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Portillo's Italian Beef Recipe

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This recipe for Portillo's Italian Beef, by , is from The Weber Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Hannah Deardorff

Category:
Category:

Ingredients:  
Ingredients:  
1lb top round roast, thinly sliced
4 Turano, Gonnella, or Amoroso sandwich rolls

GRAVY
1/4lb beef fat trimmings
4 C water
2 beef bouillon cubes (double-sized cubes, or use 4 standard size)
1.5 tsp kitchen bouquet browning and seasoning sauce
1 tsp lemon juice
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp garlic powder
1/8 tsp ground cayenne pepper
Pinch of MSG

Directions:
Directions:
1. Preheat oven to 400║F
2. Chop beef fat into small bits (size of peas) with food processor. Make sure the fat is really cold, it will chop better. Heat up the fat in a sautÚ pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 C. of fat for the gravy.
3. Make the beef gravy by combining all of the gravy ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil, reduce heat and summer for 5 minutes, then turn the heat to low.
4. Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
5. For each sandwich, drop 1/4 pound of sliced beef until the gravy for 2 minutes. Make sure the gravy isn't boiling, it should be around 180║F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers, or both. Spoon on some gravy just before serving, or use in a separate cup to dip.

For pressure cooking the round roast:
- Preheat pressure cooker by putting setting on broil for 5 minutes
- Put round roast on rack and broil for 25 minutes
- Then change setting to bake at 250║F for an additional 20 minutes.
- Let it fully cool and then slice into thin strips

Personal Notes:
Personal Notes:
Recipe from Dennis Deardorff

 

 

 

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