Go Back
–+ servings
Square image of one of the sandwiches on a metal tray with chips and juices for dipping.
Print Recipe

Italian Beef Sandwiches

Tender beef, cheese and peppers, these Italian Beef Sandwich are a delicious meal that will have you drooling for more.
Prep Time15 minutes
Cook Time10 hours
Total Time10 hours 15 minutes
Course: Beef, Main Course, Sandwiches, Slow Cooker
Cuisine: American, Italian
Servings: 6
Calories: 820kcal
Author: Tornadough Alli

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

  1. Make only as many sandwiches as you plan to eat as whole sandwiches do not keep well.
  2. The meat can be frozen, see above on how to do that.
  3. You can use cheese or not, that is a personal preference.
  4. Other peppers can be used, see the options that we have suggested above.
  5. If you want to dip your bread into the juices before assembling you can do that.
  6. Serve with some of your favorite sides, see some of our favorites above.

Nutrition

Calories: 820kcal | Carbohydrates: 44g | Protein: 63g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 2606mg | Potassium: 1108mg | Fiber: 4g | Sugar: 6g | Vitamin A: 370IU | Vitamin C: 33mg | Calcium: 228mg | Iron: 17mg