Anyone know the recipe for protillos Italian beef ive tried a few and they all suck?!


Question:

Anyone know the recipe for protillos Italian beef ive tried a few and they all suck?

I really love Italian beef, I need someone who has worked or knows someone who has worked at Portillo's to let me know how to make it, its driving me crazy


Answers:

portillo's beef is top secret.....it comes already packaged and seasoned in a vacuum sealed bag and they just heat it up with the gravy. it is not actually made at the restaurant. it comes the same way, but bigger the way you would get it if you came for a cold italian beef package to take home.....however, i can tell you how to make a decent one at home. this is my very own recipe and yes, after many trial and errors trying to duplicate portillos i came up with this one that i keep around that usually hits the spot. i use a crockpot for this recipe. try it if you wish, but it is very important to use the scala's hot/mild girdinara and to use toasted GONELLA'S or TURANO'S french bread to set it off...especially if you live in Illinois. i do, so i know how important it is to really want a decent italian beef. i did not copy this recipe from anyone, this is my very own. if you try it, please, let me know what you think.


1 whole 5-6 lb. sirloin tip roast
46 oz. beef broth
1 tablespoon black pepper
11/2 tablespoons garlic powder
1 tablespoon oregano
2 bay leaves
1/2 cup olive oil
2 tablespoons beef bullion granules
1 cup water
dash of red pepper flakes (if you like to add a little heat)

you put all of these ingredients in your crockpot and let it cook for 6 hours until the meat can be shredded apart with a fork. you can take it out of the pot and shred it all apart and then put it back in the gravy and let it cook for another hour or so.

to finish making sandwiches, you'll need:

Turano's french bread or Gonnella's french bread
1 jar of Scala's mild or hot girdinara

after the meat is shredded and hot, toast your french bread or buns under the broiler for a couple minutes and then begin to put the meat and gravy on the bread..make sure you add a little gravy to the bread to make it a little more authentic and also add the Scala's girdinara...hot or mild is good. it makes all the difference to the sandwich.


i hope you will enjoy it, my family does.




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