Portillo’s Style Italian Beef and Cheddar Croissants

Preheat the oven to 400ºF.

Cut the green peppers into quarters. Remove the the seeds and ribs. Place in a baking dish. Coat with olive oil and sprinkle with a little salt, pepper, and garlic powder. Bake for 1 hour.

Once the peppers are cooked, pour the au jus (see note below) 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 cooked 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.

Note: At the deli, if you buy 1 pound or more of roast beef, they will usually give you a container of au jus. That is what we do. You could also make your own.