Full Recipe
Author
Lucinda Scala Quinn |
Description
"An undisputed jewel in the crown of Chicago-born Italian American specialties, this sandwich has been beloved since its creation the early 1900s. Naturally, several stories lay claim to the invention, all of which include details about the stockyards (now defunct) and the butchers responsible. Whereas a Philly cheesesteak uses thinly sliced and fried cheaper cuts of meat, for Chicago beef, large whole cuts of meat are seasoned with spices and braised in broth until tender. The sliced meat is served piled on top of rolls, which serve to stretch the quantity and fill up a lot more bellies. Spicy giardiniera and pickled hot peppers complete the sandwich."Excerpted from Mother Sauce by Lucinda Scala Quinn (Artisan Books). Copyright © 2025. Photographs by Mikkel Vang.
