Two of my absolute greatest passions in life are football and overstuffed sandwiches. The moment the Super Bowl ends in February, my countdown to kickoff begins, and I have never met a fully loaded sandwich I didn't adore.
Growing up in Western Pennsylvania in the 1970s and early '80s, daily life was defined by a few enduring mainstays: Football was a central passion, with head coach Chuck Noll leading the Pittsburgh Steelers to four Super Bowl titles, while massive Primanti Brothers sandwiches packed with french fries and coleslaw established themselves as a beloved local staple.
Living in Chicago and going to college from the mid-1980s through the early '90s lined up with a pair of memorable cultural milestones: Mike Ditka, a Western Pennsylvania native, guided the Bears to a Super Bowl championship, while Chicago's Italian beef sandwiches transformed into a full-blown culinary phenomenon.
I feel truly lucky to have connections to two of the most famous sandwiches in the nation, not to mention, two of the greatest football teams. But this is a culinary newsletter, so let’s focus on the sandwich.
Both sandwiches originated as portable, satisfying fuel for industrial workers, including Pittsburgh’s steelworkers and Chicago’s warehouse laborers. Each masterfully balances savory richness with a sharp, acidic bite. Whether it is the tangy oil and vinegar crunch of Primanti’s slaw or the vibrant, spicy kick of Chicago’s giardiniera, the goal is the same: total satisfaction.
These overstuffed masterpieces are famously messy, requiring a strategic lean to avoid a wardrobe malfunction. Traditionally, neither sandwich sees the heat of a live flame, but I am breaking that rule today. This isn't about replacing the legends, it is about honoring them with a touch of wood-fired love. Reimagining a classic sandwich is deeply satisfying, especially when you bring fire and smoke into the mix.
The Chicago classic keeps things tightly focused, traditionally slow-braising top or bottom round until it becomes tender enough to melt in its own juices. In contrast, Pittsburgh's Primanti Bros. features a wider selection of protein options from classic deli-sliced roast beef and ground beef patties to premium Angus sirloin all seared right on the griddle.
Flank steak emerged as the ideal cut for both sandwiches due to several key advantages. Though lean, it boasts a robust, beefy taste that intensifies after soaking in a savory marinade of soy sauce and Worcestershire sauce. A quick sear over open flames and thin slicing across the grain yield exceptional tenderness, making it tailor-made for a steak sandwich. Since I seldom cook with flank steak, I was eager to fire up the Hybrid Fire Grill and see how it performed. It didn’t disappoint.
To prepare for our signature sear-and-slide indirect grilling technique, I loaded a drawer with jumbo lump charcoal and brought the grill up to over 600 degrees. Once the coals glowed vibrant red beneath a fine layer of ash, I retrieved the flank steak from its marinade and blotted it thoroughly dry using paper towels to optimize the sear. The charcoal added a wonderfully dark, savory crust and a distinct smoky depth. Best of all, it cooked in under 10 minutes for medium-rare doneness (125 degrees F), requiring just a brief 10-minute rest before carving against the grain, meaning less time tending to the grill and more time watching the game! Go Steelers! Go Bears!
For the Primanti-style build
I layered the tender sliced beef onto a lightly buttered, toasted ciabatta roll, topping it with melted provolone cheese, tangy slaw, crispy grilled potatoes—a fantastic way to adapt classic fries for the grill—and a thick slice of heirloom beefsteak tomato, perfect for peak summer produce season.
To construct the Italian beef sandwich
I piled tender beef, melted provolone, grilled sweet peppers, and spicy giardiniera onto a buttered, grilled soft hoagie roll. Since grilling flank steak doesn't yield the traditional dipping jus of a slow braise, I finished it with a rich steak sauce aioli to restore that vital moisture.
Brought to life on a grill I truly adore, these updated takes on two iconic sandwiches were crafted with immense love and deep respect for two cities I hold close to my heart. While they may be slightly more refined than the iconic originals, they remain wonderfully simple, vibrant and delicious. They may never fully replace those legendary originals, but they deliver a flavorful, satisfying homage. Are you ready for some football and some sandwiches?
