Tender beef, cheese and peppers, these Italian Beef Sandwich are a delicious meal that will have you drooling for more.
If you have never tried or even heard of an Italian Beef Sandwiches then you are absolutely missing out and you are going to want to make this recipe ASAP.
We like to make this in our slow cooker which makes the beef turn out juicy and tender each and every time.
Top it with some peppers and/or giardiniera, cheese and dip it in the juices and you have yourself the perfect dinnertime sandwich recipe.
This sandwich originated in Chicago, now we probably don’t have the most “authentic” recipe, but it sure is a good one!
The cheese is also optional as well, some have them and some don’t, this is really a matter of personal preference.
If you want that perfect juicy, tender, flavorful sandwich. You. have to make these Italian Beef Sandwiches.
Some of our other favorite sandwich recipes that we have on our site include: Loose Meat Sandwiches, Grilled Italian Sausage Sandwiches and Chicken Parmesan Sandwiches.
WHY THIS RECIPE WORKS:
- Its super tender, moist and ultra juicy!
- You can top it to your liking.
- All the flavors combined work so well together.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Oil
Chuck roast
Salt
Pepper
Garlic
Yellow onion
Pepperoncini peppers
Sweet cherry peppers or giardiniera
Beef broth
Better than bullion or 2 bouillon cubes
Dry Italian style salad dressing mix
Italian seasoning
Red pepper flakes
Liquid from pepperoncini jar
Provolone cheese
Hoagie rolls
HOW TO MAKE ITALIAN BEEF SANDWICHES, STEP BY STEP:
- In a large skillet heat the oil over medium hot heat. While the oil is heating up, sprinkle the beef with the salt and pepper. Once hot, add the pieces of beef and sear each side for about 45 seconds.
- Place the meat in the slow cooker. Don’t add the excess oil, just the meat.
- Add the garlic, onions, pepperoncini peppers, and sweet cherry peppers (or giardiniera) into the crockpot.
- In a large liquid measuring cup or a mixing bowl, dissolve the bullion in the beef broth. Add the dressing mix, Italian seasoning, red pepper flakes, and pepperoncini liquid.
- Pour the liquid mixture over the beef and onions/peppers in the crockpot.
- Cover and heat on low for 8-10 hours or high for about 6 hours.
- Remove the meat from the crockpot and shred.
- Pour all the liquid out of the slow cooker through a strainer. Return the peppers back into the pot with 2 cups of the liquid. Return the meat to the slow cooker and toss gently to combine. Cook an additional 20-30 minutes.
- To serve, open the hoagies and toast on a baking sheet for about 4-6 minutes at 375 degrees F.
- Generously add beef to one side of the toasted hoagie and top with provolone cheese. Return to the oven for about 1-2 minutes until the cheese is melted. Remove from oven and top with additional peppers.
- Dip in extra juice from the slow cooker, if desired.
WHAT ARE THE BEST PEPPERS/GIARDINIERA TO USE?
First you will want to use Pepperoncini peppers, then Use hot giardiniera if you want the sandwiches spicy. Use mild if you want a less spicy sandwich.
You can also use sweet cherry peppers from a jar and chop them. I prefer this because giardiniera has cauliflower and carrots and I prefer just the peppers in my sandwich.
So you can do this whichever way that you choose and with whatever peppers that you want, but the main component is using the Pepperoncini peppers.
DO I HAVE TO USE PROVOLONE CHEESE?
No you do not have to, the sandwich did not first start out being topped with cheese but some evolved in being topped with it.
If you want to top with cheese, provolone is a go-to but you can also use mozzarella or cheddar as well.
So either top with the cheese or do not, it really is a personal preference.
CAN I DIP MY SANDWICH IN THE JUICES?
A lot of restaurants that serve Italian Beef will have the whole hoagie rolls dipped in the juices.
You can absolutely do that, for this recipe we do not and we serve it with a side of the juices from the slow cooker to dip the sandwiches in.
If you want to dip your hoagie roll into the juices, by all means go for it!
WHAT CAN I SERVE WITH THESE ITALIAN BEEF SANDWICHES?
I for one always love a side to my sandwiches, some ideas that would go great with this recipe include:
- French Fries
- Onion Rings
- Coleslaw
- Roasted Potatoes
- Roasted Vegetables
- Side salad
- Chips
These are great alone, but who doesn’t love a good side? I know that I do.
HOW TO STORE:
To store the meat, it’s best to separate the juice from the meat. Store in an airtight container for up to 4 days in the refrigerator.
You can also freeze this, you can freeze the meat and liquid together in a freezer safe container where it will keep for up to 1-2 months.
To defrost remove to the refrigerator until thawed. To reheat place in the microwave until heated through.
TIPS AND TRICKS:
- Make only as many sandwiches as you plan to eat as whole sandwiches do not keep well.
- The meat can be frozen, see above on how to do that.
- You can use cheese or not, that is a personal preference.
- Other peppers can be used, see the options that we have suggested above.
- If you want to dip your bread into the juices before assembling you can do that.
- Serve with some of your favorite sides, see some of our favorites above.
Want that perfect sandwich that’s juicy, tender and has all the flavors? Then you 100% have to make my Italian Beef Sandwiches!
If you like this recipe you might also like:
If you’ve tried these ITALIAN BEEF SANDWICHES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Italian Beef Sandwiches
Ingredients
- 2 tablespoons oil
- 3 –4-pound chuck roast excess fat trimmed and cut into large chunks
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cloves garlic minced
- Half a yellow onion diced
- 8 ounces pepperoncini peppers
- 8 ounces sweet cherry peppers or giardiniera chopped *see note
- 3 cups beef broth
- 2 teaspoons better than bouillon or 2 bouillon cubes
- 1.7- ounce package dry Italian style salad dressing mix
- 1 Tablespoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ cup liquid from pepperoncini jar
- 6 slices provolone cheese
- 6 hoagie rolls
- More chopped pepperoncini peppers and sweet cherry peppers for garnish
Instructions
- In a large skillet heat the oil over medium hot heat. While the oil is heating up, sprinkle the beef with the salt and pepper. Once hot, add the pieces of beef and sear each side for about 45 seconds.
- Place the meat in the slow cooker. Don’t add the excess oil, just the meat.
- Add the garlic, onions, pepperoncini peppers, and sweet cherry peppers (or giardiniera) into the crockpot.
- In a large liquid measuring cup or a mixing bowl, dissolve the bouillon in the beef broth. Add the dressing mix, Italian seasoning, red pepper flakes, and pepperoncini liquid.
- Pour the liquid mixture over the beef and onions/peppers in the crockpot.
- Cover and heat on low for 8-10 hours or high for about 6 hours.
- Remove the meat from the crockpot and shred.
- Pour all the liquid out of the slow cooker through a strainer. Return the peppers back into the pot with 2 cups of the liquid. Return the meat to the slow cooker and toss gently to combine. Cook an additional 20-30 minutes.
- To serve, open the hoagies and toast on a baking sheet for about 4-6 minutes at 375 degrees F.
- Generously add beef to one side of the toasted hoagie and top with provolone cheese. Return to the oven for about 1-2 minutes until the cheese is melted. Remove from oven and top with additional peppers.
- Dip in extra juice from the slow cooker, if desired.
Notes
- Make only as many sandwiches as you plan to eat as whole sandwiches do not keep well.
- The meat can be frozen, see above on how to do that.
- You can use cheese or not, that is a personal preference.
- Other peppers can be used, see the options that we have suggested above.
- If you want to dip your bread into the juices before assembling you can do that.
- Serve with some of your favorite sides, see some of our favorites above.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply