Practical dude. (Feel free to read that with a comma in there. Or not.) Read more

The most important variation you’ve neglected is the Beef and Cheddar Croissant, as popularized in Chicagoland by Portillo’s (the li’l hot dog stand that turned into a goddammed money printing goliath).
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Before you choose, just remember: no one has EVER had to set up an entire court system to deal with celery salt counterfeiters Read more

my reason for being there involved the color blue and the letter “F,” if you get my drift. Read more

I guess hoping for saffron would just be batshit crazypants, huh? Read more

I’ve probably opined about the requirements for a proper Chicago-style Italian Beef more than I’ve talked about any other food. For me, there are 4 categories that you have to get right to be a good version: Read more

I buy that stuff in the big jar and just eat it out of the jar.  I enjoy pickled things that aren’t cucumbers.  my favorite is kabees el lift, pickled turnips.  but if they use food dye instead of beet juice, it can scare you into thinking you have intestinal bleeding.  Read more

I forgot this was a thing.  Now I know what I’m making this weekend! Read more

Now I’m afraid I’m overselling it! Basically the main trainwreck couple bonds over the fact that the woman says she knows how to make Italian beef. Since they have nothing in common and nothing much to say to each other they actually end up talking about Italian beef quite a bit!  Read more

Carrots and celery is often part of the giardinara. But also, I think he was just using those to flavor the juice. Read more

right at th beginning of all this, my local kroger started selling shaved steak for about $4.50 for 14 oz. first thing i did was get some heat and eat ciabatta and make italian beef sammies. the only thing i would add is that you should carve out the bread. had some nacho cheese on one. fuggagetabowtit. Read more

Giardiniera in particular is a remarkably underused condiment. Amazing on eggs, chopped and mixed into mayo or yogurt to make a sauce, particularly good on a cheese board. It’s like kimchi without the funk, which might be a selling point for some people. Read more

This is an order from your ninth-favorite Takeout writer! Read more

No worries, I figured as much. I usually wouldn’t post a comment that’s so “Well, actually...”, I just love Philippe’s from here to the moon and back. Read more

Take a beef roast, sear it or not, and chuck it in the slow cooker with packaged Italian seasoning, garlic powder, dry basil, dry oregano and some beef browth. Put it on low for 8 hours (or longer if you want). Shred it, throw it on a roll, spoon as much jus as you want on it and top with store-bought giardiniera.… Read more

I suspect this sandwich is simply an au jus delivery vehicle. So make sure your jus is tasty. Read more

If you make a roast, you dip the bread in the pan drippings, right?. This is a sandwich made with that bread.  The commercial bread holds it’s shape when wet, so it’s more moist than soggy, but it will drip, which is why you usually eat it hunched over or in less than your best clothes. Read more

You might think that, I did too when I first heard of it. A 2 am trip to Al’s Beef in Chicago changed my world. Dunked forever. Read more

Always love reading your stuff, John, but unfortunately I currently have a lasagne in the oven for tonight, and after reading this I will resent every mouthful... Why aren’t I eating Italian beef sandwiches!! Read more

The sandwich is either splashed with or dunked in the beef gravy, depending on your preference. Read more