The Best Cheeses To Pair With Italian Beef

The Italian Beef sandwich is a Chicago staple, with its roots in the Italian-American communities of the city. It is a sandwich that is typically made with a well-marbled chuck roast, Italian seasoning, and provolone cheese. The beef is slow-cooked until tender and then piled high on a hoagie bun with toppings such as pepperoncini, giardiniera (pickled Italian vegetables), and sweet or hot peppers. While there is some debate on whether cheese belongs on an Italian Beef sandwich, with some arguing that it becomes a different sandwich when cheese is added, it is ultimately up to personal preference.

What is the best cheese for an Italian beef sandwich?

The Italian Beef sandwich is a Chicago legend. It is a juicy, drippy, and messy delight that combines tender beef, crunchy vegetables, and flavourful cheese. While there are many ways to dress up this sandwich, the choice of cheese is crucial to getting that signature taste. So, what is the best cheese for an Italian Beef sandwich?

Provolone: The Classic Choice

Provolone cheese is the traditional and ultimate choice for an Italian Beef sandwich. It is creamy, melty, and has just the right amount of sharpness to stand up to the other bold flavours in the sandwich. Provolone has a slight smokiness that pairs wonderfully with the beef, especially when it is toasted and melted on the hoagie bun.

Mozzarella: A Tangy Alternative

While provolone is the classic, some people prefer the tanginess of mozzarella. Fresh mozzarella can add a creamy texture and a mild flavour that complements the beef without overwhelming it. It is important to note that mozzarella works best when it is melted, so be sure to toast the bun before adding the cheese.

No Cheese: A Purist's Approach

Some purists argue that an Italian Beef sandwich should not have cheese at all. They believe that the tanginess of the giardiniera (pickled vegetables) and the richness of the beef are enough to make a perfect sandwich. Adding cheese, in their opinion, would be an unnecessary distraction from the true stars of the sandwich.

Other Cheesy Options

While provolone and mozzarella are the most common choices, other cheeses can also work well. Some people like to add a slice of American cheese to their sandwich, while others prefer the stronger flavour of Cheddar. For an extra indulgent option, you could try a Beef and Cheddar Croissant, which is a variation offered by some restaurants.

In conclusion, the best cheese for an Italian Beef sandwich is a matter of personal preference. Provolone is the classic choice and goes well with the other ingredients, but mozzarella can also work well, especially if you like your sandwich on the tangier side. If you want to focus on the beef and vegetables, you can leave the cheese out altogether, or you can get creative and experiment with different cheeses to find your perfect combination.

What is the best bread for an Italian beef sandwich?

The Italian Beef sandwich is a classic, and while the seasoned roast beef is the star of the show, the choice of bread is a key supporting player. The right bread can take your Italian beef sandwich from ordinary to extraordinary.

The classic choice for an Italian Beef sandwich is a hoagie roll. This sturdy yeast roll has a soft, mildly sweet interior enclosed in a chewy exterior crust. Hoagie rolls are designed to stand up to juicy fillings, with the interior striking the right balance of absorbency without turning soggy. Look for hoagie rolls that are about 6-8 inches long, with a crispy outer crust that provides textural contrast against the tender beef inside.

For an authentic taste of Italy, you can use a loaf of Italian bread. Italians would typically use a baguette-style loaf for their sandwiches. The thin, crusty loaf has a crisp bite that complements the savoury beef. Look for a loaf with a blistered, crunchy crust and a fluffy interior—the chewier texture will help the bread stand up to juices without dissolving. A loaf that is about 12 inches long should yield 4-6 sandwich rolls.

If you want to stick with the classic French influence, a crusty French loaf also makes a fabulous vessel for Italian beef sandwiches. The signature holey interior soaks up jus while maintaining some structural integrity, and the crispy crust provides a satisfying crunch with each bite. Look for a French demi-baguette that is the perfect size for sandwich-making, and be sure to pick a loaf with a sturdy outer crust. Individual petite French rolls are also a great option, especially if you're making appetizer sliders.

For a unique twist, you can use herb-infused focaccia as the bread for your Italian beef sandwich. The olive oil-based bread soaks up juices while adding layers of flavour. Roasted garlic or rosemary versions pair especially well. You can buy ready-made focaccia from a bakery or make your own using olive oil and Italian herbs.

Ciabatta is another option that creates rolls with a toothsome, porous texture. The chewy interior soaks up liquid while maintaining some bite, and the baked rolls develop a hardened crust to contain the fillings. Look for denser ciabatta rolls that are a little smaller than hoagies, about 4-5 inches long, to prevent them from turning soggy.

While traditional hoagie rolls are the most popular choice, don't be afraid to experiment with other breads to find your perfect Italian beef sandwich. Just be sure to choose rolls with a sturdy interior and crusty exterior to ensure they can hold up against the juicy beef drippings.

What is the best beef for an Italian beef sandwich?

The Italian Beef Sandwich is a popular dish that originated in Chicago in the early 1900s. It is typically made with chuck roast, a well-marbled cut of beef that gives the sandwich its signature melt-in-your-mouth texture and rich flavour.

The Cut of Beef:

The best cut of beef for an Italian Beef Sandwich is chuck roast. This cut of meat is ideal for slow cooking, as it has fantastic marbling that results in tender, fall-apart meat. Top sirloin, top round, or bottom round are also suitable alternatives.

Preparing the Beef:

To prepare the beef for an Italian Beef Sandwich, start by trimming any large pieces of fat from the chuck roast. Then, cut the roast into large chunks and place them in a slow cooker or crock pot. Add a mixture of beef broth, pepperoncini peppers, giardiniera (pickled vegetables), and Italian seasoning. Cook the beef on low for 8-10 hours, or until it is tender and can be easily shredded with a fork.

Serving the Sandwich:

To serve, pile the shredded beef onto hoagie buns or rolls and top with provolone cheese, pepperoncini peppers, and giardiniera. The beef can also be served over rice, cauliflower rice, or potatoes for a gluten-free or low-carb option.

Customisation:

While the classic Italian Beef Sandwich features beef and pickled vegetables, there are many variations to this sandwich. Additional toppings such as Genoa salami, capicola, olives, tomatoes, red onions, lettuce, and red wine vinegar can be added to create a unique and customised sandwich.

What toppings go well with an Italian beef sandwich?

The Italian beef sandwich is a mouth-watering delight that has been a staple in Chicago's street food scene since the early 20th century. This sandwich is not just about the beef; the toppings and condiments play a crucial role in delivering a burst of flavours and textures. Here are some classic and creative topping options to elevate your Italian beef sandwich:

Classic Toppings:

• Provolone Cheese: The ultimate cheese for an Italian beef sandwich. Provolone adds a creamy, sharp, and slightly smoky flavour that pairs wonderfully with the beef.
• Pepperoncini: These pickled sweet chilli peppers add a tangy and scrumptious flavour to the sandwich. They are typically added whole or sliced, along with a splash of their brine.
• Giardiniera: This Chicago-style garnish is a must-have for an authentic Italian beef sandwich. It consists of briny, tangy, and fiery pickled vegetables such as cauliflower, celery, carrots, and sweet red bell peppers. Giardiniera provides a crisp texture and an irresistible tangy vinegary bite.
• Sweet Peppers: Roasted green or red peppers add a touch of sweetness to the sandwich.
• Hot Peppers: For those who like it spicy, hot peppers can be added to bring some heat.

Creative Toppings:

While the classic toppings are delicious, you can also get creative and experiment with various toppings to make your Italian beef sandwich even more indulgent:

• Genoa Salami or Capicola: Adding a layer of savoury salami or Italian dry-cured pork (capicola) takes the sandwich to the next level.
• Olives: If you love olives, their bright and briny flavour will be a perfect addition to your sandwich.
• Tomatoes: Ripe tomato slices provide a fresh flavour and a burst of colour.
• Red Onion: Thinly sliced red onions add a mild onion flavour without overwhelming the other ingredients.
• Iceberg Lettuce: For a fresh crunch and a bit of greenery, add some iceberg lettuce.
• Red Wine Vinegar: A drizzle of red wine vinegar will give your sandwich a tangy zing.

Final Thoughts:

When it comes to toppings, feel free to load up your Italian beef sandwich or offer a toppings bar and let your guests customise their sandwiches. Remember, the key to a great Italian beef sandwich is finding the right balance between the beef, toppings, and condiments to create a harmonious blend of flavours and textures.

What is the history of the Italian beef sandwich?

The history of the Italian beef sandwich goes back to the early 1900s in Chicago, specifically in the city's Italian enclaves on the South Side. The sandwich is believed to have originated with Italian immigrants, who slow-roasted tough cuts of meat in a spicy broth and piled thin slices onto Italian or French bread. This made the meat go further and helped to tenderise cheaper cuts of beef. The sandwiches were served at weddings and family gatherings, and gradually grew in popularity.

One story about the origins of the Italian beef sandwich centres on a Chicago street peddler named Anthony Ferreri (or Ferrari). Around the end of World War I, Ferreri attended a local Italian-American "peanut wedding", where cheap foods like peanuts were served alongside beef sandwiches. Ferreri noticed that if the beef was sliced thinly and cooked in its juices, more people could be fed. He began selling these sandwiches from his truck and at other weddings across the city.

In 1938, Ferreri's son, Al, opened a beef stand in Chicago's Little Italy neighbourhood called Al's Bar B-Q. The stand was initially a front for an illegal gambling joint, but later transitioned into a legitimate food business with the help of Al's sister Frances and her husband, Chris Pacelli Sr. The stand became known for its Italian beef sandwiches, and in 1980, it was renamed Al's #1 Italian Beef after being named the number one sandwich in Chicago by Chicago Magazine.

Another story credits Pasquale Scala, a South Side butcher and sausage maker, with popularising the modern Italian beef sandwich. During the Great Depression in the late 1920s, Scala sold thinly sliced roast beef on a bun with gravy and fried peppers, which became a popular dish during a time of scarcity.

The Italian beef sandwich began appearing on restaurant menus in the 1930s and gained widespread popularity in Chicago by the 1970s and 1980s. It remained largely unknown outside of the city until recently, when it was featured prominently in the television show "The Bear".

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