A little bit of everything, every weekend.

Skillets

Thinly-sliced Italian beef. Genuine Gonnella® bread from Chicago.

Chicago-Style Italian Beef

The BIGGEST, tastiest, homemade breakfasts around! Want breakfast for lunch? Great! We serve breakfast until 1:00 PM!

BIG BREAKFASTS

Skirt Steaks

Sleep in late - we serve breakfast until 1:00 PM!

Pancakes

Comes with hash browns or fruit and toast or pancakes.

Rib-eye Steak

Authentic Chicago-style Gyros made exclusively with Kronos® meat and pitas. Mmmm.

Authentic Chicago-style Gyros

Gather all your ingredients and chop the vegetables as needed.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10-12 minutes until they are golden and tender, stirring occasionally.

Cook the Potatoes

Add the bell peppers, onion, mushrooms, and zucchini to the skillet. Season with salt and pepper, and cook for another 5-7 minutes until the vegetables are tender.

Add Vegetables

Crack the eggs directly into the skillet over the vegetables. Stir gently to combine and let them cook for about 3-4 minutes, or until the eggs are set.

Add Eggs

Sprinkle the shredded cheddar cheese over the skillet and cover for a minute or two until the cheese is melted.

Add Cheese

Remove from heat, sprinkle with fresh parsley, and serve hot.

Garnish and Serve

Olive oil

Potatoes, diced

Bell peppers, diced

Onion, diced

Mushrooms, sliced

Zucchini, diced

Eggs

Cheddar cheese, shredded

Salt

Pepper

Fresh parsley, chopped

Season the beef roast with Italian seasoning, minced garlic, salt, and black pepper. Rub the seasoning mixture evenly over the entire roast.

Prepare the Beef

Place the seasoned beef in a slow cooker. Pour the beef broth over the top. Cook on low for 8-10 hours or until the beef is tender and easily shreds.

Cook the Beef

Once cooked, remove the beef from the slow cooker and let it rest for a few minutes. Shred the beef using two forks, and return it to the slow cooker to soak in the juices.

Shred the Beef

While the beef is resting, slice the Gonnella® rolls in half and lightly toast them if desired.

Prepare the Rolls

Fill each roll with a generous portion of the shredded beef and top with sliced banana peppers. Optionally, spoon some of the cooking juices over the top for extra flavor.

Assemble the Sandwiches

Serve the sandwiches hot with extra banana peppers and juices on the side.

Serve

Beef roast (chuck or round)

Italian seasoning

Garlic cloves, minced

Beef broth

Banana peppers, sliced

Gonnella® Italian rolls

Black pepper

In a large skillet over medium heat, cook the bacon slices until crispy. Remove and let drain on paper towels.

Cook the Bacon

In the same skillet, add olive oil and cook the hash browns until golden brown, about 5-7 minutes. Season with salt and pepper.

Prepare Hash Browns

Add diced bell pepper and onion to the skillet and sauté until softened, about 3-4 minutes.

Sauté Vegetables

In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the skillet and scramble until fully cooked.

Scramble the Eggs

Sprinkle the cheddar cheese over the scrambled eggs and let it melt for 1-2 minutes.

While the eggs are cooking, toast the bread slices and spread with butter.

Toast the Bread

Plate the hash browns, scrambled eggs with cheese, and crispy bacon. Serve with buttered toast on the side.

eggs

bacon

hash browns

cheddar cheese

bell pepper

onion

olive oil

salt

black pepper

toast

butter

In a bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and lime juice. Stir until well combined.

Prepare the Marinade

Place the skirt steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

Marinate the Steak

Preheat your grill to medium-high heat. If using a stovetop, heat a cast-iron skillet over medium-high heat.

Preheat the Grill

Remove the skirt steak from the marinade and let excess marinade drip off. Grill the steak for about 4-5 minutes per side for medium-rare, or until the desired doneness is reached.

Cook the Steak

Remove the steak from the grill and let it rest for 5 minutes. Slice against the grain into thin strips.

Rest and Slice

Serve the skirt steak with fresh cilantro sprinkled on top, if desired. Enjoy with your favorite sides!

skirt steak

garlic powder

onion powder

smoked paprika

fresh lime juice

fresh cilantro (optional)

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Prepare the Batter

In another bowl, combine the milk, egg, melted butter, and vanilla extract. Mix well.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.

Mix Together

Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Heat the Pan

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes.

Cook the Pancakes

Serve warm with your favorite toppings such as syrup, fruit, or whipped cream.

all-purpose flour

baking powder

sugar

milk

melted butter

vanilla extract

Season the rib-eye steak with salt and black pepper on both sides.

Prepare the Steak

Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, adjusting time for your preferred doneness.

In a separate pan, melt butter over medium heat. Add hash browns and cook until crispy and golden brown, about 5-7 minutes per side.

Prepare the Hash Browns

Toast bread slices in a toaster or cook pancakes on a hot griddle according to package instructions.

Prepare Toast or Pancakes

Serve the rib-eye steak alongside the crispy hash browns, fresh fruit, and either toast or pancakes.

Assemble the Plate

Rib-eye steak

Hash browns

Butter

Fruit (mixed berries or seasonal fruits)

Toast or Pancakes

In a skillet over medium heat, add olive oil. When hot, add the Kronos® gyros meat. Sprinkle with garlic powder, oregano, salt, and black pepper. Cook for about 8-10 minutes, stirring occasionally, until heated through and crispy.

Prepare the Meat

While the meat is cooking, warm the pita bread in a separate skillet or in the oven until soft and pliable.

Warm the Pita

On each warmed pita, layer the cooked gyros meat, diced tomatoes, sliced red onion, and cucumber. Drizzle generously with tzatziki sauce.

Assemble the Gyros

Fold the pita over the filling and serve immediately. Enjoy your authentic Chicago-style gyros!

Skillets

Chicago-style Italian Beef

Big Breakfasts

Skirt Steaks

Pancakes

Rib-eye Steak

Authentic Chicago-style Gyros