You don’t need a plane ticket to Chicago to crush that crave. You just need this Portillos Italian Beef Recipe Copycat and a little patience while the house smells like a beefy Italian daydream. We’re talking paper-thin, ultra-tender meat dunked in herby jus, piled high on a crusty roll, and crowned with spicy giardiniera.
It’s messy, it’s glorious, and it will absolutely destroy any boring weeknight dinner. Ready to build a sandwich that makes people ask, “Where did you get this?”
What Makes This Recipe So Good
- Authentic flavor, no shortcuts: A slow-braised beef bath loaded with Italian herbs, garlic, and pepper gives that signature Chicago bite.
- Shave-it-thin technique: Cooking, chilling, and slicing ensures deli-thin pieces that soak up jus like a sponge.
- Custom heat level: Mild peppers or a mountain of hot giardiniera—your call.
- Perfect for crowds: Scales up easily, holds beautifully for parties, and tastes even better the next day. FYI, leftovers don’t last.
What You’ll Need (Ingredients)
- Beef: 3–4 lb beef top round or bottom round roast (sirloin tip works too)
- Stock: 4 cups low-sodium beef broth
- Seasoning blend: 2 tsp kosher salt, 1 tsp black pepper, 2 tsp dried oregano, 2 tsp dried basil, 1 tsp dried thyme, 1 tsp crushed red pepper (optional), 1 tsp fennel seeds (lightly crushed), 1 tsp onion powder
- Aromatics: 6 cloves garlic (smashed), 1 medium onion (sliced)
- Acid + umami: 2 tbsp Worcestershire sauce, 1 tbsp red wine vinegar
- Peppers: 1 jar (12–16 oz) mild or hot pepperoncini, drained (reserve 1/4 cup brine)
- For serving: 6–8 sturdy Italian rolls or French rolls, giardiniera (Chicago-style), roasted sweet peppers (optional)
- Oil: 2 tbsp olive oil
Cooking Instructions
- Season the beef: Pat the roast dry.
Rub with salt, pepper, oregano, basil, thyme, crushed red pepper, fennel, and onion powder.
- Brown for flavor: Heat olive oil in a heavy pot (Dutch oven) over medium-high. Sear the roast on all sides until deeply browned, about 8–10 minutes total.
- Build the jus: Add onion and garlic; cook 2–3 minutes. Pour in beef broth, Worcestershire, red wine vinegar, pepperoncini brine, and half the pepperoncini.
- Braise low and slow: Bring to a simmer.
Cover and cook at 300°F in the oven for 2.5–3 hours, or until fork-tender but not shredded. You want sliceable, not pot roast mush.
- Chill for slicing: Remove beef; cool 20 minutes, then refrigerate at least 2 hours (or overnight). Skim excess fat from the jus once cooled.
- Slice ultra-thin: Using a sharp knife or slicer, cut the chilled beef as thin as possible, against the grain.
Paper-thin is the move.
- Reheat in jus: Warm the jus to a gentle simmer. Add sliced beef in batches for 1–2 minutes to heat through and soak up flavor.
- Assemble the sandwich: Stuff beef into toasted Italian rolls. Top with giardiniera and remaining pepperoncini or roasted sweet peppers.
- Wet, dipped, or baptized: For authentic vibes, dunk the whole sandwich in the jus or ladle generously over the top.
Mess = success.
Storage Instructions
- Fridge: Store sliced beef submerged in jus in an airtight container up to 4 days.
- Freezer: Portion beef with jus in freezer bags; remove air. Freeze up to 2 months.
- Reheat: Simmer gently in jus until warmed. Don’t boil or you’ll toughen the beef, and then we all cry.
Why This is Good for You
- Protein-forward: Leaner cuts like top round deliver serious protein with moderate fat.
- Electrolyte-friendly: The jus provides sodium and minerals, which is handy post-workout (or post-party).
- Customizable: Go heavier on peppers and onions for extra fiber and antioxidants.
Balance, baby.
Avoid These Mistakes
- Skipping the sear: That fond equals flavor. Don’t rob yourself.
- Overcooking to shred: Tender is good; falling apart is not. You want clean slices.
- Thick slicing: Thick slabs won’t absorb jus.
Think deli-case thin.
- Flimsy bread: Get sturdy rolls or the sandwich collapses faster than your willpower on leg day.
- Too salty broth: Start low-sodium; you can always add salt at the end. IMO, balance beats brine-bomb.
Mix It Up
- Cheesy beef: Add provolone or mozzarella and broil until melty.
- Spicy upgrade: Stir Calabrian chili paste into the jus for a kick.
- Herb bomb: Finish the jus with fresh parsley and a squeeze of lemon for brightness.
- Slow cooker route: After searing, cook on Low 7–8 hours; then chill, slice, and reheat in the juices.
- Gluten-free: Use GF rolls and confirm your Worcestershire is GF. Easy win, zero FOMO.
FAQ
Can I use chuck roast?
You can, but it tends to shred.
For authentic Italian beef texture, use top or bottom round so you can slice thin and soak in jus.
Do I really need to chill the meat before slicing?
Yes. Chilling firms the roast, letting you slice paper-thin without it falling apart. That thinness is the secret to maximum juiciness.
What if I don’t have giardiniera?
Use a mix of chopped pickled jalapeños, banana peppers, and olives with a bit of olive oil.
It won’t be exact, but it will slap.
How “wet” should the sandwich be?
Classic options: dry (just beef), wet (some jus ladled on), or dipped (whole roll dunked). Choose your chaos level.
Can I make it ahead for a party?
Absolutely. Cook and chill the beef the day before, slice, and reheat batches in the jus as guests arrive.
Zero stress, big flavor.
In Conclusion
This Portillos Italian Beef Recipe Copycat brings iconic Chicago energy to your kitchen with thin-sliced beef, herb-packed jus, and fiery giardiniera. It’s bold, a little chaotic, and totally unforgettable. Make it once, and it becomes your party trick.
You’ve been warned: requests for “your Italian beef” will not stop.
