The origins of this sometimes sloppy Chicago specialty are said to lie in the city’s immigrant population in the early 1900’s. Back then, men working in cattle stockyards or meatpacking factories had access to tough cuts of meat that wouldn’t sell. They would bring it home where it would be cooked slowly to create tender meat for sandwiches. Italian beef was served at weddings, on street corners, and finally in restaurants, becoming the staple that it is today.