Tag Archives: chicago food

Al’s

16 Sep

Al’s

(Picked for Italian beef sandwich for the Chicago Bears)

Heralded as one of the “Top 10 Sandwiches in America” by Esquire Magazine, Al’s is no longer a hidden gem but a living legend. Dating back to 1938, Al’s has taken dry roasted, thinly sliced beef and lets it shine in its own natural glory in their Italian beef sandwiches. The family originally began slicing their meat thin to make it last for family weddings and other events during the depression. Little did they know they were making their mark on a market that was quick to catch on to the taste of rich meat with all the added texture that the thin slicing imparts. Add a dose of the hot giardiniera and try one of their Italian sausages and you chile heads will be reeling in pleasure. Check out the original location in the heart of Chicago’s Little Italy at 1079 W. Taylor Street, Chicago, Illinois. For more on Al’s, scroll your browsers to Alsbeef.com. 312-226-4017.

Hot Italian Beef Sandwich

2 Sep

Hot Italian Beef Sandwich

Hot Italian Beef Sandwich

(published in Chile Pepper Magazine)

Serves: 1 * Zest Factor: Medium

I’m a convert to Gardinera, the spicy pickled vegetable mix that’s all Italian and all delicious.  The gardinera blend on this sandwich packs on the flavor and the spicy garlic bread seals the deal.  Super crunchy, super beefy, nicely spicy—it’s a win win situation.

4 garlic cloves, crushed

3 tablespoons butter, melted

½ teaspoon favorite hot sauce

1 Italian roll

2 tablespoons parmesan cheese

2 tablespoons olive oil, divided

½ pound rib eye steak, thinly sliced

salt and freshly ground pepper

1 tablespoon red pepper flakes, divided

¼ cup Gardinera (best is if you can find a mix with Serrano pepper), chopped finely

1 tablespoon sliced banana peppers

1 tablespoon sliced pepperoncini

1 tablespoon fresh Serrano peppers, sliced

1 teaspoon dried oregano

Preheat oven to 350.  In a small bowl mix garlic cloves, melted butter and hot sauce. Slice your Italian bread in the center to open but not separate sides and coat with spicy garlic mixture.  Top with parmesan cheese and toast in oven for 6-8 minutes until golden brown and crunchy.

Meanwhile, in a large skillet on medium-high heat, add 1 tablespoon of olive oil and thinly sliced rib eye.  Sauté till browned, about 4-6 minutes, topping with red pepper flakes.

In a small bowl, combine chopped gardinera, banana peppers, pepperoncini, Serrano peppers, oregano and 1 tablespoon of olive oil.

To assemble your sandwich, fill your zesty garlic bread with browned rib eye and top with gardinera blend (add as much as you like—3 tablespoons works well).  Crunch, savor, enjoy!

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