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{{Short description|Roast beef sandwich originating |
{{Short description|Roast beef sandwich originating in Chicago}} |
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{{Multiple issues| |
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{{use American English|date=April 2024}} |
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{{original research|date=March 2015}} |
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| name = Italian beef |
| name = Italian beef |
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| image = Buona Chicago's Original Italian Beef.jpg |
| image = Buona Chicago's Original Italian Beef.jpg |
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| image_size = |
| image_size = |
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| caption = |
| caption = Italian beef sandwich |
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| alternate_name = |
| alternate_name = |
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| country = [[United States]] |
| country = [[United States]] |
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| type = [[Sandwich]] |
| type = [[Sandwich]] |
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| served = Hot |
| served = Hot |
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| main_ingredient = [[Roast beef]], [[ |
| main_ingredient = [[Roast beef]], [[Baguette|French bread]] |
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| variations = Multiple |
| variations = Multiple |
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| calories = |
| calories = |
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{{Steak}} |
{{Steak}} |
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An '''Italian beef''' [[sandwich]], originating in [[Chicago]], |
An '''Italian beef''' is a [[sandwich]], originating in [[Chicago]], made from thin slices of [[roast beef]] simmered and served {{lang|fr|[[au jus]]|nocat=y}} on [[Baguette|French bread]]. Common toppings are a choice between spicy [[giardiniera]] (called "hot") or mild [[bell peppers]] (called "sweet"). The entire sandwich is traditionally dipped in the juice the meat is cooked in before serving with a side of [[French fries]]. |
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The sandwich traces back to [[Italian American]] immigrants in Chicago as early as the 1930s, but the exact origin is unknown. The sandwich gradually grew in popularity and was widely eaten in the city by the 1970s and 1980s.<ref name="peanut"/> The sandwich was not well known outside of Chicago until the release of the television show ''[[The Bear (TV series)|The Bear]]'' set in a fictional Chicago restaurant.<ref name="nytimes">{{Cite news |last=Serman |first=Rachel |date=August 8, 2022 |title=Demand for Italian Beef Is Booming. Thank 'The Bear.' |work=The New York Times |url=https://www.nytimes.com/2022/08/09/dining/hulu-the-bear-italian-beef-sandwich.html |access-date=November 14, 2022 |archive-date=November 14, 2022 |archive-url=https://web.archive.org/web/20221114182814/https://www.nytimes.com/2022/08/09/dining/hulu-the-bear-italian-beef-sandwich.html |url-status=live }}</ref> |
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==Preparation== |
==Preparation== |
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The sandwich is made from beef that has been roasted in beef stock and other seasonings.<ref>{{cite web |last1=Wacholz |first1=Charlie |title=Visiting Mr. Beef, the Sandwich Shop That Inspired The Bear |url=https://www.pastemagazine.com/food/restaurants/visiting-mr-beef-the-sandwich-shop-that-inspired-the-bear |website=[[Paste Magazine]] |access-date=11 April 2024 |date=9 March 2023}}</ref> A 1962 recipe calls for bay leaves, garlic powder, tomato paste, and crushed dried red pepper.<ref name="peanut"/> The choice of beef cut varies. [[Round steak|Inside round]] is commonly used due to its ease of preparation, but some restaurants use [[Sirloin steak|top sirloin]].<ref>{{cite web |last1=Canavan |first1=Hillary Dixler |title=The Italian Beef Sandwich at Al's in Chicago |url=https://www.eater.com/2014/7/8/6198993/the-italian-beef-sandwich-at-als-in-chicago |website=[[Eater (website)|Eater]] |access-date=11 April 2024 |language=en |date=8 July 2014}}</ref> The meat is cooked until it is not pink in the middle, unlike that of a [[roast beef sandwich]]. When it is done, it is sliced as thinly as possible, usually thinner than one would for a roast beef sandwich.<ref name="latimes"/> It is then soaked in the juices it was cooked in.<ref name="hunting"/> |
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Italian beef is made using cuts of beef from the [[sirloin]] rear or the top/bottom round wet-roasted in broth with [[garlic]], [[oregano]] and spices until cooked throughout. The meat is roasted at ≤ {{Convert|350|F|C}}; this results in up to a 45% reduction in weight, but also yields the sandwich's famous ''jus'' or gravy. The beef is then cooled, sliced thin using a [[deli slicer]], and then reintroduced to its reheated beef broth. The beef then sits in the broth, typically for hours. The inefficiency of this process, however, has started to concern many larger Italian beef producers and retailers. In response, some attempt to achieve higher yields by lowering the cooking temperature and placing the beef into food-grade polyester and nylon cook bags, which changes the outer appearance of the beef.<ref name="Vienna Beef">{{cite web|url=http://www.cookingforengineers.com/article/303/Chicago-2011-Part-8-Vienna-Beef-Factory|title=Chicago 2011 Part 8 - Vienna Beef Factory - Dining Out - Cooking For Engineers|website=www.cookingforengineers.com|access-date=2014-11-22|archive-date=2014-11-25|archive-url=https://web.archive.org/web/20141125110850/http://www.cookingforengineers.com/article/303/Chicago-2011-Part-8-Vienna-Beef-Factory|url-status=live}}</ref> Though this reduced time is sufficient for cooking the beef all the way through, it does not allow the jus to be harvested fully. Because traditional Italian beefs are dipped in the jus from their own roast, when this more efficient method is used, the sandwich's potency is affected. Some companies add MSG, phosphates and other additives in attempts to reach for higher yields.<ref name="Straight Dope Chicago">{{Cite web |url=http://chicago.straightdope.com/sdc20090219.php |title=Straight Dope Chicago: Who invented Italian beef, and why can't you get it outside of Chicago? |access-date=2014-11-22 |archive-url=https://web.archive.org/web/20090220225537/http://chicago.straightdope.com/sdc20090219.php |archive-date=2009-02-20 |url-status=dead }}</ref> |
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==Origins== |
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The exact origin is unknown, but it was likely created by Italian immigrants who may have worked in Chicago's [[Union Stock Yards]]. Families sliced inexpensive beef cuts exceedingly thin, both to stretch the meal among many mouths, and to tenderize cheaper cuts. Similarly, extended soaking in seasoned broth tenderized the beef, softened and gave volume to hard or days-old bread, and flavored lean beef and old bread.<ref>{{Cite news |last=Peterson |first=Lucas Kwan |date=2022-09-23 |title=This Chicagoan explains why true Italian beef is so hard for other cities to get right |language=en-US |work=Los Angeles Times |url=https://www.latimes.com/food/story/2022-09-23/italian-beef-sandwich-chicago-johnnies-portillos-the-bear |access-date=2022-11-14 |archive-date=2022-11-13 |archive-url=https://web.archive.org/web/20221113222745/https://www.latimes.com/food/story/2022-09-23/italian-beef-sandwich-chicago-johnnies-portillos-the-bear |url-status=live }}</ref><ref>{{Cite news |last=Simon |first=Scott |date=2022-07-23 |title=How Chicago came to love the Italian beef sandwich |language=en |work=NPR |url=https://www.npr.org/2022/07/16/1111868465/chicago-italian-beef-the-bear |access-date=2022-11-14 |archive-date=2022-11-14 |archive-url=https://web.archive.org/web/20221114192327/https://www.npr.org/2022/07/16/1111868465/chicago-italian-beef-the-bear |url-status=live }}</ref> |
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According to Scala's Original Beef and Sausage Company (formed in 1925), this meal was originally introduced at weddings and banquets where the meat was sliced thinly so there would be enough to feed all the guests. It rapidly grew in popularity and eventually became one of Chicago's most famous ethnic foods: the original Italian beef sandwich.<ref>{{Cite news |last=Kindelsperger |first=Nick |date=2022-11-14 |title=The ultimate guide to Chicago's Italian beef |work=Chicago Tribune |url=https://www.chicagotribune.com/dining/ct-food-ultimate-guide-to-the-italian-beef-20221103-23chwakldvdlvdl7o4xeuvsxdi-list.html |access-date=2022-11-14 |archive-date=2022-11-13 |archive-url=https://web.archive.org/web/20221113235356/https://www.chicagotribune.com/dining/ct-food-ultimate-guide-to-the-italian-beef-20221103-23chwakldvdlvdl7o4xeuvsxdi-list.html |url-status=live }}</ref> |
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The recipe was popularized by Pasquale Scala, and a group of his associates who started small beef stands in Chicago and used similar recipes, perfecting Chicago's original Italian beef sandwich.<ref name="HuffPost">{{cite web|url=https://www.huffingtonpost.com/craig-goldwyn/save-mr-beef_b_167076.html|title=Save Mr. Beef!|last=Meathead|website=[[HuffPost]]|date=18 March 2009|access-date=18 May 2018|archive-date=21 November 2015|archive-url=https://web.archive.org/web/20151121142045/http://www.huffingtonpost.com/craig-goldwyn/save-mr-beef_b_167076.html|url-status=live}}</ref> Al Ferreri and his sister and brother-in-law, Frances and Chris (Baba) Pacelli, founded Al's Beef in 1938, and Mr. Beef on Orleans co-founders Carl Buonavolanto Jr. and Tony ("Uncle Junior" to the Buonavolantos) Ozzauto each set up shop.<ref name= "Chicago Tribune">{{cite news | url=http://articles.chicagotribune.com/2014-03-24/news/ct-mr-beef-tl-ssw-0327-20140324_1_sandwich-beef-father | work=Chicago Tribune | title=Three generations of beef | date=2014-03-24 | access-date=2014-11-22 | archive-date=2014-04-08 | archive-url=https://web.archive.org/web/20140408175052/http://articles.chicagotribune.com/2014-03-24/news/ct-mr-beef-tl-ssw-0327-20140324_1_sandwich-beef-father | url-status=live }}</ref> |
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Other Italian beef purveyors likewise set up shop in the 1940s, many obtaining their beef from Scala Packing Company of Chicago.{{citation needed|date=December 2020}} |
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Chris Pacelli (Baba) (founder of Al's Beef in 1938), Carl Bonavolanto Jr. and Tony Ozzauto (co-founders, [[Mr. Beef]] on Orleans in 1961), were among the group.{{citation needed|date=December 2020}} |
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By 1954, local restaurant Al's Beef was advertising its "Pizza, Spaghetti, Ravioli, (and) Italian Beef Sandwiches" in the ''[[Chicago Tribune]]''.{{citation needed|date=December 2020}} |
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Mr. Beef's founder helped his brother, Joe Buonavolanto, open one of the first Italian beef stands outside of the city limits.<ref name="Huffington Post">{{cite news | url=http://www.huffingtonpost.com/craig-goldwyn/save-mr-beef_b_167076.html | work=Huffington Post | title=Save Mr. Beef! | date=2009-02-15 | access-date=2014-11-22 | archive-date=2014-11-29 | archive-url=https://web.archive.org/web/20141129081540/http://www.huffingtonpost.com/craig-goldwyn/save-mr-beef_b_167076.html | url-status=live }}</ref> |
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==Variations== |
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{{More citations needed section|date=December 2020}} |
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There are varying degrees of juiciness, depending on taste. Nomenclature varies from stand to stand, but ''wet'' or ''dipped'' means the bread is quickly dunked in the juice; ''juicy'' even wetter; and ''soaked'' is dripping wet. |
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Most Chicago beef restaurants also offer a "combo", adding a grilled [[Italian sausage]] to the sandwich. Different eateries offer hot or mild sausage, or both. |
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Typical beef orders are: |
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* ''Hot dipped:'' Italian beef on gravy-wetted bread and giardiniera. |
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* ''Hot dipped combo:'' Italian beef and sausage on gravy-wetted bread with giardiniera. |
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* ''Sweet dry:'' Italian beef placed on dry bread, topped with sweet peppers. |
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* ''Gravy bread:'' meatless Italian bread soaked in the juice of Italian beef,<ref>{{cite web |url=http://www.chicagojoes.net/sandwiches1.htm |title=Sandwiches |publisher=Chicagojoes.net |access-date=2011-07-10 |url-status=dead |archive-url=https://web.archive.org/web/20110919160445/http://www.chicagojoes.net/sandwiches1.htm |archive-date=2011-09-19 }}</ref> often served with peppers or giardiniera. Also known in some places as "Soakers" or "Juice-ons". |
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* ''Cheesy beef'' or ''cheef:'' Italian beef with [[cheese]] ([[Provolone]], [[Mozzarella]] or, rarely, [[Cheddar cheese|Cheddar]]); not all stands offer this. |
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* ''Cheesy beef on garlic'': Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar) and the bread being pre-cooked and seasoned like traditional garlic bread; not all stands offer this. |
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The sandwich is typically served on French bread, often baked at Turano Baking Co. in particular.<ref name="bonappetit">{{cite web |last1=Kiu |first1=Ximena N. Beltran Quan |title=The 8 Best Italian Beefs in Chicago |url=https://www.bonappetit.com/story/best-italian-beef-sandwiches-chicago |website=[[Bon Appétit]] |access-date=9 April 2024 |date=16 June 2023}}</ref><ref name="tribune"/> It is important that the bread is crusty so it does not fall apart after being dipped.<ref name="Straight Dope Chicago">{{Cite web |url=http://chicago.straightdope.com/sdc20090219.php |title=Straight Dope Chicago: Who invented Italian beef, and why can't you get it outside of Chicago? |access-date=2014-11-22 |archive-url=https://web.archive.org/web/20090220225537/http://chicago.straightdope.com/sdc20090219.php |archive-date=2009-02-20 |url-status=dead }}</ref> |
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Some order the "triple double", which consists of double cheese, double sausage and double beef. Other even less common variations include substituting Italian bread with a large [[croissant]] or topping with [[marinara sauce]]. |
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Traditionally the sandwich is either ordered "sweet" with grilled or boiled [[bell peppers]], or "hot" with spicy [[giardiniera]]. The sandwich can also be topped with cheese (mozzarella, provolone, or cheddar cheese) which is growing in popularity. Some restaurants offer the addition of [[Italian sausage]], typically called a "combo." [[Marinara sauce]] is sometimes offered as a topping.<ref name="tribune"/> |
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==Outside of Chicago== |
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{{Unreferenced section|date=December 2020}} |
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Among Sicilian-Americans in [[Brooklyn, New York]], especially in [[Bensonhurst]], the Italian beef sandwich is called a "roast beef hero".{{citation needed|date=December 2020}} In 1968, The Original John's Deli opened on the corner of Stillwell Avenue and 86th Street by [[Sicilians|Sicilian]] immigrants John and Maria Cicero.{{citation needed|date=December 2020}} There was now easy access to roast beef and therefore, they decided to use roast beef in their business, preparing roast beef heroes adding mozzarella, gravy and onions to the hero, becoming a Brooklyn staple and would eventually be renamed the "Johnny Roast Beef" after a character from the movie ''[[GoodFellas]]''.{{citation needed|date=December 2020}} Other places took note of this sandwich and added them to their menu or created their own variation to the sandwich including Roll N' Roaster, Brennan and Carr, and Defonte's.{{citation needed|date=December 2020}} |
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To assemble an Italian beef, the meat is transferred to the bread still wet, followed by the desired toppings.<ref name="hunting"/> The completed sandwich is then traditionally dunked in juices before serving. The amount of juices added can be customized using terminology such as "dipped," "dunked," or "wet," but the definitions vary among restaurants. An Italian beef can also be ordered "dry", with or without a side of juice in a cup, similar to a [[French dip]].<ref name="tribune"/> An Italian beef is frequently ordered with a side of [[French fries]],<ref name="bonappetit"/> or sometimes an [[Italian ice]].<ref name="latimes"/> |
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==In the media== |
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{{More citations needed section|date=December 2020}} |
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The Italian beef sandwich was featured in a [[Man v. Food (season 1)|late 2008 episode]] of the [[Travel Channel]]'s ''[[Man v. Food]]'', when host [[Adam Richman]] (who focused his restaurant visits on Chicago in that episode) visited Al's No. 1 Italian Beef to try the signature sandwich.{{citation needed|date=December 2020}} |
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Some restaurants sell "gravy bread," bread dipped in juices without meat or toppings. This is cheaper than a full sandwich.<ref name="tribune"/> |
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The sandwich was mentioned in the 1999 [[History (U.S. TV channel)|History Channel]] documentary ''American Eats: History on a Bun'' as an example of the specialty sandwiches found in different cities in the United States. Chris Pacelli, owner of Al's No. 1 Italian Beef, is shown demonstrating how to eat the sandwich with the "Italian stance".{{citation needed|date=December 2020}} |
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==History== |
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Al's Beef was also featured on ''[[Adam Richman's Best Sandwich in America]]'' in 2012, where Richman declared the Italian beef sandwich the best sandwich in the [[Midwestern United States|Midwest]].{{citation needed|date=December 2020}} |
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The exact origin of the sandwich is unknown.<ref name="latimes">{{Cite news |last=Peterson |first=Lucas Kwan |date=2022-09-23 |title=This Chicagoan explains why true Italian beef is so hard for other cities to get right |language=en-US |work=Los Angeles Times |url=https://www.latimes.com/food/story/2022-09-23/italian-beef-sandwich-chicago-johnnies-portillos-the-bear |access-date=2022-11-14 |archive-date=2022-11-13 |archive-url=https://web.archive.org/web/20221113222745/https://www.latimes.com/food/story/2022-09-23/italian-beef-sandwich-chicago-johnnies-portillos-the-bear |url-status=live }}</ref> One possible origin is that the sandwich was invented by [[Italian American]] immigrants who sliced inexpensive beef cuts exceedingly thin to feed many people and to tenderize tougher cuts of beef that they were forced to buy due to [[Anti-Italianism|discrimination]]. The beef was served on bread to further stretch the meal and mask the poor quality of the meat.<ref>{{Cite news |last=Simon |first=Scott |date=2022-07-23 |title=How Chicago came to love the Italian beef sandwich |language=en |work=NPR |url=https://www.npr.org/2022/07/16/1111868465/chicago-italian-beef-the-bear |access-date=2022-11-14 |archive-date=2022-11-14 |archive-url=https://web.archive.org/web/20221114192327/https://www.npr.org/2022/07/16/1111868465/chicago-italian-beef-the-bear |url-status=live }}</ref> Some historians believe that Pasquale Scala invented the sandwich in the 1920s to serve at weddings. [[Al's Beef]] claims that Tony Ferreri invented the sandwich in the 1920s to serve at weddings; his son Al later began selling beef sandwiches in 1938.<ref name="hunting">{{cite news |last1=Pang |first1=Kevin |last2=Tribune |first2=Chicago |title=Hunting the best Italian beef in Chicago |url=https://www.chicagotribune.com/2014/12/06/hunting-the-best-italian-beef-in-chicago/ |access-date=9 April 2024 |work=Chicago Tribune |date=6 December 2014}}</ref> Others believe that Chicago restaurants adapted the [[French dip]] sandwich from [[Los Angeles]] in 1948 or 1949.<ref name="tribune">{{Cite news |last=Kindelsperger |first=Nick |date=2022-11-14 |title=The ultimate guide to Chicago's Italian beef |work=Chicago Tribune |url=https://www.chicagotribune.com/dining/ct-food-ultimate-guide-to-the-italian-beef-20221103-23chwakldvdlvdl7o4xeuvsxdi-list.html |access-date=2022-11-14 |archive-date=2022-11-13 |archive-url=https://web.archive.org/web/20221113235356/https://www.chicagotribune.com/dining/ct-food-ultimate-guide-to-the-italian-beef-20221103-23chwakldvdlvdl7o4xeuvsxdi-list.html |url-status=live }}</ref> |
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According to the ''Chicago Tribune'', the sandwich was not very popular in the 1950s and 1960s, but it began to take off in the 1970s. By the 1980s, the sandwich was ubiquitous throughout Chicago, celebrities such as [[Neil Diamond]] and [[Jay Leno]] reportedly enjoyed the sandwich.<ref name="peanut">{{cite news |last1=Kindelsperger |first1=Nick |title=Dip into Chicago’s Italian beef history: From peanut weddings to ‘The Bear,’ how this sandwich became a staple |url=https://www.chicagotribune.com/2024/01/15/dip-into-chicagos-italian-beef-history-from-peanut-weddings-to-the-bear-how-this-sandwich-became-a-staple |access-date=9 April 2024 |work=Chicago Tribune |date=15 January 2024}}</ref> Still, the sandwich was mostly unknown outside the city until the release of ''[[The Bear (TV series)|The Bear]]'' in 2022.<ref>{{cite news |last1=Pang |first1=Kevin |title=Will 'The Bear' Ruin the Italian Beef? |url=https://www.esquire.com/food-drink/food/a44272031/the-bear-italian-beef/ |access-date=9 April 2024 |work=[[Esquire (magazine)|Esquire]] |date=22 June 2023}}</ref> Restaurants across the U.S. reported a surge in demand for the sandwich in the months following the premier of the show.<ref name="nytimes"/> Chris Zucchero, owner of Mr. Beef's, starred in the pilot episode, which was filmed in his restaurant.<ref>{{cite news |last1=Scorziello |first1=Sophia |title=Why the Owner of the Shop That Inspired ‘The Bear’ Hasn’t Seen the Show: ‘Somebody’s Still Got to Make Beef’ |url=https://variety.com/2023/tv/news/the-bear-real-life-mr-beef-chicago-owner-chris-zucchero-christopher-storer-1235652641/ |access-date=9 April 2024 |work=Variety |date=23 June 2023}}</ref> |
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The [[FX (TV channel)|FX]] series ''[[The Bear (TV series)|The Bear]]'' is centered on a [[River North]] restaurant specializing in Italian beef sandwiches. |
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==See also== |
==See also== |
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{{portal|Food}} |
{{portal|Food}} |
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{{Div col|colwidth=22em}} |
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* [[Cheesesteak]] |
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* [[Chicago culture]] |
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* [[Chicago-style hot dog]] |
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* [[Chicago-style pizza]] |
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* [[French dip sandwich]] |
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* ''[[Sandwiches That You Will Like]]'' |
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* [[List of regional dishes of the United States]] |
* [[List of regional dishes of the United States]] |
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* [[List of American sandwiches]] |
* [[List of American sandwiches]] |
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* [[List of sandwiches]] |
* [[List of sandwiches]] |
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* [[Meatball sandwich]] |
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* [[Steak sandwich]] |
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{{div col end}} |
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==References== |
==References== |
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Latest revision as of 23:58, 8 May 2024
 Italian beef sandwich | |
| Type | Sandwich |
|---|---|
| Place of origin | United States |
| Region or state | Chicago, Illinois |
| Created by | Multiple claims |
| Serving temperature | Hot |
| Main ingredients | Roast beef, French bread |
| Variations | Multiple |
| Part of a series on |
| Steak |
|---|
An Italian beef is a sandwich, originating in Chicago, made from thin slices of roast beef simmered and served au jus on French bread. Common toppings are a choice between spicy giardiniera (called "hot") or mild bell peppers (called "sweet"). The entire sandwich is traditionally dipped in the juice the meat is cooked in before serving with a side of French fries.
The sandwich traces back to Italian American immigrants in Chicago as early as the 1930s, but the exact origin is unknown. The sandwich gradually grew in popularity and was widely eaten in the city by the 1970s and 1980s.[1] The sandwich was not well known outside of Chicago until the release of the television show The Bear set in a fictional Chicago restaurant.[2]
Preparation[edit]
The sandwich is made from beef that has been roasted in beef stock and other seasonings.[3] A 1962 recipe calls for bay leaves, garlic powder, tomato paste, and crushed dried red pepper.[1] The choice of beef cut varies. Inside round is commonly used due to its ease of preparation, but some restaurants use top sirloin.[4] The meat is cooked until it is not pink in the middle, unlike that of a roast beef sandwich. When it is done, it is sliced as thinly as possible, usually thinner than one would for a roast beef sandwich.[5] It is then soaked in the juices it was cooked in.[6]
The sandwich is typically served on French bread, often baked at Turano Baking Co. in particular.[7][8] It is important that the bread is crusty so it does not fall apart after being dipped.[9]
Traditionally the sandwich is either ordered "sweet" with grilled or boiled bell peppers, or "hot" with spicy giardiniera. The sandwich can also be topped with cheese (mozzarella, provolone, or cheddar cheese) which is growing in popularity. Some restaurants offer the addition of Italian sausage, typically called a "combo." Marinara sauce is sometimes offered as a topping.[8]
To assemble an Italian beef, the meat is transferred to the bread still wet, followed by the desired toppings.[6] The completed sandwich is then traditionally dunked in juices before serving. The amount of juices added can be customized using terminology such as "dipped," "dunked," or "wet," but the definitions vary among restaurants. An Italian beef can also be ordered "dry", with or without a side of juice in a cup, similar to a French dip.[8] An Italian beef is frequently ordered with a side of French fries,[7] or sometimes an Italian ice.[5]
Some restaurants sell "gravy bread," bread dipped in juices without meat or toppings. This is cheaper than a full sandwich.[8]
History[edit]
The exact origin of the sandwich is unknown.[5] One possible origin is that the sandwich was invented by Italian American immigrants who sliced inexpensive beef cuts exceedingly thin to feed many people and to tenderize tougher cuts of beef that they were forced to buy due to discrimination. The beef was served on bread to further stretch the meal and mask the poor quality of the meat.[10] Some historians believe that Pasquale Scala invented the sandwich in the 1920s to serve at weddings. Al's Beef claims that Tony Ferreri invented the sandwich in the 1920s to serve at weddings; his son Al later began selling beef sandwiches in 1938.[6] Others believe that Chicago restaurants adapted the French dip sandwich from Los Angeles in 1948 or 1949.[8]
According to the Chicago Tribune, the sandwich was not very popular in the 1950s and 1960s, but it began to take off in the 1970s. By the 1980s, the sandwich was ubiquitous throughout Chicago, celebrities such as Neil Diamond and Jay Leno reportedly enjoyed the sandwich.[1] Still, the sandwich was mostly unknown outside the city until the release of The Bear in 2022.[11] Restaurants across the U.S. reported a surge in demand for the sandwich in the months following the premier of the show.[2] Chris Zucchero, owner of Mr. Beef's, starred in the pilot episode, which was filmed in his restaurant.[12]
See also[edit]
References[edit]
- ^ a b c Kindelsperger, Nick (January 15, 2024). "Dip into Chicago's Italian beef history: From peanut weddings to 'The Bear,' how this sandwich became a staple". Chicago Tribune. Retrieved April 9, 2024.
- ^ a b Serman, Rachel (August 8, 2022). "Demand for Italian Beef Is Booming. Thank 'The Bear.'". The New York Times. Archived from the original on November 14, 2022. Retrieved November 14, 2022.
- ^ Wacholz, Charlie (March 9, 2023). "Visiting Mr. Beef, the Sandwich Shop That Inspired The Bear". Paste Magazine. Retrieved April 11, 2024.
- ^ Canavan, Hillary Dixler (July 8, 2014). "The Italian Beef Sandwich at Al's in Chicago". Eater. Retrieved April 11, 2024.
- ^ a b c Peterson, Lucas Kwan (September 23, 2022). "This Chicagoan explains why true Italian beef is so hard for other cities to get right". Los Angeles Times. Archived from the original on November 13, 2022. Retrieved November 14, 2022.
- ^ a b c Pang, Kevin; Tribune, Chicago (December 6, 2014). "Hunting the best Italian beef in Chicago". Chicago Tribune. Retrieved April 9, 2024.
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