Chicago-Style Hot Dogs (Portillo’s Copycat)

Why You’ll Love This Recipe

• True to the Portillo’s-style experience: a snappy, natural-casing beef frank “dragged through the garden.”
• Fast, foolproof simmer-and-steam method for juicy dogs and pillowy buns.
• Exact measurements and order of toppings for reliable, classic results.
• Make-it-anywhere ingredients with tips for DIY neon relish and poppy-seed buns.

Grocery List

• Produce: White onion, Roma tomatoes
• Dairy: None
• Pantry: Natural-casing all-beef hot dogs, poppy-seed hot dog buns, yellow mustard, sweet pickle relish (or neon-green relish), dill pickle spears, sport peppers (jarred), celery salt

Full Ingredients

For 4 Chicago-Style Hot Dogs

• 4 natural-casing all-beef franks (2 oz each, 8:1 size)
• 4 poppy-seed hot dog buns
• 6 cups water (for simmering/steaming)

Classic Toppings

• 4 tsp yellow mustard (1 tsp per dog)
• 1/2 cup neon-green sweet relish (2 tbsp per dog)
• 1/2 cup white onion, finely chopped (2 tbsp per dog)
• 8 tomato wedges (from 2 small Roma tomatoes)
• 4 dill pickle spears
• 8 sport peppers (2 per dog)
• 1/2 tsp celery salt (a light pinch per dog)

Optional: Neon Relish Copycat (Makes 1/2 cup)

• 1/2 cup sweet pickle relish
• 3–4 drops green food coloring + 1 drop blue food coloring, stirred in until bright neon
• Pinch of sugar (optional, to taste)

Optional: Quick DIY Poppy-Seed Buns (If you cannot find them)

• 4 plain hot dog buns
• 2 tsp poppy seeds
• 2 tsp water

Step-by-Step Instructions

Step 1: Prep the toppings

Finely chop the white onion. Slice the Roma tomatoes into 8 firm wedges total. Drain the sport peppers and set out the pickle spears. If making the neon relish copycat, stir the food coloring into the sweet relish until it’s a vivid emerald-green with a slight electric hue. Keep all toppings within reach for quick assembly.

Step 2: Simmer the franks for a juicy snap

Add 6 cups water to a medium saucepan and heat to a gentle simmer, about 190°F. Do not boil vigorously; a soft simmer prevents split casings. Add the all-beef franks and cook 5–7 minutes until evenly hot and plump. Natural-casing franks will tighten and become snappy. Note: The franks are fully cooked when purchased; you are heating through.

Step 3: Steam the buns until pillowy

Set a steamer basket over the simmering pot, keeping the buns above the water line. Steam the poppy-seed buns 60–90 seconds until warm and soft but not wet. If you do not have a steamer, wrap buns in a barely damp paper towel and microwave 10–15 seconds.

Step 4: Build in the classic order

Place one hot frank in each bun. Run a thin line (1 tsp) of yellow mustard along one side of the frank. On the opposite side, spoon on 2 tbsp neon-green relish. Sprinkle 2 tbsp finely chopped onion over the relish to help it adhere.

Step 5: Drag it through the garden

Tuck 2 tomato wedges between the bun and the frank, opposite one another. Nestle 1 dill pickle spear along the other side of the frank. Lay 2 sport peppers across the top. Finish with a light pinch of celery salt across everything. No ketchup—ever.

Step 6: Serve immediately

Chicago dogs are best hot and fresh. If serving a crowd, keep cooked franks in 160–170°F water up to 30 minutes and steam buns to order. Wrap finished dogs in parchment or deli paper for that authentic stand-style feel.

Pro Tips

• Use natural-casing all-beef franks for the signature snap; 8:1 size (about 2 oz) matches the classic.
• Keep the water just below a boil (around 190°F) to prevent split casings and to preserve juiciness.
• Steam buns briefly so they are warm and fluffy, not soggy. If using a microwave, start with 10 seconds and check.
• A very light sprinkle of celery salt goes a long way; it ties all the toppings together.
• If you cannot find celery salt, mix 2 parts fine salt with 1 part ground celery seed as a quick substitute.

Variations

• Char-Dog: Grill franks over medium-high heat 4–5 minutes, turning to blister lightly, then steam 30 seconds before assembling.
• DIY Poppy-Seed Buns: Lightly brush plain buns with water, sprinkle with poppy seeds, and warm at 350°F for 3–4 minutes to set the seeds.
• Vegetarian: Use a plant-based hot dog with natural casing-style snap if available; prepare the same way and steam the bun as directed.

Storage & Make-Ahead

Do not store fully assembled dogs. Prep toppings up to 1 day ahead: dice onions and wedge tomatoes, then refrigerate in airtight containers. Keep relish, peppers, and pickle spears chilled and well-drained. Reheat franks by simmering in hot water 2–3 minutes; re-steam buns 10–20 seconds until soft. Leftover franks keep refrigerated up to 3 days.

Nutrition (per serving)

Approx. 330 calories; 18 g fat; 26 g carbs; 13 g protein; 1100 mg sodium; 2 g fiber. Values will vary based on brand and exact amounts.