# Your favorite Italian Beef in Chicago near UIC?

**URL:** <https://boards.straightdope.com/t/your-favorite-italian-beef-in-chicago-near-uic/643097>\
**Category:** Cafe Society\
**Created:** [December 5, 2012, 6:18pm UTC](https://boards.straightdope.com/t/your-favorite-italian-beef-in-chicago-near-uic/643097 "2012-12-05T18:18:46Z")\
**Posts on this page:** 4\
**Page:** 3

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**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\
**Post date:** [December 11, 2012, 2:52am UTC](https://boards.straightdope.com/t/your-favorite-italian-beef-in-chicago-near-uic/643097/41 "2012-12-11T02:52:44Z")

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> [@Kolak\_of\_Twilo](#):
>
> Just let us know your address and when it will be ready!!!

Only if it turns out good. 😃

What’s the best cut of beef for this? I have a top round roast in the freezer.

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**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\
**Post date:** [December 11, 2012, 3:10am UTC](https://boards.straightdope.com/t/your-favorite-italian-beef-in-chicago-near-uic/643097/42 "2012-12-11T03:10:28Z")

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Top round will work nicely.  
ETA - you’ll want either a meat slicer or a _ **very** _ sharp knife to slice it as thinly as possible after roasting.

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [December 11, 2012, 3:52am UTC](https://boards.straightdope.com/t/your-favorite-italian-beef-in-chicago-near-uic/643097/43 "2012-12-11T03:52:30Z")

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> [@zoid](#):
>
> Top round will work nicely.  
> ETA - you’ll want either a meat slicer or a _ **very** _ sharp knife to slice it as thinly as possible after roasting.

+1. I’ve only done it with top round myself. Thin slicing against the grain is the key. I can’t slice it thin enough with a knife. Gotta use the slicer. (That’s my lack of knife skills.)

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**Author:** ![Ferret\_Herder](https://avatars.discourse-cdn.com/v4/letter/f/e47774/32.png) [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)\
**Post date:** [December 11, 2012, 4:43am UTC](https://boards.straightdope.com/t/your-favorite-italian-beef-in-chicago-near-uic/643097/44 "2012-12-11T04:43:52Z")

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> [@pulykamell](#):
>
> +1. I’ve only done it with top round myself. Thin slicing against the grain is the key. I can’t slice it thin enough with a knife. Gotta use the slicer. (That’s my lack of knife skills.)

Hey, even the chefs at Vie said to get a slicer for that job, and that was during a class on how to break down a pig for various cuts of meat.

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