Bread

Portillo's Inspired Italian Beef Sandwich

Name: Portillo's Inspired Italian Beef Sandwich
Prep time: 35 min
Cook time: 30 min
Yield: 8 servings
Ingredients: 3 pounds boneless beef sirloin tip or top round roast; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 tablespoon neutral oil; 4 cups low-sodium beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon fennel seeds, lightly crushed; 2 large green bell peppers, sliced into 1/2-inch strips; 1 tablespoon olive oil; 1/4 teaspoon kosher salt, for peppers; 8 sturdy 7-inch French rolls; 1 cup drained Chicago-style hot giardiniera; 8 slices provolone cheese, optional

Chicago-style slow-roasted beef sliced paper-thin, rewarmed in its savory jus, and piled onto sturdy French rolls with sweet peppers and hot giardiniera.

Inspired by Portillo's

Prep: 35 min
Cook: 4 hr 30 min
Total: 5 hr 5 min
Serves: 8
Difficulty: Hard

Prep

35 min

Cook

4 hr 30 min

Serves

8 servings

Difficulty

Hard

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Ingredients

8 servings

Servings

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Ingredient amounts are scaled only. Cooking time, pan size, batch size, and doneness may still need adjustment.

Food-safety note

Cool the roast and jus promptly, refrigerate within 2 hours, and reheat sliced beef in simmering jus until steaming. Use a guard and extreme care with a meat slicer or mandoline-style slicing tool.

Method

Recipe notes

This is a two-stage recipe by design: roast first, chill completely, then slice and rewarm. Chilling converts an ordinary pot roast technique into the very thin, juicy beef texture that makes an Italian beef sandwich distinct.

Planning, storage, and serving

Storage and reheating

Refrigerate roast and jus separately within 2 hours and use within 4 days, or freeze sliced beef submerged in jus for up to 2 months. Keep rolls and giardiniera separate until serving.

Make-ahead tips

Roast and chill the beef up to 2 days ahead. Slice the meat, roast the peppers, and portion the giardiniera the day before, then reheat beef briefly in jus when ready to assemble.

What to serve with it

- Oven fries with celery salt
- Chicago-style chopped salad
- Roasted broccoli with lemon

Equipment needed

- Dutch oven with lid
- Very sharp slicing knife or meat slicer
- Wide saucepan for reheating in jus

Difficulty explained

Long cooking and an overnight chill are manageable, but judging roast tenderness, slicing very thinly across the grain, and reheating without overcooking demand patience and precision.

Nutrition estimate

Calories

650

Protein

45g

Carbs

55g

Fat

27g

Sat. fat

Fiber

Sugar

Sodium

1760mg

Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.

Alternatives

Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.

Top sirloin roast

Use an equal-weight top sirloin roast when a lean roast needs to remain firm enough for thin slicing.

Whole-wheat sub rolls

Use sturdy whole-wheat sub rolls in the same quantity.

Low-moisture mozzarella

Use the same amount of thin-sliced low-moisture mozzarella when provolone is unavailable.

Ingredient you don't have

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Pitfalls to Watch Out For

Slicing warm beef produces thick, ragged pieces; chill it fully before cutting across the grain.
Boiling sliced beef in the jus tightens the meat, so rewarm it gently for less than a minute per batch.
Soft supermarket rolls can disintegrate when dipped; choose sturdy French rolls with a close, resilient crumb.

Nutrition Context

The lean roast provides substantial protein, while jus, giardiniera, cheese, and bread make sodium the principal nutrition consideration.
Serving a dry or lightly wet sandwich without cheese reduces sodium and saturated fat while retaining the seasoned beef and pepper character.

FAQ

Why must the beef be chilled before slicing?

Cold roast is firm enough to cut into the paper-thin slices that absorb jus without falling apart.

What is the difference between dry, wet, and dipped?

Dry uses little jus, wet gets extra jus spooned over the beef, and dipped means the assembled sandwich is briefly submerged.

Can I use a slow cooker?

You can cook the roast on low, but stop while it still slices cleanly; a shreddable pot roast texture is not the goal.

What is Chicago-style giardiniera?

It is a spicy mixture of pickled vegetables and chiles packed in oil. Drain it well so the sandwich gets flavor without excessive oil.

How do I slice the beef without a meat slicer?

Chill it thoroughly and use a long, sharp slicing knife with smooth strokes across the grain; smaller roast sections are easier to handle.

What sides pair best with this dish?

Good pairings include Oven fries with celery salt; Chicago-style chopped salad; Roasted broccoli with lemon. Choose one or two based on how substantial you want the meal to be.