Italian beef is a popular Italian-American sandwich originating from Chicago. It consists of thin slices of seasoned roast beef simmered in beef broth and served on a long Italian-style roll. The key ingredients in Italian beef are:
Main Ingredients
- Beef: The beef used is typically a cheap cut such as round, rump, chuck, or brisket. The meat is seasoned, roasted, and sliced thin.
- Bread: Long Italian-style rolls are used to hold the beef. They have a thin crust and soft interior to soak up the juices.
- Giardiniera: This is an Italian pickled vegetable mix containing things like carrots, cauliflower, peppers, and olives. It provides crunch and acidity.
- Beef broth: The cooked beef is soaked in the broth to keep it moist and absorb extra flavor.
Seasonings
Italian beef is seasoned with a mix of spices which can include:
- Oregano
- Basil
- Rosemary
- Parsley
- Garlic powder
- Onion powder
- Crushed red pepper flakes
- Black pepper
- Salt
This gives the beef a signature Italian flavor profile.
Cooking Method
Authentic Italian beef is made by:
- Seasoning the beef: The meat is rubbed down with the spice mixture, then left to marinate overnight.
- Roasting the beef: The beef is slow-roasted at a low temperature (300°F) until very tender.
- Slicing the beef: The cooked meat is sliced paper thin.
- Simmering the beef: The slices are simmered for about 30 minutes in beef broth with some of the seasonings.
This long cooking time ensures the beef becomes fall-apart tender.
Assembly
To assemble an Italian beef sandwich:
- Cut the bread roll lengthwise without cutting all the way through.
- Spoon some beef broth into the roll.
- Layer slices of the simmered beef inside the roll.
- Top with giardiniera.
- Close the roll and serve while hot.
Serving Styles
Italian beef sandwiches come in several serving styles:
- Dry: The bread absorbs the meat juices. Giardiniera is added for crunch.
- Wet: More broth is added so the roll is soaked. The sandwich is very messy to eat.
- Dipped: The whole sandwich is dunked in the beef juices before serving.
- Combo: Ordering a combo means you get both a dipped sandwich and one cooked dry.
Origin of Italian Beef
The Italian beef sandwich was invented in Chicago by Italian immigrants in the early 1900s. Two founding claims exist:
- It was created by Pasquale Scala using unconventional cuts of beef discarded by butchers due to lack of demand from non-Italians.
- It was developed by Al Ferreri and Fran Francesconi when a roasting pan accidentally fell into a juice tray, soaking the beef.
Regardless of its exact origin, it rose to popularity in Chicago which had a huge influx of Italian immigrants. Italian beef is now recognized as one of Chicago’s most iconic local dishes.
Popularity and Variations
While largely associated with Chicago, Italian beef has gained popularity across the United States. Some regional variations have emerged:
| City | Style |
|---|---|
| Kansas City | Wet sandwiches dipped in au jus |
| New York | Served with mozzarella or fried onions |
| Omaha | Topped with cheddar cheese |
| Portland | Served with pepperoncini peppers |
Nutrition Facts
Here are the basic nutrition facts for a regular 6″ Italian beef sandwich without added cheese or peppers:
| Nutrient | Amount |
|---|---|
| Calories | 431 |
| Fat | 12g |
| Carbohydrates | 42g |
| Protein | 39g |
| Sodium | 811mg |
Conclusion
Italian beef is a humble sandwich born out of thriftiness that has become iconic in Chicago. The key components are thinly sliced roast beef simmered in spices and broth until tender. It is served on an Italian roll soaked in juices alongside giardiniera for tang. While authentic Italian beef comes from Chicago, the sandwich has gained popularity across America with some regional variations.