Copycat Portillo’s Italian Beef Sandwich
Copycat Portillo’s Italian Beef Sandwich
Ingredients
For the Italian Beef
- 3 pounds chuck roast, trimmed of excess fat
- 4 cups beef broth
- 1 ounce Italian dressing mix, packet
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 4 hoagie rolls
- 8 slices provolone cheese
- 1/2 cup pepperoncini, sliced, plus more for serving
- 2 tablespoons butter, melted, for brushing rolls
Instructions
- 1
Place the trimmed chuck roast into a 6-quart (or larger) slow cooker. In a medium bowl, whisk together the beef broth, Italian dressing mix, dried oregano, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Pour the mixture over the chuck roast in the slow cooker.
⏱️ 10 min
- 2
Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender and easily shreds.
⏱️ 480 min
- 3
Once the beef is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the beef into small pieces. Return the shredded beef to the slow cooker, stirring it into the flavorful au jus.
⏱️ 10 min
- 4
Preheat your oven broiler to high. Slice the hoagie rolls lengthwise, being careful not to cut all the way through. Brush the insides of the rolls with melted butter.
⏱️ 5 min
- 5
Place the buttered rolls on a baking sheet, cut-side up. Broil for 1-2 minutes, or until lightly golden and toasted. Watch carefully to prevent burning.
⏱️ 2 min
- 6
Remove the rolls from the oven. Divide the shredded Italian beef among the toasted rolls, piling it high. Top each sandwich with 2 slices of provolone cheese and a generous amount of sliced pepperoncini.
⏱️ 5 min
- 7
Return the sandwiches to the baking sheet and broil for another 1-2 minutes, or until the provolone cheese is melted and bubbly. Serve immediately with extra au jus from the slow cooker for dipping, and additional pepperoncini on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Portillo’s Italian Beef Sandwich
For the Italian Beef
- 3 pounds chuck roast, trimmed of excess fat
- 4 cups beef broth
- 1 ounce Italian dressing mix, packet
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 4 hoagie rolls
- 8 slices provolone cheese
- 1/2 cup pepperoncini, sliced, plus more for serving
- 2 tablespoons butter, melted, for brushing rolls
Instructions
- 1
Place the trimmed chuck roast into a 6-quart (or larger) slow cooker. In a medium bowl, whisk together the beef broth, Italian dressing mix, dried oregano, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Pour the mixture over the chuck roast in the slow cooker.
⏱️ 10 min - 2
Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender and easily shreds.
⏱️ 480 min - 3
Once the beef is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the beef into small pieces. Return the shredded beef to the slow cooker, stirring it into the flavorful au jus.
⏱️ 10 min - 4
Preheat your oven broiler to high. Slice the hoagie rolls lengthwise, being careful not to cut all the way through. Brush the insides of the rolls with melted butter.
⏱️ 5 min - 5
Place the buttered rolls on a baking sheet, cut-side up. Broil for 1-2 minutes, or until lightly golden and toasted. Watch carefully to prevent burning.
⏱️ 2 min - 6
Remove the rolls from the oven. Divide the shredded Italian beef among the toasted rolls, piling it high. Top each sandwich with 2 slices of provolone cheese and a generous amount of sliced pepperoncini.
⏱️ 5 min - 7
Return the sandwiches to the baking sheet and broil for another 1-2 minutes, or until the provolone cheese is melted and bubbly. Serve immediately with extra au jus from the slow cooker for dipping, and additional pepperoncini on the side.
⏱️ 3 min