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    You are in: Home / Recipes / Portillo's Italian Beef Sandwiches Recipe
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    Portillo's Italian Beef Sandwiches

    Portillo's Italian Beef Sandwiches. Photo by Cadillac Frank

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    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 15 mins

    15 mins

    12 hrs

    Miss Annie's Note:

    Portillo's restaurant, in Chicago, are famous for their beef sandwiches. This would be one of those dishes you could make for your family and freeze leftovers for another meal.

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    Units: US | Metric


    1. 1
      In a medium saucepan over medium high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix.
    2. 2
      Stir well and bring just to a boil.
    3. 3
      Place roast in a slow cooker and pour mixture over the roast.
    4. 4
      Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.
    5. 5
      Remove bay leaf and shred meat with a fork.
    6. 6
      Serve on Italian Rolls.

    Ratings & Reviews:

    • on November 13, 2010


      I thought this recipe was a little too salty, and while it smelled almost exactly like Portillo's it wasn't the same taste. A lot has to do with the texture of the meat. True Chicago Italian beef is thinly sliced, and there's nothing I can do at home to replicate that.

      However, I had an idea. I substituted the beef roast with a boneless turkey breast. Subbed the water with low sodium chicken broth, omitted the salt, and added a little crushed red pepper. All the rest of the recipe remained the same, and I was left with one of the best sandwiches I've ever encountered. Sure, it's not Chicago Italian beef, but, it is a healthy cousin and a treat for those of you looking for a different twist on turkey breast.

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    • on July 07, 2010

      Wow. Grew up around Chicago, and was spoiled with good italian beefs. Portillo's beef isn't the end-all-be-all, but pretty darn good. I tried this recipe twice, and was truly disappointed. I had to remake the jus and improvise to find something passable. The salt is way too high, but the real killer is the amount of oregano. Too much leads to serious bitterness, and this recipe has way too much. To rectify, try this: 3 cups water, 1 cube beef bullion, one sprig FRESH oregano, 1 sprig FRESH basil, 2 cloves of fresh garlic and about a teaspoon of onion salt. Forget the bay leaf and parsley.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2005


      This recipe is allright but not even close to Portillo's Italian Beef.But is still tasty.I would prefer the thin sliced meat as opposed to this shredded recipe.The italian salad dressing part was confusing as they do not make that size package.I don't believe Portillo's beef can be copied. But don't stop trying !

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)


    Nutritional Facts for Portillo's Italian Beef Sandwiches

    Serving Size: 1 (249 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 452.0
    Calories from Fat 248
    Total Fat 27.5 g
    Saturated Fat 10.8 g
    Cholesterol 170.1 mg
    Sodium 355.6 mg
    Total Carbohydrate 0.6 g
    Dietary Fiber 0.2 g
    Sugars 0.0 g
    Protein 47.1 g

    The following items or measurements are not included:

    Italian salad dressing mix

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