Prep 15 mins
Cook 12 hrs
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.
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion salt
- 3 cups water
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 (2/3 ounce) package Italian salad dressing mix
- 5 lbs rump roast
- 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.
- Stir well and bring just to a boil.
- Place roast in a slow cooker and pour mixture over the roast.
- Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.
- Remove bay leaf and shred meat with a fork.
- Serve on Italian Rolls.
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.
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.
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 !