Italian Beef

The Elmwood Park beef stand many Chicagoans call the best Italian beef anywhere. No-frills, usually a line, and famous lemon ice for after.

The original Little Italy stand of the family that claims to have invented the Italian beef. Order it dipped, with hot giardiniera.

Navy Pier counter serving a family-recipe beef, dry or soaked, topped with garlicky rosemary potatoes. The best sandwich bet on the pier.

Bridgeport American-Chinese spot that cooks its beef Sichuan hot-pot style, tops it with chili-oil giardiniera and serves broth for dipping. Dinner only, Wednesday to Sunday.

Northwest Side stand on Harlem, unrelated to the River North Mr. Beef. Heavily loaded, well-seasoned beef that has landed in critics' city top fives.

Flagship of the chain that started as a hot dog trailer in 1963. The dipped beef and char-grilled Maxwell Street Polish are both staples, and it's open until 1 a.m.

Family-owned stand running for about 50 years, with paper-thin beef dipped as wet as you like and its own Italian ice.

The Loop's go-to traditional beef: thin-shaved meat in rich gravy at a fair price, in a room full of Chicago memorabilia. Expect a lunchtime line.

Take-a-number Italian deli in the southwest suburbs. Beef sliced to order and piled on D'Amato's bread, plus one of the area's most-praised breaded steaks.

Corner Italian market in Cicero, open for more than 65 years, combining a deli, bakery, hot-food counter and gelato case. Beef on Turano rolls with olive-studded giardiniera, plus excellent subs. Closed Sundays.

Born in Little Village and now in Hillside, serving beef on Gonnella rolls with a notably spicy giardiniera. Add a cannoli milkshake.

Old-school Mount Greenwood counter with a garlicky beef. Order it wet if you're fine with a knife-and-fork sandwich. Closed Mondays.