Al's signature creation dating back to 1938. The beef is marinated in a proprietary seasoning blend with garlic and spices, then slow-roasted and sliced paper-thin. It's served on soft French bread that's lightly pressed or grilled, then dipped into the rich, seasoned au jus or served dry. Multiple reviews describe Al's version as perfectly soggy when dipped, with the right sauce-to-beef ratio that prevents the bread from falling apart while saturating it with flavor. This is the benchmark sandwich that all Chicago Italian beef shops are compared against.
Tips from diners
Order it dipped — it's the way Al's intended, and the bread is built to handle the moisture.
This location on Taylor Street is the original — come here, not the other Al's locations, for the authentic experience and hand-roasted beef.
Not just a side, but a standout menu item. Al's fries are described across multiple reviews and rankings as among the best in America. They're cut thick, fried until golden and crispy on the outside while staying tender inside, then salted generously. The fries are hearty enough to eat alone or pair perfectly with any sandwich. Multiple sources consistently recommend ordering fries as a must-have when visiting.
Tips from diners
Get the fries — they're excellent and come with every order, but worth ordering extra.
The classic sandwich with sautéed bell peppers instead of hot peppers. The sweet peppers are soft, slightly caramelized, and provide a subtle sweetness that complements the savory beef. This version is milder and appeals to diners who want pepper flavor without spice. The peppers release their flavors into the jus as they soften from the heat.
Tips from diners
Unsure about heat? Go with sweet peppers — the flavor is full but mild.
The signature sandwich topped with hot, vinegary giardiniera peppers. The peppers add acidity and heat that cuts through the richness of the beef and jus, creating a more complex flavor profile. Reviewers consistently call out that Al's hot peppers are particularly good — well-seasoned and not overly vinegary. The heat is moderate, making this version approachable for most diners.
Tips from diners
Ask for extra peppers — they're an add-on and the default is light. Most diners double up.
Al's version of the beef and sausage combo — the thin-sliced beef served alongside or combined with a whole, seasoned Italian sausage patty. The sausage is cooked separately and adds a textural contrast and fennel-forward spice to the sandwich. This is a hearty, meat-heavy option that appeals to diners wanting maximum protein in a single sandwich.
Tips from diners
Order combos to share — they're filling and great for splitting between 2-3 people.
Al's is widely recognized as the original Italian beef restaurant, established in 1938 on Taylor Street in Chicago's Little Italy neighborhood. The restaurant is legendary not just for inventing the Italian beef sandwich as we know it, but for maintaining consistent quality across 80+ years of operation and multiple locations. The meat is marinated and roasted fresh in-house at the Taylor Street original, creating the signature thin slices and seasoned au jus that define Chicago's most iconic sandwich. Winner of more than 150 culinary and critic awards, including Esquire's 'One of the Best Sandwiches in America,' Al's has become the benchmark against which all Chicago Italian beef is measured.
The Taylor Street original is where to go — it's where the meat is roasted in-house. Other Al's locations exist but lack the authentic experience.
No reservations needed — counter service only. Peak times are lunch (11:30am-1:30pm) and Friday-Saturday evenings.
Prices are reasonable and portions are generous — a single sandwich is a full meal. Great value for iconic Chicago food.
Open until 11pm most nights — a solid late-night sandwich option when other restaurants are closed.
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