A Step-by-Step Guide to Making Portillo’s Famous Italian Beef at Home

Chicagoans have long flocked to Portillo’s for their hot juicy Italian beef sandwiches piled high with spicy giardiniera. With its thin-sliced seasoned beef and hearty French bread a classic Portillo’s Italian beef is the perfect local comfort food.

While nothing quite compares to picking one up hot off the line, you can come close to recreating the Portillo’s flavor experience right in your own kitchen. Follow this simple step-by-step guide to prepare authentic Italian beef worthy of any true Chicago food lover

Ingredients Needed

To make Portillo’s-style Italian beef at home, you’ll need

• 3 pounds boneless beef chuck roast or rump roast
• 1 packet Italian beef seasoning mix (or make your own blend)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth or stock
• 1/4 cup red wine vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste
• French or Italian bread rolls
• Giardiniera (mild or hot)
• Provolone cheese slices (optional)

Step 1 – Prepare the Seasoning

You can purchase premade Italian beef seasoning packets online or at many grocers. But for true authenticity, use this homemade blend:

• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried rosemary
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes

Combine all spices and mix well. You’ll use about 3 tablespoons of the blend for this recipe.

Step 2 – Brown the Meat

Pat the roast dry and rub the seasoning blend all over the meat. Heat olive oil in a large skillet or pan over medium-high heat. Sear the roast on all sides until well browned, about 2 minutes per side. This seals in the juices.

Step 3 – Simmer the Beef

Place the seared roast in a slow cooker or instant pot along with the onion, garlic, beef broth, vinegar, and a bit more seasoning blend. Cover and cook on low heat for 7-8 hours (slow cooker) or high pressure for 60 minutes (instant pot).

The meat should become very tender and shred easily with two forks. If needed, add a bit more broth during cooking to keep moist.

Step 4 – Toast the Buns

Just before the beef is done cooking, preheat oven to 350°F. Split your bread rolls in half and brush the insides lightly with olive oil. Place on a baking sheet and toast for 3-5 minutes until lightly browned.

Step 5 – Slice and Serve

Remove the cooked beef from the broth and let rest 10 minutes before shredding with two forks. Pile the tender meat high on the toasted bread rolls. Top with giardiniera and provolone cheese if desired.

Dip the sandwiches in the juices from the beef cooking liquid for added moisture and flavor. Dig in and enjoy this taste of Chicago!

Tips for Portillo’s-Worthy Italian Beef

Here are some extra pointers for nailing the Portillo’s Italian beef experience:

• Opt for rump roast or chuck shoulder for most tender, flavorful results.

• Slice the cooked meat as thin as possible against the grain for authentic shredded texture.

• Use both mild and hot giardiniera mixes to spice it up.

• Offer packets of oregano, black pepper, and crushed red pepper for extra seasoning.

• Provide side cups of the cooking juices for dipping sandwiches.

• Layer provolone cheese both under and over the beef for extra decadence.

• Serve with crinkle cut fries or pasta salad for a complete meal.

Frequently Asked Questions

If you’re new to making Italian beef, here are answers to some common questions:

What cut of meat is best for Italian beef?

Tougher, fattier cuts like chuck roast, rump roast, and brisket work best. They become tender and absorb seasoning when slow cooked.

Is Italian beef soup meat?

It can be! Many Chicago eateries use inexpensive beef meant for stew meat. You can also braise meatier soup bones for flavor then shred the meat.

What’s the difference between Italian beef and French dip?

Italian beef features seasoned, thin-sliced beef while French dip uses simpler sliced roast beef. Au jus dipping sauce also differs from Italian beef broth.

Can you freeze leftover Italian beef?

Absolutely! Portion it into freezer bags or containers leaving a bit of headspace. Thaw in the refrigerator before reheating to serve.

What bread is used for Italian beef sandwiches?

Crispy French or Italian loaf bread works best. Soft bread disintegrates under juicy beef. Choose long loaves for authentic overstuffed sandwiches.

Bring Portillo’s Italian Beef Home

With its savory shredded beef and zesty giardiniera, a properly made Italian beef sandwich is a taste of Chicago you can now enjoy right in your own kitchen thanks to this easy recipe. Just be prepared for some serious cravings once you experience this local specialty. Mangia!