Description
These Italian Beef Sandwiches feature tender, slow-cooked beef chuck roast infused with Italian herbs and spices, served on toasted hoagie rolls and topped with tangy giardiniera and melted provolone or mozzarella cheese. Perfect for a hearty and flavorful meal, these sandwiches are juicy, savory, and easy to prepare in a slow cooker.
Ingredients
Scale
Main Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes (optional)
- 1 packet Italian dressing mix (about 1 oz)
- 2 cups beef broth
- 1/2 cup pepperoncini peppers with juice
For Serving
- 6 hoagie rolls or sandwich buns
- 1 cup giardiniera (optional, for topping)
- 6 slices provolone or mozzarella cheese (optional)
Instructions
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and black pepper, then sear it on all sides until evenly browned to develop deep flavor.
- Prepare Slow Cooker: Transfer the seared beef to a slow cooker. Add dried oregano, dried basil, onion powder, garlic powder, crushed red pepper flakes if using, Italian dressing mix, beef broth, and the pepperoncini peppers with their juice.
- Slow Cook the Beef: Cover the slow cooker and cook on low heat for 8 hours, or until the beef is tender and can be shredded easily with forks.
- Shred and Soak Beef: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix well with the juices. Let it soak for an additional 15 to 30 minutes on the warm setting to absorb the flavors.
- Prepare Sandwiches: Toast the hoagie rolls if desired. Fill each roll generously with the shredded beef, then top with giardiniera and/or slices of provolone or mozzarella cheese as preferred.
- Serve: Serve the Italian beef sandwiches hot. Offer extra cooking juices (au jus) on the side for dipping, enhancing the sandwich’s moisture and flavor.
Notes
- Searing the beef before slow cooking enhances the sandwich’s flavor significantly.
- Adjust the amount of crushed red pepper flakes based on your preferred spice level.
- Pepperoncini juice adds a subtle tanginess—do not omit.
- Giardiniera gives a nice spicy and tangy crunch but is optional.
- For a cheesier sandwich, melt the cheese on the warm beef before assembling.
- Leftover shredded beef can be stored refrigerated for up to 3 days or frozen for up to 3 months.
