Editing Italian beef (section)

==Preparation==
The sandwich is made from beef that has been roasted in beef stock and other seasonings.<ref>{{cite web |last1=Wacholz |first1=Charlie |title=Visiting Mr. Beef, the Sandwich Shop That Inspired The Bear |url=https://www.pastemagazine.com/food/restaurants/visiting-mr-beef-the-sandwich-shop-that-inspired-the-bear |website=[[Paste Magazine]] |access-date=11 April 2024 |date=9 March 2023}}</ref> A 1962 recipe calls for bay leaves, garlic powder, tomato paste, and crushed dried red pepper.<ref name="peanut"/> The choice of beef cut varies. [[Round steak|Inside round]] is commonly used due to its ease of preparation, but some restaurants use [[Sirloin steak|top sirloin]].<ref>{{cite web |last1=Canavan |first1=Hillary Dixler |title=The Italian Beef Sandwich at Al's in Chicago |url=https://www.eater.com/2014/7/8/6198993/the-italian-beef-sandwich-at-als-in-chicago |website=[[Eater (website)|Eater]] |access-date=11 April 2024 |language=en |date=8 July 2014}}</ref> The meat is cooked until it is not pink in the middle, unlike that of a [[roast beef sandwich]]. When it is done, it is sliced as thinly as possible, usually thinner than one would for a roast beef sandwich.<ref name="latimes"/> It is then soaked in the juices it was cooked in.<ref name="hunting"/>

The sandwich is typically served on French bread, often baked at Turano Baking Co. in particular.<ref name="bonappetit">{{cite web |last1=Kiu |first1=Ximena N. Beltran Quan |title=The 8 Best Italian Beefs in Chicago |url=https://www.bonappetit.com/story/best-italian-beef-sandwiches-chicago |website=[[Bon Appétit]] |access-date=9 April 2024 |date=16 June 2023}}</ref><ref name="tribune">{{Cite news |last=Kindelsperger |first=Nick |date=2022-11-14 |title=The ultimate guide to Chicago's Italian beef |url=https://www.chicagotribune.com/dining/ct-food-ultimate-guide-to-the-italian-beef-20221103-23chwakldvdlvdl7o4xeuvsxdi-list.html |url-status=live |archive-url=https://web.archive.org/web/20221113235356/https://www.chicagotribune.com/dining/ct-food-ultimate-guide-to-the-italian-beef-20221103-23chwakldvdlvdl7o4xeuvsxdi-list.html |archive-date=2022-11-13 |access-date=2022-11-14 |work=Chicago Tribune}}</ref> It is important that the bread is crusty so it does not fall apart after being dipped.<ref name="Straight Dope Chicago">{{Cite web |url=http://chicago.straightdope.com/sdc20090219.php |title=Straight Dope Chicago: Who invented Italian beef, and why can't you get it outside of Chicago? |access-date=2014-11-22 |archive-url=https://web.archive.org/web/20090220225537/http://chicago.straightdope.com/sdc20090219.php |archive-date=2009-02-20 |url-status=dead }}</ref>

Traditionally the sandwich is either ordered "sweet" with grilled or boiled [[bell peppers]], or "hot" with spicy [[giardiniera]]. The sandwich can also be topped with cheese (mozzarella, provolone, or cheddar cheese) which is growing in popularity. Some restaurants offer the addition of [[Italian sausage]], typically called a "combo." [[Marinara sauce]] is sometimes offered as a topping.<ref name="tribune"/> 

To assemble an Italian beef, the meat is transferred to the bread still wet, followed by the desired toppings.<ref name="hunting"/> The completed sandwich is then traditionally dunked in juices before serving. The amount of juices added can be customized using terminology such as "dipped," "dunked," or "wet," but the definitions vary among restaurants. An Italian beef can also be ordered "dry", with or without a side of gravy. An Italian beef is frequently ordered with a side of [[French fries]],<ref name="bonappetit"/> or sometimes an [[Italian ice]].<ref name="latimes"/>

Some restaurants sell "gravy bread," bread dipped in juices without meat or toppings. This is cheaper than a full sandwich.<ref name="tribune"/>