Time Out

"Join the local wise guys in a line that seems to perpetually wind around this suburban shack, and you’ll find a sandwich that can easily go toe-to-toe with any in Chicagoland. The Italian beefs come hot (giardiniera) or sweet (green bell pepper), and if you ask for it juicy, your sandwich will be doused with a generous helping of jus."

Steve Dolinsky

"A hot giardiniera of carrots, sport peppers and cauliflower is arranged over a messy, juicy, thinly-sliced, perfectly seasoned beef sandwich, containing that perfect ratio of bread to beef to peppers."

Carey Jones

"The gold standard."

Michael Nagrant

"Johnnie's is my favorite combo, which means in addition to the beef, they add a fat link of Italian sausage."

Mason Johnson

"Expect your beef from Johnnie’s to come soaked, which is a good thing. I don’t know if I’d recommend eating anything else there, simply because their beefs are so good."

Michael Gebert

"The top 10 Italian beef sandwiches in Chicago: Johnnie’s Beef - The spice-rich, complex gravy is the gold standard, while the sausages (cooked over charcoal right there on the line) benefit from the rapid turnover of the line to guarantee you a juicy perfect one almost every time."

Newcity's Best of Chicago

"Johnnie’s reigns supreme. The beef is tasty, the bread crust crunchy, the juice flavorful."

Tim Padavic

"The beef is as good as it gets in Chicago. The best part? The rich gravy sauce to top the Italian beef."