THIS IS ITALIAN BEEF.

THE MESS
IS THE POINT.

Slow-roasted beef. Rich jus. Sweet peppers. Hot giardiniera. Pile it on a roll.

Get it dry. Get it wet. Get it baptized.
This is how Italian beef is supposed to be.

01 / THE SANDWICH

YES, IT’S SUPPOSED TO BE THAT MESSY.

Italian beef is not a tidy sandwich.

Ours starts with slow-roasted beef, sliced thin and piled high. Then comes the jus. Sweet peppers if you want them. Hot giardiniera if you know what’s good for you.

No reinvention.
No unnecessary twists.
Just Italian beef done right.

02 / PICK YOUR POISON

THERE ARE
LEVELS TO THIS

You can order your beef three ways.

DRY

A little jus. Relatively civilized.

If you must.

WET

Extra jus ladled over the sandwich.

If you know.

Jus being ladled over an Italian beef sandwich

BAPTIZED

The whole thing goes in.

If you came here for a reason.

An Italian beef sandwich being dipped into a tub of jus

YOU’RE GONNA NEED MORE NAPKINS.

Saul’s Italian beef sandwich piled with hot giardiniera

03 / FEED THE ROOM

WE’LL
BRING IT

Office lunches.
Team meetings.
Client events.
Parties.
Construction crews.
Weddings.
Late-night snacks.

Saul’s brings Italian beef. Morty’s brings Chicago dogs. You take the credit.

Events where somebody finally says, “Thank God they didn’t order tacos again.”

We can handle lunch drops, private events and larger gatherings. And if you have a place where Saul’s should pop up, we want to hear about that too.

Start catering inquiry

catering@saulsitalianbeef.com

04 / THE ORIGIN

HOW SAUL’S
STARTED.

Kansas City chefs Michael Iammarino and Ethan Wheeler wanted a proper Italian beef. Thin-sliced beef. Good bread. Rich jus. Hot giardiniera. No shortcuts and no unnecessary chef tricks.

They couldn’t find exactly what they wanted, so they made it.

What started with a few sandwiches became weekend pop-ups. The pop-ups became lines. Over the next two years, Saul’s served more than 150 events and introduced thousands of Kansas Citians to Italian beef.

In 2026, Michael and Ethan teamed up with Pasquale J. Trozzolo to turn Saul’s into something bigger.

The mission hasn’t changed: make a damn good Italian beef and get it into more people’s hands.

05 / WHERE WE’RE AT

FIND
THE BEEF.

A PERMANENT HOME IS COMING. WE’RE NOT WAITING FOR IT.

We’re working on Saul’s first permanent location for 2027.

In the meantime, you’ll find Saul’s and Morty’s all over Kansas City, at pop-ups, offices, private events, breweries, weddings and wherever somebody needs to feed a crowd.

Instagram Facebook Book catering

(816) 673-BEEF816-673-2333

06 / SAUL’S + MORTY’S

TWO CHICAGO CLASSICS.
ONE KC FAMILY.

Morty’s Famous Hot Dogs has been serving Kansas City Chicago-style dogs for years, from a little trailer with a big personality and a loyal following.

In 2026, the Saul’s team became the new owners.

We’re keeping what people love about Morty’s and bringing it along for what’s next.

Italian beef from Saul’s. Chicago dogs from Morty’s.

Some things just belong together.

IT’S A BAD DAY TO BE A HOT DOG.

Meet Morty’s

Morty’s Chicago-style hot dog with sport peppers, tomato, onion and mustard

07 / THE PEOPLE

MEET THE
BEEF PEOPLE.

MICHAEL IAMMARINO

Chef. Co-founder. Beef obsessive.

ETHAN WHEELER

Chef. Co-founder. Also a beef obsessive.

PASQUALE J. TROZZOLO

Operating partner. Catering, operations and getting more beef into more hands.

08 / A FEW THINGS

Italian beef should drip.

Giardiniera makes things better.

There is no dignified way to eat a baptized beef.

The sandwich does not need aioli.
It does not need a fried egg.
It does not need to be deconstructed.

IT NEEDS BEEF.
IT NEEDS JUS.
IT NEEDS PEPPERS.

And it needs you to stop reading this and go get one.

THE MESSIS THE POINT.

YES, IT’S SUPPOSED TO BE THAT MESSY.

OUR MENU:

THERE ARELEVELS TO THIS

DRY

WET

BAPTIZED

WE’LLBRING IT

HOW SAUL’SSTARTED.

FINDTHE BEEF.

TWO CHICAGO CLASSICS.ONE KC FAMILY.

MEET THEBEEF PEOPLE.