Portillos Chicago Style Hot Dog Recipes

CHICAGO-STYLE HOT DOG

Chicago-Style Hot Dog image

The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!

Provided by elsaw

Categories 100+ Everyday Cooking Recipes

Time 15m

Yield 1

Number Of Ingredients 9

Ingredients

1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

Steps:

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Nutrition Facts : Calories 376.6 calories, Carbohydrate 38 g, Cholesterol 30.2 mg, Fat 19.7 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 7.2 g, Sodium 2386.7 mg, Sugar 14.7 g

PORTILLO'S CHICAGO-STYLE HOT DOG RECIPE

Portillo's Chicago-Style Hot Dog Recipe image

Miss the special taste of Portillo's Chicago-style Hot Dog? Follow our quick-and-easy recipe and you'll be feasting on this Chicago classic in no time.

Provided by Recipes.net Team

Categories Hot Dog

Time 15m

Yield 1

Number Of Ingredients 9

Ingredients

1 all-beef hot dog
1 hot dog bun
1 tbsp sweet pickle relish
1 tbsp chopped sweet onion
4 tomato wedges
1 dill pickle spear
2 piquillo peppers
⅛ tbsp celery salt
for serving yellow mustard

Steps:

Fill a pot with water, then bring it to a boil.
Do not cook the hot dog in boiling water. Lower the heat to low first, then transfer the hot dog into water.
Cook for about 5 minutes. Remove hot dog from pot then set aside.
Place a steamer basket inside the pot. Put hot dog bun inside the steamer basket.
Steam for 2 minutes.
Place hot dog inside of the warm hot dog bun.
Add toppings in this order: mustard, relish, onion, tomatoes, pickle, peppers, and celery salt.
Tomatoes should be between the hot dog and bun on one side, while pickles should be on the other side.
Serve and enjoy!

Nutrition Facts : Calories 330.00kcal, Carbohydrate 37.00g, Cholesterol 25.00mg, Fat 16.00g, Fiber 3.00g, Protein 11.00g, SaturatedFat 6.00g, ServingSize 1.00, Sodium 2,352.00mg, Sugar 13.00g

PORTILLO'S ITALIAN BEEF (COPYCAT)

PORTILLO'S ITALIAN BEEF (Copycat) image

Make and share this PORTILLO'S ITALIAN BEEF (Copycat) recipe from Food.com.

Provided by Denver cooks

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 lb beef fat, trimmings
4 cups water
2 knorr beef bouillon cubes (double-size cubes, or use 4 standard size)
1 1/2 teaspoons Kitchen Bouquet, browning & seasoning sauce
1 teaspoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
1 pinch msg
4 hard french bread sandwich buns
1 lb roast beef, London broil or 1 lb italian style roast beef, sliced very thin
marconi hot giardiniera or cooked sweet pepper

Steps:

Preheat the oven to 400 degrees F.
Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees 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 extra gravy just before serving.

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