You read that right—we’ve got beef, but not in the sense that that statement usually means. In celebration of our Executive Chef’s roots in Chicago, our special feature is the “Da Beef” sandwich piled high with slow-roasted prime rib then smothered with house-made giardiniera and Priest Ranch Double Barrel beef jus. But where did “Da Beef” really come from, and what’s with its newfound popularity? And who can we give credit to for this delicious creation?
If you have social media or follow anything with culinary undertones or overtones, you’ve likely seen something about The Bear on Hulu/FX, which takes place in modern-day downtown Chicago in a restaurant known for its famous beef sandwich. While the show has several complexities to make an interesting storyline, it is undoubtedly to attribute credit to the skyrocketed popularity of the Italian beef sandwich. But let’s be honest, there’s more to this cult-like popularity that has since spread from the heart of Chicago’s casual food scene to national and even international love and admiration.
There’s no one person credited with the origin of the Italian beef sandwich. Still, the history of the Chicago beef sandwich can be traced back to the 1880s when Italian immigrants began to arrive in Chicago in large numbers. Many of these immigrants worked in the city’s slaughterhouses, and they brought with them their own culinary traditions. One of these traditions was the Italian beef sandwich, a simple sandwich made with thinly sliced roast beef, giardiniera, and spicy gravy. While it didn’t start making its way onto menus until the 1930s, these sandwiches began their journey on the tables of the humble homes of those who left their homeland seeking greater opportunities in America.
Much like the history of the Smashburger, being frugal and making the most out of every ingredient is how the beef sandwich was born. During this time, you were taking one of the least flavorful and least expensive cuts of beef and slow-cooking it with bountiful, savory spices. Once the meat finished cooking, it was thinly sliced and piled into an Italian roll loaf, dressed with homemade giardiniera and/or green bell peppers. Nowadays, you can opt to enjoy your sandwich either wet or dry, or as most Chicagoans prefer, dipped in which the entire sandwich is submerged in the delicious beef jus that the large cut of beef was just cooking in.
At The Kitchen at Priest Ranch, we pride ourselves on being a destination outside of Chicago where you can get a truly authentic Chicago Italian Beef sandwich. Our beef sandwiches are made with high-quality ingredients like responsibly raised beef cooked to perfection. The sandwiches are also served with homemade giardiniera and Priest Ranch Double Barrel jus, which are made according to traditional recipes but with a little bit of California flare.
Now that you understand where this delicious sandwich came from, it’s time to ask the question: Why does The Kitchen at Priest Ranch have an Italian Beef Sandwich on our menu? When presented with this question, this is what Chef Dan had to say:
Short answer – to set ourselves apart from other restaurants in the valley.
Long answer – You see a lot of places that do some version of a beef sandwich, the most popular of which is probably the French dip. It’s clear that people crave this style of sandwich: slow-cooked beef on a hearty roll, some form of au jus, and one or two other components to compliment that richness (horseradish, cheese, etc.) Being from Chicago, I find the Italian beef sandwich with spicy giardiniera to be the version that speaks to my heart and soul. One of the first things I do when I go home (to Chicago), is head to Portillo’s and order a hot dog with everything: a beef (dipped with hot peppers), an order of fries, and, depending on my mood, either a root beer or a chocolate cake shake. All these things come together to give me the comfort and nostalgia that I can’t quite get out here. So, why do we serve the beef at KPR? Because it reminds me of home, because I want to cook food that makes me happy (and share it with our guests), and because it’s just damn good. Oh, and GIARDINIERA!
