Portillos Italian Beef Sandwiches Recipes
PORTILLO'S ITALIAN BEEF SANDWICHES
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.
Provided by Miss Annie
Categories Lunch/Snacks
Time 12h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
PORTILLO'S ITALIAN BEEF (COPYCAT)
Make and share this PORTILLO'S ITALIAN BEEF (Copycat) recipe from Food.com.
Provided by Denver cooks
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
- Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
- Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
- For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.
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- Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
- Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
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