Hot and Juicy Italian Beef. Thin slices of Roast Beef dipped in Au-jus and piled high in a French Gonella Roll. Served with Hot Giardiniera or Sweet peppers (Bell peppers) and Au ju on the side.
By now, you’ve heard a lot about this sandwich, and you want to order one like a Pro. Luckily, there are only a few options available to you when ordering a beef sandwich and will probably try several combinations of them until you find the one that’s your favorite. But pay attention, practice the lingo, and learn to order like a pro.
Dry, Wet, or Dipped?
The most important thing to decide, and the first word that should come out of your mouth after the word “beef”. Some restaurant may try to mess around with the terminology (for example, Portillo’s exchanges “Wet” for Splashed”) \, but true Chicagoans go by three terms:
Dry – The beef is pulled from the juice with tongs, most of the juice is allowed to drip off, and it is put into a roll. No juice is added and the sandwich is about as dry as it can get.
Wet – The beef is pulled from the juice and immediately put into a roll, leaving the beef “wet”. Some restaurants will add a spoonful of juice over the top after this step.
Dipped – The beef is pulled from the juice, stuffed into the roll, and then the entire roll is dipped into the beef juice, making a soggy, delicious sandwich. This style sandwich also gave birth to the style of eating known as Chicagoan lean.
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