One of my favorite Chicago specialties is the Italian Beef. I never knew it was a regional dish until I left town for the first time and was unable to satisfy a craving. I couldn't believe that no other place would make a sandwich of seasoned roast beef dripping with jus laid in a long roll, which could then be dipped again. How couldn't anyone else want that sandwich to then be garnished to order with cheese, giardiniera, a hot pepper mix, and/or sweet peppers? Once consumed, any eater will find there's no reason to ever desire Philadelphia's attempt at putting beef in a bun again.