9 Regional Beef Sandwiches Every Food Fan Should Try Once

Beef sandwiches are part of America’s regional food identity, with each state or city adding its own twist. From slow-cooked roasts to thinly sliced beef piled high on rolls, these sandwiches reflect local tastes, immigrant influences, and long-standing traditions. Some are drenched in gravy, others layered with cheese, and many are tied to specific neighborhoods or institutions. While they may not all be household names, these beef sandwiches are worth traveling for. Each bite tells a story of community, history, and flavor that locals have loved for generations.

1. Chicago Italian Beef – Illinois

The Chicago Italian Beef is a Windy City icon, made with thinly sliced roast beef simmered in seasoned jus and served on an Italian roll. Diners can order it “dry,” with just the meat and bread, or “wet,” with the bread dipped in the flavorful jus. Sweet or hot giardiniera peppers complete the experience, adding crunch and heat. The sandwich originated in the 1930s as a way to stretch cheaper cuts of beef, and it remains a staple at neighborhood stands. Authentic, messy, and addictive, the Italian Beef is Chicago’s proud contribution to beef sandwich culture.

2. French Dip – California

The French Dip was created in Los Angeles in the early 20th century, with Philippe the Original and Cole’s both claiming to be its inventor. This sandwich features thin slices of roast beef on a French roll, served with a side of hot au jus for dipping. Some versions include Swiss or provolone cheese, but purists stick to the basics. The joy is in the texture of the bread soaking up the savory broth while still holding the tender beef. Though now popular nationwide, the French Dip’s heart remains in Southern California.

3. Roast Beef Po’ Boy – Louisiana

In New Orleans, the Roast Beef Po’ Boy is a local legend. It starts with slow-cooked beef, either shredded or sliced, loaded onto French bread, and “dressed” with lettuce, tomato, pickles, and mayonnaise. What makes it special is the gravy, often called debris, that seeps into the bread, creating a messy but irresistible sandwich. First popularized in the 1920s during a streetcar strike, the Po’ Boy has countless versions, but roast beef remains a favorite. Locals know the drips down your chin are part of the charm, making it a true New Orleans food experience.

4. Beef on Weck – New York

Beef on Weck is a Buffalo-area specialty that showcases thinly sliced roast beef served rare on a kummelweck roll. The roll is sprinkled with coarse salt and caraway seeds, giving it a unique flavor and texture. A generous smear of horseradish and a side of au jus add sharpness and juiciness to every bite. German-American immigrants introduced the roll, and it quickly became a local favorite. Found at taverns and pubs across Western New York, Beef on Weck is a sandwich outsiders may not know, but locals proudly defend as a regional treasure.

5. Chopped Beef Sandwich – Texas

Barbecue culture in Texas celebrates beef in many forms, and the Chopped Beef Sandwich is one of its classics. Pitmasters chop leftover brisket, mixing the fatty and lean portions, then pile it onto a bun. Pickles, onions, and a drizzle of barbecue sauce are common toppings. The sandwich was originally a way to make use of every part of a brisket, but it became a menu star in its own right. Smoky, juicy, and deeply satisfying, the Chopped Beef Sandwich captures the essence of Texas barbecue in a simple, handheld form that locals swear by.

6. Loose Meat Sandwich – Iowa

The Loose Meat Sandwich has been a Midwestern tradition since the 1920s, thanks to Maid-Rite diners in Iowa. It is made from seasoned ground beef crumbles cooked with onions, served on a plain bun without being formed into a patty. Unlike a sloppy joe, it does not include tomato-based sauce, letting the flavor of the beef take center stage. The sandwich is simple, inexpensive, and nostalgic, drawing loyal fans who grew up with it. While outsiders sometimes find it puzzling, locals love its straightforward comfort and strong ties to Iowa’s food history.

7. Hot Beef Sandwich – Minnesota and Dakotas

The Hot Beef Sandwich is a diner staple across Minnesota and the Dakotas. It is usually served open-faced with slices of roast beef layered on soft white bread, topped with mashed potatoes, and smothered in brown gravy. Some versions place the potatoes directly on the bread, turning the dish into a complete plate of comfort food. More meal than sandwich, it delivers hearty satisfaction during cold weather. Small-town diners keep the tradition alive, serving this dish as a reminder that simplicity and warmth are central to Midwestern cooking.

8. Philly Cheesesteak – Pennsylvania

The Philly cheesesteak is one of the most famous sandwiches in America and a proud symbol of Philadelphia’s food culture. It is made with thinly sliced beef, typically ribeye, cooked on a griddle and piled into a crusty hoagie roll. Melted cheese, often provolone or Cheez Whiz, and sautéed onions complete the classic version, though peppers and mushrooms are common add-ins. What sets it apart is the combination of juicy beef, gooey cheese, and the soft yet sturdy roll that holds it all together. Locals debate the best spot to get one, but no visit to Philadelphia feels complete without trying this iconic beef sandwich.

9. Pastrami on Rye – New York City

Pastrami on Rye is perhaps the most famous deli sandwich in America, rooted in New York’s Jewish-American food culture. Made with brined, smoked, and spiced beef brisket sliced by hand, it is stacked between rye bread with mustard. Katz’s Delicatessen has been serving this sandwich since 1888, and it remains a must-try food experience in Manhattan. While its construction is simple, the quality of the pastrami makes all the difference, delivering smoky, peppery, and tender bites. For visitors to New York, a Pastrami on Rye is more than lunch. It is a culinary landmark.