The Best Italian Beef in Chicago
The beef stands and counters worth the drive, from Elmwood Park to Bridgeport.
Chicago Italian beef is thin-sliced roast beef piled on a long Italian roll, soaked in the seasoned pan jus the stands call gravy. You order it dry, wet, or fully dipped — the whole roll plunged in jus until it sags — and you top it with either hot giardiniera (a vinegary chop of pickled vegetables and peppers) or sweet roasted green peppers. The bread is the structural problem and the whole point: it has to hold up just long enough to eat leaning forward over the counter. These are the stands and counters worth the trip, each scored and verified by Dim Hour.
A note on ordering: "dipped" means the roll goes into the jus before it reaches you; "hot" gets you giardiniera; "sweet" gets you the roasted green peppers. A "combo" adds a length of Italian sausage to the beef in the same roll — the move if you can't choose. Most of these are counters with little or no seating, so plan to eat standing.
Johnnie's Beef
The benchmark a lot of Chicagoans put first. Thin-sliced beef on fresh Italian bread, dipped in jus, with hot giardiniera at a no-seats counter in Elmwood Park. Order it dipped hot, and finish with the Italian ice they're also known for.
Al's #1 Italian Beef
Al's #1 has been serving Italian beef on Taylor Street since 1938. Order it dipped — the roll soaked in gravy — with hot giardiniera, and eat it leaning forward because it will drip. No seats, just the counter; add the sausage for the combo.
Portillo's
The institution that brought Italian beef to a wider audience. The River North counter does it dipped with hot giardiniera, and the kitchen also turns out a textbook Chicago dog. Get the beef dipped hot; the chocolate cake shake is the optional act of excess.
Mr. Beef on Orleans
The River North counter credited with putting the Chicago beef sandwich on the national radar. Order it dipped with the combination if you want sausage in the roll, or keep it a straight Italian beef. Walk-in, cash-friendly, no frills.
Ricobene's
The Bridgeport order isn't the beef — it's the breaded steak: a hand-pounded, breaded and fried cutlet on Italian bread with marinara and mozzarella, though the Italian beef is on the menu too. Get the breaded steak sandwich; the pizza puffs are the side.
Fat Chris's Pizza & Such
An Avondale joint that does both Chicago staples — tavern-cut thin-crust pizza and Italian beef dipped with hot giardiniera. The combo plate feeds a group for the price of one sit-down entrée. Order the beef dipped hot, add a thin-crust pie for the table.
What is the best Italian beef in Chicago?
What does "dipped" mean for an Italian beef?
What is the difference between hot and sweet on an Italian beef?
What is a combo at a Chicago beef stand?
Which Italian beef spots are walk-in?
What is a breaded steak sandwich, and how is it different from Italian beef?
Where can I get Italian beef and pizza in the same place?
Do I need a reservation for Italian beef in Chicago?
Is Italian beef better dipped or dry?
How many Chicago restaurants does Dim Hour cover?
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