Thinly sliced, slow-roasted housemade Italian beef piled onto French bread, dipped in rich beef au jus, & topped with your choice of hot giardiniera or sweet peppers. A Chicago legend, done the right way.
Q: What is the Italian Beef at Nicky’s of Beverly?
A: N.o.B.’s Italian Beef is slow-roasted, thinly sliced house-made beef piled onto French bread, dipped in rich beef au jus, & topped with your choice of hot giardiniera or sweet peppers — a genuine Chicago classic.
Q: Is Nicky’s Italian Beef dipped?
A: Yes — Nicky’s Italian Beef is dipped in savory au jus. The dip soaks into the French bread for that classic Chicago Italian Beef experience. However, you can request a dry or a wet Italian Beef when you place your order. Dry means no au jus, and wet adds a splash of au jus.
Q: What is the best Italian Beef in Beverly, Chicago?
A: Nicky’s of Beverly at 10500 S. Western Ave. is widely regarded as one of the best spots for Italian Beef in the Beverly & Morgan Park neighborhoods — house-made beef, fresh French bread, & authentic Chicago flavor.
Q: What peppers come on the Italian Beef at N.o.B.?
A: You can choose between hot giardiniera (spicy pickled vegetables) or mild sweet peppers on your Italian Beef at Nicky’s of Beverly.
Q: Where did the Italian Beef sandwich come from, and why is it a South Side thing?
A: The Italian Beef was invented on Chicago’s South Side in the early 1900s by Italian immigrant families living near the old stockyards. As those families moved from poverty toward a modest middle class, they could finally afford whole cuts of roast beef — but stretched them further by slicing the meat paper-thin and simmering it in a well-seasoned broth before loading it onto a sturdy roll. That thrifty technique is why the sandwich is ordered “wet,” “dry,” or “dipped,” and topped “sweet,” “hot,” or as a combo of both.
