Portillo’s Italian Beef

If you have never had a Portillo’s Italian beef, let me paint the picture: paper-thin slices of seasoned roast beef, piled high on a crusty Italian roll, the whole thing dunked into a warm, peppery jus until the bread is soaked through but somehow still holds together. Then you top it with hot giardiniera and your life changes. A combo meal at Portillo’s runs about $11-13. This recipe makes enough for 8 sandwiches at about $2.75 each, and you get to dip your sandwich as many times as you want without the cashier judging you.

Ingredients

For the Beef and Jus

• 3.5 lbs beef top round or bottom round roast
• 4 cups beef broth (use Better Than Bouillon for a richer flavor)
• 1 cup water
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon celery salt
• 1 teaspoon kosher salt
• 3 cloves garlic, smashed
• 1 bay leaf
• 1 packet Italian dressing seasoning mix (Good Seasons brand)

For Serving

• 8 crusty Italian sub rolls (Turano brand if you are in the Midwest, or French bread rolls)
• 1 jar hot giardiniera (Marconi brand is the gold standard)
• 1 jar sweet peppers (optional, for a “combo” style)

Instructions

1. Season the roast all over. Mix oregano, basil, garlic powder, onion powder, red pepper flakes, black pepper, thyme, celery salt, kosher salt, and the Italian dressing packet in a small bowl. Rub this all over the beef, getting into every crevice. If you have time, do this the night before and refrigerate uncovered — the seasoning penetrates deeper and the surface dries out for better browning.
2. Sear the roast in a hot skillet with a tablespoon of oil for 3 minutes per side. You want a hard, dark crust on at least two sides. This is not about cooking the meat — it is about building a flavor base for the jus.
3. Place the seared roast in a Dutch oven or large oven-safe pot. Add the beef broth, water, smashed garlic, and bay leaf. The liquid should come about halfway up the roast.
4. Cover tightly and roast at 325F for 3.5 to 4 hours. The meat is done when it reaches 190-195F internal temperature. Yes, that is well past “well done” — you are breaking down the connective tissue. That is what makes it shreddable and tender.
5. Remove the roast and let it rest for 15 minutes. Strain the jus through a fine mesh sieve into a saucepan. Taste it — add salt if needed. Keep it warm on the stove over low heat.
6. Slice the beef as thin as humanly possible. Use a sharp carving knife or, better yet, an electric knife. You want deli-thin slices. If the slices are thick, it is not Italian beef — it is a roast beef sandwich, and that is a different thing entirely.
7. Dunk the sliced beef back into the warm jus for 10-15 seconds. This step reheats the meat and saturates it with flavor.
8. Assemble the sandwiches. Split the Italian rolls, pile on the wet beef, top with hot giardiniera. For the full Portillo’s experience, dip the entire assembled sandwich into the jus (this is called “dipped” or “baptized” in Chicago). Serve with extra jus on the side for dunking.

Pro Tips

• The Italian dressing seasoning packet is the shortcut that gets you 90% of the way to Portillo’s flavor profile without measuring 10 individual spices. It is not cheating — it is efficient.
• Slice the beef against the grain. If you slice with the grain, the meat will be stringy and tough no matter how long you cooked it. Look for the lines running through the meat and cut perpendicular to them.
• Make this a day ahead. The beef actually tastes better the next day after sitting in the jus overnight in the fridge. Reheat the whole thing gently on the stovetop.

The Michelin Twist

Here are some ways to dress it up:

• Use a prime-grade chuck eye roast instead of top round: The additional marbling melts into the jus during braising, creating a richer, more luxurious sauce and more tender meat.
• Make a bone marrow butter to spread on the rolls: Roast marrow bones at 450F for 15 minutes, scoop out the marrow, and whip it with softened butter and flaky salt. Spread on the rolls before piling the beef.
• Add a housemade pickled cherry pepper relish: Dice sweet and hot cherry peppers, toss with olive oil, fresh oregano, and a splash of red wine vinegar. This gives you giardiniera-level flavor with a fresher, brighter punch.

Cost Breakdown

Ingredient	Amount	Cost
Beef top round roast	3.5 lbs	$14.00
Beef broth	4 cups	$1.50
Italian rolls	8	$3.50
Hot giardiniera	1 jar	$3.50
Spices & seasoning packet	various	$1.00
Garlic	3 cloves	$0.15
Total		$23.65

Compare to $12.00 per sandwich at Portillo’s (8 sandwiches = $96.00) — save 75%

Nutrition (Per Serving)

• Calories: 410
• Protein: 38g
• Fat: 12g
• Carbs: 35g