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Home Cooking 5

Italian beef tips for noob [moved from Chicago]

Bada Bing | Nov 4, 201106:52 AM

I've never had or even seen a Chicago Italian Beef sandwich. I live an hour or so away from Chicago, so someday... Meanwhile, in a classic case of cart before the horse, I'm wanting to make one, because I grew so many chiles this summer that I ended up making homemade Giardineira, because that's something that uses a lot of serrano peppers.

Here are my current questions:

1. I noticed a commercial product on sale at the supermarket here, a Papa Charlie's Italian Beef tub, frozen. At only five bucks, I figured it's worth a try. Any opinions about how that stuff compares to home-made or storefronts?

2. I'm also quite happy to cook my own roast, so I'd appreciate any recipe recommendations for the beef and/or the whole sandwich process. I've got giardiniera enough for many meals.

3. About serving: from what I've read, this must be one messy sandwich. How do places like Portillos serve it? I hear there's "wet" and "dipped," etc. Do you really dunk the whole sandwich in juice? How do you hold on after that? Is it wrapped in paper after?

Thanks for any tips!

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