Copycat Portillo’s Italian Beef Recipe

The Italian-American population has brought a lot of changes in the way they make food. These events gave birth to a number of delicious foods including this Italian beef recipe that is perfect for sandwiches and main course.

In this recipe, we’ll show you how to make Italian beef inspired by the recipe from Portillo. Its tender, flavorful, and absolutely filling. This will be the star of any picnic and party.

Now you no longer have to go out of the house and drive to the nearest Portillo to have that exquisite taste of Italian beef. Simply take out your pans and follow this recipe. You can now have Italian beef anytime. 

How To Make Copycat Portillo’s Italian Beef

  • 2 lbs stewing beef (preferably rump roast, eye of the round, top round, bottom round, chuck, or chuck shoulder)
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp onion powder
  • ½ tsp dried dill
  • ½ tsp dried rosemary
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • 1 bay leaf
  • 5 oz red onions (quartered)
  • 3 oz carrots (cut into chunks)
  • 3 oz celery (leaves & stalks, cut into chunks)
  • 5 tbsp prepared mustard
  • 4 cups beef broth (plus more as needed)
  • 3 tbsp vegetable oil or rendered beef tallow
  • Salt & ground black pepper (to taste)

To serve:

  • Hoagie Rolls
  • ¼ cup piquillo or pepperocinni peppers (sliced into strips)
  • Prepared mustard
  • Mayonnaise
  • Side of potato chips
  • Side of the cooking broth
  1. Brush the mustard around the stewing beef, & season well on all sides with salt & pepper.
  2. Heat up a skillet with oil & sear the meat on all sides until evenly caramelized. Set aside
  3. Make a vegetable bed inside your crockpot by adding the red onions, celery, & carrots.
  4. Add all the spices into the crockpot & layer the seared beef on top of the vegetables.
  5. Pour enough beef broth to both cover the beef.
  6. Cover and cook on low for 10 – 12 hours, or on high for 5 – 6 hours, until beef is tender enough to be pulled & shredded
  7. You may need to add more broth to cover the beef while being slow cooked
  8. Once done, strain the broth & set aside. Discard all solids
  9. Layer your cooked beef onto a flat surface. You have a couple of options for this. Either shred or pull apart using a pair of forks, or thinly slice the beef. Set aside
  10. When ready to serve, warm up your hoagie rolls & slice ¾’s lengthwise of the bread.
  11. Spread mayonnaise & mustard on separate sides of the bread
  12. Heat up a pan & add your preferred beef potion with a little cooking broth. This will warm up your beef.
  13. Drain, & layer your warmed beef into the sandwich
  14. Finally, layer your pepper strips around the sandwich & seal
  15. Serve together with potato chips & a little of the cooking broth. Enjoy by dipping the sandwich briefly in the broth between bites

How To Make Copycat Portillo's Italian Beef

0 from 0 votes
Preparation: 30 mins
Cooking: 30 mins
Total: 1 hr
Serves:

Ingredients

  • 2 lbs stewing beef preferably rump roast, eye of the round, top round, bottom round, chuck, or chuck shoulder
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp onion powder
  • ½ tsp dried dill
  • ½ tsp dried rosemary
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • 1 bay leaf
  • 5 oz red onions quartered
  • 3 oz carrots cut into chunks
  • 3 oz celery leaves & stalks, cut into chunks
  • 5 tbsp prepared mustard
  • 4 cups beef broth plus more as needed
  • 3 tbsp vegetable oil or rendered beef tallow
  • Salt & ground black pepper to taste

To serve:

  • Hoagie Rolls
  • ¼ cup piquillo or pepperocinni peppers sliced into strips
  • Prepared mustard
  • Mayonnaise
  • Side of potato chips
  • Side of the cooking broth

Instructions

  1. Brush the mustard around the stewing beef, & season well on all sides with salt & pepper.
  2. Heat up a skillet with oil & sear the meat on all sides until evenly caramelized. Set aside
  3. Make a vegetable bed inside your crockpot by adding the red onions, celery, & carrots.
  4. Add all the spices into the crockpot & layer the seared beef on top of the vegetables.
  5. Pour enough beef broth to both cover the beef.
  6. Cover and cook on low for 10 - 12 hours, or on high for 5 - 6 hours, until beef is tender enough to be pulled & shredded
  7. You may need to add more broth to cover the beef while being slow cooked
  8. Once done, strain the broth & set aside. Discard all solids
  9. Layer your cooked beef onto a flat surface. You have a couple of options for this. Either shred or pull apart using a pair of forks, or thinly slice the beef. Set aside
  10. When ready to serve, warm up your hoagie rolls & slice ¾’s lengthwise of the bread.
  11. Spread mayonnaise & mustard on separate sides of the bread
  12. Heat up a pan & add your preferred beef potion with a little cooking broth. This will warm up your beef.
  13. Drain, & layer your warmed beef into the sandwich
  14. Finally, layer your pepper strips around the sandwich & seal
  15. Serve together with potato chips & a little of the cooking broth. Enjoy by dipping the sandwich briefly in the broth between bites

Nutrition

  • Calcium: 31mg
  • Calories: 158kcal
  • Carbohydrates: 3g
  • Cholesterol: 47mg
  • Fat: 8g
  • Fiber: 1g
  • Iron: 2mg
  • Potassium: 368mg
  • Protein: 18g
  • Saturated Fat: 4g
  • Sodium: 436mg
  • Sugar: 1g
  • Vitamin A: 1270IU
  • Vitamin C: 5mg
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Commonly Asked Questions

Which Cut of Meat Should I Use For Italian Beef?

You can always choose the cut of your choice in making Italian beef. The most common one used by restaurants, however, is the sirloin. It is also safe to ask your butcher if unsure of which cut to use. 

 

steak-dishes

Conclusion

Italian Beef is great for lunch. You no longer have to wait in line to grab that filling dish. Prepare this in the comfort of your kitchen and you can bring it out to lunch and picnics!

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