The reason that the Italian beefs look that way is that the beef juice goes into the roll. You can order them dipped, dry, or wet. Out of that group, Johnnie’s generally stands out as the best, and Mr. Beef and Carm’s are very good too. Buona isn’t what it used to be, and many are a fan of Al’s, although I’m not. It’s not meant to be an attractive sandwich, and if you order based on looks, I think you’re making a mistake.

As far as dogs go, Jimmy’s and Gene’s and Jude’s lead in the pack IMO. Weiner Circle and Gold Coast make a somewhat similar dog, and Hot Doug’s is an encased meat emporium, making all sorts of designer hot dogs.

Basically, a lot of what you think is inedible is quite excellent, actually.

kland,

To paraphrase Horace Greely (that great connoisseur of Italian Beef Sandwiches), "Go East young man (’cause that’s where the sweet peppers are)."

Buddy

P.S. And let me know it you do; perhaps I’ll join you if my schedule allows it.

B.

quote:

Originally posted by BuddyRoadhouse

kland my man, I’ve got to back up Tommy2dogs here. Those big chunks you’re looking at are mild green bell peppers, otherwise known as "sweet peppers" at any self respecting Chicago Italian Beef stand. As T2D has stated, some places slice the peppers thin and some slice ’em thick. Torre’s and Luke’s slice them particularly chunky. The peppers, by the way, sit and simmer in that same au jus that the meat is in.

The "sport peppers" you make reference to finding out in your neck of the woods, are the hot little peppers that go into the making of the classic Chicago Hot Dog. Occasionally you will find them on an Italian Beef closer in to the city. However, they do not fall into either the "sweet" or the "hot" pepper classification as are traditionally thought of when discussing the classic Italian Beef Sandwich.

Out in my neck of the woods the choices are sports or gardenera.

quote:

Originally posted by hatteras04

quote:

Originally posted by hatteras04

Ok that did it. The first Ohio St. football game is Saturday and looking at that just prompted me to order an Italian beef pack of 8 sandwiches from Portillo’s for the tailgate. $61.95 which includes shipping it comes with the beef, gravy, 8 rolls, and two tyeps of peppers. That’s about $7.75 a sandwich. Not too bad.

Go Bucks!

So we had Portillo’s on Saturday before the game and it was definitely worth the money of mail order. Those were 8 very generous sandwiches. They are very easy to heat up. Basically you just bring the broth to 180 degrees and drop a handful of meat in for about 1 minute and then you are ready to build a sandwich. Whic for me consisted of dipping the top bun in the juice, a big pile of beef, some sweet peppers which I cut up smaller as they were pretty big and then a couple of spoonfuls of the hot pepper mix. We actually had enough meat left for another sandwich or two small ones but they only send you 8 buns. I highly reccommned this to anyone who would like to try an Italian beef and who doesn’t want to drive all the way there (though I do admire your committment TJ[:)])

Glad you enjoyed it!

quote:

Originally posted by hatteras04

Ok that did it. The first Ohio St. football game is Saturday and looking at that just prompted me to order an Italian beef pack of 8 sandwiches from Portillo’s for the tailgate. $61.95 which includes shipping it comes with the beef, gravy, 8 rolls, and two tyeps of peppers. That’s about $7.75 a sandwich. Not too bad.

Go Bucks!

So we had Portillo’s on Saturday before the game and it was definitely worth the money of mail order. Those were 8 very generous sandwiches. They are very easy to heat up. Basically you just bring the broth to 180 degrees and drop a handful of meat in for about 1 minute and then you are ready to build a sandwich. Whic for me consisted of dipping the top bun in the juice, a big pile of beef, some sweet peppers which I cut up smaller as they were pretty big and then a couple of spoonfuls of the hot pepper mix. We actually had enough meat left for another sandwich or two small ones but they only send you 8 buns. I highly reccommned this to anyone who would like to try an Italian beef and who doesn’t want to drive all the way there (though I do admire your committment TJ[:)])

One of these days I’m gonna have to get further the O’Hara airport and see Chicago properly.

MikeS.

quote:

Originally posted by Michael Hoffman

Alpine Foods’ sub, Marquette Inn’s turkey club, Central Gyros and Charcoal Delight’s gyros, and Jeri’s Grill’s burger all looked really good. The Italian beef, hotdogs, and chili pix all look inedible.

As a fellow midwesterner and Buckeye, I got to tell you…..the italian beef sandwich is very much a case of don’t judge a book by it’s cover. At least in the case of Mr Beef. I’ve had exactly two such sandwichs – a bad one at Luke’s near Sear’s Tower, and a very, very good one at MR Beef. Just outstanding.

thats a shame them(herms) and poochies(harvey days) were so good we couldnt choose which one to go to

kland my man, I’ve got to back up Tommy2dogs here. Those big chunks you’re looking at are mild green bell peppers, otherwise known as "sweet peppers" at any self respecting Chicago Italian Beef stand. As T2D has stated, some places slice the peppers thin and some slice ’em thick. Torre’s and Luke’s slice them particularly chunky. The peppers, by the way, sit and simmer in that same au jus that the meat is in.

The "sport peppers" you make reference to finding out in your neck of the woods, are the hot little peppers that go into the making of the classic Chicago Hot Dog. Occasionally you will find them on an Italian Beef closer in to the city. However, they do not fall into either the "sweet" or the "hot" pepper classification as are traditionally thought of when discussing the classic Italian Beef Sandwich.

mbrookes: please read the following link
http://en.wikipedia.org/wiki/Chicago-style_hot_dog

and then check out the many reviews of hicago hot dog places on this website.

Here’s a good one to start you out
http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=1306&RefID=1306

I’m a true tomato fan, but I’ve never heard of putting fresh tomatoes on a hot dog. The ones at Budacki’s were not even good tomatoes.

Admittedly, I don’t know Chicago food, but are tomatoes on hot dogs the usual thing?

quote:

Originally posted by Tommy2dogs

quote:

Originally posted by kland01s

I love Italian beefs and I agree, none of those photos looked very good including Portillo’s which is my favorite. First off, I like either sport peppers or giardinera, don’t know what those huge peppers in the pictures were. Secondly, the meat came off looking like….. well…. purple runza.

Those huge peppers are sweet bell peppers that have been offered on Italian Beef and Sausage Sandwichs in the Chicago area for as long as I can remember. ( 40+ years). Some places just slice them thinner than other. Menus always read, "Sweet or Hot" Sweet (Bell Peppers) or Hot (Giardinera). I always oder Sweet & Hot.

Sorry T2D but I’ve been eating beefs for about 40+ years too and I have never seen the large peppers but then I am out in the far west ‘burbs. We have sports (small whole peppers less than an inch long) or gardeninera. Most are like the Patio beef or Carm’s photos but never anything like the size of Torre’s or Luke’s.

quote:

Originally posted by kland01s

I love Italian beefs and I agree, none of those photos looked very good including Portillo’s which is my favorite. First off, I like either sport peppers or giardinera, don’t know what those huge peppers in the pictures were. Secondly, the meat came off looking like….. well…. purple runza.

Those huge peppers are sweet bell peppers that have been offered on Italian Beef and Sausage Sandwichs in the Chicago area for as long as I can remember. ( 40+ years). Some places just slice them thinner than others. Menus always read, "Sweet or Hot" Sweet (Bell Peppers) or Hot (Giardinera). I always order Sweet & Hot.