An Italian beef sandwich, originating in Chicago, is composed of thin slices of seasoned roast beef, simmered and served on a long French roll. The sandwich's history dates back at least to the 1930s. The bread itself is, at the diner's preference, often dipped (or double-dipped) into the juice the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera (called "hot") or sauteed, with green Italian sweet peppers (called "sweet"). Italian beef sandwiches are commonly found at many area hot dog stands, pizzerias and Italian-American restaurants in the Chicago area. Chicago expatriates have opened restaurants serving Italian beef in other places. In the United States, demand for the sandwich spiked with the popularity of the television show The Bear, set in a fictional Chicago restaurant. Preparation Italian beef is made using cuts of beef from the sirloin rear or the top/bottom round wet-roasted in broth with garlic, oregano and spices until cooked throughout. The meat is roasted at ≤ ; this results in up to a 45% reduction in weight, but also yields the sandwich's famous ‘jus’ or gravy. The beef is then cooled, sliced thin using a deli slicer, and then reintroduced to its reheated beef broth. The beef then sits in the broth, typically for hours. The inefficiency of this process, however, has started to concern many larger Italian beef producers and retailers. In response, some attempt to achieve higher yields by lowering the cooking temperature and placing the beef into food-grade polyester and nylon cook bags, which changes the outer appearance of the beef. Though this reduced time is sufficient for cooking the beef all the way through, it does not allow the jus to be harvested fully. Because traditional Italian beefs are dipped in the jus from their own roast, when this more efficient method is used, the sandwich's potency is affected. Some companies add MSG, phosphates and other additives in attempts to reach for higher yields. Origins The exact origin is unknown, but it was likely created by Italian immigrants who may have worked in Chicago's Union Stock Yards. Families sliced inexpensive beef cuts exceedingly thin, both to stretch the meal among many mouths, and to tenderize cheaper cuts. Similarly, extended soaking in seasoned broth tenderized the beef, softened and gave volume to hard or days-old bread, and flavored lean beef and old bread. According to Scala's Original Beef and