Description
Tender, shredded Italian beef cooked in a slow cooker with pepperoncini and Italian dressing mix, served on toasted hoagie rolls with melted provolone cheese.
Ingredients
Units
Scale
- 3 to 4 pounds boneless beef chuck roast
- 1 packet (0.7 ounces) Italian salad dressing mix
- 1 jar (16 ounces) sliced pepperoncini peppers, with juice
- 2 cups low-sodium beef broth
- 1 teaspoon Italian seasoning
- 12 hoagie rolls
- 12 slices provolone cheese
- Optional: spicy giardiniera or pickled vegetables for serving
Instructions
- Prepare the Beef: Trim any excess fat from the chuck roast and cut it into large chunks.
- Assemble in Slow Cooker: Place the beef chunks into a 6-quart slow cooker. Sprinkle the Italian salad dressing mix and Italian seasoning over the beef. Pour the entire jar of sliced pepperoncini peppers, including the juice, and the beef broth over the meat.
- Cook: Cover the slow cooker and cook on low for 8 to 10 hours, or until the beef is tender and easily shreds with a fork.
- Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to combine with the juices. Let it cook on low for an additional 30 minutes to absorb more flavor.
- Prepare the Sandwiches: Preheat the oven to broil. Slice the hoagie rolls and place them on a baking sheet. Using tongs, place a generous amount of the shredded beef onto each roll. Top each sandwich with a slice of provolone cheese.
- Melt the Cheese: Place the sandwiches under the broiler for 1 to 2 minutes, or until the cheese is melted and bubbly. Watch closely to prevent burning.
- Serve: Remove from the oven and, if desired, top with spicy giardiniera or pickled vegetables. Serve immediately.
Notes
- Searing the Meat: For added flavor, you can sear the beef chunks in a hot skillet with a bit of oil before placing them in the slow cooker. This step is optional but adds depth to the dish.
- Serving Suggestions: These sandwiches pair well with a side of coleslaw, potato salad, or chips.
- Storage: Leftover Italian beef can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.