why make this recipe
This sandwich is easy, warm, and full of flavor. You put everything in the slow cooker and let it cook slowly. It is great for busy days, game nights, or a simple family meal.
introduction
Slow Cooker Italian Beef Sandwiches use a chuck roast, simple seasonings, and pepperoncini for a tangy, tender filling. If you like easy slow cooker dinners, see other slow cooker chicken dinner recipes for more simple ideas.
how to make Slow Cooker Italian Beef Sandwiches
Start by seasoning the roast and adding broth and pepperoncini to the slow cooker. Cook low and slow until the meat is fall-apart tender. Shred the beef, melt cheese on toasted hoagie rolls, and top with the shredded beef and peppers. Serve with au jus or giardiniera if you like extra flavor.
Ingredients :
- 3-4 lbs. chuck roast
- 2 cups beef broth
- 1 (0.7 oz.) packet dry Italian dressing mix
- 2 teaspoons Italian seasoning
- 1 (16 oz.) jar pepperoncini with juice, stems removed and cut into 1" slices
- Hoagie rolls
- Butter
- Sliced provolone/mozzarella cheese
- Giardiniera (optional)
Directions :
- [Optional step] Over medium-high heat in a skillet, sear the roast in some oil on both sides until browned, about 4-5 minutes per side. Pour some beef broth or wine to deglaze the pan and scrape the yummy browned bits to mix in with the rest of the broth.
- Add the roast to a 6 qt. slow cooker and sprinkle with the dry Italian dressing mix and Italian seasoning.
- Add beef broth, sliced pepperoncini and 1/2 cup of pepperoncini juice.
- Cover and cook for 8 hours on low heat or 4-5 hours on high heat.
- Remove cooked roast to a cutting board. Shred into bite-sized pieces with two forks and discard any fatty bits.
- Split the rolls lengthwise and butter them. Add some provolone cheese and toast or broil until the cheese has melted.
- Top with shredded beef and pepperoncini peppers then dish and serve hot with/without the au jus and giardiniera (see notes for three ways to enjoy the sandwich).
- Enjoy!
how to serve Slow Cooker Italian Beef Sandwiches
- Serve on buttered, toasted hoagie rolls with melted provolone or mozzarella.
- Offer a small bowl of the cooking juices (au jus) for dipping each sandwich.
- Add giardiniera or extra pepperoncini on the side for a spicy, tangy kick.
- You can also serve the beef over rice or mashed potatoes for a different meal.
how to store Slow Cooker Italian Beef Sandwiches
- Refrigerator: Store shredded beef in an airtight container for up to 4 days. Keep rolls and toppings separate.
- Freezer: Freeze the shredded beef in a freezer bag or container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm beef in a saucepan with a splash of broth or in the oven covered at 325°F until heated through. You can toast rolls with cheese right before serving.
tips to make Slow Cooker Italian Beef Sandwiches
- Sear the roast first for more flavor, but it still works if you skip this step.
- Trim large fat pieces after cooking to keep the sandwich from feeling greasy.
- Save extra cooking liquid for dipping; it adds great flavor.
- Use provolone for a mild taste or mozzarella for a softer melt.
- If your slow cooker is small, cut the roast to fit so it cooks evenly.
variation (if any)
- Make it spicy: Add extra pepperoncini juice or a few hot peppers.
- Add vegetables: Cook sliced onions and bell peppers with the roast.
- Instant Pot version: Brown the roast, then pressure cook with the same liquids for about 60 minutes plus natural release.
- Different cheese: Try sharp provolone, fontina, or swiss for another flavor.
FAQs
Q: Can I use a different cut of beef?
A: Yes. A brisket or rump roast will work. Choose a cut that becomes tender with slow cooking.
Q: Do I need to add all the pepperoncini juice?
A: No. Use 1/2 cup as the recipe says, and add more later if you want more tang or heat.
Q: Can I make this ahead of time?
A: Yes. Cook the beef, shred it, and store in the fridge. Reheat and assemble sandwiches when ready to serve.
Q: How do I keep the sandwiches from getting soggy?
A: Toast and butter the rolls, and add cheese first. Serve the au jus on the side so people can dip as they eat.
Q: Is there a way to make smaller sliders?
A: Yes. Use smaller rolls and portion the shredded beef accordingly. Toast and melt cheese the same way.
Slow Cooker Italian Beef Sandwiches
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Carnivore
Description
A flavorful and easy-to-make sandwich, perfect for busy days and gatherings.
Ingredients
- 3–4 lbs. chuck roast
- 2 cups beef broth
- 1 (0.7 oz.) packet dry Italian dressing mix
- 2 teaspoons Italian seasoning
- 1 (16 oz.) jar pepperoncini with juice, stems removed and cut into 1” slices
- Hoagie rolls
- Butter
- Sliced provolone or mozzarella cheese
- Giardiniera (optional)
Instructions
- Optionally, sear the roast in a skillet over medium-high heat until browned, about 4-5 minutes per side. Deglaze the pan with some beef broth or wine.
- Add the roast to a 6 qt. slow cooker, seasoning with dry Italian dressing mix and Italian seasoning.
- Pour in the beef broth, sliced pepperoncini, and 1/2 cup of pepperoncini juice.
- Cover and cook on low for 8 hours or high for 4-5 hours.
- Remove the roast, shred with forks, discarding any fatty bits.
- Split the rolls, butter, and toast them with provolone cheese until melted.
- Assemble sandwiches with shredded beef and pepperoncini, serving hot with optional au jus and giardiniera.
Notes
Sear the roast first for more flavor; trim fat after cooking to avoid greasiness. Serve au jus on the side for dipping.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
