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Portillo's Inspired Italian Beef Sandwich
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
Serves
8 servings
Difficulty
Hard
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 17 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
View ingredient-by-ingredient match
- 3 pounds boneless beef sirloin tip or top round roastMissing
- 2 teaspoons kosher saltMissing
- 1 teaspoon black pepperMissing
- 1 tablespoon neutral oilMissing
- 4 cups low-sodium beef brothMissing
- 1 tablespoon Worcestershire sauceMissing
- 1 teaspoon dried oreganoMissing
- 1 teaspoon dried basilMissing
- 1 teaspoon garlic powderMissing
- 1 teaspoon onion powderMissing
- 1/2 teaspoon crushed red pepper flakesMissing
- 1/2 teaspoon fennel seeds, lightly crushedMissing
- 2 large green bell peppers, sliced into 1/2-inch stripsMissing
- 1 tablespoon olive oilMissing
- 1/4 teaspoon kosher salt, for peppersMissing
- 8 sturdy 7-inch French rollsMissing
- 1 cup drained Chicago-style hot giardinieraMissing
Optional ingredients are not counted as required.
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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.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
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.
Type the ingredient you're missing — we'll find what you can use instead.
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.