Planning To Binge ‘The Bear’ This Weekend? Here’s How To Make A Perfect Italian Beef Sandwich For The Occasion

The Bear is back for another season, and that means we’re probably planning for a lot of kitchen drama — and a hankering for Italian Beef Sandwiches.

If you aren’t familiar with this delicacy, the first season of this FX series went into incredible detail on this beloved Chicago sandwich. The series is likely to pivot a bit in season two, and this sandwich may not even be a focus, but chances are it’ll still be making a few appearances!

The great news for those of us following along at home is that we don’t need to be a Michelin chef in order to recreate the succulent beefy and peppery flavor of this staple. A great Italian Beef Sandwich is not that complicated.

“The trick is to use the best ingredients. To achieve a delicious Italian Beef sandwich, start by selecting the right cut of beef, the perfect roll and great Giardiniera, which is an assortment of pickled vegetables found in most Italian kitchens,” said Roger Sitrin, lead chef at the Institute of Culinary Education, who also teaches the recreational class at ICE based on The Bear.

The most important aspect of this process will be choosing the right meat. “The Top Sirloin Cap, which comes from the butt of the cow, has a lot of beefy flavor like the steaks that surround it and is perfect for the braising cooking technique,” said Sitrin. Braising allows the beef to absorb tons of flavor from the liquid it is cooked in. “In my recipe, those flavors come from homemade veal stock, onion, garlic, basil, oregano, celery, carrot, green bell pepper and red pepper flakes for heat,” said Sitrin.

Nearly as important as the right beef is how you cook it. “The trick is to sear the beef and then braise it, only cook to an internal temp of 120 – 125 degrees F. Then let it rest. You’ll want to cook the beef over medium heat. High heat will cause the meat to be tough,” said Sitrin. A long slow braise produces more tender results.

Make sure to save that braising liquid! “You’ll be dipping your sandwiches into it later! When it’s time to slice the beef, think thin,” said Sitrin. Slice across the grain to keep it tender.

When it comes to bread, choose a submarine sandwich or hoagie roll for your sandwich. “They are the correct size and texture. You want your bread to be fresh and on the soft side, that way you’ll be able to pack it full of beef and it will absorb the amazing jus,” said Sitrin.

And now it’s time for the build. “Top your sandwich with the green bell pepper reserved from the braising liquid and chopped Giardiniera. The combination of the beefy flavors from the sirloin along with the vinegar from the pickled vegetables and the full bodied jus will give you the feeling that you are with Carmy and Michael at the Beef,” said Sitrin.

Of course, if all this sounds like way too much work, you can always just … order one.

Portillo’s

Portillo’s Italian Beef Sandwich is kind of a legend. Their Italian beef is slow-roasted for four hours before being thinly sliced, and served on freshly baked Turano French bread and topped with oven-roasted sweet peppers or hot giardiniera peppers. These sandwiches are available nationwide via delivery, for anyone with the craving. Their Italian Beef mail-order box is enough to make 8 sandwiches and includes the beef, gravy, rolls, giardiniera, sweet peppers, and all the instructions you. need to recreate this legendary sandwich.