The Bear makes food look incredible—and stressful. But you don't need a professional kitchen (or Carmy's anxiety) to cook dishes inspired by the show. From the Original Beef's signature sandwich to Carmy's fine dining creations, here's how to bring The Bear into your kitchen.
Note: These are inspired-by recipes. The show's actual dishes involve techniques most home cooks can't replicate. But the spirit? That's accessible to everyone.
The Italian Beef Sandwich
The soul of The Original Beef. Chicago's signature sandwich is deceptively simple—and endlessly debated.
- 4 lb beef round roast (or sirloin tip)
- 2 cups beef broth
- 1 cup water
- 1 packet Italian dressing mix
- 1 tsp oregano
- 1 tsp basil
- 1 tsp garlic powder
- 1/2 tsp crushed red pepper
- Giardiniera (hot or mild)
- Italian bread rolls
- Sweet peppers (optional)
The Method: 1. Roast the beef: Season roast, sear all sides in a hot pan. Roast at 325°F until internal temp hits 135°F (about 2.5-3 hours). 2. Rest and slice: Let rest 20 minutes. Slice paper-thin against the grain. (A deli slicer helps, but a sharp knife works.) 3. Make the jus: Combine broth, water, Italian seasoning, oregano, basil, garlic, and pepper flakes. Simmer 20 minutes. 4. Dunk and serve: Warm sliced beef in the jus. Pile on Italian bread. Top with giardiniera.
- Wet (dunked) vs. dry? Chicago purists say wet, but it's your sandwich.
- Sweet peppers or just hot giardiniera? Both are traditional.
- Cheese? Never. Not on a real Italian beef.
Family Meal: Pasta Aglio e Olio
Family meal is what the kitchen staff eats before service. It's supposed to be simple, nourishing, and made from whatever's around. Pasta aglio e olio is the ultimate family meal—five ingredients, fifteen minutes, deeply satisfying.
- 1 lb spaghetti
- 1/2 cup extra virgin olive oil (good quality matters here)
- 8 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1/2 cup pasta water
- Fresh parsley, chopped
- Parmesan (optional, not traditional)
- Salt
The Method: 1. Cook pasta: Salt water generously. Cook pasta one minute short of al dente. Reserve 1 cup pasta water. 2. Toast garlic: While pasta cooks, heat olive oil over medium-low. Add sliced garlic. Cook slowly until golden (not brown). Add pepper flakes in the last 30 seconds. 3. Combine: Add drained pasta to the oil. Add 1/2 cup pasta water. Toss vigorously—the starch creates a silky sauce. 4. Finish: Add parsley, toss again. Taste for salt.
- Low heat for the garlic. Burnt garlic is bitter and ruined.
- Toss toss toss. The emulsification is everything.
- The pasta water is the secret ingredient.
Risotto (The Bear Way)
Risotto appears throughout The Bear as a test of technique. It's not hard—but it requires attention and time. There's no shortcut that doesn't compromise the result.
- 1.5 cups Arborio rice
- 4-5 cups warm chicken or vegetable stock
- 1 cup dry white wine
- 1 medium onion, finely diced
- 3 tbsp butter (divided)
- 2 tbsp olive oil
- 1 cup grated Parmesan
- Salt, white pepper
The Method: 1. Keep stock warm: In a separate pot, keep stock at a gentle simmer throughout cooking. 2. Build the base: Sauté onion in 1 tbsp butter and olive oil until translucent (8-10 minutes). 3. Toast the rice: Add rice, stir to coat in fat. Toast until edges become slightly translucent (2-3 minutes). 4. Add wine: Pour in wine, stir until absorbed. 5. Ladle and stir: Add warm stock one ladle at a time. Stir constantly. Wait until each addition is absorbed before adding more. Total time: 18-22 minutes. 6. Finish: Remove from heat. Add remaining 2 tbsp butter and Parmesan. Stir vigorously. Season to taste.
The Texture: Should flow like lava, not sit in a mound. If it's too thick, add more stock. If it's too loose, keep cooking.
Professional Techniques You Can Learn
The Bear showcases professional cooking techniques. Here are some you can practice at home:
Mise en Place: "Everything in its place." Before you start cooking, prep all ingredients. Dice your onions, measure your spices, have everything within reach. This is the single most important habit of professional cooking.
Deglazing: When you sear meat, brown bits stick to the pan. That's flavor. Add wine or stock to the hot pan, scrape up those bits, and you have the base of a sauce.
Resting Meat: Always rest meat after cooking. The fibers relax, juices redistribute. A steak needs 5 minutes. A roast needs 15-20.
Tasting as You Go: Season throughout cooking, not just at the end. Taste constantly. Adjust constantly.
Blanching and Shocking: Vegetables in boiling salted water until just cooked, then immediately into ice water. This preserves color and stops cooking.
Essential Equipment
You don't need a professional kitchen. But a few quality tools make everything easier:
- Chef's knife (8-10 inch): Keep it sharp. A dull knife is dangerous and frustrating.
- Cutting board: Wood or plastic, large enough to work comfortably.
- Cast iron skillet: For searing, roasting, and general bulletproof cooking.
- Dutch oven: For braises, stews, and bread.
- Instant-read thermometer: Stop guessing if meat is done.
- Heavy-bottomed stainless steel pan
- Stand mixer (if you bake)
- Immersion blender
- Good wooden spoons that won't melt
- Gadgets that do one thing
- Expensive knife sets (one good chef's knife beats five mediocre ones)
- Anything "As Seen on TV"
The Real Lesson from The Bear
The show isn't just about food—it's about approaching work with intention, respect, and care.
Cook for people you love: The best meals aren't the fanciest. They're the ones made with attention for someone specific.
Embrace the process: Cooking takes time. That's not a bug, it's a feature. The stirring, the chopping, the waiting—that's where the magic happens.
Fail forward: Every professional chef has failed dishes. The kitchen doesn't judge. Try again.
Taste everything: Don't follow recipes blindly. Trust your palate. Adjust.
"Every second counts": Sydney's mantra applies at home too. Not in a stressful way—but in a mindful one. Be present with what you're cooking.