The Distinction Between Roast Beef And Italian Beef Sandwiches (2024)

FAQs

The Distinction Between Roast Beef And Italian Beef Sandwiches? ›

That might sound like a pretty standard roast beef to you, but there's one key differentiator that plays an indispensable role in making the Italian beef what it is: juice. Specifically, the juice (or gravy) that accumulates when the fatty content of that sirloin tip or top round melts away during the roasting process.

That might sound like a pretty standard roast beef to you, but there's one key differentiator that plays an indispensable role in making the Italian beef what it is: juice. Specifically, the juice (or gravy) that accumulates when the fatty content of that sirloin tip or top round melts away during the roasting process.

One of the distinguishing features of Italian beef is the Italian seasoning and spices that infuses the meat with its distinctive flavor. The beef is generously seasoned with a blend of herbs and spices, such as garlic, oregano, black pepper, and often a hint of red pepper flakes for a touch of heat.

An Italian beef is a sandwich, originating in Chicago, made from thin slices of roast beef simmered and served au jus on French bread. Common toppings are a choice between spicy giardiniera (called "hot") or mild bell peppers (called "sweet").

The Windy City's known for its Italian Beef--roasted at places like Al's (where they keep it in the oven four hours) before being topped by sweet/hot peppers and dipped in the beef's juice. In Philly, they chow down with cheesesteaks, grilled atop onions and then topped with (you guessed it) cheese.

While many in the beef business claim to have invented the Italian beef, the common ground is that its origins lie in the Italian-American immigrant tradition of the “peanut wedding” prevalent among Italians who immigrated to Chicago in the early 1900s.

It's a showstopper, for sure. But it's not for everyone, or for every occasion. Less well known, but just as worthy, are the simple roasts served in the city's cozy trattorias, in family-run restaurants in the countryside and in home kitchens throughout the Italian region of Tuscany.

The cut of beef used for Italian beef is typically chuck roast. However, top sirloin, top round, or bottom round would also work well. Giardiniera. A delicious blend of pickled vegetables that adds that wonderful, classic flavor to Italian beef.

Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens.

From Coppa to Cotechino, Italian Meats run the gamut of flavors and textures. Most cured meats that we enjoy in America are based on original Italian recipes. Types of Italian Meats include Salami, Soppresata, Prosciutto, Pepperoni and more.

What is an authentic Italian sandwich? ›

It's all about the ingredients: crispy, seedy Italian bread, layers upon layers of paper-thin capicola, salami, pepperoni and ham, vinegar-drenched shredded lettuce, fresh tomatoes, sliced onions, and cherry peppers. Plus some [not so] top-secret deli hacks to tie it all together.

Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked.

Typically, meats like capicola (a spicy, Italian ham), mortadella (a bologna-like cured meat that is studded with pistachios), salami, pepperoni, and even prosciutto are used. The way they are sliced can make a huge difference!

Ribeye is the best choice for cheesesteaks, and sirloin is the more affordable alternative. No matter which cut you buy, look for well-marbled steaks.

The main difference between a French Dip and Italian Beef lies in the type of bread and the seasoning. French Dip sandwiches are typically served on a French roll or baguette and are dipped in au jus, while Italian Beef sandwiches are served on an Italian roll and are often seasoned with Italian herbs and spices.

The meat traditionally used is thinly sliced rib-eye or top round, although other cuts of beef are also used.

There's no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. We usually use a top-round roast, but a bottom-round roast would work too. If you're unsure, ask your butcher!

Portillo's uses thinly-sliced bottom round roast beef, which is the tougher of the two (top and bottom) back-end round cuts.

Chuck roast– Used for pot roast or chuck roll. Also known as shoulder steak. Denver steak – Cut from the serratus ventralis muscle, a muscle beneath the shoulder blade that doesn't get much use.

Simply put, steak tartare, or tartare, as it is often called, is raw or nearly raw beef served with egg yolk. Tartare can also come in the form of raw or nearly raw tuna.