Bring the flavor of Chicago’s famous Italian beef sandwiches home with these sweet peppers inspired by Portillo’s—roasted until tender, gently tangy, and perfect for sandwiches, sausages, or a side of pure comfort.
If you’ve ever had a Portillo’s Italian beef sandwich, you know it’s not complete without their signature sweet peppers. These colorful, roasted bell peppers are soft, flavorful, and balanced with just the right touch of oil and acidity—adding richness and brightness to every bite of beefy goodness.
But they’re not just for sandwiches. Once you make them at home, you’ll find yourself piling them on everything: sausages, eggs, pasta, pizza, or straight from the jar.
This Portillo’s sweet peppers copycat recipe is ridiculously simple but delivers big-time flavor. Roasting brings out their natural sweetness, a quick sauté with garlic and olive oil adds richness, and a splash of vinegar gives them just the right zip.
They’re make-ahead friendly, freezer-friendly, and family-approved—plus, they’ll make any sandwich taste like Chicago.
Why You’ll Love This Recipe
These sweet peppers are tender, slightly smoky from roasting, and balanced with garlic and vinegar—just like the ones you get at Portillo’s.
The flavor is rich but not overpowering, which makes them super versatile. They work with everything from Italian beef to grilled chicken to a basic grilled cheese.
You’ll also love how budget-friendly and meal-prep friendly they are. They keep well in the fridge and freeze beautifully. Once you make a batch, you’ll wonder how you ever lived without them.
What You’ll Need
- 4 large bell peppers (2 red, 1 yellow, 1 green), sliced into strips
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon white wine vinegar (or red wine vinegar)
- Optional: ¼ teaspoon crushed red pepper flakes (for a mild kick)
Pro Tips
- Roast the peppers until the skins start to char—this gives that signature Portillo’s smokiness.
- Don’t skip the vinegar—it brings balance and makes these peppers pop.
- Slice peppers evenly so they cook at the same rate.
- Store in oil in the fridge for even better flavor after a day or two.
- Make a double batch—you’ll find endless ways to use them.
Tools You’ll Need
- Baking sheet
- Large skillet
- Cutting board and sharp knife
- Tongs or spatula
- Measuring spoons
- Airtight storage container
Substitutions and Variations
- All red peppers: Use all red bell peppers for a sweeter batch.
- Add onions: Sauté sliced onions with garlic for a richer mix.
- Use jarred roasted peppers: In a pinch, skip roasting and start at the sauté step.
- Balsamic vinegar: Swap in for a deeper, sweeter tang.
- Add herbs: A pinch of dried oregano or thyme adds Italian flavor.
Make Ahead Tips
- Roast peppers ahead and refrigerate for up to 5 days.
- Fully cooked peppers store even better in olive oil with garlic.
- Freeze in small batches for up to 3 months—thaw and reheat gently in skillet.
How to Make Portillo’s Sweet Peppers at Home
Step 1: Roast the Peppers
Preheat oven to 425°F. Toss sliced peppers with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and edges begin to char.
Step 2: Sauté with Garlic
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced garlic and cook 30–60 seconds, until fragrant but not browned.
Step 3: Add Roasted Peppers
Add the roasted peppers to the skillet with the garlic. Toss well and cook for 3–5 minutes until everything is heated through and combined.
Step 4: Finish with Vinegar and Seasoning
Drizzle in white wine vinegar and stir to coat. Taste and adjust salt or pepper if needed. Add red pepper flakes if using. Cook 1 minute more, then remove from heat.
Step 5: Serve or Store
Transfer to a bowl and serve warm or at room temperature. Store leftovers in olive oil for up to 5 days in the fridge.
Leftovers and Storage
- Refrigerate in airtight container for up to 5 days.
- Freeze in small containers or bags for up to 3 months.
- Reheat gently in a skillet with a splash of oil, or microwave in short bursts.
Recipe FAQs
1. What kind of peppers does Portillo’s use?
Mostly red and green bell peppers. We use a mix of red, yellow, and green for color and flavor balance.
2. Can I make them spicier?
Absolutely—add red pepper flakes or toss in a few mild banana peppers.
3. Do I have to roast the peppers first?
Roasting brings out sweetness and depth, but you can sauté raw sliced peppers directly if you’re short on time.
4. Can I use these for more than sandwiches?
Yes! They’re great on pizza, in omelets, stirred into pasta, or alongside grilled meats.
Sweet, Tangy, and Full of Chicago Flavor
These Portillo’s-style sweet peppers bring the magic of the Italian beef sandwich home—minus the drive-thru line. They’re tender, vibrant, and a total flavor booster no matter how you serve them.
Try them out this week and let me know: did you pair them with Italian beef, brats, or use them to level up your eggs? I’d love to hear how you made them your own!
