Illinois

Tourists love a Chicago dog, but the Italian beef is the real pride and joy of the Windy City.

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"Giardiniera runs through our veins here in Chicago.

I just got tested and my blood type is G."

The over-the-top sandwich was created by Italian immigrants in the early 1900s and perfected by Chicago street-food vendors, and it's now an Illinois classic. It can be served wet, dry or dipped, but don't forget the giardinieraChicago native Jeff Mauro wouldn't allow it!

FOR THE POT ROAST

1 boneless beef chuck-eye roast (about 3½ pounds)
Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

1 onion, roughly chopped

1 tablespoon dried Italian seasoning

2 teaspoons red pepper flakes

6 cloves garlic, roughly chopped

½ cup dry red wine

5 cups beef stock

2 sprigs fresh thyme

FOR THE PEPPERS

4 green bell peppers, cut into strips