The 8 Best Italian Beef Sandwiches in Chicago | Bon Appétit

"Started in Berwyn in 1981 by a family steeped in the beef tradition, this operation pan-sears lean sirloin to build caramelization before submerging it in broth and slow-roasting overnight; cooked slices are quickly dunked in gravy to reheat and return juiciness. The classic combo buries an Italian sausage under a mound of meat on Turano bread; the house giardiniera includes carrots, peppers, cauliflower and celery (the mild was discontinued), and the shop offers meatless options and gluten-free bread—order the combo “dipped” for both ends soaked, or “baptized” for full submersion." - ByXimena N. Beltran Quan Kiu