Go Back
–+ servings
Three Italian beef sandwiches topped with melted cheese and pickled vegetables are served on a white plate.

Slow Cooker Italian Beef Sandwich

Author: Jessica Haggard
This Italian beef sandwich is in a league of its own when it comes to cozy comfort food. It has everything you want in a slow cooker meal - flavor-packed, effortlessly tender, and incredibly easy. Just toss, cook, and assemble. All you need is 10 minutes of prep to make this homemade favorite!
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 567 kcal

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.
Serve: Serve with a side green salad, coleslaw or favorite soup.
Store: Cool completely and place made-ahead or leftover Italian beef (along with the juices) in an airtight container. Store in the refrigerator for up to 4 days or in the freezer for up to 1 month. Reheat on the stove. Thaw frozen beef  in the fridge overnight before reheating. Then assemble fresh into sandwiches as usual.

Nutrition

Calories: 567kcalCarbohydrates: 36gProtein: 45gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 130mgSodium: 825mgPotassium: 772mgFiber: 3gSugar: 6gVitamin A: 386IUVitamin C: 47mgCalcium: 194mgIron: 15mg
Did you make this recipe?Please leave a review and share your experience with us! Your feedback means a lot to the entire community.