how do you take your beef sweet wet

Your guide to the Italian beef sandwich, the city’s pride and joy.

The Takeout is proudly based in the Midwest, with our headquarters in the big great city of Chicago. We’re endlessly excited to tell you about our iconic hometown dishes, like deep dish pizza (just kidding), the jibarito (have you ever had one?), our dragged-through-the-garden hot dogs, and our most deceptively simple-sounding sandwich: the Italian beef.WatchMTN DEW Baja Blast Hot Sauce Is a Gorgeous Oddity Share Subtitles

At its core, an Italian beef sandwich is simply thinly cut roast beef that’s been long simmered in a seasoned beefy au jus (some natives call it “gravy”), generously piled into a soft and chewy hinge-cut French roll. But, like a Philly cheesesteak, there’s sort of a secret language when it comes to ordering a proper one. It can be a little intimidating if you’re in a fast line full of people who already know what they want, but they are particularly patient at chain restaurant Portillo’s, which serves a lot of curious tourists, so you shy ones can try ordering one there to start. Advertisement

If you’re visiting Chicago, or are just plain new to this classic sandwich, here’s an easy guide to ordering Italian beef like a pro.Advertisement

We’re talking about the peppers here. Sweet peppers or hot peppers, to be precise, although even that isn’t very precise, because “hot peppers” is actually incorrect. When ordering a beef “hot”, it refers to “hot giardiniera” – an Italian relish that does include peppers (sport peppers, usually), but also includes celery, cauliflower, carrots, jalapenos, oregano, and garlic, all pickled in a vinegar/oil mixture.

Dipped – The beef is pulled from the juice, stuffed into a roll, and then the entire roll is dipped into the beef juice, making a soggy, delicious sandwich. This style of sandwich also gave birth to the style of eating known as the Chicago Lean (see below).

Beef, dipped, hot, mozz Beef, wet, sweet Beef, dipped, sweet Beef, wet, hot, mozz

The main type of cheese offered on a beef sandwich in Chicago is mozzarella (a.k.a. “mozz”) 312 uses a very light shred (feather shred) that is put alongside the beef and peppers to melt the natural way. Some places put it under a broiler to brown the cheese, but we feel that really isn’t necessary. For one, it dries out the bread, and two, it takes too long.

And that’s about it! Now you know how to order a beef like a pro. But before heading down to 312 Beef & Sausage practice these handy phrases:

First question: Sweet or hot?

If you order a beef (that’s what many of us call it—just “beef”), you’ve got the option of two types of peppers you can add, referred to as “sweet” or “hot.”Advertisement

  • Sweet: Refers to slivers of green or red bell peppers (typically green, but I’ve seen both) that have been roasted until soft. Sometimes they’re simmered with the beef up until the moment they’re put on a sandwich.
  • Hot: Refers to hot giardiniera, a spicy mix of pickled serranos, jalapeños, carrots, celery, green olives, onion, garlic, and cauliflower (or some variation on all of these) steeped in some form of vegetable oil. The oil left behind is absolutely delicious—do not feel guilty about enjoying this delicacy straight up.
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You can order either of these toppings on your beef sandwich by saying “sweet,” “hot,” or, if you like both, you say “sweet and hot.” There are no judgements when it comes to your choice of peppers (or lack thereof) on a beef.

By default, beef sandwiches don’t come with cheese on them. Not too many people order cheese on them even when it’s an option. But if you’re in the mood for cheese, it’s typically just mozzarella (or, in rare instances, provolone). There’s no code for cheese, so if you want cheese, just ask for cheese or “mozz.”Advertisement

There is a variation at the aforementioned Portillo’s that I’ve never tried that some people swear by, and it’s a beef and cheddar sauce sandwich served on a croissant. This is not a common menu item anywhere else, though, and while it sounds incredible, it’s not really an Italian beef in the classic sense.

Jun 29, 2017 · Wet – The beef is pulled from the juice and immediately put into a roll, leaving the beef “wet”. At 312 Beef & Sausage, we will add another

FAQ

What does it mean to take your beef sweet wet?

If a customer orders a sandwich “wet,” they’ll then ladle the gravy over the bread. If the customer orders a sandwich “dipped” — as most customers do — the beef guy will use tongs to “submerge” the whole sandwich into the gravy.

How do you take a beef sweet wet?

Wet: This is the slightly soaked option, with just enough liquid to soak the bread, but not to the saturation point. Some places, like Portillo’s, ladle on some of the jus to get the desired effect. A few places politely dip the cut side or one end of the bread into the jus before adding the meat.

What is a wet beef sandwich?

Dry – The beef is pulled from the juice with tongs, most of the juice is allowed to drip off, and it is put into a roll. No juice is added, and the sandwich is about as dry as it can get. Wet – The beef is pulled from the juice and immediately put into a roll, leaving the beef “wet”.

What is the difference between dipped and baptized Italian beef?

Dry: Light to no gravy. Dipped: Only the ends are dipped. BAPTIZED: We dunk that WHOLE sucker back into our gravy, bread should be barely hanging on, beef glistening, and flavor to the MAX!

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