Slow Cooker Italian Beef Sandwiches are a flavorful, tender, and juicy meal that’s perfect for a crowd or a cozy family dinner. The beef is slow-cooked with Italian spices, peppers, and a savory broth, then served on crusty rolls for the ultimate sandwich experience.
Why You’ll Love This Recipe
- Effortless Cooking: Let the slow cooker do all the work for melt-in-your-mouth beef.
- Bursting with Flavor: Infused with Italian herbs, pepperoncini, and rich au jus.
- Versatile: Serve on rolls, over pasta, or alongside mashed potatoes.
- Perfect for Meal Prep: Easy to make ahead and reheat for quick meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck roast (3-4 pounds)
- Italian seasoning
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Beef broth
- Pepperoncini peppers (with juice)
- Onion (sliced)
- Garlic cloves (minced)
- Dry Italian salad dressing mix (optional, for extra flavor)
- Hoagie rolls or crusty sandwich buns
- Provolone cheese (optional, for topping)
Directions
- Prepare the Beef: Season the beef chuck roast generously with Italian seasoning, garlic powder, onion powder, salt, and black pepper.
- Assemble in the Slow Cooker: Place the seasoned beef in the slow cooker. Add the sliced onion, minced garlic, pepperoncini peppers (with ½ cup of their juice), beef broth, and Italian salad dressing mix, if using.
- Cook: Cover and cook on low for 8-10 hours or high for 4-6 hours, until the beef is tender and easily shreds with a fork.
- Shred the Beef: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak in the juices.
- Assemble the Sandwiches:
- Toast the hoagie rolls or buns if desired.
- Pile the shredded beef onto the rolls and top with provolone cheese.
- Spoon some of the cooking juices (au jus) over the beef for added flavor.
- Serve: Serve warm with a side of extra au jus for dipping.
Servings and Timing
- Servings: 6-8 sandwiches
- Prep Time: 10 minutes
- Cook Time: 8-10 hours (low) or 4-6 hours (high)
- Total Time: 8-10 hours and 10 minutes
Variations
- Spicy Italian Beef: Add red pepper flakes or extra pepperoncini juice for more heat.
- Cheesy Delight: Melt the provolone under a broiler before serving for gooey cheese.
- Vegetable Additions: Include bell peppers, mushrooms, or sliced olives for extra flavor.
- French Dip Style: Use the au jus as a dipping sauce on the side for a French Dip-inspired twist.
- Gluten-Free: Serve on gluten-free rolls or over rice instead of bread.
Storage/Reheating
- Refrigerator: Store the shredded beef and juices in an airtight container for up to 4 days.
- Freezer: Freeze the beef in portions with some juices for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the beef and juices in a saucepan over low heat or in the microwave until heated through.
FAQs
1. What cut of beef works best?
Chuck roast is ideal for its marbling, which creates tender and flavorful shredded beef.
2. Can I use a pressure cooker instead of a slow cooker?
Yes, cook on high pressure for 60-75 minutes, then allow a natural pressure release.
3. Do I have to use pepperoncini peppers?
They add signature flavor, but you can substitute banana peppers or omit for a milder version.
4. Can I make this dish ahead of time?
Yes, it reheats beautifully. Cook the beef, shred it, and store it in its juices until ready to serve.
5. What type of bread is best?
Hoagie rolls, ciabatta, or any sturdy bread that can hold the juicy filling without falling apart works well.
6. Can I make this recipe low-sodium?
Use low-sodium beef broth and adjust the seasoning to taste.
7. What cheese pairs best?
Provolone is a classic choice, but mozzarella or Swiss also work well.
8. How do I prevent soggy bread?
Toast the rolls before adding the beef, and serve the au jus on the side for dipping.
9. Can I add other seasonings?
Yes, bay leaves, thyme, or rosemary can enhance the flavor profile.
10. What sides go well with these sandwiches?
Potato chips, coleslaw, pickles, or a simple green salad complement this dish perfectly.
Conclusion
Slow Cooker Italian Beef Sandwiches are a flavorful, comforting dish that’s easy to make and sure to please. Whether for a casual dinner or a game-day feast, these juicy sandwiches are always a hit. Make a batch today and enjoy every savory, melt-in-your-mouth bite!
Print
Slow Cooker Italian Beef Sandwiches Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6–8 sandwiches 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-American
Description
These Slow Cooker Italian Beef Sandwiches are packed with juicy, tender shredded beef infused with Italian herbs and spices. Piled onto crusty rolls and topped with melted cheese or tangy giardiniera, they make the ultimate crowd-pleasing meal.
Ingredients
For the Beef:
- 3–4 lbs (1.4-1.8kg) chuck roast or rump roast
- 1 packet (1 oz/28g) Italian dressing seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup (120ml) beef broth
- 1/2 cup (120ml) pepperoncini juice (from a jar of pepperoncini)
- 8–10 pepperoncini peppers (whole or sliced)
- 1/4 cup (60ml) Worcestershire sauce
For the Sandwiches:
- 6–8 crusty sandwich rolls or hoagie buns
- Sliced provolone or mozzarella cheese (optional)
- Giardiniera (Italian pickled vegetables, optional, for topping)
Instructions
1. Prepare the Beef:
- Place the chuck roast in a slow cooker.
- Sprinkle the Italian dressing seasoning mix, garlic powder, onion powder, oregano, basil, and red pepper flakes over the roast.
- Add the beef broth, pepperoncini juice, Worcestershire sauce, and pepperoncini peppers around the meat.
2. Cook the Beef:
- Cover the slow cooker and cook on low for 8–10 hours or high for 4–6 hours, until the beef is tender and easily shredded with a fork.
3. Shred the Beef:
- Remove the roast from the slow cooker and shred the meat using two forks. Return the shredded beef to the slow cooker and mix it with the juices. Allow it to sit on warm for 15–20 minutes to absorb the flavors.
4. Assemble the Sandwiches:
- Preheat your oven to 375°F (190°C).
- Split the rolls and layer them with shredded beef. Top with provolone or mozzarella cheese if desired.
- Place the sandwiches on a baking sheet and bake for 5–7 minutes, or until the cheese is melted and the bread is slightly toasted.
5. Serve:
- Serve the sandwiches hot, topped with giardiniera for extra crunch and tang. Enjoy with chips, fries, or a simple salad on the side.
Notes
- For a spicier version, add extra pepperoncini or red pepper flakes.
- Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- To make au jus for dipping, strain the cooking liquid and serve it on the side.