Sandwiches are made to be tidy, forgettable and an easy no-fuss meal. Italian beef sandwiches are the opposite. They’re loud, juicy and unapologetically messy in the best way. The rise of Italian beef sandwiches is less of a trend and more of a takeover — and it’s one that feels long overdue.
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What started as a neighborhood staple in Chicago is now grabbing attention across the country. Showing up on breakfast menus and tempting people who didn’t even know they liked wet bread, this messy sandwich can no longer be ignored. And once you start looking closer, you see the signs everywhere — on screens, in shops and even in the way people talk about what a good sandwich should be.
A taste of tradition
Italian beef isn’t some chef’s invention — it’s a dish built on necessity and flavor. Thin-cut beef simmered in jus, a crunchy French roll, and the option of sweet peppers or giardiniera? It’s comfort food with personality. As Red Sauce America explains, Chicago’s meatpacking industry helped shape what would become an iconic sandwich. The city’s role as a hub for processing beef — thanks to its location between the Midwest’s farmland and the East Coast’s cities — meant plenty of meat made its way through the stockyards.
Italian immigrants who worked grueling jobs there had access to discounted cuts and less tender trimmings. Low wages didn’t stretch far, but meat scraps did, and those off-cuts laid the foundation for a sandwich that could feed a crowd. Over time, the sandwich evolved into what we know today: a hero roll stuffed with thinly sliced roast beef, topped with hot or sweet giardiniera, and dipped (or double-dipped) in its own juices. Some newer versions throw provolone on top, but that’s more of a twist than a tradition. It’s hearty, no-frills and soaked in history — literally.
The Bear effect
When FX’s “The Bear” dropped, it didn’t just give viewers a behind-the-scenes look at a chaotic kitchen — it made people crave Italian beef. Watching those precise, messy layers of roast beef getting dipped in jus, folded into crusty bread and topped with giardiniera? You could almost taste it. And apparently, a lot of people felt the same way. Google searches for “Italian beef” shot up, and sandwich shops started seeing longer lines.
“We had to add beef makers in some locations during certain dayparts, and the sales mix changed to become heavier on beef,” said Joe Buonavolanto III, who has been operating the Chicago-based Buona Italian Beef for three generations, in a FoodService Director article. That surge has pushed chains to adjust operations and lean into the cultural moment sparked by the show.
Portillo’s joins the breakfast scene
Portillo’s stepping into the breakfast game with Italian beef sandwiches marked a major shift. Daily Herald shared the exciting news that starting on April 15, the Chicago institution will offer its signature sandwich in the morning at select locations — a first in its 62-year history. The move highlights just how far the sandwich has come.
Alongside the beef, the limited-time summer menu also features Portillo’s Polish sausage, cheese sauce, breakfast sandwiches and a chocolate cake donut made in collaboration with Stan’s Donuts. Coffee is sourced from local favorite Metropolis Coffee. And yes, Italian beef is front and center — now making mornings a little bolder.
Beyond Chicago
The Italian beef sandwich is officially on the move — and not just in theory. It’s now on menus in places like Los Angeles, New York, Nashville and Austin. Some spots go for the original Chicago style, down to the jus-soaked roll and spicy giardiniera. Others take liberties: adding provolone, using hoagie buns or turning the whole thing plant-based with seitan or mushrooms.
What makes this moment different is how many types of restaurants are getting involved. It’s not limited to diners or sandwich shops — upscale spots, food trucks and even brunch cafes are joining in. A lot of that momentum comes from social media, where drool-worthy shots of beef-soaked bread rack up views and inspire home cooks to try their hand at it. The result? Italian beef has gone from a local favorite to a nationwide flavor icon.
Where it’s headed now
Italian beef is carving its own lane. From stockyard scraps to breakfast menus, its rise is rooted in flavor, history and a bit of unapologetic chaos. And now that it’s made its way across the country, it’s hard to imagine it disappearing anytime soon. The sandwich may be messy, but its staying power is anything but fragile. It’s held together by more than jus and bread — there’s history in every bite, and a cultural pulse that keeps it relevant.
Jennifer Allen is a retired professional chef and long-time writer. Her work appears in dozens of publications, including MSN, Yahoo, The Washington Post and The Seattle Times. These days, she’s busy in the kitchen developing recipes and traveling the world, and you can find all her best creations at Cook What You Love.