park/River Forest and have eaten Johnnie’s Beef my whole life. Great beef, dipped, with peppers. Portillo’s is a close second.
I use to live in Chicago and remember those lines at Johnnie’s Beef were around the block
I usually hit Johnnies after my flight lands.
Haven't had it for long time but Mr Beef is prob my #2
But Portillo's has locations here in AZ and it's identical to Chicago locations 🙌
OPRF Class of 84 here! Johnnie's is the greatest of all time.
Portillo’s is shit, Johnnie’s is great
@@markdashark1525 Amen. Portillo's is to Italian Beef as Little Caesar's is to pizza.
I’m a travel RN. Twelve years ago I had a contract in Connecticut. Stew Leonard’s was completely amazing. I enjoy a good grocery store. 🌷🌷🌷
A recommendation I would make is to add pepperocinis. Put 5 or 6 in the pot and some juice. It is a game changer. Cutting an onion in half and placing in the pot (like you did with the garlic) adds flavor too.
I prefer a roll with a bit of crust/crunch. It softens from the juice but gives a nice texture in each bite.
Mind sharing your spice blend and measurements? :)
@@ascendant95 I do bell peppers and onions, not giardiniera. So the spice preference might change for you. As far as pre-mixed spices, Chicago Johnny's is good. Doing my own spices: 1 table spoon each: Italian seasoning, oregano. 1 teaspoon each: fresh cracked black pepper, salt, paprika, red pepper flakes, onion powder. If you don't have garlic or garlic paste, then 1 teaspoon of garlic powder.
I like a lot of different Italian beefs and each has their own flavor/spice. So mix it up sometimes when you make it at home.
@@ragibby6557 Thank you for responding...............you're a good man! I'm sad to say that I grew up in the Detroit burbs and I never heard of this amazing sandwich growing up. I tried Ethan Cheblowski's version and it was WAY too heavy on the paprika. Made the jus orange-ish. It was 2Tbsp Paprika to 1Tbsp each of oregano, fennel seed, salt and pepper. Is it totally unnecessary to brown the roast in the pan as a first step? I'm thinking it might be. The NW Indiana Beef you dry roast it with all the spices as a rub, then you cool and slice it, then you put in the broth/stock and add fennel seed, more oregano and many pepperoncinis. After 1.5 hours you add the red and yellow bell pepper strips and cook another 2.5 -3 hours or so low and slow.
@@ragibby6557 The NW Indiana Beef is a very good sandwich and I've wowed many people with its intense flavors. I always kind of wanted to get the authentic Chicago version down so I could say "do I want Chicago Italian beef or Northwest Indiana Italian Beef this time?" lol
@@ascendant95 You're right, there is a difference. I lived in Valparaiso 25 years and Italian beef could be different town to town.
You guys are amazing. Maybe someone mentioned it here. IMHO, Seasonings would release more flavor if "roasted" in the oil with beef for few sec. You know paprika can burn. But few sec with the garlic then cooled by the beefstock could do the job. Anyway another amazing recipe by amazing enthusiasts. Thx guys
They definitely put their own spin on it. Chicago Italian Beefs are not spicy on their own. It's generally a salty and savory beef flavor with Italian seasoning and the gravy is thinner than this. With that said, this still looks really good.
Hot giardiniera or sweet peppers is typical for chicago italian beefs. Even places that only serve a la carte like Portillo's will always ask and pretty much everyone gets it. Even adding cheese or half sausage is on most menus.
@@michaelyabut5969 Sure, but I'm not sure how that applies to the beef itself.
I grew up in Nothbrook. Love it
I had a Portillo’s Italian Beef today with extra hot Gardieniera dipped with a side of gravy. I never get enough peppers and I ordered the Marconi product on Amazon and it’s spot on. Portillo’s has a aggressive expansion plan and it’s likely a restaurant will be in your neighborhood soon.
Man, I wish! Need a Portillo's in Spokane, Washington! Never gonna happen! 😢
I cook beef to 125 degrees and put the sliced beef in the simmering gravy. This is how your top Chicago beef shops do it.
As a Chicago Italian, I've been wondering for years when your italian beef video was going to pop up. I really want to do this but I am afraid of owning a mandolin. Also, and this sounds pretty lame, but the $16 6lb Buona beef premade italian beef kit from Costco is so solid and easy to just heat up in the le crueset. I'll have to try doing this myself soon though
Now I need to go to Costco, and find this. I'm in Kansas City, and I have a Rosatis right by me, and I eat Italian beefs a bit too much.
Is this beef kit come out similar to what they made.
If so I gotta try it. Where on Costco is it? Thanks
@@nicknicholas3186 It's passible, with minimal effort. It's in the freezer section in the same row as frozen pizzas, but it may be a regional Costo thing since I am in Chicago
@@padraig5335 It may be a regional Costo thing since I am in Chicago
@@padraig5335 If you are still looking for the Buona beef kits, Aldi in the KC area has had them on multiple occasions.
On the south side of Chicago, there's a place called home of the hoagie. You have to try their Steak Sammich.
This video, like The Bear, has a subplot about donuts 😂 Love it. You know I’m gonna be making myself some giardiniera.
😂
FINALLY!!! I live upstate near Saratoga, north of Albany. I used to work for a company headquartered in Chicago and I fell in love with the Italian beef sandwich. There isn't an Italian beef sandwich shop anywhere in NY!! WTH?!?! I was in Chicago in 2021 and binged on them for the few days I was there. I will ABSOLUTELY be trying this recipe. Really New York........ DO BETTER!
This is awesome - PS never saw Stephen laugh before! 4:30
It's a beautiful sight.
Dude, soooo good my friend! Thanks for sharing! Made this for my pops, he loved it! Thanks guys!
I’m a Chicago girl thru and thru. I’m going be honest I’ve seen “how to make Chicago style Italian beef.” It’s never done correctly. Never. It literally pisses me off. I love your show because you’re not trying to reinvent the wheel. You’re a purist and I love that. I grew up down the street from Johnnies and Gene and Jude’s was about 10 minutes away. Johnnies has the best “combos” in the city (beef and Italian sausage.” The smells fill the neighborhood and it’s amazing. So….. So this picky ass Italian girl loves that you stuck to a true authentic recipe. The only thing I would have changed is adding a little bit more water to the juice but that’s it. And the mandolin is genius. Great job!!!
the Italian ice at Johnnie's is over rated good but over rated
@@ucanfearme1893 ….it’s good because I lived so close. Massa has gelato and lemon ice. Since I’ve moved
@@ucanfearme1893 ……but it’s good in a pinch. Massa has great food and yummy gelato and lemon ice. I’m thankful I live near a Portillo’s so I can get my beef and hot dog fix.
@@michellemeyer1214 Portillos chocolate cake shake is the best!!!
@@ucanfearme1893 ….. I’m pretty sure it’s Hines or Duncan. Either way I’ll treat myself to a slice but I bring it home and throw it in the fridge. With a cold glass of milk. Yum!
In New Orleans they make roast beef cooked in gravy til its so tender it starts to fall apart. It's scooped out of the gravy and put on the French bread with lettuce and tomato. Been a standard for a hundred years. It is the only way you can get a roast beef sandwich in New Orleans.
"...And then close the drawer on your thumb."
Well THERE'S an unusual step to making a Chicago Beef sandwich.
I just love your show it has given me so many new ideas and your step by step without dragging on to much is perfect ❤❤❤❤❤
When he said Gene's and Jude's for the best hot dog.... I fell over. He is totally Legit! Out of all the thousands of hot dog joints in Chicagoland - he nailed it! Amazing.. Oh and A Big Yes to Barnaby's! I love this guy!
What 3 Italian Beef joints would you recommend to a visitor to Chicago? On my next trip I plan to only eat Italian Beef sandwiches!
The best sandwich in America. Also, props to the recon guy. Grew up on Gene & Jude’s and Johnnie’s-both historically the best.
This was a beautiful collaboration. We need more of these in the future! Also that sandwich looked freaking delicious! As much as I would love to try this on my own at home I'm scared I'd mess it up. I need to find out if there's a place local to me in Birmingham Alabama that can make something like this!
i just love the vibe of this guy man
I still remember when I learned about the existence this classic sandwich
Cheers from San Diego California 🇺🇸
Finally. I use for the meat slicer I bought at a thrift store 6 years ago that's been sitting in a cupboard since
Our local Subway a few years ago had Chicago ties... The owner would bring Chicago giardiniera back from Chicago to be used in their subs... OMG! My favorite condiment at that Subway... then they sold the Subway and the new owner was clueless... never went back.
Fun video guys... nice job!
@Zack from the North Because proper Giar is actually difficult to find outside of Chicagoland/reasonably close. Lots of the time, once you get about a state distance away, the stuff isn't even consistently packed in oil. You'll get stuff that's a lot closer to California Salad or Muffeletta sandwich mix.
So, I'd disagree that the real stuff is readily available everywhere. That said, easy enough to make. But for commercial kitchen sales, things get a bit more dicey.
funny you say this... I asked for giardinera at a subway in Detroit once. the employee said "jarda-what?!"....
it really is a Chicago thing
Made the geadrinera. Made the beef stock. Making this tomorrow!! Can't wait boyys!
We need more collabs with you two
I like to do the opposite. I bake some nice bread and then just use deli slice roast beef. I take some broth season it up and heat up the meat in the sauce. It's more of a weekday recipe, especially if you just buy the bread when you get the deli sliced roast beef.
Many thanks to you from Manchester, England.
Wow, that looks amazing
Barnaby’s? Come on North Side Boy lol. Johnny’s is pretty good. At least you didn’t try to push Portillo’s lol. Tony’s on 70th and Pulaski has been my Top Beef since late 70’s. Best thin crust Pizza - Vito & Nick’s!! Period
I am truly happy for you for having found our namesake sandwich. As a fan of your channel I'm stoked for you.
There’s people in this world that mistake this for a cheesesteak and it hurts me so much
Made this tonight, it was good. It's nice to be able to try foods and flavors from all over
Best commercial bread for beef sandwiches in Chicago is Turano’s. Skip the Rosen’s/Alpha. Only in a pinch. Turano’s has just the right body and crumb to hold up to the Dip.
Adam listed Barnaby’s, Gene and Judes, Johnnies in rapid fire. Man has TASTE
I can't wait to try this. Thank you!
I got down on my knees and thanked my nana that you didn't say Portillo's for the best beef, since they went corpo it's trash!! Oh my stars I was worried when I saw that wrapper at the start of the video. Johnnies is top notch... so is Al's.... and Mr Beef. That's the one thing I'll miss when I leave this area is the beef sandwiches.
Great video! I spent my first 22 years in a suburb of Chicago then moved west. Allways missed the food. Chicago beef and Italian sausage have flavor like nowhere else. Absolutely delicious!
Weissman collab! I started cooking because of this channel. Love it!
I'm from Chicago and I Love Italian beef sandwiches I eat them at least once a week. Your friend is right Johnnie's is Great but it's only One of the best . We have many great beef spots and a lot of the whole in the wall places are fantastic. Your sandwich came out great. Keep up the good cooking. My family and I always enjoy's dinner meals when I cook your recipes.
I drooled all the way thru this! Yum!
Dank dank
Yo Matt
Glad you mentioned the gelatin in the stock. I made my own for the first time recently and thought the gelatin texture meant I did something wrong
For future reference, you want that gelatinous texture in all your stocks. It brings a luscious mouthfeel to any soups or sauces.
Those sandwiches look delicious
Will be making this week for sure
Wow, great shout for barnabys. I don’t live in chicago but I live in south bend Indiana. We have a couple barnabys locations here and the downtown location is awesome. However my favorite tavern style is pizanos in chicago
I can't recommend Adam's channel enough He's brilliant
Take it from a Chitown expatriate and not taking anything away from other famous regional sandwiches, ie, the Philly cheesesteak, etc. But there's nothing quite like a juicy Chicago-style Italian beef sammie smothered in drippings and spicy giardiniera. Or better yet a combo with an Italian sausage thrown in to boot. Naturally, what goes with either is a side of right-out-of-the-oil order of fries served in a brown lunch bag. Literally heaven in your mouth!!
I have no ties to Chicago except for 2 short visits in my life. I love the Italian Beef sandwich and have been making it for years. I've still never put a sausage link in the sandwich and I don't think I ever will lol. I love a nice sausage link too! :)
@@ascendant95 I can relate. Sometimes when you like a sandwich a certain way with specific ingredients, you don't want to mess with a sure thing. I think you'd really like the combo, but again, if you already love what you're getting, I can see why you'd want to keep it as is.
Ya there is. The rest of Illinois makes the same sandwiches but homemade…Called “poorboys”. Ill put them up against any from chitown.
Chicago always tries taking something from other parts of the state and claiming its theirs lol.
This was a GREAT show!
Hearing him say johnnies put the biggest smile on my face