Chicagoans are loyal to their local foods, especially when it comes to an Italian Beef. When the New York Times uploaded an Italian Beef recipe on their website, Chicagoans took exception to it.
One Twitter user said the recipe is great if you want a pot roast sandwich — but when it comes to a Chicago beef “it’s missing a few steps.” Among the critiques are “serious lack of spices” in the jus and the addition of parsley, although the author does note it is optional.
The recipe mirrors other Italian beef recipes, as it includes thinly-sliced chuck roast, Chicago-style giardiniera and green peppers. Some Chicagoans don’t appear to have much of an issue with the recipe itself – rather the picture used with the article.
The photo shows what appears to be an Italian or hoagie roll, which is used in some Italian beef recipes. Whether it’s right or wrong is up for debate. But it’s certainly not what most Chicagoans are used to. Chicago-style Italian beef sandwiches are typically made with French rolls – normally from the Turano or Gonnella brands.
The moral of this fiasco is that Chicagoans know their Italian Beef sandwiches better than New York. A recent poll was done to see the top Italian Beef restaurants in the Chicagoland area. You can see where each spot ranks here.
