Reviewed: Nov. 24, 2009

WOW!!! Fabulous recipe!!! Love, love, love it!! Only changes I made were 2 packages of italian dressing mix, onion powder instead of salt and added 2 beef boulion cubes. Served it on steak rolls with roasted onions and bell peppers, topped with provolone cheese and put under broiler. YUMMY!!! It had so much flavor!! You have to make this, it's the best recipe I have found on this site so far!

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Michelle

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Kenosha, Wisconsin, USA

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Reviewed: Nov. 17, 2009

Awesome! Took the advice of those who doubled the italian dressing and would even try it tripled next time. Sauteed red onions in butter and served on the side along with shredded cheese mix with romano and parmesan. Found it difficult to shred the meat cooked on high. Next time I will cook it on low and see if it's any different.

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dawn72

Cooking Level: Expert

Home Town: Pulaski, Wisconsin, USA

Living In: Sammamish, Washington, USA

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Reviewed: Nov. 17, 2009

Yum! I halved the recipe but used the whole amount of the italian dressing seasoning and it turned out great!

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Barb

Cooking Level: Beginning

Home Town: Oak Creek, Wisconsin, USA

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Reviewed: Nov. 17, 2009

This was so easy and delicious my family wants me to make it again right away. We used the left over liquid in crock pot to dip the sandwiches in like french dip. Very yummy.

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steph

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Reviewed: Nov. 16, 2009

This was great! The only changes I made wer to swap out the dry Italin style salad dressing mix with Newman's Own Family Recipe Italian dressing and tossed in about 1/2 cup sliced pepperoncinis!

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SweetTrouble

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Reviewed: Nov. 15, 2009

This was very easy and the meat was very tender, but overall the meat was not seasoned nearly enough for mine or my husband's tastes.

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senoramandi

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Reviewed: Nov. 15, 2009

This was really good! Only change I made was to add two packets of ITalian dressing & I'm really glad I did because, I am sure it would not have been very flavorful. I will definintely be making this again!

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 14, 2009

This is positively outstanding! My family was blown away by how good this was. As other reviewers noted, I used 3 cups of beef stock instead of water, no salt, 2 (.7 ounce) packages of dry Italian salad dressing mix, and a chuck roast. I used the seasonings as noted in the recipe. The au jus is to die for! For my sandwiches, I topped them with sauteed onions, peppers and mushrooms, added a slice of provolone cheese. Popped it under the broiler to melt the cheese. Dinner was fantastic!! Serve this to your family and you'll be a rock star ... guaranteed.

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Julie

Cooking Level: Intermediate

Living In: Medical Lake, Washington, USA

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Reviewed: Nov. 12, 2009

I made this first time for my retirement party in 2008. Made a double batch and it was a hit. I am made it a second time several months ago and was not enough because some of our friends like to pile up the meat. I am making a 7 lb roast tomorrow to celebrate a group birthday dinner. Can't wait. I love Portillo's Italian Beef but this is better than that. I am already salivating. Rose

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Rose Nickles

Cooking Level: Expert

Home Town: Karachi, Sindh, Pakistan

Living In: Bolingbrook, Illinois, USA

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Reviewed: Nov. 11, 2009

living in/near chicago my whole life, i know a good italian beef ... and this was pretty good!! the only slightly weird thing is that the beef is shredded so the texture is different. i don't know what else you would do though (at home) unless you have a deli slicer. great recipe!

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LKIMURA

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Reviewed: Nov. 6, 2009

Oh man was this good. I used 2 cans of beef broth, 2 packets of italian seasoning, put in two tablespoons of white vinegar and also added some banana peppers for kick. Put the meat in italian bread added some provolone on top and toasted in the oven. This one is getting saved for football on Sundays!

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Nov. 5, 2009

Used homemade italian dressing mix (and used double) and cooked a sirloin tip roast (all I had) and this turned out great.

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Cassandra

Cooking Level: Intermediate

Home Town: Front Royal, Virginia, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Nov. 4, 2009

I know I am completely in the minority here, but I did not like this at all. The pepper was so overpowering, and the meat just did not have a good taste. I will stick to my go-to french dip recipe from this site.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

Just wonderful! I didn't have time to cook it all day so I put it on high for 5 hours and it was a big hit! Thanks, Heidi in Florida

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Heidi

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Reviewed: Oct. 29, 2009

Best recipe for sandwiches EVER!! My family LOVES when i make these sandwiches. The only thing I changed was I use only 1/2 tsp of pepper. Other than that, these are simply AMAZING!

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Stephanie

Cooking Level: Beginning

Home Town: Nicholasville, Kentucky, USA

Living In: Irvington, Kentucky, USA

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Reviewed: Oct. 28, 2009

ok, a little salty for me

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petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Princeton, Oregon, USA

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Reviewed: Oct. 26, 2009

This rocks!!! I need say nothing more!

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Donna

Cooking Level: Expert

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Reviewed: Oct. 26, 2009

Delicious. My usually picky family loved it on sourdough rolls. Next day was even better. Third day leftovers went well over egg noodles with steamed green peas. Yummm!

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Lizzie

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

My family enjoyed the sandwiches. It's not exactly like a Chicago-style Italian beef, but it's still delicious. I used 3 cups of beef stock (no salt added) and about 1/2 a cup of zinfandel for the liquid instead of water. I also used 2 packages of italian dressing, as others suggested. I used a chuck roast and it turned out great. My roast was just over 4 pounds and it cooked fairly quickly. It was done within 7 hours. I shredded it at 7 hours and turned the crockpot down to low/warm for another hour and a half or so. I'll make this again.

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