Ever since Hulu’s The Bear was released, we’ve been fielding this question over and over – where can I get *that* sandwich here in SLC. With that in mind, here’s a list of all the restaurants we know of in Utah that offer the Italian Beef sandwich.
Chef Justin Field crafts much of his menu from scratch in house. His take on the Italian Beef comes with hot roast beef topped with giardiniera, pickle, and grilled red pepper. Served on baguette. $16,
445 400 W, Salt Lake City, UT 84101
The owner and chef of this SLC pizza parlor hails from Detroit and crafts up a sandwich known as The Italian Dip. It comes with slow braised beef shoulder, four hour caramelized onions, roasted bell peppers, melted mozzarella, crusty bread, aus jus, giardiniera on the side. $14.
1465 700 E, Salt Lake City, UT 84105
It’s not always on the menus, but keep an eye on this Liberty Park butcher. Thursdays sees a rotating seasonal special sandwich – and an Italian Beef has been spotted more than once.
511 E 900 S, Salt Lake City, UT 84105
This Utah group crafts a sandwich known as the Mr Beef. It comes with thin slices of seasoned roast beef, homemade giardiniera on a French style roll, dipped into Cubby’s Famous Secret Sauce. It can be ordered mild, medium or hot as well as dry, wet or dipped.
Use this link and get $15 of your first order over $50 at Goldbelly (affiliate link, we get a small fee if you do). Goldbelly features a range of Chicago based restaurants, some of the best in the business, that will ship the most authentic Italian Beef to your door. Prices start from $69.95 and include well known Chicago names like Al’s and Buona.
What is an Italian Beef sandwich then?
This is a sandwich popularized in Chicago and essentially comprises thinly sliced roast beef, simmered in au jus. The meat is served on a French roll along with that jus. It’s common for the sandwich to be finished with Chicago-style giardiniera or sweet peppers. Naturally, with such simpler ingredients, the quality of each one is of utmost importance.
A few variations of the sandwich exist such as hot dipped which sees the completed final sandwich dipped in the au just again for good measure.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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