Philadelphia has the cheesesteak sandwich. New Orleans has the muffaletta. But Chicago is home to the Italian Beef.
We have an embarrassment of riches here in Chicago when it comes to Italian Beef sandwiches because there are literally hundreds of beef stands throughout the city serving this delicious and inexpensive sandwich, and I have yet to find a bad one.
The Italian Beef sandwich was invented in Chicago and was the result of the combination of two events that occurred simultaneously in the city around the turn of the 20th Century — the rise of the meat packing industry and the wave of Italian immigration.
At one time, Chicago was the nation’s largest meat processor, with millions of cattle passing through its famed Union Stockyards on the city’s South Side. Although the industry moved out West more than 50 years ago, the smell of cattle still lingers in that area even today.
Not far away, in the Italian neighborhood around Taylor Street, newly arrived immigrants struggled to create a new life for themselves. Although most were poor, they still celebrated weddings and other important events the same way they did back in Italy — with enormous feasts.
Unable to afford the choicest cuts of meat, the immigrants would pool their money and buy more affordable, yet tougher cuts, from the meat packing houses. Then they would roast them off smothered in traditional Italian seasonings.
In order to feed hundreds of guests, they sliced the beef extremely thin then kept it from drying out by holding it all day in an au jus sauce. The beef was then served on a hinged roll made of soft Italian bread and the Italian beef sandwich was born.
Today, you can get your Italian Beef any way you want it — with red sauce and sweet peppers, or dipped in au jus, or even topped with melted cheese.
As we host our own feasts — this time to celebrate the big game — Italian Beef is still an affordable crowd pleaser. This recipe can be held in the crock pot so your guests can serve themselves throughout the day.
Italian Beef Sandwiches
4 to 5 lb eye or round roast or any less expensive boneless beef cut
1 TBS EVOO
1 TBS sea salt
1/2 TBS fresh cracked black pepper
1/2 TBS granulated garlic
1 tsp onion powder
1 TBS Italian seasoning
32 oz beef stock
1 onion, julienned
1 TBS EVOO, separate
2 cloves garlic, crushed
1 TBS Italian seasoning, separate
Provolone cheese slices (if desired)
Hinged sandwich rolls
1. Preheat oven to 375 F. Use a sharp knife to cut away excess fat and silverskin from the outside of the beef roast, rub with EVOO then season on all sides with salt, pepper, granulated garlic, onion powder and Italian seasoning. Spray the bottom of a roasting pan with pan spray then lay the roast in the pan and cook for about 1 hour or until internal temperature reaches 140F or higher (medium). Remove from oven and let rest until cool enough to carve. This can be done the day before.
2. Put cast iron pan on the fire. When hot, add oil. When smoking, add onions. Saute for five minutes, stirring frequently, then add 1/2 cup water and cover. This will make the onions carmelize faster. Cook until onions are brown, stirring occasionally.
3. Meanwhile, use a sharp carving knife to slice beef roast as thin as you can. Place all meat slices in the crock pot, add the beef stock, garlic, onions and Italian seasoning. Cook on low for at least 6 hours. Serve on sandwich rolls with au jus from the crock pot on the side. If desired, place cheese over beef and melt under the broiler for a minute or two.
Italian beef also can be served with a marinara sauce and giardiniera — pickled sweet peppers and other vegetables available jarred in Italian markets — on the side.
Is there a particular food your hometown is famour for? Tell us all about in the comments section below. And thanks for looking at my blog!