The Combo: Italian Beef and Chicago Dog

The Combo: Italian Beef and Chicago Dog

Recipes with Chicago Hot Dog

The Combo is a Chicago invention that requires a moment of explanation: it is an Italian beef sandwich with a Chicago-style hot dog tucked inside it, sharing the same roll, dipped in the beef jus together. The hot dog contributes snap and garlic; the beef brings thin-sliced seasoned roast with giardiniera. One sandwich, two proteins, zero redundancy. Portillo's serves it. So does Al's Beef.

Prep Time

20 min

Cook Time

40 min

Servings

2

Difficulty

Medium

Ingredients

  • 2 all-beef frankfurters, natural casing
  • 300g beef top round or sirloin, sliced very thin (ask the butcher for shaved beef, or freeze the roast for 30 minutes and slice at 2mm)
  • 2 Italian-style hoagie rolls (not hot dog buns: use a longer, sturdier roll)
  • 500ml beef broth
  • 1 tsp Italian seasoning (oregano, basil, garlic powder)
  • 1 tsp garlic powder
  • Salt and black pepper
  • 4 tbsp giardiniera (hot or mild: your preference)
  • 2 tbsp sweet green bell pepper, roasted and sliced (optional)
  • 1 tbsp vegetable oil

Steps

1

Make the beef jus: bring the beef broth to a simmer in a wide saucepan. Add Italian seasoning, garlic powder, salt, and a generous amount of black pepper. Taste and adjust. Keep warm over low heat throughout cooking.

2

Cook the shaved beef in batches in a hot oiled pan for 1 to 2 minutes per batch. The slices are thin enough that they cook fast. Season with salt and pepper. Transfer to the jus to rest and soak.

3

Simmer the frankfurters in a separate pot of water for 5 to 6 minutes until hot through.

4

Split the hoagie rolls lengthwise. Dip the entire roll into the jus for 5 to 10 seconds: this is called going wet, and it soaks the bread through. For a drier version, dip only the inside.

5

Pile the beef onto the roll first. Lay the hot frankfurter on top of the beef, running the length of the sandwich. Add giardiniera and roasted peppers on top.

6

Serve immediately, wrapped in wax paper. Have extra jus available in a small cup for dipping as you eat.

Tips

Going wet means the roll is completely soaked through with jus. It is messy and correct. If you want to stay dry, ask for it dry, and the beef goes on without dunking. The giardiniera is not optional: the vinegar-pickled vegetables cut the fat of both proteins and the richness of the jus. Choose hot giardiniera if you want the full experience.