Description
Craving a Chicago classic? This Portillo’s Italian Beef recipe brings the authentic taste of the Windy City right to your kitchen! Juicy, thinly sliced beef is slow-cooked in a flavorful au jus with Italian seasonings, then piled high on a crusty French roll and topped with spicy giardiniera or sweet peppers. Whether you’re making it for game day, a family dinner, or just to satisfy a craving, this easy homemade Italian beef is the real deal!
Ingredients
For the Beef & Au Jus:
- 3 lbs beef chuck roast or top sirloin
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp salt
- 2 tbsp olive oil
For the Sandwiches:
- 6 French rolls or Italian sub rolls
- 1 cup spicy giardiniera (or mild version if preferred)
- 1 cup roasted sweet peppers (optional)
- 2 tbsp butter (for toasting the rolls)
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven or slow cooker over medium-high heat. Sear the beef roast on all sides until browned (about 2-3 minutes per side).
- Prepare the Au Jus: Add minced garlic, Worcestershire sauce, soy sauce, balsamic vinegar, and all seasonings. Pour in the beef broth, ensuring the roast is mostly covered.
- Slow Cook:
- Slow Cooker: Cook on low for 8-10 hours or high for 4-5 hours until the beef is tender and easy to shred.
- Oven: Preheat to 300°F (150°C) and bake for 3-4 hours until fork-tender.
- Shred & Soak: Remove the beef, let it rest for 10 minutes, then slice thinly or shred. Return it to the au jus to soak up the flavors for at least 30 minutes.
- Prepare the Rolls: Butter and lightly toast the French rolls in a skillet or under a broiler for extra crispiness.
- Assemble the Sandwiches: Pile the juicy beef onto each roll, ladle a bit of au jus over the meat, and top with giardiniera or sweet peppers.
- Serve: For the true Chicago-style experience, serve with extra au jus on the side for dipping!
Notes
For extra authentic flavor, use top sirloin and slice it paper-thin after cooking.
If you prefer a thicker au jus, whisk in 1 tbsp of cornstarch mixed with 2 tbsp cold water, then simmer for 5 minutes.
Want it spicier? Add more red pepper flakes or use hot giardiniera.
Make it ahead: Italian beef tastes even better the next day! Store the beef and au jus separately in the fridge and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker) or 3-4 hours (oven)
- Category: Lunch
- Method: Slow Cooker / Dutch Oven
- Cuisine: Italian-American, Chicago-Style