Easy Italian Beef Sandwich Recipe
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This Italian beef sandwich is in a league of its own when it comes to cozy comfort food. Think chuck roast and peppers slow-simmered in Italian seasoning mix and beef broth, piled onto warm hoagie rolls, and finished with melty, stretchy cheese. The beef is flavorful and melt-in-your-mouth tender, and a serving of giardiniera on the side completes the package. Trust me, this will be your new weeknight staple!
Comfort meets convenience when you have sandwiches for dinner. They’re a breeze to throw together, plus they’re easy to scale for a crowd and tweak for individual preferences. I love serving burgers, chicken quesadillas, or ham and cheese sliders for a casual, laid-back meal, and every so often, my family requests Italian beef sandwiches.
It’s the ultimate “set-it-and-forget-it” recipe with a big Italian flair, perfect for game days, lazy Sundays, or for entertaining. Serve it once and get ready for everyone to ask for seconds… and the recipe!
Why You’ll Love This Recipe
- Easy recipe: Just toss, cook, and assemble.
- Flavor-packed
- Convenient: They’re portable for lunches, quick to whip up for busy weeknights, and easy to tailor according to your mood or needs.
- Meal prep friendly: Make a big batch of the beef and freeze portions for future easy lunches or dinners.
- Versatile: The flavors of the beef deepen overnight, so leftovers stay juicy and tender. They are perfect for wraps, rice bowls, or even over pasta the next day.
How to Make an Italian Beef Sandwich
Make an Italian beef sandwich when you want a hearty but mostly hands-off dinner. Simply prep, slow cook, and assemble the sandwiches.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Beef chuck roast: While sirloin is often used, it tends to dry out in the slow cooker. Chuck roast is my go-to. It’s well-marbled, super flavorful, and becomes fall-apart tender after hours of slow simmering.
- Dry Italian dressing mix
- Pepperoncini peppers: With the juice!
- Beef broth
- Italian seasoning
- Hoagie rolls
- Provolone cheese
- Giardiniera: Giardiniera is an Italian antipasto that’s a tangy, crunchy mix of pickled vegetables. The spicy Chicago-style version is especially good here.
Step-By-Step Instructions
If you love ordering an Italian beef sandwich from a restaurant, try this recipe at home. You’ll be surprised at how easy (and more delicious) homemade is.
Your slow cooker does most of the heavy lifting here, and you’re in total control of what you put in your sandwich. Follow the simple instructions below to get started!
Step 1: Prep the beef
Place the beef chuck roast in the slow cooker. Season with the salad dressing mix. Top with peppers and juice. Add the broth.
Step 2: Slow cook
Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork tender and easy to shred.
Step 3: Shred
Remove the meat from the slow cooker and shred it on a cutting board using two forks. Return the shredded beef to the slow cooker and mix to soak in the juices.
Step 4: Assemble and serve
Slice the hoagie rolls and pile the shredded beef onto each one. Top with provolone cheese, pop the assembled sandwiches under the broiler for 2 to 3 minutes until the cheese is golden and bubbly. Then serve with giardiniera.
Substitutions
Make an Italian beef sandwich according to your preferences. Here are alternative ingredients you can use:
- Beef chuck roast: You can use brisket or bottom round roast instead. For a leaner option, try boneless chicken thighs or turkey breast.
- Dry Italian dressing mix: Make a low-sodium homemade version with a mix of dried herbs like basil, oregano, garlic powder, and onion powder. Add a splash of vinegar or lemon juice for tang.
- Pepperoncini peppers: Swap with banana peppers for milder heat, or candied jalapeños for more spice.
- Beef broth: Chicken or vegetable broth works in a pinch.
- Italian seasoning: Mix your own with dried basil, oregano, thyme, and rosemary.
- Hoagie rolls: Other alternatives include sub or slider rolls, French rolls, ciabatta, or sandwich buns.
- Provolone cheese: Replace with mozzarella, Swiss, or sharp white cheddar.
- Giardiniera: Use any pickled vegetables of your choice, or chopped olives. You can also make your own with steamed veggies and vinegar.
Expert Tips
- Toast the rolls: Giving the bread a quick toast makes a big difference! It helps hold up to all that juicy beef and melty cheese without falling apart.
- Sear the meat: This is optional, but searing the chuck roast in a hot skillet before adding it to the slow cooker brings out even more flavor. I usually skip this because it makes a few extra dishes. But if you like that touch, go for it!
- Shred while warm: Shred the beef right after cooking while it’s still hot. It’ll come apart easily and soak up all those delicious juices.
- Use the pepperoncini juice: Don’t toss it! That briny juice from the jar adds a punch of flavor and helps tenderize the meat as it cooks.
- Control the heat: Want it milder? Use fewer pepperoncinis. Craving more spice? Toss in sliced jalapeños, red pepper flakes, or a splash of hot sauce.
- Make it your own: Giardiniera is the classic topping, but feel free to get creative. Try sautéed onions, roasted red peppers, or pickled jalapeños to make it your own.
How to Store This Recipe
Let the Italian beef cool completely, then transfer (along with the juices) to an airtight container. You can stash it in the fridge for up to 4 days or freeze it for up to a month. When you’re ready to enjoy it again, reheat gently on the stovetop with a splash of broth to keep it tender and juicy. If it’s frozen, let it thaw in the fridge overnight first.
Once it’s warmed through, pile the beef onto fresh rolls, add cheese, and broil for a couple of minutes until melty. Top with giardiniera and serve like always.
What to Serve with Italian Beef Sandwich
Italian beef sandwiches are filling and flavorful on their own, but they really shine when paired with the right sides. Try them with roasted potatoes, tangy coleslaw or carrot raisin salad, or a fresh green salad to keep things light.
If you’re craving something more comforting, they also go great with a warm bowl of soup like potato and leek soup or broccoli cheddar soup.
More Easy Main Dish Recipes To Try
Slow Cooker Italian Beef Sandwich
Ingredients
- 3 pounds beef chuck roast trimmed and cut into large pieces
- 1 package dry Italian dressing mix
- 16 ounces pepperoncini peppers sliced, plus ¼ cup juice from the jar
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- 8 individual hoagie rolls or sub rolls
- 8 slices provolone cheese
- 8 portions Giardiniera or pickled vegetables of your choice for serving
Instructions
- Place the beef chuck roast in the slow cooker. Season with the salad dressing mix. Top with peppers and juice. Add the broth.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the beef is fork tender and easy to shred.
- Remove the meat from the slow cooker and shred it on a cutting board using two forks. Return the shredded beef to the slow cooker and mix to soak in the juices.
- Slice the hoagie rolls and pile the shredded beef onto each one. Top with provolone cheese, pop the assembled sandwiches under the broiler for 2-3 minutes until the cheese is golden and bubbly. Then serve with giardiniera.
Notes
- Giving the bread a quick toast beforehand makes a big difference! It helps hold up to all that juicy beef and melty cheese without falling apart.
- This is optional, but searing the chuck roast in a hot skillet before adding to the slow cooker brings out even more flavor.
- Shred the beef right after cooking while it’s still hot. It’ll come apart easily and soak up all those delicious juices.
- Don’t toss the pepperoncini juice from the jar – it adds a punch of flavor and helps tenderize the meat as it cooks.
- For a milder version, reduce the amount of pepperoncini. For more kick, add sliced jalapeños, red pepper flakes, or a few dashes of hot sauce.
- Get creative with toppings – try sautéed onions, roasted red peppers, or pickled jalapeños to make it your own.
