Portillo’s Italian beef sandwich is a Chicago staple, renowned for its thin-sliced, slow-roasted beef soaked in a spicy au jus. With over 60 locations across the country, Portillo’s ships their signature sandwich nationwide so people can enjoy a taste of Chicago wherever they are.
But if you don’t want to pay for shipping or don’t live within delivery range, you can make your own version at home with just a few simple steps. Here’s a complete guide on how to prepare Portillo’s iconic Italian beef sandwich and achieve that perfect balance of juicy meat and zesty broth.
Ingredients
- 3 pounds boneless beef chuck roast
- 1 packet Italian beef seasoning (or make your own using oregano, basil, rosemary, garlic powder)
- 2 cups beef broth or stock
- 1 cup water
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes
- 8-inch Italian bread or sub rolls
Instructions
Step 1: Season the Roast
- Pat the roast dry and coat all sides with Italian seasoning blend. Make sure to really rub the seasoning into the meat.
Step 2: Sear the Roast
- Heat olive oil in a large skillet or pan over high heat.
- Once oil is shimmering, sear roast on all sides until a nice brown crust forms, about 1-2 minutes per side. This caramelization adds a ton of flavor.
Step 3: Slow Cook the Roast
- Place seared roast into a slow cooker and add beef broth, water, vinegar and red pepper flakes.
- Cover and cook on low heat for 8-10 hours, or high heat for 4-5 hours. The longer you cook it, the more tender it will become.
Step 4: Shred the Beef
- Once fully cooked, remove roast from slow cooker and let rest for 10 minutes.
- Using two forks, shred beef along the grain into thin strands. Discard any large unsavory pieces of fat.
Step 5: Make the Au Jus
- Pour cooking liquid from slow cooker through a strainer into a saucepan.
- Bring to a boil then reduce heat and let simmer for 10 minutes to concentrate flavors.
- Taste and season with more red pepper, salt and pepper as desired.
Step 6: Assemble the Sandwich
- Pile shredded beef high on bread or rolls. Ladle over hot au jus until soaked through.
- Top with sautéed peppers, giardiniera, or other favorite toppings.
- Eat immediately while beef is hot, juicy and full of flavor! Dip into extra au jus for the complete Italian beef experience.
And just like that, you can enjoy Portillo’s signature sandwich from the comfort of your home. While it does take some time, the incredibly moist and tender meat soaked in zesty broth is well worth the wait.
Tips for Best Results
Follow these tips to get Italian beef as close as possible to Portillo’s perfect execution:
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Choose the right cut of meat: Go for a well-marbled chuck roast to keep the beef extra moist and flavorful. Ribeye or round roasts also work.
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Cook low and slow: Letting the roast cook slowly is key to achieving fork-tender meat that shreds easily. Aim for at least 8 hours in a slow cooker.
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Slice beef thin: Use two forks to shred into long thin strands. Keeping the beef thinly sliced allows it to soak up all the juices.
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Simmer the au jus Reducing the cooking liquid amps up the flavor. Add pepper flakes garlic and oregano to taste.
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Use good bread: An Italian loaf or soft submarine roll is ideal for soaking up juices. Cut bread lengthwise but don’t slice all the way through.
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Serve it hot: As soon as the beef comes out of the slow cooker, pile it on the bread. The heat keeps everything warm and delicious.
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Have topping options: Offer sautéed bell peppers, hot giardiniera, mozzarella, and spicy peppers on the side to customize.
Frequently Asked Questions
Here are answers to some common questions about recreating Portillo’s signature Italian beef at home:
What cut of beef should I use?
Chuck roast or chuck shoulder roast works best. Choose a well-marbled cut to keep the meat tender and moist. Ribeye, brisket, and round roasts are also good options.
How do I shred the beef properly?
Use two forks to shred the cooked roast across the grain into long thin strands. Go slowly to avoid clumps. Discard any unsightly large fat chunks.
What if the beef comes out too dry?
First, make sure to cook it low and slow to break down connective tissue. Also, let roast rest before shredding to preserve juices. Finally, add more hot au jus onto the sandwich to moisten it up.
Can I make this in a pressure cooker?
Yes! Cook roast on high pressure for 60-90 minutes with broth and seasonings until fall-apart tender. Release pressure, shred beef, then simmer cooking liquid into au jus.
How long does the au jus keep?
The au jus will last 5-7 days refrigerated. You can also freeze in batches for longer storage. Reheat gently before using again.
What bread is best for the sandwich?
An Italian loaf or soft sub roll works great. Cut lengthwise without separating to allow soaking up maximum jus. Ciabatta, French bread, or hoagie rolls also work well.
How do I reheat the sandwich?
Wrap sandwich in foil and reheat in a 350°F oven for 15 minutes until hot. You can also reheat by dipping in hot au jus again until warmed through.
Enjoy Your Own Portillo’s-Style Italian Beef
With this complete guide, you can now recreate the iconic flavors of Portillo’s Italian beef sandwich at home. Patiently cooking the roast low and slow results in incredibly tender, fall-apart shredded beef. Combining this with zesty, concentrated au jus gives you that perfect Chicago-style Italian beef experience. Adjust seasonings to your tastes and pile on your favorite toppings. Now you can satisfy your Italian beef cravings anytime!