Chicago Johnny's Italian Beef Recipe From the Home Kitchen (Chicago Style Italian Beef Sandwiches)
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To order a slicer from Amazon http://amzn.to/2GYxkSS Josh Downey of Chicago Johnny’s (www.chicagojohnnys.com) gives his recipe for Chicago Johnny’s …
I have lived in L.A. for the past 38 years. I have heard it said you can make a Chicago style beef sandwich here — and I have "seen" some awesome attempts. BUT I have never tasted one that remotely compared to the real deal. Why not? I am told the difference is in the "water." Lake Michigan water has a unique taste to it, they say, and no river or desalinized salt water can duplicate the flavor nuance. The sandwiches look the same, but the flavors are distinctly different with the Los Angeles product being vastly inferior while still tasting fairly good! I used to think the difference was in the beef or gravy since Illinois beef tends to be corn-fed, while L.A. beef is grain fed. I still can't verify that one way or the other. I only know I keep trying to make a Chicago style beef (or beef and sausage) sandwich, and so far, ALL my attempts are a colossal failure. Worse, I have met entrepreneurs here who had opened up small eateries with an alluring announcement that FINALLY — a Chicago beef sandwich is available in the Los Angeles area. They looked great and were insanely expensive, but the taste was very average — an unsatisfying experience, sorry to say.
i quit bell peppers. When to Green chili peppers MUCH MUCH MORE FAVOR WITH A LITTLE SPICIER TASTE over bell peppers
Looks delicious
How do you make the gravy? Did I miss something?
Too thick slices = crap.
Boy..that looks great!..guess I better go to the grocery store…yummy!
I'm giving this a try this week. Did the tourist thing and got a couple last summer in Chicago. My boy can't stop raving about it.
Holy crap I’m so hungry now. Don’t think I’ve ever had anything like that, live down here in GA. Looks very good, gonna have to make this soon, gotta know what that taste like
Is the gravy/juice you dipped it in the same juice you got in the baking process?
I have sliced my beef with an electric knife. It is not perfect, but not bad.
I LOVE ITALIAN BEEFS DIPPEDSO MY BREAD IS SOAKED WITH PEPPERS AND CHEESE-YUMMLY
Horrible audio …. if we can't hear you why even bother.. video quality is not great either. It would be nice to put a little effort into it.
i grew up in chicago area remember a place called carms beef. it was the best italian beef place i knew. since then I moved to south carolina an there is 0 Italian beef places here statewide. in commitment to this video I got a commercial slicer via craigslist. I went with this recipe an have to say this is the closest i ever been to that great Italian beef. ty so much I dont need to travel to chicago for this i can make it at home!!!!!!
I made this for my husband (born and raised in Illinois- and raised on these Italian Beef and Italian Beef Combos. He cleaned the plate and so did our kiddos 😋
I’m making this again tonight so they can have it tomorrow.
Thank you so much for posting your recipe.
Blessings ~
A cold Old Style, a White Sox game, and an Italian Beef.
Can’t you just buy deli meat from the store and make the juice, and do the same thing?
Never trust a skinny cook.
Can you mail me one, I can pay you with gold ingots. Awesome video!
People. Roast only "prime rib". Refrigerate overnight. Buy a slicer. It has to be rare. Dipped in the
"for me, Cognac" reduction & beef broth.
Buy a slicer. It makes it so much better. No cheese or clutter.
I've had Al's Italian beef sandwich but I was disappointed. The only Italian Beef I'd ever had before I tasted Al's was a place called Gumbah's in Vallejo, Ca. They regularly had a line. They're closed now, I don't know why, but since I live in Oregon now it's not like I could get one anyway.
Place cheese over the top of beef sandwich. If you want Red sauce then,ladle it before placing cheese on top.
Heat sandwich in a hot 350°F until cheese is slightly melted and bread is slightly toasted.
Then dip and add condiments of your choice.
ugh nice video but im just gonna go buy one
Hold the cheese
How did you make the gravy? I thought you were gonna show us both peppers (sweet and hot)! Wtf man?
Did you seriously just try to pass off this recipe for a Chicago italian beef that has cheese on it? You should be placed in front of a firing squad.
GET A FUCKING MICROPHONE THAT WORKS ASSHOLE
I turned it off at the food processor, psh! I don’t have one of those
Great technique and instructions. Cut the meat against the grain. I substitute Louie’s Italian beef seasoning mix for the dry mix mentioned.
Turns out great! Thanks for the video.
looks good alot of work for a roast beef sandwich though .
I made it per your recipe and it came out perfect. Come on down and open a location in
Bradenton Florida. Lots of Chicago transplants down here hungering for the real deal in Italian beef and yours is the very best. Be sure to bring your Italian lemonade too. I have enjoyed many cup fulls when we still lived up there. Our hot climate you would sell boat loads and make a lot of people happy. Thank you
So you'll don't wash you'll meat in Chicago first? Interesting but carry on! 🙄
By far, this is the best recipe for authentic, home-style Chicago Italian beef on YT. Anyone using Portillo's as a comparison–go back to the suburbs. Any beef joint which keeps their beef slices sitting in the gravy doesn't know what their doing–you'll get rubbery beef. The trick is to do what's shown–thin slices dunked in the hot gravy for no more than 30 seconds. Also, make your own giardiniera and mince the veggies–or buy one you like and throw it in the food processor for a few seconds. As for the gravy, try throwing in some aromatic spices like a few cloves and some cumin.
Will definitely try looks delicious
when u put the beef into the oven, did u use top and bottom heat or just bottom heater?
I've moved from Chicago to Florida a very long time ago. 2 Key's to making this like "back home" are…The bread (publix bakery down here comes close) and being able to slice that roast paper thin. I bought a slicer and still couldnt get it to cut paper thin. I bought a knife (Victorinox Wide Roast Beef Slicer, 14" Straight) to do it by hand. OH, I prefer the Marconi brand rather than Primo Brand of Gardinera peppers because they are crispier. Primo has mushy gardinera.
The quality of this video is terrible, that’s why I guarantee that this beef is amazing. Just like Chicago, you find the best food in the small little greasy spoons and not in the big shiny buildings, I’m looking at you Portillos.
What roast is that specifically ?
Could you add the spices to the juiced garlic in thw food processor?
Chi-town style all the way. You even dipped it. Man I miss home. I'm going to make this.
i miss johnny’s
Love me some good Chicago Italian Beef…Thanks for putting the red pepper flakes on, most people don't…And yes you got to dip it…Only put some more meat on there…
No cheese man give me a break….
Thank you Josh! This is the real deal no doubt about it! So thankful that you shared your amazing recipe; made these 3 weeks ago for some hardcore Chicago folks (grew up in downtown Chicago-grandparents knew Al Capone) that liked portillos – now they like mine (yours!) Far far better! I'm actually cooking another roast in about 15 min. they loved it so much! Thanks again for sharing a phenomenal recipe! Hit it out of the park, Josh!
I got a slicer,,,they aint that expensive,,,I got mine for cutting jerky,,,,use it for everything!