Portillo’s Italian Beef Copycat Recipe: Make Chicago’s Iconic Sandwich at Home Easily

Craving the bold flavors of Portillo’s Italian Beef but can’t make it to Chicago? I get it—those tender, savory slices of beef soaked in rich au jus are hard to resist. That’s why I decided to create a copycat recipe that brings this iconic sandwich right into your kitchen.

Ingredients

To recreate the iconic Portillo’s Italian Beef at home, you’ll need to gather ingredients for the beef, the au jus, and the sandwich components. Below are the lists for each part.

For the Beef

For the Au Jus

For the Sandwich

Tools

To master Portillo’s Italian Beef at home, having the right tools makes all the difference. Here’s what I use to ensure every step is seamless and the flavors come out perfectly:

• Dutch Oven or Large Stockpot

A heavy-bottomed Dutch oven retains heat evenly, making it ideal for slow-cooking the beef until it’s tender and juicy.

• Sharp Chef’s Knife

A high-quality chef’s knife is essential for slicing the beef thinly and consistently, which is key to achieving that authentic Italian beef texture.

• Cutting Board

A sturdy cutting board provides a stable surface for slicing meat and preparing other ingredients without any mishaps.

• Measuring Cups and Spoons

Precision is important in balancing the flavors of the au jus. Accurate measuring tools ensure each seasoning and broth component is just right.

• Tongs

Using tongs to handle the beef allows for easy removal from the pot without piercing the meat, keeping it tender and intact.

• Slow Cooker (Optional)

If you prefer hands-off cooking, a slow cooker can achieve the same tender results as a Dutch oven, perfect for busy days.

• Serving Bowls

Having deep bowls on hand helps in serving the beef with plenty of au jus, ensuring each sandwich is moist and flavorful.

• Italian Rolls or Baguettes

Fresh, sturdy rolls are essential to hold the succulent beef and absorb the rich juices without falling apart.

Make-Ahead Instructions

Preparing parts of this Italian Beef sandwich ahead of time makes assembling a delicious meal quick and effortless. Here’s how I streamline the process to ensure every bite is as flavorful as Portillo’s original.

Cook and Shred the Beef

1. Season the Beef: Rub the beef chuck roast with the specified seasonings, ensuring every inch is well-coated.
2. Slow Cook: Place the seasoned beef in a Dutch oven or slow cooker with the au jus ingredients. Cook on low for 8 hours or until the beef is tender and easily shredded.
3. Shred the Meat: Let the beef cool slightly. Use two forks to pull the meat into thin slices.

Storage Tips:

• Refrigerate: Store the shredded beef in an airtight container in the refrigerator for up to four days.
• Freeze: Divide the beef into portions and freeze in freezer-safe bags for up to three months. Thaw in the refrigerator overnight before reheating.

Prepare the Au Jus

1. Strain the Juices: After cooking, strain the liquid from the beef to remove any solids.
2. Reduce the Sauce: Pour the strained liquid into a saucepan. Simmer on medium heat until it thickens slightly, enhancing the flavor.

Storage Tips:

• Refrigerate: Keep the au jus in a sealed container in the refrigerator for up to one week.
• Freeze: Transfer to freezer-safe containers and store for up to three months. Thaw in the refrigerator before reheating.

Assemble the Sandwich Components

1. Slice the Rolls: Cut the Italian rolls or baguettes horizontally, keeping them whole to prevent drying out.
2. Prepare Toppings: Slice giardiniera and horseradish if using. Store in separate containers in the refrigerator.

Storage Tips:

• Rolls: Keep the sliced rolls in a paper bag at room temperature for up to two days. For longer storage, freeze the rolls and toast directly from frozen when ready to use.
• Toppings: Store sliced toppings in airtight containers to maintain freshness.

Reheating and Assembly

1. Reheat the Beef: Warm the shredded beef in a saucepan with a splash of au jus over medium heat until heated through.
2. Warm the Rolls: Toast the rolls in the oven at 350°F (175°C) for about 5 minutes or until lightly crispy.
3. Assemble the Sandwich: Pile the warm beef onto the rolls, drizzle with additional au jus, and add your favorite toppings like giardiniera and horseradish.

Directions

Recreating Portillo’s Italian Beef at home is simpler than you might think. Follow these steps to achieve that authentic flavor and tender beef.

Prep

1. Season the Beef

• In a small bowl, combine:
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Rub the seasoning mixture all over a 3-pound beef chuck roast.

1. Prepare the Toppings

• Slice one green bell pepper and one onion into thin strips.
• Chop 1 cup of giardiniera and set aside.
• Slice 4-6 Italian rolls or sturdy baguettes lengthwise without cutting all the way through.

1. Gather Tools

• Ensure you have a Dutch oven or large stockpot, a sharp chef’s knife, a sturdy cutting board, precision measuring cups and spoons, and tongs ready for use.

Cook

1. Sear the Beef

• Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat.
• Sear the seasoned beef chuck roast on all sides until browned, about 4 minutes per side.
• Remove the beef and set aside.

1. Prepare the Au Jus

• In the same pot, add:
• 4 cups beef broth
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• Stir to combine and bring to a simmer.

1. Slow Cook the Beef

• Return the seared beef to the pot.
• Cover and cook on low heat for 6-8 hours, or until the beef is tender and easily shredded with a fork.
• Alternatively, transfer the mixture to a slow cooker and cook on low for 8 hours.

1. Shred the Beef

• Once cooked, remove the beef from the pot and let it rest for 10 minutes.
• Using two forks, shred the beef into thin slices.
• Skim any excess fat from the au jus and reserve both the shredded beef and au jus for assembling.

Assemble

1. Reheat the Beef

• Place the shredded beef back into the pot with the au jus.
• Heat over low until warmed through, stirring to soak the beef evenly in the au jus.

1. Prepare the Rolls

• Place the sliced Italian rolls on a baking sheet.
• Toast in a preheated oven at 350°F (175°C) for 5 minutes or until lightly crispy.

1. Build the Sandwiches

• Fill each toasted roll with a generous portion of the warm beef.
• Add sliced bell peppers, onions, giardiniera, and a drizzle of horseradish if desired.
• For an extra kick, dip the sandwich into the au jus before closing the roll.

1. Serve Immediately

• Enjoy your homemade Portillo’s Italian Beef sandwich with a side of fries or your favorite chips.

Measurements Table

Conclusion

Making Portillo’s Italian Beef at home has been such a rewarding experience. I love every bite and how the flavors come together perfectly. It’s amazing to recreate a favorite sandwich right in my kitchen and share it with friends and family. The process is simpler than I thought and the results are totally worth it. Whether you’re a seasoned cook or just starting out this recipe is perfect for bringing a taste of Chicago to your home. I hope you enjoy making and eating this delicious Italian Beef as much as I do. Happy cooking!