Interesting, I thought Italian beefs were a New York thing.
We have an Italian grocer here in Dallas that I get mine from. (Jimmy’s Food Store)
I love those damn things!
Yes, they are slow-cooked over wood because, well, like you said, that’s what barbecue is. ETA: I should add Smoque uses a commercial smoker to good effect, but Honey 1 and Uncle John’s (along with Lem’s and Barbara Ann’s) are exemplars of Chicago style “aquarium smoker” barbecue. I don’t find the hot links particularly hot. I mean, they’ve got pep to them, but I’ve never had a scorching one. The best, in my opinion, are from Uncle John’s (which has moved from 69th Street well south) or Barbara Ann’s (still there on 75th-ish and Cottage Grove.) They both use Mack Sevier’s recipe. (Mack owned Uncle John’s and was the pitmaster at Barbara Ann’s).
Here’s a good video for you of Chicago style barbecue. As I said above, that location of Uncle John’s no longer exists. There’s one in Richton Park, but the Youtube comments mention a location on 47th. I don’t know anything about it, though.
Thanks, I’m at Michigan and State.
I think you should check those cross streets again. 
(Michigan and State are parallel streets.)
Al’s #1 Italian Beef
169 W Ontario
Chicago, IL 60654
phone: (312)943-3222
Mon-Thur 10:00am - 12:00am
Fri-Sat 10:00am - 3:00am
Sun 11:00am - 9:00pm
p.s. Don’t eat anything at Navy Pier. It’s edible but it’s tourist food.
My favorite BBQ in the city is at Fat Willy’s over near Diversey & Western, but I’ll agree that it’s not traditionally a very good BBQ city. Most of the best places are fairly recent additions to the food landscape here (though Fat Willy’s has been around awhile).
Except for Billy Goat, but only go to the NP location if you can’t make it to the one underneath Michigan Ave (by the Wrigley Bldg).
I have a soft spot for Fat Willy’s, but it’s not a place I’d take a hardcore barbecue person to. Nearby there’s Honey 1, which is a good example of Chicago-style barbecue. The guy who runs that place is from Arkansas, started a place on the West Side, and then moved about ten years ago to the North Side. It’s one of the few, if not the only, example of Chicago-style barbecue outside the South and West sides.
Italian beef is sloppy and wet and kind of disgusting if you think too hard about it but oh so delicious!
Fun fact: I was in Athens GA in spring 2013 we saw an Al’s outpost - we didn’t stop in and it has apparently since closed.
Sorry, it’s Washington and State (Hotel Burnham).
I had no idea they even had a location there. Is that fairly new? There is a Loop location at 330 S. Wells, then there’s that West Side location roundabouts the United Center. And, of course, the lower Hubbard & Michigan Ave location. That’s the only one that matters to me. It’s really not something to work expectations up about, though. I love it because it’s a downtown bar with the feel of a real, genuine, old-school neighborhood tavern. Except for the occasional busload of tourists, it’s about as close to down-home Chicago you can get to in that area. It was a hangout also for all the journalists, being below the Tribune building and (years ago) the Chicago Sun-Times building. Great place with a real Chicago heart. I remember going there the night Royko died to find that a few dozen others had the same idea, and a makeshift memorial service was taking place.
Ok, I’d say Luke’s is your best bet. Should be about a ten minute walk. The Billy Goat on lower Michigan/Hubbard will also be within that range, but I wouldn’t be surprised if you are underwhelmed by it (they’re not a place for beef, though. Cheeseburgers. Get at least a double if you go here, if not a triple. Don’t expect greatness, just solid, greasy bar food.) Just take in the atmosphere, talk to the bartenders. For Old School Chicago joints, you can also check out Miller’s and what is left of the Berghoff. If you’re into gastropub type places, the Gage on Michigan Avenue is quite an excellent place to get a bite and a beer or cocktail.
Portillos opened up restaurants in Arizona. Tempe and Scottsdale.
Thanks, I know that part of town pretty well. But in all my visits, I’ve never had an Italian beef. I’m looking for the quitessential Italian beef to be had in the loop.
Still there, still quite good. I work nearby. Also good nearby is Ricobene’s.
Yep, for the Loop, it’s Luke’s. I really can’t think of any other in that area that would compare. Mr. Beef is fine, but it’s not the Loop.
I seem to find them in a lot of places.
When in the Chicago area I go to either Luke’s or Portillos.
In Milwaukee I’d get them at Martino’s.
When I was in Scottsdale a couple months ago I had one at Portillos.
I get them all the time in the Twin Cities at Chris & Rob’s Chicago’s Taste Authority.
For the ‘dipped’ version, do they soak the whole thing or just the portion of the bread on the inside? If it’s the former, wouldn’t your hands get all wet with the meat juice? And wouldn’t the whole thing eventually fall apart due to the pressure from the fingers?
In any case, I would go for a partially-dipped version in which the outside of bread (the part that is in contact with your hands) is dry. I don’t like getting my hands wet when I eat.
And your point is? 
But a good crusty bread will resist the liquid long enough to chow down. You wouldn’t want to build this sort of a sandwich with Wonder Bread.
Getting it all over the place is probably part of the appeal. I know it is for a proper French Dip ala Philippe’s.