Homemade Portillo’s-Style Italian Beef Sandwich (Easy Copycat Recipe)
If you’ve ever bitten into a hot, juicy Italian beef sandwich in Chicago, you know it’s not just lunch—it’s an experience. Today I’m sharing a Portillo’s-style Italian Beef Sandwich copycat recipe you can make at home with simple ingredients and basic kitchen tools. It’s cozy, messy in the best way, and perfect for game day, family dinners, or feeding a crowd.Portillo’s & Italian Beef: A Little Background
Portillo’s started as a tiny hot dog stand in Illinois back in the 1960s and grew into a beloved Chicago-area chain. Over the years, their Italian beef sandwich became one of their most iconic menu items. What makes a Chicago Italian beef so special?- Thinly sliced, ultra-tender beef that’s been slowly cooked in a flavorful broth.
- Rich, savory “au jus” scented with garlic, oregano, and Italian spices.
- Crusty-but-soft Italian rolls that soak up all that beefy goodness.
- Spicy, tangy giardiniera or sweet peppers on top for a burst of crunch and heat.
Copycat Portillo’s-Style Italian Beef Sandwich Recipe
Servings: About 8 sandwichesPrep Time: 20 minutes
Cook Time: 3 to 3 ½ hours (oven or slow cooker)
Total Time: About 3 ½ to 4 hours
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| Tender sliced beef piled high on a crusty roll, soaked in savory au jus and finished with classic Chicago-style giardiniera |
Approximate Nutrition (Per Sandwich)
(This will vary with exact ingredients and toppings.)- Calories: ~550
- Protein: ~38 g
- Carbs: ~45 g
- Fat: ~22 g
- Fiber: ~3 g
- Sodium: High (Italian beef is naturally salty—see tips below)
Ingredients for Italian Beef
For the Beef & Au Jus
- 3–4 lbs beef chuck roast (you can also use top round or rump roast)
- 2 tbsp olive oil
- 4 cups low-sodium beef broth
- 1 cup water
- 2 tsp kosher salt (start here; adjust at the end)
- 2 tsp black pepper
- 2 tsp dried oregano
- 1 ½ tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 1 ½ tsp onion powder
- 1 ½ tsp garlic powder
- 1 ½ tsp paprika
- ½–1 tsp red pepper flakes (optional, for heat)
- 4 cloves garlic, smashed
- 1 medium yellow onion, sliced
- 2 bay leaves
For the Sandwiches
- 8 crusty Italian sandwich rolls or French rolls (6–8 inches each)
- 1–2 cups Chicago-style giardiniera (hot or mild), drained
- 2 cups sautéed or roasted sweet bell peppers (optional)
- Provolone or mozzarella slices (optional, not traditional but delicious)
Step-by-Step Instructions (Oven Method)
Step 1: Prep and Sear the Beef
1. Pat the beef dry. Use paper towels to remove surface moisture. This helps it brown better.2. Season lightly with salt and pepper. Just a light sprinkle on all sides.
3. Heat the oil. In a large Dutch oven or heavy pot, heat 2 tbsp olive oil over medium-high heat.
4. Sear the roast. Brown the beef on all sides, about 3–4 minutes per side. You want a nice deep brown crust.
5. Remove the beef to a plate and set aside.
Step 2: Build the Flavor Base
1. In the same pot, add the sliced onion and a pinch of salt. Cook 3–4 minutes, scraping up any browned bits.2. Add the smashed garlic cloves and cook 1 more minute, just until fragrant.
3. Stir in the dried spices: oregano, basil, thyme, rosemary, onion powder, garlic powder, paprika, red pepper flakes (if using), and black pepper.
Toast for 30–60 seconds, stirring so they don’t burn.
Step 3: Add Liquid and Simmer
1. Pour in the beef broth and water, stirring to combine and scraping the bottom of the pot.2. Add bay leaves.
3. Taste the liquid and add 2 tsp kosher salt to start. Remember, you can always add more later.
4. Return the seared beef (and any juices on the plate) to the pot.
Step 4: Slow Cook Until Tender
1. Bring the pot just to a gentle simmer on the stove.2. Cover the pot with a lid and transfer to a preheated 300°F oven.
3. Cook for about 2 ½–3 hours, or until the beef is very tender and can shred easily with a fork.
Food Safety Note: Beef roasts are safe to eat at 145°F internally, but for this recipe you actually want to go beyond that so the connective tissue breaks down and the meat becomes shreddable.
Step 5: Chill and Slice (Portillo’s-Style Texture)
Portillo’s uses very thinly sliced beef.To mimic that:
1. When the beef is fork-tender, remove it from the pot and let it cool slightly.
2. Strain the cooking liquid (au jus) into a large bowl or container. Discard bay leaves and onion/garlic solids if you prefer a smoother jus.
3. Chill the beef and the strained au jus in the refrigerator until the beef is firm—at least 2 hours, or overnight for the best slicing.
Once chilled:
4. Use a sharp knife to slice the beef as thinly as you can, against the grain. If you have a meat slicer, this is a great time to use it.
Step 6: Warm the Beef in the Au Jus
1. Reheat the au jus in a pot over medium heat until steaming but not boiling.2. Add the sliced beef to the hot au jus and let it warm through for about 5–10 minutes. Don’t boil, or it can toughen.
3. Taste the au jus and adjust salt if needed. If it’s too salty, you can add a splash of water or low-sodium broth.
Step 7: Assemble the Italian Beef Sandwiches
1. Warm the rolls. Heat Italian rolls in a 350°F oven for 5–7 minutes until the outside is lightly crisp and the inside is soft.2. Decide how “wet” you like it:
- Dipped: Quickly dip the cut side of each roll into the hot au jus.
- Wet: Briefly dunk the entire sandwich into the jus for a softer, juicier bite.
- Dry: Skip dipping and just spoon a bit of jus over the meat.
4. Top with:
- Giardiniera (for that classic Chicago-style crunch and heat)
- Sweet peppers (for a milder, roasted flavor)
- Cheese slices, if desired (melt under the broiler for 1–2 minutes)
Slow Cooker (Crock-Pot) Italian Beef Shortcut
Want to make this recipe even easier for a busy day? The slow cooker is your best friend.Slow Cooker Method
1. Skip the slicing step. With this version, you’ll end up with a shredded Italian beef, still delicious and tender.2. Season and sear the beef in a skillet (optional but recommended for flavor).
3. Add onions, garlic, dried spices, beef broth, water, and bay leaves to your slow cooker.
4. Place the seared roast on top.
5. Cook on:
- Low: 8–10 hours
- High: 4–5 hours
7. Taste and adjust salt and pepper.
8. Pile shredded beef onto warm Italian rolls, top with giardiniera and sweet peppers, and spoon extra cooking liquid over the meat.
This version gives you softer, pulled-beef sandwiches with less fuss.
Simple Home-Kitchen Tips & Time-Savers
- No Italian rolls? Use hoagie rolls, French bread, or even sturdy hamburger buns in a pinch.
- No time to chill and slice? Shred the beef after it’s tender and serve it “pulled beef” style. Still amazing.
- Make ahead for parties: Cook the beef a day ahead. Reheat sliced or shredded meat in the au jus on low heat before serving.
- Use store-bought giardiniera: Most grocery stores in the USA carry it near the pickles or olives. Choose mild if you’re sensitive to spice.
- Freeze for later: Freeze leftover beef in its liquid in freezer bags for up to 3 months. Thaw and reheat gently on the stovetop.
Allergy-Friendly & Special Diet Swaps
Everyone should get to enjoy a good Italian beef sandwich. Here are some adjustments you can try.Gluten-Free Italian Beef
- Use gluten-free beef broth (some brands add gluten as a thickener).
- Serve the beef on gluten-free rolls or over roasted potatoes, rice, or polenta.
- Check the label on your giardiniera to confirm it’s gluten-free.
Dairy-Free
- This recipe is naturally dairy-free as long as you skip the cheese topping.
- If you like it cheesy, use your favorite dairy-free cheese slices that melt well.
Paleo-Friendly
- Use a clean beef broth without added sugar, gluten, or soy.
- Skip the bread and serve the beef over roasted vegetables or cauliflower rice.
- Check giardiniera for added sugars or non-compliant oils and choose a paleo-friendly brand.
Vegan or Plant-Based Twist
This won’t be a true “Italian beef,” but you can enjoy similar flavors:- Use jackfruit, seitan, or shredded mushrooms as the “meat.”
- Swap beef broth for rich vegetable broth plus a bit of soy sauce or coconut aminos for depth.
- Season with the same spice blend and simmer until tender.
Food Safety Tips
- Keep raw beef refrigerated until you’re ready to cook.
- Cook beef until it is fork-tender and reaches at least 145°F internally, though for this style you’ll cook it much longer for texture.
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to at least 165°F before serving.
How to Serve Your Italian Beef Sandwiches
Need a full meal idea? Try serving your Portillo’s-style Italian beef copycat with:- Oven fries or potato wedges
- Simple green salad with Italian dressing
- Coleslaw or pasta salad
- Pickles and extra peppers on the side
Join the Conversation
Have you tried the original Italian beef sandwich in Chicago? Or is this your first time making it at home? I’d love to hear:- How “wet” do you like your sandwich—dry, dipped, or soaking?
- Are you team hot giardiniera, sweet peppers, or both?
- Leave a comment with how it turned out.
- Share this recipe with friends or family who love Italian beef.
- Save it for your next game day or holiday party.
Important Disclaimers
This recipe is a homemade copycat created for informational and educational purposes. It is not the official Portillo’s Italian beef recipe, and we make no claim to know or represent their proprietary formulas, methods, or trade secrets. All trademarks and names mentioned belong to their respective owners.
Simply Copycat Recipes is an Amazon affiliate. That means we may earn a small commission from qualifying purchases if you buy through our links, at no extra cost to you. We only recommend products we genuinely believe can help you cook better at home.
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