Quote:
Originally Posted by buggyone
I am from the Maryland 'burbs of Washington DC. I have never heard of Italian Beef Sandwiches. Most likely, I guess, the Chicago version of the cheesesteak minus the cheese and dipped in meat juices. Am I right?
After all, each region has it's specialty. How many Chicagoans have had Crab Imperial, enjoyed Baltimore Pit Beef, or had steamed Maryland Blue Crabs with Old Bay and washed it down with a Natty Bo?
|
From the online menu of Portillos (famous Chicago-area chain which would probably do quite well in The Villages if they ever decided to expand to FL). I like my Italian beef sandwich dipped and with mozzarella cheese, no peppers.
BEEF-N-SAUSAGE SANDWICHES
We make our Italian Beef with extra gravy. If you prefer it another way,
let your order taker know. DRY: Very little gravy... EXTRA GRAVY: We splash
a bit of gravy on the sandwich... DIPPED: We dip the sandwich in the gravy
ITALIAN BEEF Our own famous recipe ...........................4.99
Chicago’s #1 Italian Beef served on perfectly baked French bread.
We recommend adding hot or sweet peppers to your sandwich (additional charge)
BIG BEEF.............................................. ..................6.90
For the larger appetite.
CHAR-GRILLED ITALIAN SAUSAGE.......................4.09
COMBO BEEF & CHAR-GRILLED SAUSAGE..........5.95
BEEF-N-CHEDDAR CROISSANT............................5.25
A perfect combination of our famous Italian Beef layered with Cheddar
cheese and served on a toasted croissant.
HOME COOKED SWEET PEPPERS ...........................45
HOT PEPPERS........................................... ................45
MOZZARELLA or CHEDDAR CHEESE.......................50