You see sliced steak here, normally nestled into a sandwich called Chicago Beef. An order mix-up served me the sandwich without the bread, which turned out to be fine. The meat pictured is USDA Choice prime rib that is roasted in-house then sliced thinly, caramelized at the edges, and placed into a freshly baked hoagie roll. The dish is served with piping hot grilled onions and red peppers, covered in melted provolone cheese and plated with a side of au jus. Owner George John Paul II runs a catering business, too, and uses the same ingredients and recipes for his sandwiches as he does for high-end affairs. The sides pictured are fresh beets and the house cole slaw. Other choices, equally delightful, include the kitchen’s own potato salad, potato chips (yes, made on the premises), applesauce (ditto) and a loaded baked potato. Save room for the signature cookies.