Print

Copycat Portillos Italian Beef Sandwich Warm Satisfying Real Chicago Flavor at Home

Portillos Italian Beef Sandwich recipe, served and ready to eat, easy homemade dish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Copycat Portillos Italian Beef Sandwich recipe brings tender slow cooker Italian beef full of Chicago style beef sandwich flavor. It’s perfect for an easy dinner or family dinner on a busy weeknight.

Ingredients

Scale
  • 3 to 4 pound chuck roast or round roast trimmed of large chunks of excess fat
  • Kosher salt
  • 14.5 ounce can beef broth divided
  • 8 ounces pepperoncini pepper slices plus 1/4 cup of juice and additional peppers for serving
  • 8 ounces giardiniera mild or spicy drained plus additional for serving look for the kind that is chopped versus whole pickled vegetables
  • Provolone cheese slices for serving
  • Hoagie buns for serving
  • 1 tablespoon Italian seasoning
  • 2 teaspoons granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon thyme dried ground

Instructions

  1. Allow the meat to sit at room temperature for 15 minutes and season it all over with kosher salt.
  2. Heat a large skillet or Dutch oven on medium-high heat and brown the meat on all sides without moving it too much to create a crust, about 10 minutes total.
  3. Lower the heat to medium and pour in some beef broth, scraping the bottom of the pan with a wooden spoon to loosen flavorful bits, then transfer the liquid and meat to the slow cooker.
  4. Mix the Italian seasoning, sugar, garlic powder, onion powder, salt, black pepper, and thyme in a small bowl and sprinkle this seasoning evenly over the beef in the slow cooker.
  5. Add the pepperoncini slices and juice along with the drained giardiniera to the slow cooker, then pour in the remaining broth.
  6. Cover and cook on low for 8 to 10 hours or until the beef is tender enough to shred easily.
  7. Shred the beef, combine it with the juices, then cover and cook for another 30 minutes on low.
  8. Toast the hoagie buns at 350 degrees for 5 to 7 minutes if desired, fill them with the shredded beef and its juices, and top with provolone, pepperoncini, and giardiniera to taste before serving.

Notes

  • *You can swap the homemade Italian seasoning mix in this recipe with a 0
  • 7 ounce packet of Italian dressing mix
  • TO STORE: Refrigerate Italian beef in an airtight storage container for up to 3 days
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave
  • TO FREEZE: Freeze beef in an airtight freezer-safe storage container for up to 3 months
  • Let thaw overnight in the refrigerator before reheating

Nutrition

Find it online: https://www.amgroyal.com/copycat-portillos-italian-beef-sandwich/