While running an errand at lunchtime, I noticed a new sandwich joint: “Al’s Beef”. I know I’ve seen shows on The Food Network about hot Italian beef sandwiches in Chicago, but never paid much attention. This is San Jose, California, and until now it wasn’t likely I’d ever eat one.
So I had one today at lunchtime. It was shaved beef, drippings, chopped hot peppers on an Italian sub rolll, and it was mighty good. I noticed that there were dozens of ways you could order one, and I plan to go back and get some sort of variation next time.
Tell me about them. What’s a good variation? And should I try a Chicago dog at this place? They make those, too.
Definitely try a Chicago dog sometime. Hopefully the place does 'em up right. Get it “dragged through the garden” (which means “everything”, pretty much). I usually skip the sport peppers, or pick them off and eat them separate, because to my taste they overwhelm the rest of the dog. Something magical happens to a great hot dog when all that other goodness is added to it.
My favorite way to get the Italian Beef was to do the Italian Combo that most of those places in Chicago would do - basically what you had, plus a (somewhat) spicy Italian sausage shoved in there. Definitely too much meat for the roll, but oh, yum, the spicy sausage and the shaved beef and the drippings altogether make for a meaty symphony of flavor. Sweet *and *hot peppers on that for me, please. And, yes, dipped. You can add mustard to that (maybe try a bite of it that way), but otherwise take it as served.
Dang. Now I need to get me to Chris & Rob’s, the only place within 100 miles of me that knows how to make this food.
I really like Chicago dogs, but was not impressed with the Italian beef sandwich. It just seemed like meat with bland gravy and a bun soggy from same. Maybe it just wasn’t prepared correctly.
Oh, Chefguy, don’t give up on this delicacy just yet.
I mean, perhaps a deeply involved connoisseur of fine dining might say such things about the typical Italian beef sandwich, but…
We’re talking about the best of the best fast food, the greatest of the Chicago sandwiches. Make sure you’re getting the real deal, make sure you’ve got the right frame of mind (it’s not a five-star steakhouse, eh?). Perhaps, then, you’ll see/taste NOT a meat with bland gravy and a bun soggy, but rather a delicious, sloppy, flavorful burst of meat with spices and a roll sopping with peppers and juices that makes your mouth water.
I am totally going to Chris & Rob’s tomorrow. Any Twin Cities 'Dopers going to join me?
Other than the peppers? Not a whole lot. But IME a French dip will be less sloppy and less flavorful than an Italian beef sandwich. The au jus from a French dip is mostly just, well, au jus, but the juice from an Italian beef is flavored with peppers and such.
Otherwise, there’s a kinda, hrm… I’ve gotten French Dip sandwiches (of varying quality) from restaurants and pubs. I’ve gotten Italian beef sandwiches only from Chicago style fast food places. Given that I’m not in Chicago now, getting a true Italian beef requires a quest to a particular restaurant. I can get an unsatisfying French Dip anywhere (and, I suppose, I could find a truly tasty French dip somewhere, but I haven’t taken on that quest yet).
Get it dipped, and definitely try a Chicago Dog, if for no other reason than to learn why they are an Abomination Unto Uggan. Then order one plain and eat it with just mustard and know what Good really is.
Italian Beef is a French Dip with a twist. The veggies are what make it sing.