Portillo's Copycat Recipes
Portillo's Italian beef is a Chicago institution. Now you can make it anywhere.
1 recipe
Portillo's is a Chicago institution, and while it serves Chicago dogs, char-grilled burgers, and chocolate cake shakes, the dish that defines it is the Italian Beef: thin-sliced, slow-roasted beef simmered in a seasoned jus (the gravy), piled on a sturdy Italian roll, and topped with either sweet peppers or spicy giardiniera. The signature move is ordering it dipped, with the whole sandwich briefly plunged into the jus so the bread soaks it up. Doing it right at home comes down to three things: roasting the beef so it slices paper-thin, building a deeply seasoned jus with Italian herbs and garlic, and using a roll that can stand up to dipping. Our Portillo's copycat walks through the full Italian Beef, the beef, the gravy, and the dip.
Frequently Asked Questions
What cut of beef should I use for Italian beef?
A lean roast like top sirloin or top round works best; it slices thin and stays tender in the jus without falling apart. Roast it, chill it, then slice as thin as you can (partially freezing the roast helps).
What does ordering it dipped mean?
The assembled sandwich is dunked into the hot beef jus before serving, so the bread soaks up the gravy. You can also order it wet (extra jus spooned on) or dry. For dipping, use a firm Italian roll that won't disintegrate.
Sweet peppers or hot giardiniera?
Both are classic. Sweet roasted green peppers give a mellow finish; Chicago-style giardiniera (pickled vegetables in oil) brings heat and crunch. Plenty of fans get both.
How do I get the beef thin enough?
Chill or partially freeze the roast before slicing and use a sharp knife or a slicer. Thin slices are key; they reheat almost instantly in the jus and give the right texture.
Can I make it in a slow cooker?
Yes. Roast or sear the beef first for flavor, then hold the sliced beef in the seasoned jus in a slow cooker. It's ideal for parties and keeps the beef hot and dippable.