Chicago's #1 Italian Beef on fresh baked French bread. "Dipped" is when the whole sandwich is dragged through the gravy. We didn't get peppers on ours and we chose provolone for the cheese. It is soaked but still holds together and has its own unique flavor...not at all like a Philly cheesesteak. It is a total vibe!

Yeah I'm going to say it's amazing... I think it's better than some iconic delis out here. It's the perfect balance. And their dip is wonderful.

This is the original French Dip. The meat is good. I have Jack cheese and "double dip". It's interesting to see how this sandwich originated, but we prefer the way it is traditionally served NOW with au jus to dip in as you are eating.

The roles were good, crusty and not too thick. It had parmesan cheese on top and that did nothing for it. It was actually kind of weird. Unfortunately, the au jus was just not flavorful enough

You can get your French Dip on sourdough, but you shouldn't. This us a "double dip", so both slices are dipped in jus. You can see that the bread is not toasted enough to handle the dipping, so it just falls apart