If you’re craving a hearty, flavor-packed sandwich, this Portillo’s Italian beef recipe is the perfect way to bring a taste of Chicago into your kitchen. Known for its tender sliced beef, savory au jus, and spicy giardiniera topping, this iconic sandwich has earned a loyal following across the country.
What makes this recipe special is the combination of slow-cooked seasoned beef and homemade giardiniera. Every bite delivers a balance of rich, juicy meat and tangy, crunchy vegetables that create an unforgettable flavor experience.
Whether you’re preparing a weekend family meal or recreating a favorite restaurant classic, this homemade Portillo’s Italian beef recipe offers authentic flavors and detailed instructions to help you achieve delicious results every time.
My Experience and Taste Profile of This Portillo’s Italian Beef Recipe
The first time I made this Portillo’s Italian beef recipe, I was amazed by how closely it captured the flavors of the famous Chicago sandwich. The homemade giardiniera added a fresh, spicy kick that elevated the entire dish beyond what I expected.
The beef itself is incredibly tender and juicy. Slow-cooking it in a flavorful broth infused with oregano, garlic, fennel, coriander, and other spices allows the meat to absorb deep savory flavors. Once thinly sliced and reheated in the au jus, every piece becomes succulent and rich.
What truly makes this sandwich stand out is the contrast of textures. The soft homemade rolls soak up the flavorful juices, while the giardiniera provides a satisfying crunch and bright acidity. Together, these elements create a sandwich that’s bold, comforting, and packed with authentic Italian beef flavor.
Portillo’s Italian Beef Recipe Ingredients
For the Giardiniera
- 150 g cauliflower, finely diced
- 150 g celery, finely diced
- 150 g green bell pepper, finely diced
- 150 g baby carrots, finely diced
- 75 g serrano peppers (or jalapeños), finely diced
- 400 g white distilled vinegar
- 200 g water
- 24 g salt
- 300 g neutral oil or light olive oil
- 150 g extra-virgin olive oil
Sandwich Rolls
- 225 g warm water
- 9 g instant yeast
- 20 g olive oil
- 15 g sugar
- 350 g bread flour
- 9 g salt
- Cornmeal or semolina flour, for dusting
For the Italian Beef
- 4 lb (1.8 kg) top round roast, cut into 4 pieces
- 3–4 tbsp neutral cooking oil
- 1 quart (1 liter) strong beef stock
- 1 tbsp beef bouillon paste (optional)
Italian Beef Spice Blend
- 5 g dried oregano
- 5 g garlic powder
- 5 g onion powder
- 5 g toasted coriander seed, crushed
- 5 g red pepper flakes
- 5 g paprika
- 5 g toasted fennel seed, crushed
- 5 g black pepper
Kitchen Utensils Needed
- Large mixing bowl
- Saucepan
- Storage container with lid
- Stand mixer
- Baking sheet
- Parchment paper
- Sharp knife
- Dutch oven
- Measuring cups and spoons
- Fine mesh strainer
- Meat thermometer
- Cutting board
Preparation and Cooking Time
| Task | Time |
|---|---|
| Giardiniera Preparation | 20 minutes |
| Giardiniera Refrigeration | 2 days |
| Dough Preparation | 15 minutes |
| Dough Rising & Proofing | 2 hours 15 minutes |
| Roll Baking | 30 minutes |
| Beef Preparation | 20 minutes |
| Beef Cooking | 60 minutes |
| Assembly | 10 minutes |
| Total Active Time | About 3 hours 50 minutes |
Portillo’s Italian Beef Recipe Instructions
Step 1: Make the Giardiniera
Combine the cauliflower, celery, green bell pepper, baby carrots, and serrano peppers in a large bowl.
In a saucepan, bring the vinegar, water, and salt to a boil. Pour the hot liquid over the vegetables and allow everything to cool to room temperature. Transfer the mixture to a container and refrigerate for 2 days.
After the vegetables have marinated, drain away the brine. Toss the vegetables with the neutral oil and extra-virgin olive oil. Return to the refrigerator until ready to use.
Step 2: Prepare the Sandwich Rolls
Add the warm water, instant yeast, olive oil, sugar, bread flour, and salt to the bowl of a stand mixer.
Mix on low speed for 3 minutes, then increase to high speed and mix for another 6 minutes until a smooth dough forms. Cover and allow the dough to rise for 90 minutes.
Divide the dough into two equal portions and shape each into a ball. Let them rest for 15 minutes.
Shape each ball into a long sandwich roll and place them on a parchment-lined baking sheet dusted with cornmeal or semolina flour. Cover and proof for 30 to 45 minutes.
Score the tops of the rolls and bake in a preheated 375°F (190°C) oven for 30 minutes. Allow the rolls to cool completely before slicing.
Step 3: Make the Italian Beef
In a small bowl, combine the oregano, garlic powder, onion powder, crushed coriander seed, red pepper flakes, paprika, crushed fennel seed, and black pepper.
Heat a Dutch oven over medium-high heat and add the cooking oil. Sear the beef pieces on all sides until deeply browned.
Pour in the beef stock and scrape up any browned bits from the bottom of the pot. Stir in the spice blend and return the beef to the pot.
Cover the surface with parchment paper and transfer the Dutch oven to a 250°F (120°C) oven. Cook for approximately 60 minutes or until the beef reaches an internal temperature of 145°F (63°C).
Remove the beef and refrigerate until fully chilled. Strain the cooking liquid and reserve it as the au jus. Once chilled, slice the beef as thinly as possible.
Step 4: Reheat the Beef
Heat the reserved au jus to approximately 145°F (63°C). Stir in the beef bouillon paste if desired for extra flavor.
Add the thinly sliced beef to the hot au jus and gently warm it for 30 to 60 seconds. Avoid boiling to keep the meat tender.
Step 5: Assemble the Sandwiches
Slice each sandwich roll lengthwise.
Pile 8 to 10 ounces (225 to 280 g) of warm Italian beef onto each roll. Spoon some of the hot au jus over the meat and bread.
Top generously with the homemade giardiniera. Add extra au jus if you prefer a wetter sandwich.
Wrap the sandwiches tightly in parchment paper and let them rest for a few minutes before serving. This allows the flavors to meld together and creates the classic Chicago-style experience.
Serving and Paring Ideas for Portillo’s Italian Beef
These serving and pairing suggestions will help you introduce more variety to this dish. Feel free to unleash your creativity with ideas that match your taste and preferences.
1. Serve It with Crispy French Fries
One of our favorite ways to enjoy this Portillo’s Italian beef recipe is alongside a generous basket of crispy French fries. The salty, crunchy fries are perfect for soaking up any extra au jus that drips from the sandwich, making every bite even more satisfying.
2. Pair It with Homemade Potato Chips
Whenever we want something simple yet delicious, we serve these sandwiches with homemade potato chips. The crisp texture creates a wonderful contrast to the juicy beef and soft sandwich rolls.
3. Add a Side of Creamy Coleslaw
We’ve found that a cool, creamy coleslaw balances the richness of the beef beautifully. The fresh crunch and slight sweetness help cut through the savory flavors and spicy giardiniera.
4. Serve with Roasted Vegetables
For a heartier meal, we like pairing Italian beef sandwiches with roasted carrots, zucchini, and bell peppers. The caramelized vegetables complement the seasoned beef while adding extra color and nutrition to the plate.
5. Enjoy with a Classic Pasta Salad
A chilled pasta salad is always a crowd-pleaser at family gatherings. We often serve it alongside these sandwiches because the light, tangy flavors provide a refreshing contrast to the rich au jus-soaked beef.
6. Pair with Pickles and Extra Giardiniera
If you’re a fan of bold flavors like we are, try serving the sandwich with dill pickles and an extra helping of giardiniera. The tangy, spicy vegetables enhance the sandwich and add even more crunch.
7. Serve with a Cup of Beef Au Jus for Dipping
Whenever we make this recipe, we reserve extra au jus for dipping. There’s something incredibly satisfying about dunking the sandwich into the warm, flavorful broth before each bite.
8. Pair It with a Fresh Garden Salad
When we’re looking for a lighter meal, a simple garden salad works wonderfully. Crisp lettuce, tomatoes, cucumbers, and a light vinaigrette help balance the richness of the Italian beef.
9. Enjoy Alongside Garlic Parmesan Fries
For special occasions, we love upgrading regular fries to garlic Parmesan fries. The savory garlic and cheesy topping pair exceptionally well with the tender beef and aromatic spices.
10. Finish the Meal with a Classic Chocolate Brownie
After enjoying a hearty Italian beef sandwich, we often serve a rich chocolate brownie for dessert. The sweet finish creates a delicious contrast to the savory flavors of the main dish and makes the meal feel complete.
Tips for Portillo’s Italian Beef Recipe
Here are some tips to follow when trying this recipe. If you’re attempting it for the first time, these tips will help you create a perfect dish on your initial attempt.
1. Let the Giardiniera Marinate Fully
Don’t rush the giardiniera. Allowing the vegetables to refrigerate in the brine for the full 2 days develops the tangy, spicy flavor that makes Italian beef sandwiches authentic.
2. Choose Quality Top Round Beef
Top round roast is ideal because it’s lean, flavorful, and slices beautifully when chilled. Avoid heavily marbled cuts that may become greasy in the au jus.
3. Sear the Beef Thoroughly
Take time to brown all sides of the beef before braising. The caramelized crust adds rich depth to the cooking liquid and enhances the overall flavor.
4. Toast the Coriander and Fennel Seeds
Lightly toasting the coriander and fennel seeds before crushing them brings out their natural oils and creates a more aromatic spice blend.
5. Use a Meat Thermometer
For the best texture, monitor the internal temperature of the beef. Cooking to about 145°F (63°C) helps keep the meat juicy and tender.
6. Chill the Beef Before Slicing
Refrigerating the cooked beef until completely cold makes it much easier to achieve the paper-thin slices that are characteristic of a traditional Italian beef sandwich.
7. Slice Against the Grain
Always cut the beef against the grain. This shortens the muscle fibers and results in a more tender bite.
8. Warm the Beef Gently in the Au Jus
Reheat the sliced beef in hot au jus for only 30 to 60 seconds. Overheating can make the meat tough and dry.
9. Don’t Skip the Homemade Rolls
Freshly baked sandwich rolls absorb the flavorful au jus better than most store-bought bread and help create a true Chicago-style experience.
10. Wrap the Sandwich Before Serving
After assembling, wrap the sandwich tightly in parchment paper for a few minutes. This allows the juices to soak into the bread and meld the flavors together, making every bite more delicious.
Store and Reheat Process of Portillo’s Italian Beef
Store leftover beef and au jus separately in airtight containers in the refrigerator for up to 4 days. Keep the giardiniera refrigerated in its oil mixture. To reheat, gently warm the au jus and briefly dip the sliced beef into the hot liquid. Avoid overheating, as it can dry out the meat.
Portillo's Italian Beef Recipe
If you’re craving a hearty, flavor-packed sandwich, this Portillo’s Italian beef recipe is the perfect way to bring a taste of Chicago into your kitchen. Known for its tender sliced beef, savory au jus, and spicy giardiniera topping, this iconic sandwich has earned a loyal following across the country.
Ingredients
- 150 g cauliflower
- 150 g celery
- 150 g green bell pepper
- 150 g baby carrots
- 75 g serrano peppers
- 400 g white distilled vinegar
- 200 g water
- 24 g salt
- 300 g neutral oil or light olive oil
- 150 g extra-virgin olive oil
- 225 g warm water
- 9 g instant yeast
- 20 g olive oil
- 15 g sugar
- 350 g bread flour
- 9 g salt
- Cornmeal or semolina flour
- 4 lb (1.8 kg) top round roastpieces
- 3–4 tbsp neutral cooking oil
- 1 quart (1 liter) strong beef stock
- 1 tbsp beef bouillon paste
- 5 g dried oregano
- 5 g garlic powder
- 5 g onion powder
- 5 g toasted coriander seed
- 5 g red pepper flakes
- 5 g paprika
- 5 g toasted fennel seed
- 5 g black pepper
Instructions
Step 1: Make the Giardiniera
Combine the cauliflower, celery, green bell pepper, baby carrots, and serrano peppers in a large bowl.
In a saucepan, bring the vinegar, water, and salt to a boil. Pour the hot liquid over the vegetables and allow everything to cool to room temperature. Transfer the mixture to a container and refrigerate for 2 days.
After the vegetables have marinated, drain away the brine. Toss the vegetables with the neutral oil and extra-virgin olive oil. Return to the refrigerator until ready to use.
Step 2: Prepare the Sandwich Rolls
Add the warm water, instant yeast, olive oil, sugar, bread flour, and salt to the bowl of a stand mixer.
Mix on low speed for 3 minutes, then increase to high speed and mix for another 6 minutes until a smooth dough forms. Cover and allow the dough to rise for 90 minutes.
Divide the dough into two equal portions and shape each into a ball. Let them rest for 15 minutes.
Shape each ball into a long sandwich roll and place them on a parchment-lined baking sheet dusted with cornmeal or semolina flour. Cover and proof for 30 to 45 minutes.
Score the tops of the rolls and bake in a preheated 375°F (190°C) oven for 30 minutes. Allow the rolls to cool completely before slicing.
Step 3: Make the Italian Beef
In a small bowl, combine the oregano, garlic powder, onion powder, crushed coriander seed, red pepper flakes, paprika, crushed fennel seed, and black pepper.
Heat a Dutch oven over medium-high heat and add the cooking oil. Sear the beef pieces on all sides until deeply browned.
Pour in the beef stock and scrape up any browned bits from the bottom of the pot. Stir in the spice blend and return the beef to the pot.
Cover the surface with parchment paper and transfer the Dutch oven to a 250°F (120°C) oven. Cook for approximately 60 minutes or until the beef reaches an internal temperature of 145°F (63°C).
Remove the beef and refrigerate until fully chilled. Strain the cooking liquid and reserve it as the au jus. Once chilled, slice the beef as thinly as possible.
Step 4: Reheat the Beef
Heat the reserved au jus to approximately 145°F (63°C). Stir in the beef bouillon paste if desired for extra flavor.
Add the thinly sliced beef to the hot au jus and gently warm it for 30 to 60 seconds. Avoid boiling to keep the meat tender.
Step 5: Assemble the Sandwiches
Slice each sandwich roll lengthwise.
Pile 8 to 10 ounces (225 to 280 g) of warm Italian beef onto each roll. Spoon some of the hot au jus over the meat and bread.
Top generously with the homemade giardiniera. Add extra au jus if you prefer a wetter sandwich.
Wrap the sandwiches tightly in parchment paper and let them rest for a few minutes before serving. This allows the flavors to meld together and creates the classic Chicago-style experience.
Notes
Store leftover beef and au jus separately in airtight containers in the refrigerator for up to 4 days. Keep the giardiniera refrigerated in its oil mixture. To reheat, gently warm the au jus and briefly dip the sliced beef into the hot liquid. Avoid overheating, as it can dry out the meat.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 270
Common Questions on Portillo’s Italian Beef Recipe
These are the commonly asked questions and their short answers we covered below, will give you a better understanding of this recipe
1. What cut of beef is best for Portillo’s Italian beef recipe?
From our experience, top round roast works exceptionally well for this recipe. It becomes tender after slow cooking and can be sliced very thin once chilled. We’ve found that it closely replicates the texture and flavor of authentic Chicago-style Italian beef sandwiches.
2. Can I make the giardiniera ahead of time?
Absolutely. In fact, we recommend making the giardiniera at least two days in advance. This resting period allows the vegetables to absorb the vinegar brine and develop the bold, tangy flavor that makes this Portillo’s Italian beef recipe so memorable.
3. Why do I need to chill the beef before slicing?
We’ve learned that chilling the cooked beef makes a huge difference. Cold beef is much easier to slice paper-thin, which is one of the defining characteristics of a traditional Italian beef sandwich. Trying to slice it while warm usually results in thicker, less consistent slices.
4. Can I use store-bought sandwich rolls instead of making homemade rolls?
Yes, you can. While homemade rolls provide the most authentic texture and flavor, we’ve successfully used sturdy hoagie rolls and Italian sandwich rolls when short on time. Just make sure they can hold up to the juicy au jus without becoming too soggy.
5. What does giardiniera taste like?
Based on our experience, giardiniera has a bold combination of spicy, tangy, crunchy, and slightly savory flavors. The vinegar-brined vegetables and oil create a topping that perfectly balances the richness of the beef.
6. How do I keep the beef from drying out?
The best method we’ve found is to reheat the sliced beef directly in the warm au jus for only 30 to 60 seconds. This keeps the meat moist and flavorful without overcooking it. Avoid boiling the beef, as that can make it tough.
7. Can I make Portillo’s Italian beef recipe in advance for a party?
Yes, and we often do. The beef, au jus, and giardiniera can all be prepared ahead of time. When it’s time to serve, simply warm the beef in the au jus and assemble the sandwiches. This makes entertaining much easier.
8. How spicy is this Italian beef sandwich?
In our experience, the spice level is moderate. Most of the heat comes from the serrano peppers in the giardiniera and the red pepper flakes in the seasoning blend. If you prefer a milder sandwich, you can reduce the amount of peppers or substitute jalapeños.
9. Can I freeze the leftover Italian beef?
Yes. We’ve frozen both the sliced beef and the au jus with excellent results. Store them in freezer-safe containers for up to three months. Thaw overnight in the refrigerator and reheat gently in the au jus before serving.
10. Why is the sandwich wrapped in parchment paper before serving?
We’ve found that wrapping the sandwich for a few minutes allows the bread to absorb some of the flavorful juices while keeping everything together. This simple step helps create the soft, juicy texture that authentic Italian beef sandwiches are known for.
This Portillo’s Italian beef recipe delivers everything fans love about the legendary Chicago sandwich-tender beef, flavorful au jus, fresh homemade rolls, and spicy giardiniera. While it takes some preparation, the final result is well worth the effort.
Give this recipe a try for your next family gathering or weekend meal, and enjoy an authentic Italian beef sandwich right from your own kitchen.
We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us. You can also follow us on Pinterest, and YouTube for more delicious updates and kitchen inspiration. Your feedback and support mean the world to us!