100 Favorite Dishes, No. 81: The Italian Beef At Jimmy's

Jimmy's Italian Beef.jpg
Catherine Downes
To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

While working on my story about Jimmy's we took a ton of photos and I'm happy that Catherine Downs nabbed this shot of Jimmy's Italian beef sandwich. Not only does it put my photo to shame, but it also reminded me to include this sandwich in our 100 Favorite dishes list.

Sure, its made of prepackaged products shipped down from Chi-town, but they come together in an honest rendition of the sandwich that works really really well. Order yours with extra giardiniera. The spicy and acidic pickle of carrots, celery and peppers make the sandwich.

And don't forget extra napkins.

Hungry for more? Check back every morning for another dish, and download our Best Of App for Android and iPhone for more picks on the go.

No. 100: The Cleaver and Block Burger at NHS Tavern
No. 99: The Bone Marrow at the Meddlesome Moth
No. 98: Arepas at Zaguan Latin Cafe
No. 97: Jalapeno Poppers at City Tavern
No. 96: Elotes: Everywhere
No. 95: Dan-Dan Noodles at Royal China
No. 94: Smoked Ham Mac and Cheese at The Porch
No. 93: Chicken and Waffles at Jonathon's Oak Cliff
No. 92: Regina Margherita At Cane Rosso
No. 91: Devils On Horseback At The Chesterfield
No. 90: Ginger Soy Baby Back Ribs at Tei Tei Robata
No. 89: Croissants From Rush Patisserie
No. 88: The Reuben At The Cock & Bull
No. 87: The Brisket at Pecan Lodge
No. 86: The Roast Chicken At Bolsa
No. 85: Chicken-Fried Egg at Union Bear
No. 84: Brisket Tacos At Manny's
No. 83: The Blueberry Ricotta Pancakes at Smoke
No. 82: The Oxtail Ragout at Central 214

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My Voice Nation Help

While I am a BIG fan of Jimmy's and shop there frequently, I grew up in Chicago and their rendition of the Italian beef sandwich is lacking.  They use all the right stuff, except the roll is too soft and gummy.  A crispier roll that can stand up to the juice would work better.  I buy the beef, gravy, and giardiniera, and make sandwiches using a roll they sell from Empire Baking Company.  They would do well to use the other roll on all the sandwiches made with the roll they are currently using. 

Jeff, if you are reading this you know who I am.  

Kergo 1 Spaceship
Kergo 1 Spaceship

All I can say is WOW! Now I'm going to making a mess of Italian beef today.....hadn't had it in years.  That picture is pure gold, sir.

ps-Don't forget the little bowl of Au Jus on the side. 


Jimmy's uses the Vienna pre-packaged product that you can order off their website. Comes with beef, gravy, giardinara and Goenella rolls. Most joints in Chitown do use other bread than Goenella.


Scott Reitz
Scott Reitz

Quite aware of the issue with the sandwiches. I wish they'd roast the beef in house, too. But when you're craving Italian beef. And you're not in Chicago. And you don't have time to hit two stores, plus a bakery before making them at home....

Christ, now I want an other Italian beef.


 hmm, I always get my Italian Beef "dipped" in Chicago...so the crust is very rarely still dry.

Kergo 1 Spaceship
Kergo 1 Spaceship

Or just take an extra 20 minutes, and make it "yerselves".   Christ man, If I waited for everyone in this town to make me "somefin" good (and save a step), I'd be freaking starving like a jockey! 

Problem these days, is, people can't EVEN do basic tasks for themselves.  You can be assured I'm making Chicken, or Veal Parmesan before I go out and order it-just saying!

It has nothing to do with time; it has everything to do with LOVING THYSELF.  And I am not kidding. 

Notes;-somebody else can't raise your kids-want something good, get off you fat ass and make it-want progress.......make progress!

Fat guy in a banking costume
Fat guy in a banking costume

Thanks Kergo for listening to us derail your dreams.....and double thank you for the 28% business loan(s)!

Kergo 1 Spaceship
Kergo 1 Spaceship

"In this case, I have to make it myself because nobody else will do it for me.".........nuff said.  It's too bad someone hasn't cornered this aspect of the market, and made a mint.  

("flip flap flip flap") the sound of me running to that bank to sell this idea.  

I once pondered the idea of "semi" fast food Italian, and was told it was dumb.  No, I was dumb for listening to someone to say "it can't be done". 


 I have given up on Italian food in Dallas restaurants.  I do not understand why there are hundreds, if not thousands decent italian places in NYC and Philly, and a country full of them in italy, but Dallas restaurants cannot cook pasta al dente, usually drown it sauce, and even make chicken pastas and chicken pizzas.  Shit they serve caprese salads all year long and even now cannot find a ripe tomato.  The only places that do it right are about $100 a person, and there are only two of them.  In this case, I have to make it myself because nobody else will do it for me.

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