ItalianMain

Italian Beef Sandwiches

Name: Italian Beef Sandwiches
Prep time: 15 min
Cook time: 8 h 50 min
Total time: 9 h 20 min
Yield: 6
Cuisine: Italian
Ingredients: 3 to 4 lb chuck roast or round roast, trimmed of large chunks of excess fat; Kosher salt; 14.5 oz can beef broth, divided; 8 oz pepperoncini pepper slices, plus 1/4 cup of juice and additional peppers for serving; 8 oz giardiniera (mild or spicy), drained, plus additional for serving; Provolone cheese slices, for serving; Hoagie buns, for serving; 1 tbsp Italian seasoning; 2 tsp granulated sugar; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1/4 tsp dried ground thyme

Tender shredded beef piled high on a hoagie roll and drenched in a tangy, peppery jus makes these Italian beef sandwiches an irresistible classic. Slow-cooked chuck roast absorbs flavors from pepperoncini, giardiniera, and Italian seasoning, then gets layered with melted provolone for richness and depth. A perfect weeknight dinner that tastes like you spent all day cooking—ideal for feeding a crowd or satisfying serious sandwich cravings.

Prep

15 minutes

Cook

8 hours 50 minutes

Total

9 hours 20 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Let the meat rest at room temperature for 15 minutes. Season the beef all over with kosher salt.
2
Heat a large skillet or Dutch oven over medium-high heat. Once hot, sear the meat on all sides until golden brown, moving it as little as possible so it develops a nice crust (about 10 minutes). Transfer to the slow cooker.
3
Turn the heat to medium. Carefully splash in some of the broth and, with a wooden spoon, scrape up the brown bits on the bottom of the pan. Pour the liquid and any bits into the slow cooker on top of the beef.
4
In a small bowl, stir together the Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
5
Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
6
Pour in the remaining broth.
7
Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
8
To serve, split the hoagie buns and toast on a baking sheet in the oven at 350°F for 5 to 7 minutes if desired. Fill with the shredded Italian beef, getting plenty of the juices, and top with provolone, pepperoncini, and giardiniera as desired.

🖨 Print recipe

Reviews

Loading reviews…

Write a review

More Italian recipes

View all →

Italianmain

Acqua Pazza (Crazy Water Fish)

⏱ 40 minutes

ItalianMain

Baked Ziti

⏱ 1 hour 50 minutes

ItalianMain

Pasta alla Papalina

⏱ 25 minutes

ItalianDessert

Authentic Vanilla Bean Gelato

⏱ 35 minutes

Italian Beef Sandwiches

Prep

15 minutes

Cook

8 hours 50 minutes

Total

9 hours 20 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Let the meat rest at room temperature for 15 minutes. Season the beef all over with kosher salt.
2
Heat a large skillet or Dutch oven over medium-high heat. Once hot, sear the meat on all sides until golden brown, moving it as little as possible so it develops a nice crust (about 10 minutes). Transfer to the slow cooker.
3
Turn the heat to medium. Carefully splash in some of the broth and, with a wooden spoon, scrape up the brown bits on the bottom of the pan. Pour the liquid and any bits into the slow cooker on top of the beef.
4
In a small bowl, stir together the Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
5
Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
6
Pour in the remaining broth.
7
Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
8
To serve, split the hoagie buns and toast on a baking sheet in the oven at 350°F for 5 to 7 minutes if desired. Fill with the shredded Italian beef, getting plenty of the juices, and top with provolone, pepperoncini, and giardiniera as desired.

Reviews

Loading reviews…