• 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.

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.

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%

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