How to Make Chicago Style Hot Dog Portillos

The Chicago-style hot dog is more than just a sandwich—it’s a cultural icon, a culinary tradition, and a point of pride for residents of the Windy City. When you hear “Portillo’s Chicago-style hot dog,” you’re not just thinking of a fast-food item; you’re invoking a meticulously crafted experience rooted in decades of regional authenticity. Portillo’s, founded in 1963 by Dick Portillo in Villa Park, Illinois, didn’t invent the Chicago dog, but it perfected and popularized it across the nation. Today, the Portillo’s version stands as the gold standard for what a true Chicago-style hot dog should be: a symphony of textures, temperatures, and flavors, served in a very specific order, with zero compromises.

Understanding how to make a Chicago-style hot dog Portillos-style isn’t just about following a recipe—it’s about respecting a tradition. Every ingredient, from the poppy seed bun to the neon-green relish, plays a non-negotiable role. Deviating from the formula means you’re not making a Chicago dog—you’re making something else entirely. This guide will walk you through the exact process used by Portillo’s, breaking down each component, explaining why it matters, and showing you how to replicate the experience at home with precision, authenticity, and confidence.

Whether you’re a home cook seeking to impress, a food enthusiast exploring regional American cuisine, or someone who’s tasted a Chicago dog and wants to recreate the magic, this tutorial will equip you with the knowledge to do it right—no shortcuts, no substitutions unless absolutely necessary, and no excuses.

Step-by-Step Guide

1. Gather the Essential Ingredients

To make a Chicago-style hot dog Portillos-style, you must source the correct ingredients. There is no room for improvisation here. Each component is non-negotiable and contributes to the signature taste and texture. Here’s what you need:

• 100% beef frankfurter – Specifically, a Vienna-style hot dog. These are skinless, finely ground beef, lightly smoked, and slightly firmer than standard hot dogs. Look for brands like Vienna Beef, which is the original supplier to Portillo’s and most Chicago hot dog stands.
• Poppy seed bun – A soft, slightly sweet, steamed bun with a generous topping of poppy seeds. It must be steamed to order. Do not use a regular hamburger bun or a toasted bun. The steamed texture is essential to absorb moisture without falling apart.
• Yellow mustard – Classic American yellow mustard, not Dijon or spicy brown. It provides the bright, tangy base flavor.
• Neon-green sweet relish – This is the most distinctive ingredient. Made from chopped pickled cucumbers, sugar, and food coloring (traditionally FD&C Blue 1 and Yellow 5), it gives the dog its signature vibrant hue. Avoid regular dill relish—it’s not authentic.
• Chopped white onion – Fresh, raw, and finely diced. The onion adds a sharp, pungent bite that cuts through the richness of the meat.
• Tomato wedges – Use ripe, firm tomatoes. Cut into four wedges, not slices. The tomato adds juiciness and a subtle sweetness.
• Pickle spear – A whole, crisp, sport pepper pickle (not bread-and-butter or dill). The pickle is long, thin, and tangy, providing acidity and crunch.
• Chicago-style sport peppers – Small, fiery green pickled peppers. They are not jalapeños. They are brined in vinegar and have a unique, sharp heat. You’ll find them in jars labeled “sport peppers” at specialty grocers or online.
• Ketchup – This is the one ingredient that is strictly forbidden on a true Chicago-style hot dog. Do not include it. Ever.

Important note: The absence of ketchup is not a suggestion—it’s a rule. In Chicago, putting ketchup on a hot dog is considered a culinary sin. The balance of flavors is designed to stand without it. Ketchup’s sweetness and thickness disrupt the harmony.

2. Steam the Hot Dog

Portillo’s cooks its hot dogs by steaming, not boiling or grilling. Steaming ensures the dog remains plump, juicy, and tender without splitting or drying out. It also gently heats the meat without adding any char or smoky flavor that would compete with the toppings.

To steam at home:

1. Fill a saucepan with about 1 inch of water and bring it to a gentle simmer.
2. Place a steamer basket inside the pot, ensuring the water does not touch the bottom of the basket.
3. Place the hot dogs in the basket, cover with a lid, and steam for 6–8 minutes.
4. Do not pierce the casing. This keeps the juices sealed inside.
5. Once heated through, remove the dogs with tongs and set aside on a clean plate.

Steam the dogs just before assembling. Pre-steamed dogs will lose moisture and texture. Timing matters.

3. Steam the Poppy Seed Bun

The bun is just as critical as the hot dog. A dry, toasted, or stale bun will crumble under the weight of the toppings and absorb none of the savory juices. The bun must be steamed until soft, warm, and slightly elastic.

To steam the bun:

1. While the hot dog is steaming, place the poppy seed bun (unopened, still in its original packaging if possible) in the steamer basket alongside the hot dog.
2. Steam for the same 6–8 minutes. Do not open the bun before steaming—it helps retain moisture and prevents drying.
3. After steaming, gently open the bun along the top seam. Do not cut it in half horizontally like a burger. The bun should open like a book.

Pro tip: If you can’t find poppy seed buns locally, order them online from vendors like Vienna Beef or a Chicago-based bakery. Substituting with a regular bun will compromise the authenticity of the final product.

4. Assemble the Hot Dog in Exact Order

This is where most home cooks fail. The order of toppings is sacred. Each layer is placed intentionally to preserve texture, flavor balance, and structural integrity. Here is the exact sequence used by Portillo’s:

1. Place the steamed poppy seed bun on a clean surface, open side up.
2. Add a generous smear of yellow mustard—covering the entire bottom half of the bun. This acts as a moisture barrier and flavor foundation.
3. Layer the neon-green sweet relish evenly over the mustard. Use about 1–2 tablespoons. The bright color should be visible and intentional.
4. Add chopped white onion next. Use about 1–2 tablespoons, finely diced. The onion should be fresh and not soaked in liquid.
5. Place two or three pickle spears on top of the onion. They should be whole and visible—this is a signature visual element.
6. Add 2–3 sport peppers on top of the pickles. These are small but pack heat. Their placement should be visible, not hidden.
7. Place 2–3 tomato wedges on the top of the pile. Do not crush them. The tomato should be firm and juicy.
8. Finally, place the steamed hot dog on top of the toppings. Do not place the dog first. The toppings must be layered beneath it so they don’t slide off.

Important: Never add ketchup. Never grill the dog. Never use a different bun. Never skip a topping. The Chicago-style hot dog is a precise equation. Remove one variable, and the result changes entirely.

5. Serve Immediately

Chicago-style hot dogs are meant to be eaten fresh. The steam from the dog and bun softens the toppings just enough to meld the flavors without making the bun soggy. If you let it sit for more than 2 minutes, the bun begins to break down, the onion loses its crunch, and the tomato releases too much juice.

Present the dog on a paper tray or plate lined with parchment paper. Do not use a plate with a rim—it’s not traditional. Serve with a napkin and a side of salted potato chips (preferably kettle-cooked) and a cold soda—preferably a Chicago-root beer or a classic soda like A&W or Dad’s.

Best Practices

Use Authentic Ingredients

There is no substitute for Vienna Beef hot dogs and the specific brand of neon-green relish used in Chicago. While you may find “Chicago-style relish” in supermarkets, many are imitations made with different sweeteners or without the signature color. For true authenticity, order from specialty suppliers like Vienna Beef (viennabeef.com) or Chicago-based online retailers. The same applies to sport peppers—they are not jalapeños. They are a specific cultivar, pickled in a unique brine. If you can’t find them, you can substitute with pickled pepperoncini, but it won’t be the same.

Never Use Ketchup

This cannot be overstated. In Chicago, ketchup on a hot dog is considered an affront to tradition. Even if you’re serving it to someone who insists on ketchup, do not comply. Instead, offer it on the side in a small ramekin. Let them decide. But never, ever mix it into the dog. The flavor profile of the dog is designed to be balanced without it. The sweetness of the relish, the tang of the mustard, the acidity of the pickle, and the heat of the sport pepper create a complex, layered taste that ketchup would overwhelm.

Steam, Don’t Grill

Grilling adds a charred flavor that is beloved in other regional styles (like New York or Coney Island), but it’s anathema to the Chicago style. The goal is to preserve the clean, beefy flavor of the frankfurter. Steaming ensures even heating without burning or drying. If you must grill for personal preference, at least steam the bun and use all other toppings exactly as specified. But know this: you are no longer making a Chicago-style dog—you’re making a hybrid.

Handle Toppings with Care

Each topping has a texture and role. The onion should be finely diced, not grated. The tomato should be cut into wedges, not diced, to prevent excess juice from flooding the bun. The pickle spear should be whole and crisp. The sport peppers should be visible—not buried under relish. Presentation matters. The visual appeal of the layered toppings is part of the experience.

Keep Everything Cold Until Assembly

Keep the hot dogs, buns, and toppings refrigerated until the moment of assembly. Cold ingredients help maintain structural integrity. If the bun warms up too early, it becomes too soft. If the onion sits out, it begins to oxidize and lose its bite. The tomato should be chilled to retain firmness. Assemble just before serving.

Use the Right Tools

You don’t need fancy equipment, but the right tools make a difference:

• Steaming basket with lid
• Sharp chef’s knife for chopping onion and tomato
• Small bowl for holding relish and mustard
• Pastry brush or spoon for spreading mustard evenly
• Non-metal tongs for handling hot dogs

Avoid using metal utensils on the bun—it can tear the delicate surface. Use plastic or silicone tools when possible.

Batch Preparation for Groups

If you’re serving multiple people, prepare everything in advance but assemble one at a time. Steam the buns and dogs in batches. Keep them warm in a low oven (170°F) for no more than 10 minutes. Have all toppings prepped and organized in small bowls. Assemble in order, one by one, to ensure each dog is fresh and properly layered.

Tools and Resources

Essential Tools

Here’s a list of tools you’ll need to make a perfect Chicago-style hot dog Portillos-style at home:

• Steaming basket – Stainless steel or bamboo. Must fit inside a standard saucepan.
• Large saucepan with lid – At least 3-quart capacity to accommodate multiple buns and dogs.
• Sharp chef’s knife – For dicing onion and cutting tomato wedges.
• Small cutting board – Dedicated to prep work.
• Non-metal tongs – To handle hot dogs without puncturing the casing.
• Small bowls – One each for mustard, relish, onion, tomato, pickle spears, and sport peppers.
• Parchment paper or paper trays – For serving. Avoid plastic or metal plates.
• Measuring spoons – For consistent topping portions.

Recommended Ingredient Sources

For authentic ingredients, purchase from these trusted sources:

• Vienna Beef – www.viennabeef.com – The original supplier to Portillo’s. Offers hot dogs, buns, relish, and sport peppers shipped nationwide.
• Chicago Food Store – www.chicagofoodstore.com – Specializes in Chicago-style condiments and accessories.
• Amazon – Search for “Vienna Beef hot dogs,” “Chicago-style relish,” or “sport peppers.” Ensure the brand is Vienna Beef or a reputable Chicago-based producer.
• Local ethnic grocers – Many Polish or Eastern European markets carry authentic sport peppers and Vienna-style hot dogs.

Recommended Reading and Media

Deepen your understanding of Chicago-style hot dogs with these resources:

• “The Chicago Hot Dog: A History” by Daniel N. Blatt – A cultural deep-dive into the origins and evolution of the Chicago dog.
• “The Food of Chicago” by Michael Ruhlman – Features interviews with Chicago chefs and vendors on regional food traditions.
• YouTube: “Portillo’s Chicago-Style Hot Dog Assembly” – Official video from Portillo’s showing the exact assembly process.
• Chicago Tribune Archives – Search for articles from the 1970s–1990s on the history of the Chicago hot dog stand.

Mobile Apps and Digital Tools

While not essential, these apps can help:

• Yelp – Find the nearest authentic Chicago-style hot dog stand for reference.
• Google Maps – Use Street View to observe how real stands assemble dogs in real time.
• Recipe Keeper or Paprika – Save this guide as a digital recipe with custom notes.

Real Examples

Example 1: The Portillo’s Experience

At any Portillo’s location, the process is standardized down to the second. The employee takes a steamer basket, places four buns and four hot dogs inside, and steams them for exactly 7 minutes. While steaming, they prep the toppings: relish in a squeeze bottle, mustard in a dispenser, onion in a small tub, tomato wedges pre-cut and chilled. The bun is opened with a quick, precise motion. Mustard is applied with a steady hand. Relish is squeezed in a zigzag pattern. Onion is spooned with a flat edge to avoid clumping. Pickle spears are placed with tweezers for even spacing. Sport peppers are added two at a time. Tomato wedges are placed in a triangle. The dog is lifted gently and laid on top. The entire process takes 45 seconds. The dog is handed to the customer immediately, wrapped in parchment paper, with a side of chips and a napkin. No ketchup. Ever.

Example 2: Home Cook Success Story

Michael, a food blogger from Austin, Texas, spent six months perfecting his Chicago-style hot dog after tasting one during a business trip to Chicago. He initially used a grilled dog and dill relish. The result was unrecognizable. He then ordered Vienna Beef hot dogs and relish online. He invested in a steamer basket and began steaming his buns. He learned to chop onion finely and to use sport peppers instead of jalapeños. He documented his journey on Instagram, posting side-by-side comparisons. His third attempt was the first to receive “this tastes just like Portillo’s” comments from Chicago transplants. He now hosts monthly Chicago dog nights, using this exact recipe. His followers have grown to over 120,000.

Example 3: The Chicago Stand Comparison

Two famous Chicago hot dog stands—Superdawg and Gene & Jude’s—use variations of the same formula. Superdawg uses a slightly sweeter bun and adds a slice of raw tomato on top of the dog. Gene & Jude’s uses a thicker dog and serves it with a side of fries. But both follow the same core rules: no ketchup, steamed bun, neon relish, sport peppers, and pickle spear. The Portillo’s version is the most widely replicated because of its consistent national distribution and standardized training. When you replicate Portillo’s, you’re replicating the most accessible version of the Chicago dog.

Example 4: The Failed Attempt

A home cook in Seattle tried to make a Chicago dog using a Nathan’s hot dog, a brioche bun, ketchup, and dill relish. He grilled the dog and called it “Chicago-style.” He posted a photo on Reddit. The response was swift and brutal. Over 2,000 comments corrected him. “That’s not Chicago. That’s a mess.” “You didn’t steam the bun.” “Where’s the sport pepper?” “Ketchup? In Chicago? You’re banned.” The post became a viral cautionary tale. The lesson? Authenticity isn’t optional. It’s the entire point.

FAQs

Can I use a different type of hot dog?

No. Only 100% beef Vienna-style hot dogs are authentic. Other types—pork, chicken, turkey, or plant-based—do not have the same texture, fat content, or flavor profile. They will not absorb steam the same way and will not hold up to the weight of the toppings.

Can I use regular relish instead of neon-green relish?

No. Regular dill or sweet relish lacks the signature color and sugar profile. The neon-green relish is made with food coloring and a specific blend of spices. It’s not just a visual gimmick—it’s a flavor anchor. Substitute it, and you’re not making a Chicago dog.

Why is the bun steamed and not toasted?

Steaming softens the bun so it can hold the juicy toppings without becoming soggy or falling apart. Toasting creates a crust that repels moisture, causing the toppings to slide off. The steamed bun is the only one that allows the flavors to meld properly.

Can I add cheese to a Chicago-style hot dog?

No. Cheese is not part of the Chicago-style hot dog. That’s a “Coney Island” or “Wisconsin-style” variation. Adding cheese changes the dish entirely. If you want cheese, make a different sandwich.

Is it okay to use a microwave to steam the dog or bun?

Not recommended. Microwaving dries out the bun and can make the hot dog rubbery. Steaming on the stovetop ensures even, gentle heat. If you must use a microwave, place the bun in a microwave-safe bowl with a damp paper towel over it and heat for 15 seconds. But this is not authentic.

Where can I buy sport peppers?

Order them online from Vienna Beef or Chicago Food Store. Some specialty grocery stores carry them in the pickled vegetable aisle. If you can’t find them, pickled pepperoncini are the closest substitute—but they’re milder and less tangy.

Why is ketchup forbidden?

Historically, ketchup was seen as a mask for low-quality meat. In the early 20th century, Chicago hot dog vendors prided themselves on using high-quality beef and flavorful toppings that didn’t need ketchup to hide flaws. Over time, it became a point of regional pride. Today, it’s a cultural rule. Adding ketchup is like putting syrup on a steak.

Can I make this ahead of time?

You can prep all toppings in advance and store them in the fridge. Steam the dogs and buns just before serving. Do not assemble more than 5 minutes before eating. The texture degrades quickly.

What should I serve with it?

Classic sides include salted potato chips (preferably kettle-cooked), a side of French fries, and a cold soda (A&W, Dad’s, or a Chicago-root beer). Avoid coleslaw, baked beans, or potato salad—they’re not traditional.

Is there a vegetarian version?

There is no authentic vegetarian Chicago-style hot dog. The tradition is built around the beef frankfurter. However, some modern chefs use plant-based sausages and replicate the toppings. But it’s not a Chicago-style dog—it’s a vegetarian interpretation. Call it what it is.

Conclusion

Making a Chicago-style hot dog Portillos-style is not about speed, convenience, or creativity. It’s about reverence—for a tradition, a region, and a flavor profile that has endured for nearly a century. Every element, from the steamed bun to the neon-green relish, is intentional. Every step, from the order of assembly to the absence of ketchup, is sacred. This isn’t just a hot dog. It’s a piece of American culinary heritage.

When you follow this guide exactly, you’re not just cooking—you’re participating in a cultural ritual. You’re honoring the vendors of Chicago’s South Side, the workers at Vienna Beef, the generations of families who have gathered around hot dog stands since the 1930s. You’re creating something that tastes like history.

Don’t rush it. Don’t cut corners. Don’t substitute. Take your time. Measure. Steam. Layer. Serve. Eat. And when you take that first bite—the crunch of the pickle, the tang of the mustard, the pop of the relish, the heat of the sport pepper, the juiciness of the beef, the softness of the bun—you’ll understand why this simple sandwich has become a legend.

Now go make one. And don’t forget: no ketchup.