Al’s claims to be the original Italian beef dating back to 1938 when it started off as a neighborhood beef stand in Chicago’s Little Italy neighborhood . Al Ferreri and ‘Baba’ Pacelli were friends with the Scala brothers of Scala’s Original Beef & Sausage Company and created their Italian beef recipe in Al’s home kitchen; they use that same recipe today. Al’s Beef is dry roasted in a secret spice blend, and most Al’s connoisseurs prefer their beef sandwich wet or dipped right into the gravy with sweet and hot peppers.
Photo courtesy of Al's Italian Beef

Open since 1961, Johnnie’s is how Italian beef started – a fast food stand with a line out the door. Diners say the lemon ice is a must but return often for the Italian beef, which is thinly sliced and perfectly seasoned with peppers and onions sprinkled throughout to create a great sandwich to veggie ratio.
Photo courtesy of Daniel Zemans / Flickr

Famous mostly for its Chicago Dogs and loyal customer base, Bob-O’s has also received many accolades for its homemade Italian beef which they cook and slice on-site, then soak in a flavorful gravy with plenty of garlic and oregano and top a with homemade giardiniera with cauliflower, carrots, celery and peppers.
Photo courtesy of Bob-O's Hot Dogs

Jay’s claims to have been serving “the Finest Italian Beef since 1976” with a third generation Italian Beef recipe. Owned by the Fortuna family, Jay's serves not only their popular beef sandwiches, but  also burgers, hot dogs and meatball subs in their three Chicago locations.
Photo courtesy of Afshin Darian / Flickr

Before opening the doors of his South Side sandwich shop in 1975, Tony spent hours developing his recipe for Italian beef while Grandpa worked tirelessly to create the giardiniera, which would be the mainstays of the restaurant. Within hours of opening, their work paid off and they soon earned a reputation with their customers as serving the “best beef in town”.
Photo courtesy of Tony's Italian Beef / Facebook

Located in one of Chicago’s oldest neighborhoods and the lifelong dream-come-true of Fred Bertucci, Fabulous Freddie’s is family-owned and prides itself on its “fast food made with love from scratch every single day” including their juicy Italian beef made in-house daily.
Photo courtesy of Fabulous Freddies Italian Eatery

The Italian beef menu at Portillo’s is a classic example of the many ways this iconic sandwich is enjoyed: Dry (very little gravy), Extra Gravy (extra splashed on) and Dipped (gravy on the side). No matter how you take your Italian beef, Portillo’s has become known as one of the best in Chicagoland with its original recipe served on fresh baked French bread.
Photo courtesy of Portillo's

The Original Mr. Beef opened its doors in 1963 when Carl Bonavolanto Jr. and Tony Ozzauto opened a small beef stand in downtown Chicago, funded by the Scala brothers. Mama Ozzauto was said to spend countless hours on her beef recipe, and today that tradition lives on in the Original Mr. Beef located in Homer Glen and owned by Carl Bonavolanto, III who started in the business at age 9. Mr. Beef makes and slices their beef fresh every day and strives for perfection in every sandwich , making it one of the most sought-after Italian beefs in Chicagoland.
Photo courtesy of Eugene Kim / Flickr

Buona’s was one of the first Italian beef places outside the city limits and is related by recipe, history and family to the Original Mr. Beef – co-founded by Carl Bonavolanto and funded by the Scala brothers, who are credited with creating one of the first Italian beef sandwiches. Buona has ranked among the best Italian beef spots in the world with an original family recipe that takes no shortcuts.
Photo courtesy of Buona

Novi’s claim to fame is a their time-honored recipe of beef sliced thin and coupled with a selection of tantalizing spices that they claim makes theirs the best in Chicagoland. Founded by Nick “Novi,”  a man with a vision to create a local restaurant where  “ordinary people could stop in and get a great beef sandwich for a good price,” Novi's still uses its original recipe  today.
Photo courtesy of SkyVid.net