Visit this hot dog stand in Streamwood for a host of delicious greasy fare. The tender housemade beef arrives thinly sliced and bathing in a flavorful gravy that’s full of dried herbs. There’s a cheesy beef variant and also a mini beef for folks who want to pair the sandwich with an outstanding Vienna Beef Depression Dog. Online ordering is available here.

Though Bob-O’s originally started off as a hot dog stand, Italian beef is now arguably the main attraction. Beef connoisseurs would do well to head to the Northwest Side spot for a top-notch sandwich featuring meat made in-house. It’s seasoned, sliced, and cooked daily and should be coupled with an order of the impeccable hand-cut fries.

The Mr. Beef name carries a lot of expectations. Fortunately, this Dunning eatery, which is unaffiliated with the ones in River North and Homer Glen, lives up to that legacy. Cheese isn’t a usual Italian beef topping but diners can get their sandwiches with mozzarella or cheddar here. A nice balance of herbs and spices permeate the meat while the giardiniera is flecked with red pepper flakes for extra oomph. Order ahead online. A second outpost is located in Forest Park.

This suburban-based beef chain’s sandwich accoutrements help set it apart from the competition. The sweet peppers sing, hot peppers are a pleasant mix of celery and jalapeños, and cheeseheads can add provolone, American, or liquid cheddar on top. Online ordering is available here. The original location is in Harwood Heights.

Located about a mile and a half from beef goliath Johnnie’s, this Italian grocer often gets overlooked in the discussion of best sandwiches. The meat is mildly seasoned but the extra hot cauliflower-sport pepper giardiniera helps balance the flavors out. For those who prefer to make it themselves at home, Serrelli’s also sells its beef in large buckets that are packed to the brim.

From stunning Instagram-friendly pastries to traditional Filipino dishes featuring modern twists, there’s a ton to love about Kasama — one of the country’s best new restaurants. Chef-owner Tim Flores even manages to put his own spin on Chicago’s revered Italian beef through a “Kasama Combo” sandwich that layers shaved pork adobo with longganisa sausage and giardiniera. It’s an ingenious riff that’s every bit as good as the original, if not better. Online ordering is available here.

There are dining options aplenty in River North but few are as satisfying as this old-school spot. The nostalgic space — complete with celebrity photos lining the walls — stands in stark contrast to the rest of the neighborhood, while the beef sits in a jus bath each day to enhance the flavor before it’s loaded onto a crusty roll that’s able to hold up to the juices.

It’s true: Chicago’s popular fast-food chain offers a dependable sandwich that manages to hold its own against the city’s dedicated Italian beef purveyors. The menu also features a non-traditional choice, the “Beef-N-Cheddar Croissant,” as well as a “Big Beef” for the biggest appetites. And thanks to several dozen locations across Chicagoland, a quality Italian beef is never too far away. Place online orders here.

Hungry downtown workers in the Loop know Luke’s reigns supreme when it comes to Italian beef. It’s a relative value too, as the sizable sandwich provides enough sustenance to last a while. Tourists also frequent the restaurant due to its central location, but they’re worth enduring for the food. Online ordering is available here.

The purported origins of the Italian beef sandwich can be traced back to this Taylor Street stand in Little Italy. That’s where Al Ferrari and his sister and brother-in-law, Frances and Chris Pacelli Sr., set up shop in 1938 and started popularizing what would become one of the city's iconic foods. Today, the original location is still in business and the beef remains unchanged — marinated in a secret spice blend and dipped in gravy. So stop in, assume the proper upright eating stance, and savor a bit of Chicago history. Online ordering is available here.

This beef specialist was first opened in 1962 on the city’s Southwest Side but found new life several years ago out in Hillside. Run by the grandchildren of original owner Bob Bailey, Chickies continues to impress using the same family recipe — tender, thinly-sliced beef dipped in peppery gravy and topped with housemade giardiniera. Online orders can be placed here.

The eye-catching sign and bright lights outside this longstanding shack beckon passersby in for a messy-yet-glorious Italian beef sandwich boasting finely-shaved meat, fantastic gravy, and crunchy housemade giardiniera that’s made with celery and red pepper flakes.

South Siders swear by Tony’s, where the thickly-sliced beef pleases and the unique giardiniera contains garbanzo beans. Traditionalists will be happy with the standard beef sandwich but for an unbeatable combo, order it alongside Italian sausage. The restaurant also sells beef by the pound in party trays.

A restaurant whose name translates to “good beef” better be able to back up that claim. Like its local counterparts Portillo’s and Al’s, Buona might surprise some who have low expectations for a chain. Consistency can be an issue but at the end of the day, diners know what they’re getting — a hearty, beefy sandwich. In 2021, the company created a plant-based version that uses seitan and vegan gravy. Online ordering is available here.

Over in suburban Palos Park, this Italian market sells more than just groceries. The deli offers an exceptional sandwich; instead of soaking in juices, the roasted beef is sliced to order and takes a quick dip in gravy before meeting the bread. It reaches even greater heights with the addition of zippy giardiniera and sweet green peppers.