The Lingo Tourists In Chicago Should Know Before Ordering An Iconic Italian Beef Sandwich

It's no wonder Chicago is one of chef Gordon Ramsay's favorite cities — it's home to the iconic Italian beef sandwich. Ordering one of these deliciously messy creations in Chicago is a cultural rite of passage. To avoid looking like a rookie, you should learn the lingo before stepping up to the counter. This dish, featuring thinly sliced roast beef soaked in savory jus (kind of like a French dip, but messier), comes with several options, and knowing what to say will make sure you get it how you like it and quickly.

It all comes down to some punchy shorthand. First, you can drop the "Italian" and just call it "a beef" — Chicagoans know what you're talking about. Then specify how you want it: "Dry" means just a touch of jus; "wet" gets you extra jus poured on the beef; and "dipped" means the entire sandwich is dunked into the jus. If you really want it submerged in the jus, you could even ask for it "baptized." 

Next come the toppings. Choose either "sweet" (garnished with bell peppers) or "hot" (topped with spicy giardiniera, a Chicago favorite made of pickled hot peppers and veggies). One unwritten rule: Be quick and confident when ordering. Chicago beef joints are fast-paced, and regulars expect you to know the drill. Places like Al's Beef or Portillo's are perfect spots to practice your skills and chow down on some seriously tasty grub. Master the lingo, and you'll eat like a local.

The Italian beef is rooted in Chicago's immigrant history, but it has also evolved over the years. While its history is a bit murky, the sandwich is thought to have been invented sometime between the early 1900s to the late 1940s, depending on who you ask. The resulting sandwich transformed inexpensive cuts of beef into something extraordinary. It became a favorite dish that could feed a crowd, making it a staple at weddings and community gatherings. 

While Chicago is protective of its food traditions (putting ketchup on a hot dog is a no-no), you'll find variations to this sandwich in different beef joints. For example, cheese has become a popular topping, with options like provolone, mozzarella, and cheddar. Perhaps taking inspiration from a Philly cheesesteak, some places may offer cheese sauce. Purists might argue that cheese has no place on an Italian beef, but many have embraced it. Some places, like Buona, even offer marinara sauce and mozzarella on top.

If you're feeling extra hungry, you can order it as a "combo" to add a chargrilled Italian sausage to the sandwich. There are also minimalist choices, like gravy bread (just dunked bread with no beef). Vegetarians can also find plant-based versions at spots like Buona and Can't Believe It's Not Meat. Whether you stick with tradition or try one of these modern takes, the Italian beef is not something you can skip on your trip to Chicago.