Craving that juicy, tender Italian beef sandwich you get at Portillo's? Forget the drive-thru line and the hefty price tag! This recipe brings the deliciousness of Portillo's Italian beef right to your kitchen. It’s easier than you think to recreate this Chicago classic, making it a perfect addition to your repertoire of quick dinner ideas and delicious dishes. Get ready for a taste of Chicago, homemade and hearty!
Ingredients:
- 3 lbs beef chuck roast, cut into 2-inch cubes
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1/2 cup giardiniera (or to taste, adjust for preferred spice level)
- 1/4 cup olive oil
- 2 tablespoons Italian seasoning
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 baguette, sliced
- Provolone cheese slices (optional)
Instructions:
Step 1: Browning the Beef
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. This step develops rich flavor and color. Set the browned beef aside.
Step 2: Sautéing Aromatics
Add the sliced onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds the foundation of the delicious sauce.
Step 3: Simmering the Beef
Return the browned beef to the pot. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. This is crucial for a flavorful sauce! Add the Italian seasoning, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is incredibly tender and easily shreds with a fork. The longer it simmers, the more tender and flavorful it becomes.
Step 4: Adding Giardiniera and Shredding the Beef
Stir in the giardiniera. Using two forks, shred the beef in the pot. Simmer uncovered for another 15-20 minutes to reduce the sauce slightly and allow the flavors to meld. Adjust seasoning to your preference.
Step 5: Serving Your Italian Beef
Serve the Italian beef on toasted baguette slices. Top with provolone cheese (if desired) and add extra giardiniera for those who like a little extra kick. This simple yet satisfying meal is perfect for a quick weeknight dinner, or a more elaborate weekend feast.
Tips and Variations:
- For a richer flavor: Use a combination of beef broth and red wine.
- Spice it up: Add a pinch of red pepper flakes to the sauce for extra heat.
- Make it ahead: This recipe is even better the next day! The flavors have time to deepen.
- Slow Cooker Option: This recipe can be easily adapted for a slow cooker. Brown the beef as instructed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
- Vegetarian Option: Substitute the beef with hearty mushrooms or portobello caps.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500 (depending on serving size and additions)
- Protein: High
- Fat: Moderate
- Carbohydrates: Moderate
This Italian beef recipe offers a fantastic way to enjoy a restaurant-quality meal in the comfort of your own home. It’s a delicious and relatively easy recipe, perfect for busy weeknights or special occasions. Enjoy the taste of Chicago – homemade!