All the options you give are amazing, it's really just incredibly inclusionary, making the recipes available to just about everyone. Great job, as always.
I follow the recipe in this video as closely as possible, and the outcome was so worth the time and effort. Brian's videos are so packed full of information that I have to watch at least a couple of times to get it all, but as a result, I now have a sandwich roll recipe that I can use any time, and I have a large jar of giardiniera on hand in my fridge for whatever I might want to try it on.
couple of times..?? I have to watch aBazillion times.. LOL! And Same on the sandwich roll. Seems closest thing I have found to the Hero-roll from a NY Deli! :)
😂 I KNEW SOMEBODY IN THE COMMENTS WAS GONNA SAY THIS. I’m just a simple man from Louisiana interested in trying this popular Chicago style sandwich with a side of “no snitching”
If you love Portillos you really need to try some of the other beef places in Chicago, Portillos has no flavor. Al's is the best, best chain is the growing Bouna Beef.
I love your explanations of everything and descriptions because with other cooking channels I’m left with questions unanswered but not here! You even tell me how I can do it at home told me everything I could buy to do it. You’re the real mvp!
Brian, We're transplanted Napervillian's living in the Southeast who miss real pizza and Frango mints and Portillo's style beef sandwiches. You once again hit it out of the park. I use your thin crust pizza when we have the taste for real deal.
I’ve made your french sub rolls recipe twice now and it’s the best! My husband and in-laws loved it so much & the bread lasts two days max before it’s gobbled up to the last crumb! My in-laws lived in Chicago for a while and they said your bread is just like the bread 🥖 there!! Thank you for the recipe, one of these days I’ll try all the steps for the giardiniera and beef.
mmmmmmmaaaaaaaaannnnn!!!My bro even made his own bread and ju!!! (spelling?) Now THAT'S a cooking video worth saving and watching! the chef making EVERYTHING from scratch!!! I'm subscribing bro!
Nice sandwich. In my South Side experience, asking for "wet" means they'll take the entire sandwich and give it a solid dunk it in the jus. Like you, not my bag. I always ask for "dry and on the side".
I'm from Chicago on the Westside where the Italian style beef sandwich originated from. Why can't Chicago take credit because it markets the sandwich with Chicago.
Like, in Western New York, when you see reference to "Buffalo wings" you know it's a poser, because to actual Western New Yorkers they're just "wings".
My man! I too am a Chicagoan living in STL. This is an incredible recipe, I made it last night, my whole kitchen smelled like the delis and beef stands of my youth! ❤️ I’m going to try your pizza next….cause, let’s be honest, provel is NOT real cheese 🤢 keep posting!
Brian, Brian, Brian......I made this Italian beef recipe and the Hoagie rolls, OMG, they both came out amazing. Thank you so much for your great channel. Keep posting
Maybe I missed it in your vid but once roast is cooked to medium rare, put it in the fridge overnight. This makes it much easier to slice. I bought a cheap $100 slicer years ago which makes quick work of slicing the meat super thin.
My grocers has the au ju, I get good thin roast beef lunch meant, and your secret spice blend I throw it all in a slow cooker and turns out great. Jimmy johns sells its bread for a couple bucks and Pot bellies sells the gard.
Awesome dude. As far as the gravy goes, it looks fantastic and the beef bouillon is def a must. I would also add some beef lard or bacon fat. The sand which needs some additional fat as the meat is essentially lean and then there’s bread and jus. I managed a Portillos in Chicago for a brief time before I moved to CA and when we would refrigerate the gravy overnight as with most other Au jus, get that layer of fat that congealed on top of the gravy so you punch it through like a layer of ice to get to the gravy underneath and melt all that goodness. You can see the sheen of fat that tends to sit on the top layer of the gravy they use at the beef stands. Good stuff man
I was getting a little worried when I didn't see any salt go on the beef or in the broth, but then you put some Better than Bullion and some extra salt in the jus. The jus will save the day.
Show us how to make a Chicago dog right!!! I don't like hot dogs but man of Chicago dog I freaking love!!! I remember the first time I had a Chicago dog and the first time I had a Chicago style Italian beef sandwich, I still can't believe how good they both are.
Bravo! I grew up 3 blocks from Al's #1, on Taylor St., and the sandwich you made looks spot on! Thank you for admitting that there is a difference between suburban beef and city beef sandwiches. They may all be good but they are not built equally, for sure! Nice work! Wait.... no combo?
I agree - restaurants are using the concentrated beef stock. There's just no way to do it on a large scale. I'm pretty sure Lion's Choice au jus is also concentrated... I could be wrong, but it's pretty salty like the concentrate.
Great Video thanks! I Have been looking to make a great italian beef Ju'. But, on your 'Bman's Super Secret Beef Spice Blend" I think you forgot to list the bay leaves. I see them in your pot, but not in the 'Bman's Super Secret Beef Spice Blend" list of spices.
I love the video! in New Orleans we would call this sandwich a beef po boy muffaletta cross. I lobe how food becomes guarded tradition honoring it's origins and location
Guarded tradition is so right, Suzie. A Chicago Italian Beef is vaguely similar to a Philly Steak, but to us in Chicago it sounds just awful because Cheez Wiz is an insult to the cow that gave us the beef.
I really want to see a proper recipe for dinics roast pork just like it was on man vs food, And as I live in the UK popping there for a sandwich ain't an option, That would be awesome
Jeebus f'n Chris that's fricken beautiful. I grew up in Cicero and one of my very first jobs was at a beef stand. It was a little corner shop right next to the El. I now reside in Austin, TX and I am constantly looking for places around here that make Italian beef. I found a few places and they are a bit meh. I'm absolutely going to try this out. But first, I'm going to hit up some thrift stores for a slicer or maybe find a single butcher to hook me up! lol Thanks so much for all the detail. Oh and I agree with you on the Better than Bouillion.
This is a lot of freaking trouble for some sandwiches unless you're making a ton of them. And good luck finding a ton of family and friends who would eat it.
Now I’m starving I’ve been trying to find a recipe to compete with Portillos in Chicago had it as a kid and I think this might be the one thank you for the recipe bro
I’m curious why you didn’t use the Instant Pot pressure cook function for the stock. It makes a much richer stock. Also, isn’t “wet roasting” just braising?
We have French dip poboys down here I've been eating all my life, bit I've always wanted to try an Italian beef to see if they're just as good as ours. I'm making this this weekend
Looks good but I live in Chicago. I go to Al's Roast Beef on Taylor Street when I want a good Italian beef. Right across the street from Mario's lemonade stand, the best Italian ice you'll ever have.
No way, I will go through all those steps for a simple lunch sandwich. Here is what I will do, boil the beef until it is tender and juicy, cut a beautiful store-bought bread, add the boiled beef, lettuce, tomato, oil, vinegar, and salt, sit in a comfortable chair and enjoy my sandwich. That is my style!
I had one of these sanniches while traveling during a layover at Chicago O'Hare and I've wanted another ever since, but it's not a sannich commonly sold in Denver, so I needed a recipe. Thanks for the help, I'll be making them tonight 👍
Hey Bri, thanks for the recipe!! I had my peppers like you said exactly as the recipe called for, left it in the fridge after adding the oils and now the oil solidified into a thick glob, any advice?
All the options you give are amazing, it's really just incredibly inclusionary, making the recipes available to just about everyone. Great job, as always.
Thanks David! Glad you dig that aspect. It’s a lot of extra work to get those shots haha
I follow the recipe in this video as closely as possible, and the outcome was so worth the time and effort. Brian's videos are so packed full of information that I have to watch at least a couple of times to get it all, but as a result, I now have a sandwich roll recipe that I can use any time, and I have a large jar of giardiniera on hand in my fridge for whatever I might want to try it on.
couple of times..?? I have to watch aBazillion times.. LOL! And Same on the sandwich roll. Seems closest thing I have found to the Hero-roll from a NY Deli! :)
Anyone else watch The Bear recently and craving the beef?
All u need now is the pepsi n pack of squares
Dat butta pack😂
Dat snitch starter pack
You got a port?
😂 I KNEW SOMEBODY IN THE COMMENTS WAS GONNA SAY THIS. I’m just a simple man from Louisiana interested in trying this popular Chicago style sandwich with a side of “no snitching”
RC Cola (if available in your area) is the ULTIMATE way to go! 😊
Proofing the rolls between the sheet pans. Brilliant! Never would have thought of that.
Whenever we drive from Naples to Orlando, we always make sure we stop by the Portillos in Tampa on the way. The best.
That's one place I REALLY miss now that I live in TX! ALWAYS stop there when I go home or Phoenix to visit the fam..
Order it deconstructed
I might have to make a trip out there this weekend
If you love Portillos you really need to try some of the other beef places in Chicago, Portillos has no flavor. Al's is the best, best chain is the growing Bouna Beef.
The FBG butta
Butta meal
@@necromtoobalanced7899 I really wish I was in chicago to have this. If you're willing to snitch for these then man ! I gotta try it 😂
“Ferb, I know what we are going to do today!”
What's up Phineas!
Hey, where's Perry?
I love your explanations of everything and descriptions because with other cooking channels I’m left with questions unanswered but not here! You even tell me how I can do it at home told me everything I could buy to do it. You’re the real mvp!
I would definitely snitch for this sandwich and a Pepsi 🤣
clout lord
No wonder why fbg butta snitched on lil jay lmaooo
0:34 The food poet strikes again! Great video start to finish and the sandwiches look amazing.
Thanks so much!!!!!
OMG, why do I watch cooking videos at night! 🤤 Will definitely have to try!
Was in Chicago just this week, AL’s #1 Italian Beef, for real!
I would snitch for one of these.
shut up, butta 🤣
Brian, We're transplanted Napervillian's living in the Southeast who miss real pizza and Frango mints and Portillo's style beef sandwiches. You once again hit it out of the park. I use your thin crust pizza when we have the taste for real deal.
I moved away from Chicago and almost forgot about this sandwich. Brings me so much memory now. Thanks, Bri.
I still like it when you make and cook a recipe to the 9's. Even if the internet metrics don't support it.
A dipped Portillo's beef with giardinera or sweet peppers. Oh man. 😍
I’ve made your french sub rolls recipe twice now and it’s the best! My husband and in-laws loved it so much & the bread lasts two days max before it’s gobbled up to the last crumb! My in-laws lived in Chicago for a while and they said your bread is just like the bread 🥖 there!! Thank you for the recipe, one of these days I’ll try all the steps for the giardiniera and beef.
mmmmmmmaaaaaaaaannnnn!!!My bro even made his own bread and ju!!! (spelling?) Now THAT'S a cooking video worth saving and watching! the chef making EVERYTHING from scratch!!! I'm subscribing bro!
Nice sandwich. In my South Side experience, asking for "wet" means they'll take the entire sandwich and give it a solid dunk it in the jus. Like you, not my bag. I always ask for "dry and on the side".
Dang, dude. I just stumbled into this. New sub from me. Awesome stuff!
That sandwich looks awesome.
Thanks for that subbbb dood
"Why does everything have to be Chicago style here? We get it. We’re in Chicago" - Diane Nguyen (Bojack Horseman)
I'm from Chicago on the Westside where the Italian style beef sandwich originated from. Why can't Chicago take credit because it markets the sandwich with Chicago.
Like, in Western New York, when you see reference to "Buffalo wings" you know it's a poser, because to actual Western New Yorkers they're just "wings".
Dude. You're killing me!! The dunk was the crescendo that almost got me. Beautiful.....
this man is NOT lying.
Excellent! My pantry has at least 3 jars of better than bullion, great tool! I am enjoying finding older vids!
Thanks! Really love watching your videos, and now I have the secret beef spice mix!
I go to this Italian food store and order one with hot Italian sausage. The best! I gotta try this recipe soon.
My son & I made these to eat while bingeing on "The Bear". Big success!
However, we need a no-knead recipe for the French Sandwich Roll.
does anyone one else feel like if a recipe STARTS with...lets first bake some bread....is a flex?
My man! I too am a Chicagoan living in STL. This is an incredible recipe, I made it last night, my whole kitchen smelled like the delis and beef stands of my youth! ❤️ I’m going to try your pizza next….cause, let’s be honest, provel is NOT real cheese 🤢 keep posting!
Brian, Brian, Brian......I made this Italian beef recipe and the Hoagie rolls, OMG, they both came out amazing. Thank you so much for your great channel. Keep posting
Maybe I missed it in your vid but once roast is cooked to medium rare, put it in the fridge overnight. This makes it much easier to slice. I bought a cheap $100 slicer years ago which makes quick work of slicing the meat super thin.
I love Chicago Beef and love this channel. Thanks for sharing this.
My grocers has the au ju, I get good thin roast beef lunch meant, and your secret spice blend I throw it all in a slow cooker and turns out great. Jimmy johns sells its bread for a couple bucks and Pot bellies sells the gard.
Awesome dude. As far as the gravy goes, it looks fantastic and the beef bouillon is def a must. I would also add some beef lard or bacon fat. The sand which needs some additional fat as the meat is essentially lean and then there’s bread and jus. I managed a Portillos in Chicago for a brief time before I moved to CA and when we would refrigerate the gravy overnight as with most other Au jus, get that layer of fat that congealed on top of the gravy so you punch it through like a layer of ice to get to the gravy underneath and melt all that goodness. You can see the sheen of fat that tends to sit on the top layer of the gravy they use at the beef stands. Good stuff man
I was getting a little worried when I didn't see any salt go on the beef or in the broth, but then you put some Better than Bullion and some extra salt in the jus. The jus will save the day.
Always BtB!
Show us how to make a Chicago dog right!!!
I don't like hot dogs but man of Chicago dog I freaking love!!!
I remember the first time I had a Chicago dog and the first time I had a Chicago style Italian beef sandwich, I still can't believe how good they both are.
Bravo! I grew up 3 blocks from Al's #1, on Taylor St., and the sandwich you made looks spot on! Thank you for admitting that there is a difference between suburban beef and city beef sandwiches. They may all be good but they are not built equally, for sure! Nice work! Wait.... no combo?
Damn.. my man here wasn’t playing when he said “from scratch” !
dude idk why my algorithm took me to you, but i'm drunk and i love this so much. thank you.
I’m making this right now following these directions and my house smells wonderful! Question..why parchment paper and not lid, vented?
LOOKS AMAZING!!!!!!!!!!!!!!
Thanks!!
wow his accent makes so much more sense now that i realize he hasn't always lived in missouri
That looks very yummy. Rub some tomato puree (paste) on the beef shanks before you put them in the oven... = added umami...
That’s a great Move
Muffuletta next, please! Bread, the olive topping, and selection of meat/cheeses.
Also, beignets? Are those doable?
Making this tonight for some friends! Thanks for the video!
That was great! I could almost smell and taste that thru the screen.
It’s only considered wet if you dip the whole sandwich into the juice 👍🏾 js. Pouring over too isn’t considered wet or dipped. Dipped=wet
Thanks now I'm dreaming about a beef sandwich
The end is the absolute best, BWAHAHAHA!!!
What, no Pepsi 😐
-FBG Butta
ong were tha pepsi
I knew a Chicago fan would be here 😭🔥
You got yourself a new fan, I like your videos! Thanks!
I agree - restaurants are using the concentrated beef stock. There's just no way to do it on a large scale. I'm pretty sure Lion's Choice au jus is also concentrated... I could be wrong, but it's pretty salty like the concentrate.
Just found reduced sodium better than bullion beef stock concentrate at Costco! This recipe is where it's going. Any other ideas what to do with it?
Thanks for all the alternatives! Super helpful! Looking forward to making these!
Great Video thanks! I Have been looking to make a great italian beef Ju'. But, on your 'Bman's Super Secret Beef Spice Blend" I think you forgot to list the bay leaves. I see them in your pot, but not in the 'Bman's Super Secret Beef Spice Blend" list of spices.
Phenomenal sandwich!
I was just telling my wife I want to make some Italian beefs. Now I have a great recipe 😋 TY
Only a Chicagoland tourist but dipped for the win.
bacon grease also works well for searing
Excellent video, really appreciate the metric measurements.
I love the video! in New Orleans we would call this sandwich a beef po boy muffaletta cross. I lobe how food becomes guarded tradition honoring it's origins and location
Guarded tradition is so right, Suzie. A Chicago Italian Beef is vaguely similar to a Philly Steak, but to us in Chicago it sounds just awful because Cheez Wiz is an insult to the cow that gave us the beef.
Schnucks? I see you, Brian. LOL.
I really want to see a proper recipe for dinics roast pork just like it was on man vs food,
And as I live in the UK popping there for a sandwich ain't an option,
That would be awesome
I love this video.
Love that sandwich.
Jeebus f'n Chris that's fricken beautiful. I grew up in Cicero and one of my very first jobs was at a beef stand. It was a little corner shop right next to the El. I now reside in Austin, TX and I am constantly looking for places around here that make Italian beef. I found a few places and they are a bit meh. I'm absolutely going to try this out. But first, I'm going to hit up some thrift stores for a slicer or maybe find a single butcher to hook me up! lol Thanks so much for all the detail. Oh and I agree with you on the Better than Bouillion.
GOOD LORD this looks good!
Bri gives me the options, he's my new bestie
This is a lot of freaking trouble for some sandwiches unless you're making a ton of them. And good luck finding a ton of family and friends who would eat it.
Bri, why didn’t you put the veggies on the bread first? That way you get oil in the bread and crunchy veggie goodness in every bite.
what I wouldn't give for a couple jumbos and a beef and cheddar from Portillo's
That's a lot of work for a sandwich. Then again I could use the pickled veggies elsewhere... Definitely a weekend project.
The Knorr "Professional" level beef base is pretty damn good, except it's hard to find and you have to buy a shit ton. Def gonna try making Gard.
Can you show us how to cook rice different ways and rice types in one video please?
Now I’m starving I’ve been trying to find a recipe to compete with Portillos in Chicago had it as a kid and I think this might be the one thank you for the recipe bro
I’m curious why you didn’t use the Instant Pot pressure cook function for the stock. It makes a much richer stock. Also, isn’t “wet roasting” just braising?
Beautiful!
We have French dip poboys down here I've been eating all my life, bit I've always wanted to try an Italian beef to see if they're just as good as ours. I'm making this this weekend
i would seriously kill for this sandwich
You are a legend man. Keep up the awesome videos🍔
Cheers for the weiner shout, i get chilli willy quite often and it burns
day old Jimmy Johns loafs can be had for 50 cents (or free) and work amazingly well
U got me with the spice lmao
Psycho here! I order my Italian Beef "dipped" 😋
Epic... speechless!
This guy is legit AF
What bread razor do you use? I’ve used a sharp knife many times and the slash is always bit uneven, so it never comes out as perfectly as yours!
Looks good but I live in Chicago. I go to Al's Roast Beef on Taylor Street when I want a good Italian beef. Right across the street from Mario's lemonade stand, the best Italian ice you'll ever have.
I concur!
all time favorite sandwich to eat 😋😋😋
Where at in Lombard? That's where I live. Mickey's in Villa Park?
Love it.
No way, I will go through all those steps for a simple lunch sandwich. Here is what I will do, boil the beef until it is tender and juicy, cut a beautiful store-bought bread, add the boiled beef, lettuce, tomato, oil, vinegar, and salt, sit in a comfortable chair and enjoy my sandwich. That is my style!
looks good ! no cooked vegs for me , though (prefer raw)
I am in Arizona but my kitchen smells like Buono Beef from Arlington Heights
Make Hoboken seagull cakes next!
I had one of these sanniches while traveling during a layover at Chicago O'Hare and I've wanted another ever since, but it's not a sannich commonly sold in Denver, so I needed a recipe. Thanks for the help, I'll be making them tonight 👍
Hey Bri, thanks for the recipe!! I had my peppers like you said exactly as the recipe called for, left it in the fridge after adding the oils and now the oil solidified into a thick glob, any advice?
Damn FBG Butta comes to mind🤣