Portillo’s-Style Italian Beef Sandwiches with Giardiniera

Why You’ll Love This Recipe

• True-to-Chicago method: thin-sliced beef gently rewarmed in fragrant beefy jus.
• Clear, craveable gravy layered with oregano, basil, fennel, and a kick of crushed red pepper.
• Choose your style: dry, wet, or fully dipped; hot giardiniera or sautéed sweet peppers.
• Make-ahead friendly so you can slice in advance and serve hot, drippy sandwiches on demand.

Grocery List

• Produce: 2 green bell peppers, 2 small yellow onions, 4 garlic cloves, fresh parsley (optional garnish)
• Dairy: None
• Pantry: Beef top round roast, low-sodium beef broth, beef base (paste or granules), Worcestershire, soy sauce, dried oregano, dried basil, dried thyme, fennel seeds, crushed red pepper, celery salt, onion powder, garlic powder, bay leaves, olive oil, red wine vinegar, hot Chicago-style giardiniera, Italian rolls

Full Ingredients

For the Beef

• 3 to 3.5 lb beef top round roast, tied
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil (for searing)

For the Jus (Gravy)

• 6 cups low-sodium beef broth
• 1 cup water
• 2 tbsp beef base (such as Better Than Bouillon)
• 1 small yellow onion, quartered
• 4 garlic cloves, smashed
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp dried thyme
• 1 tsp fennel seeds, lightly crushed
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp crushed red pepper flakes (reduce for mild)
• 1/2 tsp celery salt
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce
• 2 tbsp oil from the jar of hot giardiniera (plus 1–2 tbsp giardiniera brine or red wine vinegar, optional, for brightness)
• Pan drippings from searing/roasting the beef

For the Sweet Peppers (Optional)

• 2 green bell peppers, cored and cut into 1/2-inch strips
• 1 small yellow onion, thinly sliced
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1 tsp red wine vinegar

For Serving

• 8 soft Italian sandwich rolls (6–7 inch; Turano- or Gonnella-style if available)
• 1.5 cups Chicago-style hot giardiniera, drained (reserve oil for the jus)
• Extra hot jus for dipping

Step-by-Step Instructions

Step 1: Season and Sear the Roast

Pat the top round dry. Mix the kosher salt, black pepper, and garlic powder; rub all over the roast. Heat 1 tbsp olive oil in a heavy skillet over medium-high until shimmering. Sear the roast 3–4 minutes per side until deeply browned, including the ends. Transfer the roast to a wire rack set over a rimmed sheet pan to allow air circulation while roasting.

Step 2: Slow-Roast to a Tender, Sliceable Medium-Rare

Preheat the oven to 275°F. Roast the beef until it reaches 125°F in the center for medium-rare slices, about 1 hour 45 minutes to 2 hours 15 minutes depending on thickness. Transfer to a cutting board, tent loosely with foil, and rest 20 minutes. Save any pan drippings for the jus.

Step 3: Chill for Paper-Thin Slicing

Wrap the rested roast and chill at least 2 hours (up to 24 hours). This firms the meat so you can slice it very thinly without shredding. For hand slicing, placing the roast in the freezer for 30–45 minutes before slicing makes ultra-thin cuts easier.

Step 4: Make the Herb-Forward Jus

In a large pot, combine the beef broth, water, beef base, onion, garlic, oregano, basil, thyme, fennel seeds, onion powder, garlic powder, crushed red pepper, celery salt, bay leaves, Worcestershire, soy sauce, and any reserved pan drippings. Bring just to a simmer over medium heat, then reduce heat to low and simmer gently for 30 minutes. Strain out the solids for a clear, restaurant-style gravy. Stir in 2 tbsp giardiniera oil and, if desired, 1–2 tbsp giardiniera brine or red wine vinegar for brightness. Keep the jus very hot but not boiling (around 180–190°F).

Step 5: Cook the Sweet Peppers (Optional)

Heat 1 tbsp olive oil in a skillet over medium heat. Add the bell peppers, onion, and 1/4 tsp salt. Cook, stirring occasionally, until just tender with a slight bite, 8–10 minutes. Finish with 1 tsp red wine vinegar. Keep warm.

Step 6: Slice the Beef Ultra-Thin

Using a deli slicer or a very sharp carving knife, slice the chilled roast against the grain into paper-thin slices (1–2 mm thick). Stack the slices loosely so they separate easily in the hot jus.

Step 7: Warm in Jus and Build Your Sandwich (Dry, Wet, or Dipped)

Keep the strained jus just below a simmer. Add a small handful of beef slices to the hot jus and swish 30–60 seconds until heated through and tender; do not boil or the meat can toughen. Split a soft Italian roll most of the way through. For “dry,” load beef, top with hot giardiniera or sweet peppers, and spoon on a little jus. For “wet,” quickly dunk the cut sides of the roll in the jus before filling. For “dipped,” assemble the sandwich, then dip the whole thing into the jus for 1–2 seconds per side. Serve immediately with a cup of extra jus on the side.

Pro Tips

• Cut choice matters: top round is traditional and slices beautifully after chilling; avoid chuck for this thin-sliced style.
• Heat control is key: keep the jus hot, not boiling. A gentle bath keeps slices tender and rosy.
• Giardiniera oil equals flavor: that infused oil brings authentic Chicago aroma and sheen to the gravy.
• Slice across the grain: angle the knife 15–20 degrees for the thinnest, most tender ribbons.
• Right rolls: reach for soft, sturdy Italian rolls that can handle a dunk without disintegrating.

Variations

• Slow-Cooker Shortcut: Skip roasting. Simmer a top round in the seasoned broth on Low 6–7 hours; cool, slice thin, then rewarm slices in fresh hot jus. Texture will be softer.
• Combo Sandwich: Nestle a grilled Italian sausage into the roll under the beef, then top with giardiniera.
• Extra-Hot: Add chopped sport peppers and an extra tablespoon of giardiniera oil to the jus; double the crushed red pepper.

Storage & Make-Ahead

Slice beef up to 2 days ahead. Store slices submerged in cooled jus and refrigerate up to 4 days. Rewarm gently by heating only the portion you plan to serve in hot (not boiling) jus. Freeze beef-in-jus in airtight containers up to 2 months; thaw overnight in the fridge and reheat gently. Leftover sweet peppers and giardiniera keep 1 week refrigerated.

Nutrition (per serving)

Approximate per sandwich with roll, beef, jus, and giardiniera: 600 calories; 44 g protein; 45 g carbohydrates; 24 g fat; 6 g fiber; 1,650 mg sodium. Values will vary based on rolls, beef trim, and giardiniera brand.