Italian beef is Chicago's sandwich: thin-sliced roast beef simmered in seasoned jus and piled onto a long French roll. It's messy on purpose. The first time you order one, the counter lingo can feel like a test. Here's how to pass.
The ordering cheat sheet
How wet?
- Dry: the beef is lifted out of the jus and drained a bit
- Juicy (or wet): extra jus spooned over the top
- Dipped: the whole sandwich gets dunked in jus. Soggy, glorious, and the local favorite.
What on top?
- Hot: hot giardiniera, Chicago's spicy pickled-vegetable relish in oil
- Sweet: roasted sweet green peppers
- Hot and sweet: both
Other upgrades
- Combo: a grilled Italian sausage tucked in with the beef
- Cheesy beef: add melted mozzarella or provolone
Put it together: "Beef, hot, dipped" is the classic order, and nobody will look at you twice. Stand at the counter, lean forward, and do "the Italian stance" so the jus lands on the floor and not your shirt.
Where to get one
Our full list lives on the Italian Beef page. Here's how to choose:
- The classic: Al's #1 Italian Beef on Taylor Street. This is the original location, and it still roasts on site.
- The one locals drive for: Johnnie's Beef in Elmwood Park. Get a combo and a lemon Italian ice, and bring cash.
- The easy downtown option: Mr. Beef on Orleans in River North, the real-life inspiration for The Bear.
- The taste test: Carm's is a short walk from Al's, so you can try both and pick a side.
- The critics' dark horse: Tony's Italian Beef on the Southwest Side. It's good enough to order dry.
- Northwest Side neighborhood favorites: Bob-O's and Roma's.
Love the giardiniera?
Chicago puts it on more than beef. See our picks for giardiniera sandwiches, from Grand Avenue Italian delis to old-world butchers.
New to the city? Our list of 20 foods to eat in your first year is a good next stop. If you're still choosing a neighborhood, ChicagoApartmentBuildings.com is our guide to apartment buildings across Chicago.