Just Like Portillo’s Chicago Style Italian Beef Sandwich

Nothing says Chicago food like an authentic Chicago style Italian Beef Sandwich.

Growing up, my family would grab ours from Portillo’s or find our way to the city’s best at the Taste of Chicago each summer.

Every bite was messy. You couldn’t use enough napkins. But that juicy, gravy soaked beef on the perfect french roll was everything.

If you moved away, shipping Italian beef from a restaurant can cost a lot. So I’m giving you the real deal authentic recipe you can make at home without running your pockets.

So cook with me…Let’s vibe!

Ingredients

1 lb thin sliced roast beef

4 Chicago style French rolls

1 green bell pepper

4 slices beef bacon

mozzarella cheese

provolone cheese

hot giardiniera

Italian Beef Gravy

4 cups beef broth

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon granulated garlic

1/2 teaspoon paprika

1/2 teaspoon celery salt

1/2 tablespoon oregano

1/2 tablespoon beef bouillon

2 bay leaves

pepperoncini peppers

Instructions

In a large skillet, cook the beef bacon over medium heat until crispy. Once done, remove the bacon and set aside, reserving the rendered fat in the skillet.

In the same skillet with the reserved bacon fat, sauté the sliced green bell pepper until softened and slightly charred. Remove from heat and set aside.

In a large pot, combine the beef broth, sea salt, black pepper, granulated garlic, paprika, celery salt, oregano, beef bouillon, and bay leaves. Bring to a simmer.

Add a few tablespoons of the reserved bacon fat to the gravy, sautéed green peppers, and pepperoncini peppers plus some juice for added richness.

Let the gravy simmer for 15 minutes to deepen the flavors.

Add the thin-sliced roast beef to the simmering gravy. Allow the beef to heat through for about 3-5 minutes, making sure it absorbs the flavors.

While the beef heats, lightly toast the French rolls in the oven or on a skillet until golden.

On each toasted roll, layer provolone and mozzarella cheese.

Using tongs, generously pile the warmed roast beef onto the rolls, directly from the gravy.

Add the sweet peppers top.

If desired, garnish with pepperoncini peppers and hot giardiniera for an extra kick.

For a true Chicago experience, serve the sandwiches with a small bowl of gravy on the side for dipping, or "dip" the entire sandwich in the gravy before serving for extra flavor.