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Chicago-style Portillo's Italian beef sandwich with peppers and giardiniera, dripping au jus

Copycat Portillo's Italian Beef

A Chicago-style copycat Portillo's Italian beef - tender slow-cooked beef soaked in a savory, herby au jus, piled on a hoagie with peppers and giardiniera. Just like the original.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 sandwiches
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 lb beef chuck roast
  • 2 tbsp olive oil
  • 4 cups beef broth
  • 1 tbsp Italian seasoning
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp crushed red pepper flakes
  • 1 green bell pepper, sliced
  • 1 cup giardiniera (Italian pickled vegetables) for serving
  • 6 Italian hoagie rolls

Method
 

  1. Season the beef chuck roast with salt and pepper and sear it in olive oil in a hot pan until browned on all sides.
  2. Transfer the beef to a slow cooker. Add the beef broth, Italian seasoning, oregano, garlic powder, onion powder, and red pepper flakes.
  3. Cover and cook on low for 8 hours (or high 4-5 hours) until the beef is fork-tender.
  4. Remove the beef and shred or thinly slice it, then return it to the seasoned broth (the au jus) to soak.
  5. Pile the beef onto hoagie rolls, spoon over some au jus, and top with sliced peppers and giardiniera. Serve hot, with extra au jus for dipping.

Notes

For an authentic Chicago experience, dip the whole sandwich in au jus (wet style). Use a hot giardiniera for spicy, or sweet peppers for mild. Make it in the oven at 300F for 3-4 hours instead of a slow cooker. Leftover beef keeps 4 days in the fridge in its juices and freezes well.