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re: Chicago Italian Beef Recipe?
Posted on 8/20/23 at 7:23 pm to SpotCheckBilly
Posted on 8/20/23 at 7:23 pm to SpotCheckBilly
The Sloop in Gulf Shores had it as a special last week. They are known for Philly cheese steaks. Served wet with Wiz. I enjoyed it.
1
Posted on 8/21/23 at 7:10 am to lsumailman61
That bread looks raw.
Posted on 8/21/23 at 11:48 am to Jmcc64
quote:
I must say I had a Portillos when in Chicago and it was pretty bland. Had all the stuff on it, but was just "Meh". The beef had no real flavor that I can recall.
Portillo's is a chain that sells Disney versions of Chicago street food. It's like comparing sandwiches from Subway to a genuine Italian deli.
A beef, juicy, with hot oil only, from Johnnie's Beef on North Ave. is the most delicious sandwich made by man. You'll have to leave the tourist bubble of Chicago's near north side to get it, though.
Posted on 8/21/23 at 12:31 pm to No Disrespect But
The Subway comparison is unfair. Portillo's still hits the spot every once in a while, and I prefer it to Buona among the chains.
But you're correct that the best beefs are found in the local grease pits, and like the pizza joints around here, people get very particular about which they prefer.
But you're correct that the best beefs are found in the local grease pits, and like the pizza joints around here, people get very particular about which they prefer.
Posted on 8/21/23 at 1:13 pm to SpotCheckBilly
quote:
Italian beef sandwiches
I've looked a few different recipes today and they all seem to be using different cuts of beef - Chuck, Bottom Round, Top Sirloin, etc...
Anyone have a go to cut?
Posted on 8/21/23 at 2:27 pm to Saskwatch
Chuck will cook to the most tender of the three you mentioned. Both bottom round and sirloin will be somewhat tough and will need to be sliced. The flavor of all three varies and you should choose on the basis of the level of fall apart tender you like and the flavor you prefer. Hard for a dummy like me to make those choices for you.
Posted on 8/22/23 at 9:23 am to Lambdatiger1989
quote:
pistolettes
Wayne's bakery in BR makes some damn good ones too
Posted on 8/22/23 at 9:55 am to OTIS2
Problem with the crock pot is you end up with something that more closely resembles a roast beef poboy.
For a chicago beef you really need sliced beef and let it warm in a gravy for a few hours. Always add sausage for a combo and good giard is key.
For a chicago beef you really need sliced beef and let it warm in a gravy for a few hours. Always add sausage for a combo and good giard is key.
Posted on 8/22/23 at 8:04 pm to No Disrespect But
quote:
beef, juicy, with hot oil only, from Johnnie's Beef on North Ave. is the most delicious sandwich made by man
Definitely the best I’ve had, one way in and one way out of that place, it was phenomenal
Posted on 8/22/23 at 8:10 pm to hiltacular
What cut do you use for sliced?
Posted on 8/23/23 at 10:48 am to Gris Gris
quote:
What cut do you use for sliced?
Top sirloin, top round or bottom round.
Posted on 8/23/23 at 1:56 pm to BamaFanInTigerland
quote:
Top sirloin, top round or bottom round.
Yep, as long as you can get it sliced crazy thin I really don't think it matters between any of these 3 cuts.
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