CHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From Chicago)
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- Опубликовано: 10 июн 2024
- The Italian Beef Sandwich aka one of Chicago's four main food groups is a sloppy, drippy, monster of a sandwich and a damn good one at that. I grew up on these beloved gut bombs and it was a real thrill to create a video showing you how to make your own at home from scratch. Enjoy responsibly.
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RECIPE BELOW Makes 4 very large Italian Beefs (+ extra Giardiniera)
GIARDINIERA (makes 1qt/ltr)
•150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots
•75g or 1/2 c serrano (or another hot pepper of choice)
•400g or 1 3/4c white distilled vinegar
•200g or 3/4c water
•24g or 1 1/2 tbsp salt
•300g or 1 1/3c light olive oil
•150g or 3/4c ex virgin olive oil
Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days.
After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use.
FRENCH SANDWICH ROLL:
•225g or 1c water (86F/30C)
•9g or 3tsp yeast
•20g or 1 1/2tbsp olive oil
•15g 1 1/4 tbsp sugar
•350g or 2.5c bread flour (12.7% protein)
•9g 1 1/2 tsp salt
Combine ingredients into bowl of stand mixer with dough hook. Mix on low until combined (3min). When dough has begun to form into a ball, increase to high speed and continue mixing for another 6 mins. Transfer to a medium bowl, cover, and allow to ferment at room temp for 90 mins.
Flour dough and work surface and divide into two 300g pieces. Preshape into balls as shown @2:40. Cover with town and allow to rest for 15 min. Shape each piece as shown @3:00.
Place onto parchment lined sheet tray dusted with semolina, place shaped dough rolls onto tray and gently press down to slightly flatten. Cover and let proof for 30-45min until they've grown by about 75%. Score lengthwise.
Bake in a 375F/190C preheated oven for about 30 min (rotating halfway through) until light golden grown.
ROAST BEEF:
•Two 2lb (.9kg) top round roasts, cut in half (1lb for each sandwich roll)
•Neutral cooking oil (canola, vegetable, etc)
•1000g or 1L nice beef stock (recipe below)
•Spoonful bouillon paste (optional)
•Salt to taste
•Bman's Super Secret Beef Spice Blend: 5g each dried oregano, garlic powder, onion powder, toasted coriander seed, chili flake, paprika, toasted fennel seed, black pepper.
Preheat large pot on med-high, add a few plugs of neutral cooking oil, and add in 2 pieces of roast. Sear well on each side. Add beef stock to deglaze. Add spice blend.
Bring to simmer, cover with parchment and load into 250F/120C oven to cook for 60 min. Meat temp should be 140F/61C. Wrap beefs in plastic wrap and allow to cool in fridge.
When ready to use, slice as thinly as possible.
Strain cooking jus into container. When ready to use, add spoonful bouillon paste, heat to 145F/62C, season to taste (should be very salty) and lower heat to low. Add in sliced beef to just warm through.
BEEF STOCK:
•6-8lbs or 3-4kg beef shanks
•2000g/2L water
Roast shanks in very hot oven (450F/230C) for 30min. Add to slow cooker along with all fond from roasting pan and water. Slow cook for 6hrs.
#italianbeef #chicagostylebeef #roastbeefsandwich #chicagostyleitalianbeef #chicago food
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Хобби
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All u need now is the pepsi n pack of squares
Dat butta pack😂
Dat snitch starter pack
You got a port?
😂 I KNEW SOMEBODY IN THE COMMENTS WAS GONNA SAY THIS. I’m just a simple man from Louisiana interested in trying this popular Chicago style sandwich with a side of “no snitching”
RC Cola (if available in your area) is the ULTIMATE way to go! 😊
I appreciate the "quick and easy" approach offered here mixed in with the "advanced " version.
Brian!!! Thank you so much for the recipe for the bread. I grew up in the Chicago suburbs 42 years and have had my fair share of Italian beef sandwiches, but now living in Florida for 10 years, this sandwich is so hard to find and if you do find it, it well...sucks. We know how to make the beef side of things but could never find something close to a Turano roll. After trying many of your other recipes with great success, I gave your bread recipe a go and DAMN! HELL YES! It was delicious and perfect! Brian, thank you so F***ing much. I am such a huge fan. Keep on keeping on my friend. You are so freaking talented! Much love from Englewood Florida.
Thanks for trying! So glad it worked out for you! Cheers!
Cuban rolls are very similar to Italian, in terms of texture, and I think there are plenty of those in FL.
I follow the recipe in this video as closely as possible, and the outcome was so worth the time and effort. Brian's videos are so packed full of information that I have to watch at least a couple of times to get it all, but as a result, I now have a sandwich roll recipe that I can use any time, and I have a large jar of giardiniera on hand in my fridge for whatever I might want to try it on.
couple of times..?? I have to watch aBazillion times.. LOL! And Same on the sandwich roll. Seems closest thing I have found to the Hero-roll from a NY Deli! :)
All the options you give are amazing, it's really just incredibly inclusionary, making the recipes available to just about everyone. Great job, as always.
Thanks David! Glad you dig that aspect. It’s a lot of extra work to get those shots haha
Former Lombardian here! This is the best beef recipe I've seen on RUclips. As close to Portillo's as you can get!
Lombard is not chicago
Portillos is garbage
I've been chasing this part of the chicago flavor profile since I was a little kid. Thank you for so expertly demystifying and making accessable this bit of classical art.
Having just discovered your channel, I want to express my appreciation for your entertaining and informative narration. You are easy to listen to. And I can tell from your delivery that you know what you are doing and enjoy it so much! I appreciate the benefit of your experience.
One of the things I love most about your channel is the length of the videos. You just made everything from scratch in 13 minutes. Incredible. Ain’t no body got time for them 20+ minute recipe vids I’m seeing get more popular. Brevity! Love it!
Thanks Keaton! I also don’t like it when people spend 23 minutes on a topic that clearly can be covered in 10. I’m a busy guy I’ve got other vids
I need to be watching!
@@BrianLagerstrom BINGO
Yes!
I own one of the last original Beef stands here in Chicago and I’m quite impressed. Great job! I’ve been making Italian beef and Girdanera from scratch since I was kid. I was pretty much raised in my beef stand. I have issues with some of this but you definitely did a great job. There’s only a handful of us left in the Italian beef world who make this. From the looks of it, great job!
Thanks man!!!! That’s amazing to hear. What are your thoughts on what I missed? I’d love to hear them
Bouna screwed us much love to our sandwich and our city thanks for keeping the best alive
Please share your recipe so we can keep the Italian beef sandwiches alive. Sadly I can't find a good sandwich here in Texas.
@@TimATX I know! Right? There is a Taste of Chicago in Houston and Addison. I recently found that out like, today. So never been.
Mr.beef eh
I love your explanations of everything and descriptions because with other cooking channels I’m left with questions unanswered but not here! You even tell me how I can do it at home told me everything I could buy to do it. You’re the real mvp!
My family had a Chicago Beef Stand. Great recipe. You touched on it, but it is important to repeat that the beef sits in the au jus just long enough to wet and heat it. Otherwise it turns into shoe leather. This is key to tender, tasty success. Also, it’s a sanGwich!! 😁
That would have been EPIC!
Oh yea for sure. Epic. Some salt soiled meat with a big piece of bread and salty peppers. Wow that’s so impressive.
@@crespoopserc It's actually incredibly delicious.
I'm so glad that I'm not the only who A: will constantly snack on food while I cook, and B: do a little dance around the kitchen when something turns out absolutely killer. Really glad the algorithm pointed me in your channel's direction.
Thanks for being here
Good video. Little known fact: the Italian beef originated from the Italian wedding roast. The next day they would slice it super thin and serve it in the jus for sandwiches. First job I ever had was at Fredhot's in Glenview where we cooked an entire roast every day, rested it overnight and cut it up for beefs. That place didn't last long for the reasons you mentioned in the video.
‘Italian Wedding Roast’ immediately sounds awesome. What cut of beef did you use? Same as in the video or something more cow-sized?
What italian beef? What part? Why italian?
Anyone else watch The Bear recently and craving the beef?
I just happened to stumble onto this video. Thank you so much for putting this together. I appreciate the extra effort to show the different ways on how to make this sandwich.
Brian, you are truly a very talented chef and I really enjoy your step by step guidance. You sure have helped me become a better cook. 👊🏼🙌
This is the first video I've seen of yours, and I have to say that I'm a fan already. As a New Yorker, we have no time for BS and talk fast. You spit out facts and techniques at warp speed with no fluff. You rock, and I'm a new subscriber!
Thanks Jimmy! I try and respect the viewers time and attention. Glad it’s working. Welcome
Don't change the format of your videos or channel at all Bri! This was hands down one if the best cooking videos I've ever seen on YT, congrats my brother! I can't wait to give this recipe a try, thank you for the time and effort. Also appreciate the shout-out to Ethan, his channel is fantastic as well.
Thanks for watching and for the kind words. Ethan has come a long way, I respect anyone who can teach other to cook without having professional experience themselves as a cook.
Proofing the rolls between the sheet pans. Brilliant! Never would have thought of that.
No wonder why fbg butta snitched on lil jay lmaooo
I used to live in Chicago. This video makes me cry.
Same! I ordered Portillo’s delivered frozen once a year until I couldn’t handle the price or only having my face once a year. My whole family LOVES them! We are in Georgia now so when my dad got me a meat slicer for Christmas 2 years ago, I perfected them and make them every other month! Takes me back to Chicago. Still working on the bread but I’m close! The meat is on point! Chicago knows to do it right! 💪🏼❤️Yum
Undoubtedly the best Italian Beef step by step instructions ever...great job.
Thanks so much Ed
no, sorry... there are better ones.. first off you have to use peppers and he just shat on them for no reason. theyre not fried theyre baked! hahaha
Fbg butta would love this
Made this exactly as you outlined....my god that was good. The bread is so good and the beef slaps. Seriously best thing I have ever made at home. Thank you!
Trust me dude, you're in line to be the next Babish, Joshua and others. And thanks a tonne for the metric measurements
As long as he doesn’t adopt the personalities of Babbish and Weissman. I find them both very grating
Thanks for watching and if I got 1/10th of their audience I would be STOKED
@@BrianLagerstrom it'll happen very soon
@Jon
Just because Josh and Andrew’s personalities are “grating,” whatever that means, doesn’t mean they make bad content. At the same time, I don’t think the fine lad in the video needs to adopt their mannerisms in order to be successful, he seems fine as he is.
I agree plus we need a true midwestern youtube chef to go after them both for attempting the Chicago deepdish
Made these this past weekend for our neighbors....simply awesome and a huge hit! Literally just as good, if not better than the ones we had in Chicago! Thanks for making these videos so the average, everday cook can feel confident in making our favorite dishes!
Thanks for trying them out! How did you end up slicing?
@@BrianLagerstrom I ended up buying shaved Roast Beef from our grocery store and going the Bone Beef Broth and Beef Paste option. The homemade Giardiniera and Rolls made up for it and aus jus was still yummy
Brian knows this dish. He’s from Chicago
I’ve watched hundreds of vids on cooking/baking and I can honestly say that the couple videos I have watched on your channel are amazing. The info is very clear and precise and you step on all the bases. The camera work and editing is great, you can tell a lot of thought and effort go into your videos!! I have been making bread in a bread machine for almost 15 years and have wore out 2 machines. Started making sourdough 2-1/2 years ago and really struggled with creating the starter and maintaining it which was partially due to the lack of love on my part. I watched your sourdough starter vid and it was so clear and orderly I was amazed. I wish I had seen this when I started making sourdough I would have saved a lot of time and wasted flower. Enough of that, I can’t wait to get to work on this sandwich.
Thanks so much for the great instruction - Sensei 🙏
Love your stuff, man. Been watching for a bit and YT keeps suggesting older stuff of yours. You are super humble and genuine and it makes for enjoyable and endearing videos! Love it!
Great! Looks delish! Definitely reminds me of Chi-town but you left out the sausage, you know, the beef and sausage combo! Couple that with fries, geez screaming Louise! Maxwell Street, Chicago hot dogs, Polish sausages, pork chops grilled in onions, pastrami sandwiches seemingly as thick as your forearm! Those were the days! Italian food, Chinese food, soul food, Puerto Rican food, whatever, Chicago used to have it all baby!
Indeed, for those time you couldn't decide between the beef or the sausage, the combo was the answer. Whoever invented it deserved a Nobel Prize.
Oh yeah, the combo is great too! I'll take an Italian ice with that.
Still do!!!
Maxwell Polish! A Best childhood memory....
It still does!
The difference between you and the other names people toss out is that you are actually naturally funny, the rest gotta work at it. Use that to your advantage! Excited to see this channel go to the moon.
Thanks Jake! I was sure my jokes were being cringed at haha
@@BrianLagerstrom It's not the jokes, it's the delivery. Great vid!
Probably my all time favorite sandwich. Awesome tutorial by the way.
Just made this for my wife (Chicago native) and she absolutely loved it. Great job Bri
Brain knows this sandwich. He’s from Chicago
Just discovered your channel last week. Love the items you’ve selected to cook (especially this one), and appreciate your videos are straight forward, very practical, humorous without ridiculous “papa no like” baloney.
Thanks for being here. Glad my vibe doesn’t bum you out haha
Yeah, his use of camera gimmickry, that singsong voice thing, and the lame double-entendre before the "B-roll!" at the end... oy :/
Very late reply to the original comment, but I also had to stop watching that other guy when I realized that calling himself Papa wasn't just a one-time thing. I really like Brian's approach. He's no-nonsense.
“Ferb, I know what we are going to do today!”
What's up Phineas!
Hey, where's Perry?
i like that you don't just show the best way but the cheap and easy way as well. Thank you
This sandwich roll was the first recipe of yours to become a staple in my house but my list keeps getting longer very quickly. Thank you!!
Wow brilliant as usual 💚💚💚💚💚💚 greeting from Palestine 🇵🇸💜
Hey!! Thanks for watching! First viewer comment from Palestine cheers!
Whenever we drive from Naples to Orlando, we always make sure we stop by the Portillos in Tampa on the way. The best.
That's one place I REALLY miss now that I live in TX! ALWAYS stop there when I go home or Phoenix to visit the fam..
Order it deconstructed
I might have to make a trip out there this weekend
If you love Portillos you really need to try some of the other beef places in Chicago, Portillos has no flavor. Al's is the best, best chain is the growing Bouna Beef.
Thanks for all the alternatives! Super helpful! Looking forward to making these!
Thank you! I made your bread yesterday for our italian beef sandwiches and I have to say it was a home run! You are right - the bread is what helps make the sandwich and living in Tennessee I can never get the right bread with the right texture. I think this will also work well for my New Orleans Poboy sandwiches as well.
Oh an overhead shot of the bread shaping! Didn't know I needed that, super useful.
I was like, woah that’s much easier way to show people. 🤘🏻
Shoutout to Ethan - you, him and Refika are my favourite youtube cooking channels!
True👍
Snitch meal 😂
😂😂😂
The recipes, and your video has been phenomenal to watch and learn. All the specific details for an amazing beef sandwich. I'm about to open a bistro in Missouri where a sandwich like this will be very much appreciated by our customers. Having found your video has been great, your honest teaching on the process covering everything involved with amazing precission it's been beyond what I could've asked for. My respects to you Brian, keep up the good job with this channel👏🏻👏🏻👏🏻
ive probably mentioned this before but man every single one of these videos makes me so happy... the food looks so good, you're so easy to follow, and idk overall such good vibes!!!!!
Naomi! Thanks so much! That means ALOt
Respect that’s a proper Chicago beef sandwich. Lots of imitations online…this not one of those. It’s the real deal y’all.
Thanks Steve
The FBG butta
Butta meal
@@necromtoobalanced7899 I really wish I was in chicago to have this. If you're willing to snitch for these then man ! I gotta try it 😂
yesssss thank you so much for the recipe but more importantly the shortcut recipe! i focused on the bread and used some london broil roast beef from the deli and it turned out so great i can't believe it!
Thank you for providing recommendations for those who want paper thin slices but don’t have access to a deli sliced. I’ve been holding off making Italian beef because I didn’t know what to do about that, but having that option of buying the roast beef presliced from the deli then using the bouillon has inspired me to have a go at this.
I hope you do. Report back
"Repackage" the meat from an Arby's beef sandwich.
Or, do like I did years ago. Buy a kitchen meat slicer. Jerky, shaved ham, shaved beef, shaved turkey. 100's of uses.
Aight so I'm all over foodtube and watch most of the big names that shoot content like this and I gotta say, definitely deserve to be in the millions of subscribers club along with them. Keep up the great work and you will be there in no time.
Thanks true! I hope u right
Was in Chicago just this week, AL’s #1 Italian Beef, for real!
By far the best video I have ever seen on how to make real Chicago italian beef.
Ok, I'll admit to being one of the psychos who dips the Beef to make it soggy-- the only time I ever consume mushy bread. Between the lean meat and chewy Italian roll, dipping the sandwich is required for it not to become a choking hazard Plus, nobody ever takes small bites out of Beefs. This is something you eat with gusto........along with some fries, coleslaw and a tall icy pop.
psychos are the ones who don't dip the sandwich...
@@TheCrayonMan529 .....risky eating for sure. Hopefully someone nearby knows the Heimlich maneuver, just in case.
Trust me, you’re not a psycho. This guy’s just a filthy casual, as evidenced by being from the suburbs.
I'm salivating
Delicious 😋
As a true Chicagoan (I grew up / live in the city not the burbs) I approve this recipe. (awesome vid)
Thank you so much for going over the cheat ways along with the homemade ways. I moved to the west coast a decade ago and I miss my dipped Italian beef!
That looks friggin' amazingly delicious. Bravo.
Lombard represent! I’m from Glen Ellyn right up the street 👍🏻. I love Scala’s giardenera from the grocery store but can’t get out here so will have to make some!
When someone says to "wear gloves to keep the heat off your hands and your weiner", you know it happened! Trust me I've been in the same boat and it burns 😂
Hard lesson to learn my J
I once woke up in the middle of the night with my nether's burning after processing a bunch of hot sauce. Ended up sitting in the tub with some milk.
I suffered a similar fate after a night of slamming jalapeno tequila shots. No bueno.
for me it was my eyes and butthole!
I always itch my eye when making giardiniera. Never fails.
Born and raised in Chicago but living for decades in Mexico. Italian beef sandwiches are my favorite. I crave them so I must make my own. Your video is awesome.! Thank you!
Looks amazing and you were straight to the point(s). Thank you.
Italian Beef and Pepsi
Don’t forget the Pepsi 🐀 😂🤣🤣
I moved away from Chicago and almost forgot about this sandwich. Brings me so much memory now. Thanks, Bri.
Dude thats awesome video. I love how u added other options. Wow!
You never cease to amaze me with your culinary knowledge and skills!
Thanks Mr Ribs
But he sad weiner!
@@BrianLagerstrom She said MOTHER FLOWERS that's what I am talking about.
@brian lagerstrom you made the stock wrong use the beef that becomes the the beef u put on sandwich and u neeed wayyyyyyyy more ceranos idc what u think is hot its not giardinera unless every bite has the burn u should have about double the ammoint seems crazy but its important other than that u did a great job and noooo never get roast beef from the store season ur self and sorry but its a secret we dont use soup cubes we use soup
Other wise u did great looks delicouse im sure its a great sandwich but its not chicago
Great video. Chicago Italian Beef is my absolute favorite sandwich. I've tried making it a couple times. Never as good as Portillo's or Al's so I look forward to trying your recipe.
You didn't mention Mr. Beef, on Franklin. The North side of the Loop. I started eating there in 1971. The best .
You are awesome!!!!
Thank you so much for sharing!
I'm originally from south suburb of Chicago (Frankfort)
moved away not to long ago and crave my Chicago roast beef sandwich.
I'm so excited to use all your recipes!!!
Thank you again!!!
Great job looks awesome I’m gonna give it a try.
I would definitely snitch for this sandwich and a Pepsi 🤣
clout lord
Thank You Brian....Looks awesome & I will be making !!!
Excellent recipe, as always. Your sandwich made me hungry. Thank you very much for sharing
You, my man, have really got your stuff together. That was a 13 minute tutorial without a wasted moment. You really nailed it! I just subscribed and will look for more of your detailed recipes. I live in Los Angeles area and go to Phillipe's for my dip and Portillo's for my Italian beef. But I will be putting together your giardiniare recipe. I wonder how long it will stay fresh in the fridge. Anybody know? Thanks for being a no nonsense instructor.
Giard will stay good for months under the oil in the fridge
How is Portillo's beef sandwich here? It's only about 47 miles from where I live. 😐
Serrellis Italian grocery in Elmwood Park, on North Ave has the best Italian beef. My sister flew 50lbs. to Seattle for her wedding. She had other fabulous fancy eats, lobster rolls, crabcakes, etc. -- guess what disappeared?? Lol
Had not heard of them before, but you know how that is in Chicago. There is good beef in every neighborhood. Maybe I'll get to try them out some day. @@flygirlfly
@@BrianLagerstrom Does it ever last long enough to go bad? That stuff is awesome on so much stuff.
My favorite sandwich. The shops I liked all had olives in their giardiniera. Little flavor bombs. Can’t wait to try your recipe. Miss my hometown food!
Olives don't belong there lol. I live in omaha...where I have 1 beef place like 45 mins away. I was born and raised in Libertyville, near Waukegan and had portillos, fodraks, and slot hots...I miss even bad beefs nowadays. I still go home once a year and feast like a fuckin king lol. Italian beef is the best sandwich I've ever eat and I've had both Philly cheese steaks in the argument...Italian beef beats both. Hot and wet. Add mozzarella and red sauce and it is the greatest meal on earth
I like green olives in mine too
HOLY SHIT. My husband and I have been craving an Italian Beef for weeks and I made your recipe tonight- good lawd. Thank you, is all I really have to say. Chef’s kiss. Every element of this recipe was so good. Thank you for sharing your expertise with the World Wide Web.
An absolutely fabulous presentation on an equally fabulous Chicago sandwich!
Thanks Patrick!
def my favorite cooking dude on youtube.
you break it down just enough for us normies to slay in the kitchen
Slay on bmarxxx
Loren's hf comment at the very end was all I needed to know this was as good as it looked! Thanks for sharing your super secret spice blend with us!!
Top secret dood. Very classified
Her reaction was as good as the sandwich.
I just made this bread for a regular cold cut sandwich, and I'm in love. I think next time I'm going to experiment with using a biga. Thanks so much!
Small things, like cutting off both ends of the bread, and the you see Bri picking it up and then it goes to his mouth. That's what I like to "see". Nothing wasted.
Love this! Keep the sandwiches coming!
Thanks Kyle!
That beef base that you're using is a great product. It's my favorite. And we've always made our own stock, but I definitely stirred in a little base while fortifying it. Great job.
Thanks! Yeah no pride here. A lil bouillon hits hard dood
@@BrianLagerstrom I still remember the dark days before when we only had those awful cubes. Better than Bouillon is a game changer. I will try your recipe, as it is hard to get a good beef out here in the mountains.
I love Chicago Beef and love this channel. Thanks for sharing this.
0:34 The food poet strikes again! Great video start to finish and the sandwiches look amazing.
Thanks so much!!!!!
Thank you for the Giardiniera recipe! I put it on everything shredded.
Making some right now! How’d yours turn out?
Thanks for the video Brian! Great tip on the lower temp bread bake.
Thank you Brian for this approach. Used the ideas and adapted them using not great components ... and the results were still very tasty!!!
This bread is the absolute truth. I’ve had to make it 10 times since watching this video.
Not much I miss about living home, but the food is without question number one. If you’re ever in SanAntonio, I’ll spin up the beefs just like back home.
One thing I used to love about living in Milwaukee there's a lot of this stuff would wear off from Chicago!!!
I seriously miss the food
Trust me man, I got stationed in omaha nebraska. For being know for omaha steaks?... no good Italian beef and I wish I was in packer country nowadays...bear down lol
@@whitemike1221able yeah man these sandwiches are no joke if they're made right, so is a Chicago dog too!!!
No ketchup!
Wow. I just made this from scratch. And it was AMAZING! Great job on the recipe. And thanks!
This is by far one of my favorite videos. Every time I have to go back and catch the seasonings even though I should know lol. Thank goodness for pause
THANK YOU BRIAN!! I've been waiting for this video for a long time. Especially the french rolls/bread! Again, thank you!
Thanks for watching. The rolls are probably the best recipe here. They will be featured again in meatball sub when it cools off again
The butta starter kit 🗣👀
Trying this recipe! Thanks!
Thanks! Really love watching your videos, and now I have the secret beef spice mix!
It looks delicious. In Chile our classic pork sandwich is made by cooking the pork quite similarly, and also using a salty pork broth to create the same effect, a sumptuous, moist and flavorful sandwich called "Lomito"...pure perfection
Anddd now after looking up lomito I have to make that to! Looks great thank you for the info can’t wait to make that
Always a fan of new Windy City recipes
I love your dough knowledge!!! It's a dream to listen too.
I love this kind of sandwich. I usually bye them from portillos, I did not know I could make them at home, thank you very much
😋🤤😋🤤😋🤤 the rest of the country doesn't even know what they are missing out on. Also, mad props for repping the (630) and southwest suburbs. I'm familiar with the Lombard area.
It’s a deep cut. Real Chicagoland out there haha
Sorry --- I'll take my beef on weck with horseradish or on a hoagie roll with onions, mushrooms and gravy -- topped with a lil Hellman's.
While I confess it looks tasty it's kinda like Chicago pizza -- edible with an overinflated impression of it self.