What cut of beef does Portillo's use for their Italian beef?

While Portillo's doesn't reveal their exact cut, chuck roast or bottom round work perfectly for home recreation. These cuts become incredibly tender when slow-braised and have enough fat content to stay juicy when sliced thin.

How do you get the beef slices as thin as Portillo's?

Let the beef rest for exactly 15 minutes after cooking - not longer or it becomes too firm to slice thin. Use your sharpest carving knife and slice against the grain in one smooth motion. If it's still too tender, chill for 10 more minutes.

What's the difference between wet and dry Italian beef at Portillo's?

Dry means just the juicy meat on the roll, while wet means extra au jus is ladled over the sandwich before serving. Most people order it wet for that signature messy, flavorful experience that makes Italian beef famous.

Can you make Portillo's Italian beef in a slow cooker?

Yes, sear the seasoned roast first, then transfer to a slow cooker with the au jus ingredients. Cook on low for 8 hours or high for 4-5 hours until fork tender. The flavor won't be quite as concentrated as oven-braising, but it's still delicious.

What kind of rolls does Portillo's use?

They use crusty Italian sandwich rolls that hold up to all that au jus without falling apart. Look for rolls with a firm crust and soft interior at your bakery - avoid soft hamburger buns which will get too soggy.

Portillo's Copycat

·entree

Portillo's Italian Beef

Name: Italian Beef
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 8 sandwiches
Ingredients: 4 pounds chuck roast or bottom round; 2 tablespoons olive oil; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon black pepper; 1 tablespoon kosher salt; 1/2 teaspoon red pepper flakes; 4 cups beef broth; 1 packet onion soup mix; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 teaspoon garlic powder; 1/2 teaspoon dried thyme; 8 Italian sandwich rolls; 2 cups hot giardiniera; 2 cups sweet bell pepper strips

Portillo's Italian beef recipe is the holy grail of Chicago-style sandwich recreations, capturing that perfect balance of tender, juice-soaked beef and spicy giardiniera that has made this iconic chain a Windy City legend. The original Portillo's Italian beef features paper-thin slices of seasoned beef roast swimming in deeply flavored au jus, piled high on crusty Italian rolls and topped with either sweet peppers or hot giardiniera (or both if you're brave). What sets Portillo's apart is their signature seasoning blend and the way they slow-roast the beef until it practically falls apart, then slice it ultra-thin while it's still warm. The sandwich is traditionally served "wet" with extra jus ladled over the meat, creating that signature messy-but-magnificent eating experience. Making this at home means you can control the spice level and enjoy unlimited seconds without the Chicago road trip.

Prep

30 min

Cook

3 hr 30 min

Total

4 hr

Servings

Yield

8 sandwiches

Difficulty

Medium

Equipment: Large Dutch oven or roasting pan · Meat thermometer · Sharp carving knife · Large ladle · Fine-mesh strainer

Ingredients

Beef and Seasoning

chuck roast or bottom round4 pounds

olive oil2 tablespoons

garlic powder2 teaspoons

onion powder2 teaspoons

dried oregano1 teaspoon

dried basil1 teaspoon

black pepper1 teaspoon

kosher salt1 tablespoon

red pepper flakes1/2 teaspoon

Au Jus

beef broth4 cups

onion soup mix1 packet

Worcestershire sauce2 tablespoons

soy sauce1 tablespoon

garlic powder1 teaspoon

dried thyme1/2 teaspoon

For Serving

Italian sandwich rolls — crusty exterior preferred8

hot giardiniera — drained2 cups

sweet bell pepper strips — jarred or fresh sautéed2 cups

Instructions

Season and Sear the Beef

Preheat oven to 325°F. Mix all dry seasonings together in a small bowl. Rub the seasoning mixture all over the roast, pressing it into the meat. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. This browning creates the foundation of flavor that makes Portillo's beef so distinctive.

Add Au Jus and Braise

Remove the seared roast temporarily and add beef broth to the Dutch oven, scraping up any browned bits from the bottom. Whisk in onion soup mix, Worcestershire sauce, soy sauce, garlic powder, and thyme until well combined. Return the roast to the pot - the liquid should come about halfway up the sides of the meat. Cover tightly with a lid and transfer to the preheated oven.

Slow Roast Until Fork Tender

Roast for 3 to 3.5 hours, or until the internal temperature reaches 195°F and the meat shreds easily with a fork. The high final temperature is crucial for achieving that authentic Portillo's texture where the meat practically falls apart. Check every hour and add more beef broth if the liquid level drops too low, as you'll need plenty of au jus for serving.

Rest and Slice Thin

Remove the roast and let it rest for 15 minutes while keeping the au jus warm over low heat. Using a sharp carving knife, slice the beef as thinly as possible against the grain - paper-thin slices are the goal here. If the meat is too tender to slice cleanly, let it cool for another 10 minutes, but don't let it get cold or it won't absorb the au jus properly.

Assemble the Sandwiches

Strain the au jus through a fine-mesh strainer and keep it hot. Split the Italian rolls and briefly warm them if desired. Pile the sliced beef generously onto each roll, then ladle hot au jus over the meat until it's thoroughly soaked. Top with giardiniera, sweet peppers, or both. Serve immediately with extra au jus on the side for dipping - this is meant to be a wonderfully messy eating experience.

Pro tips for authenticity

▸The key to authentic flavor is not skipping the searing step - those browned bits create the deep, complex taste that makes Portillo's au jus so addictive.

▸Can't find chuck roast? Bottom round or rump roast work well too, just make sure to cook until it reaches that high internal temperature for proper tenderness.

▸Make this a day ahead for even better flavor - the beef tastes incredible reheated gently in the au jus the next day.

▸Don't slice the meat too early or too thick - paper-thin slices that can absorb maximum au jus are essential for the authentic experience.

▸Serve with crispy French fries and a cold beer for the complete Portillo's experience, and don't forget extra napkins.

▸If your au jus seems thin, simmer it uncovered for 10-15 minutes to concentrate the flavors before serving.

Refrigerator

Store sliced beef and au jus separately for up to 4 days in airtight containers

Freezer

Freezes well for up to 3 months - portion into meal-sized containers with au jus

Reheat

Gently reheat beef in au jus over low heat, adding extra beef broth if needed to maintain proper consistency

Nutrition per serving

487

Calories

52g

Protein

31g

Carbs

18g

Fat

Fiber

1240mg

Sodium

How does it compare to the real thing?

This homemade version captures about 90% of Portillo's magic, with the seasoning blend creating that distinctive flavor profile and the slow-braising method producing similarly tender, juicy beef. The au jus has that same rich, beefy depth that makes the original so addictive. Where it differs slightly is in the exact spice proportions - Portillo's likely uses a proprietary blend we can only approximate. The texture is spot-on when you nail the thin slicing technique, and serving it properly wet with quality giardiniera makes it nearly indistinguishable from the real thing. The main advantage of the homemade version is controlling the sodium and being able to make it as spicy or mild as you prefer.