Portillo’s Italian Beef and Cheddar Croissants and many more Portillo’s recipes!

Portillo’s Italian Beef and Cheddar Croissants and many more Portillo’s recipes!

Portillo’s Restaurants, in Chicago, are famous for their beef sandwiches. This would be one of those dishes you could make for your family and freeze leftovers for another meal - like making their Portillo’s Beef and Cheddar Croissant. A perfect compliment to their famous Italian beef layered with cheddar cheese and served on a toasted fresh croissant with your choice of sweet or hot peppers.

Serve with Portillo’s Chopped Salad and make room for their famous Portillo’s Chocolate Cake and their famous Chocolate Cake Shake – mmmmmm so good! This salad could be a meal in itself! So hearty with a very tasty dressing – macaroni, bacon, lettuce, cabbage, tomatoes, onions, cheese, chicken (another great use for leftovers!) in a sweet Italian dressing.

But their famous Portillo’s Chocolate Cake Shake is the best! Made from their famous chocolate cake (clone recipe included – tried, true and close!) - thick, spoon-worthy creaminess you would hope for in a well-crafted shake, the delightfully unclumpy serving of light, airy chocolate cake mixed within provides a fluffy texture that you won’t find in any other frozen dessert - generous cake bits just floating around, mashed along the side of the cup.

Portillo’s Famous Roast Beef
(freezes well for future meals)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 3 cups water
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaves
• 1 (2/3 ounce) package Italian salad dressing mix
• 5 lbs inside round roast (cap on)

  1. In a medium saucepan over medium-high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix.
  2. Stir well and bring just to a boil.
  3. Place roast in a slow cooker and pour mixture over the roast.
  4. Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.
  5. Remove bay leaf and shred meat with a fork.
  6. Serve on Italian Rolls.

Portillo’s Italian Beef and Cheddar Croissants
If you don’t want to make your own beef or are stretched for time, you can use sliced deli roast beef – usually they will give you a container of au jus.
I have included an au jus recipe if you’d like.

1 pound roast beef from the deli + au jus
1-2 green peppers
4 croissants
1 cup shredded cheddar cheese
2 tablespoons olive oil
Salt
Pepper
garlic powder
giardiniera

  1. Pre heat the oven to 400 degrees
  2. Cut the green peppers into quarters
  3. Remove the the seeds and ribs
  4. Place in a baking dish
  5. Coat with olive oil
  6. Sprinkle with a little salt, pepper, and garlic powder
  7. Bake for 1 hour
  8. Once the peppers are cooked pour the au jus into a pot and heat on high
  9. Slice the croissants from one end to the other without cutting all the way through, you want a pocket
  10. Sprinkle with shredded cheddar cheese
  11. Once the au jus is hot add the peppers
  12. Let the peppers soak in the au jus for a couple minutes
  13. Add the roast beef. You don’t want to cook it too long; just heat it up
  14. Add the hot beef and the peppers to the croissants
  15. Top with giardiniera
  16. Serve with a side of au jus

Here’s a nice au jus recipe WITHOUT pan drippings –

• olive oil, just enough to saute
• 1/4 cup red onion, chopped
• 1 teaspoon garlic, minced – jarred works fine
• 1/8 cup white wine – optional – or increase beef broth by 1/8 cup
• 1 tablespoon Worcestershire sauce
• 2 1/2 cups beef broth (beef base or bouillon will work)
• 1 teaspoon flour (optional)

  1. Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
  2. Deglaze the pot with white wine or broth, then add Worcestershire sauce and cook for another minute, stirring constantly.
  3. Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
  4. Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.
  5. Serve with French Dips and ENJOY!

Portillo’s Chopped Salad
http://www.www.recipesecrets.net/forums/recipe-exchange/60172-portillos-chopped-salad.html?highlight=portillo's+chopped+salad

Portillo’s Chocolate Cake

1 box Betty Crocker super moist chocolate butter recipe (has to be this one!)
3 eggs
1 cup ice cold water
1 cup Hellman’s regular mayonnaise
2 cans Betty Crocker creamy chocolate frosting

  1. Preheat oven to 350 degrees
  2. Grease two 9″ cake pans
  3. Mix all ingredients and beat for four minutes or until smooth
  4. Pour even amount in both pans
  5. Bake for 30-32 minutes
  6. Cool on rack for at least one hour
  7. Frost and enjoy! (feeds 6-8)

And for their shake:

Portillos’ Chocolate Cake Shake

• 3+ scoops of Vanilla Bean ice cream
• cubes of Portillo’s Chocolate Cake
• 2+ tablespoons of COLD whole milk (that’s what makes it so good, gives the right consistency and taste!)

  1. Put all ingredients in a blender and blend.
  2. Adjust the ice cream and/or milk according to how thick you want it.