Since it was Father’s Day over the weekend, Cliff’s first, we decided to let him pick whatever he wanted to post on the blog. I shouldn’t have been surprised when he picked beef and cheddar croissants. It is kind of like his thing. If you look at our instagram account its pretty much, beef and cheddar, baby, baby, baby, baby, dog, beef and cheddar, beef and cheddar, beef and cheddar, Lou Malnatis. I guess when you find something you like you stick with it.
Cliff’s most favorite thing to get at Portillo’s is a beef and cheddar croissant with sweet and hot peppers, cheese fries, and a beer. I have his order down pat. Personally, I prefer a hot dog plain, (I know, very unchicago of me) fries, and either a chocolate shake or a piece of chocolate cake. If I’m feeling really crazy I’ll order a chocolate cake shake. I am a wild one! For those of you who do not have Portillo’s near you ( I am so sorry) this is your chance to make the next best thing!
Here’s what you’ll need
Coat the peppers with olive oil, salt, pepper, and garlic powder
Heat the au jus
Add the cooked peppers
Add the cheese to the croissant
Heat the beef and add it to the croissant
Perfect Father’s Day lunch! Perfect random day lunch too!
Ingredients
- 1 lb roast beef from the deli + au jus
- 1-2 green peppers
- 4 croissants
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- salt
- pepper
- garlic powder
- giardiniera
Instructions
- Pre heat the oven to 400 degrees
- Cut the green peppers into quarters
- Remove the the seeds and ribs
- Place in a baking dish
- Coat with olive oil
- Sprinkle with a little salt, pepper, and garlic powder
- Bake for 1 hour
- Once the peppers are cooked pour the au jus into a pot and heat on high
- Slice the croissants from one end to the other without cutting all the way through, you want a pocket
- Sprinkle with shredded cheddar cheese
- Once the au jus is hot add the peppers
- Let the peppers soak in the au jus for a couple minutes
- Add the roast beef. You don’t want to cook it too long; just heat it up
- Add the hot beef and the peppers to the croissants
- Top with giardiniera
- Serve with a side of au jus