On Tuesday, August 12, 2026, Hellmann’s crowned the Philly Cheesesteak America’s favorite sandwich after a nationwide vote. You can read more about that here.
Another Elite Eight contender that came up just short was Chicago’s Legendary Italian Beef. If the cheesesteak is Philly’s pride, the Italian beef is Chicago’s, and it plays a completely different game. This isn’t about cheese and caramelized onions; it’s about the beef itself, shaved paper-thin and simmered until it’s practically dissolving into the seasoned broth around it.
What sets this version apart is restraint in the right places and indulgence in others. The seasoned stock does the heavy lifting, gently poaching the beef for just a few minutes so it stays tender instead of turning tough. The rolls get seared face-down in a hot skillet with a coating of Hellmann’s mayonnaise, giving them a golden crust that can actually stand up to the juice without falling apart.
And that juice matters. This is a sandwich built to be dipped, or at least drenched with a spoonful of extra broth right before the first bite. Pile on the sweet peppers for balance or go full Chicago with a scoop of spicy giardiniera, and you’ve got a sandwich that doesn’t need a bracket win to prove it belongs at the top.
More Hellmann’s Contest Recipes
New Jersey’s Classic Italian Sub from Hellmann’s Favorite Sandwich Recipes Contest (Official Recipe)
Alabama’s Pulled Chicken with White BBQ Sauce from Hellmann’s Favorite Sandwich Recipes Contest (Official Recipe)
California’s Elevated Tuna Salad Sandwich from Hellmann’s Favorite Sandwich Recipes Contest (Official Recipe)
Illinois Legendary Italian Beef
Ingredients
- 1½ lbs Top sirloin or round roast shaved paper-thin
- 2 cups Beef stock or high-quality veal bouillon reduction
- 2 tbsp Hellmann's Real Mayonnaise for toasting the rolls
- 2 tbsp Italian seasoning blend oregano, basil, garlic powder, onion powder
- 1 tsp Red pepper flakes
- 1 Green bell pepper cored and sliced into strips
- ½ cup Hot or mild Italian giardiniera pickled vegetable relish
- 4 Crusty Italian rolls or French bread portions
Instructions
- In a wide pot, combine the beef stock, Italian seasoning blend, and red pepper flakes. Bring to a low simmer.
- Add the sliced green bell peppers to the broth and cook for 8-10 minutes until tender, then remove them and set aside.
- Drop the wafer-thin sliced beef into the simmering spiced broth. Cook gently for just 3-4 minutes until fully cooked but incredibly tender.
- Lightly coat the inside of the Italian rolls with Hellmann's Real Mayonnaise and sear them face down in a hot skillet until golden and toasted.
- Using tongs, pile the wet, juicy beef high into the toasted rolls. Top with the cooked green peppers and plenty of spicy giardiniera.
- For a true Chicago experience, spoon an extra tablespoon of hot broth over the meat, or dip the entire sandwich quickly into the gravy before taking a bite.
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