Quick Summary
Slow Cooker Italian Beef Sandwiches- tender, slow cooked beef with Italian seasonings, and pepperoncini served on a toasted bun with melted provolone cheese and tangy giardiniera. This is basically the ultimate sandwich!
Slow cooker recipes are always nice to have in your back pocket. I love a good set it and forget it recipe. Josh and the boys absolutely love these Slow Cooker Italian Beef Sandwiches. They request them often and I don’t mind because they are easy to make. There is only a little prep involved and then the crockpot does the rest of the work!
The slow cooked beef is tender, juicy, and full of flavor. Serve on a toasted hoagie bun or roll with melted provolone cheese and tangygiardiniera. These sandwiches are great for an easy weeknight meal, parties, or game day! They are always a hit!
Italian Beef Sandwich Ingredients
The ingredient list might look a little long, but don’t be intimidated. These sandwiches are easy to make and the results are delicious!
- Chuck roast– you will need 3 lbs, make sure you trim off any excess fat.
- Olive oil– a little for searing the chuck roast before it goes into the slow cooker.
- Seasonings– basil, oregano, parsley, thyme, onion powder, crushed red pepper flakes
- Beef broth– the beef cooks in the broth, making it extra juicy.
- Pepperoncini– you will need sliced pepperoncini and some of the juice from the jar, so don’t drain them. The juice adds a nice zing to the recipe!
- Onion & Red Bell Pepper– slice and add to the slow cooker with the beef for extra flavor.
- Garlic– a must!
- Buns or rolls and softened butter– Use your favorite sandwich bun or roll. We spread the rolls with butter and get them a little toasted before adding the meat so the bread doesn’t get soggy.
- Provolone cheese slices– cheese, please! We use provolone, but mozzarella is another good option.
- Giardiniera– Giardiniera is a medley of chopped vegetables, typically cauliflower, carrots, bell peppers, celery, and chile peppers that have been pickled. They add a fresh crunch to the sandwich. You can buy a jar at the grocery store in either mild or spicy.
How to Make Italian Beef Sandwiches
Are you ready to make these delicious sandwiches that are better than you can get at any deli or sandwich shop? Let’s do it!
- Season the beef with salt and pepper and give it a good sear in a hot pan. Searing the meat before adding it to the slow cooker will add more flavor and texture, so don’t skip this step.
- Transfer the beef to a large slow cooker. In a small bowl, combine the herbs and spices and sprinkle the mixture over the beef.
- Add the beef broth, sliced pepperoncini, pepperoncini liquid, onion, bell pepper, and garlic. Give the mixture a little stir.
- Put the lid on the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, or until meat is cooked and tender.
- Remove the beef and shred with a fork. Place the shredded beef back into the slow cooker with the juices, onion, peppers, and pepperoncini.
- Butter the rolls and place under the broiler until lightly toasted. Don’t walk away, they will toast quickly.
- Use a slotted spoon to drain off some of the liquid so the sandwich doesn’t get soggy. Place the shredded meat mixture on top of the toasted buns or rolls. Add provolone cheese slices. The cheese should melt because the beef will be hot. If you want, you can place the sandwiches under the broiler for a few seconds to quickly melt the cheese.
- Top the sandwiches with giardiniera, if desired. Serve immediately.
Serving Suggestions
If you are looking for a few side dishes to serve with the Italian Beef Sandwiches, here are a few of our favorites.
How to Store & Reheat Italian Beef
Italian beef leftovers are the best! The flavors keep getting better as the beef sits.
- Let the beef cool and then transfer to an airtight container with some of the juices. Store in the refrigerator for up to 5 days.
- To freeze, store the beef in some of its juices in a freezer container or freezer bag. Squeeze out excess air to prevent freezer burn. Store for up to 3 months. Thaw and reheat meat in the microwave, stove top or in the slow cooker.
More Slow Cooker Recipes
Slow Cooker Italian Beef Sandwiches
Slow Cooker Italian Beef Sandwiches- tender, slow cooked beef with Italian seasonings, and pepperoncini served on a toasted bun with melted provolone cheese and tangy giardiniera. This is basically the ultimate sandwich!
- 3 lbs chuck roast, trim off excess fat
- Kosher salt and black pepper
- 1 tablespoon olive oil
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/8 teaspoon of crushed red pepper flakes
- 14.5 ounces can beef broth
- 8 ounces of sliced pepperoncini
- 1/3 cup of liquid from pepperoncini
- 1/2 yellow onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- Hoagie buns or rolls, for serving
- Softened butter, for buttering buns or rolls
- Provolone cheese slices, for serving
- 8 ounces giardiniera, mild or spicy, for serving, optional
Season the chuck roast with salt and black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. When the pan is hot, place the meat in the pan and sear on all sides until golden brown, a few minutes per side. Transfer the meat to a slow cooker.
In a small bowl, combine the basil, oregano, parsley, thyme, onion powder, and red pepper flakes. Sprinkle the mixture over the beef.
Add the beef broth, sliced pepperoncini, pepperoncini liquid, onion, bell pepper, and garlic. Give the mixture a little stir.
Put the lid on the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, or until meat is cooked and tender.
Remove the beef and shred with a fork. Place the shredded beef back into the slow cooker with the juices, onion, peppers, and pepperoncini.
Preheat the broiler. Split the buns or rolls in half and butter the insides. Place the buns or rolls butter side up on a baking sheet. Place under the broiler until lightly toasted. Don’t walk away, they will toast quickly.
Use a slotted spoon to drain off some of the liquid so the sandwich doesn’t get soggy. Place the shredded meat mixture on top of the toasted buns or rolls. Add provolone cheese slices. The cheese should melt because the beef will be hot. If you want, you can place the sandwiches under the broiler for a few seconds to quickly melt the cheese. Top the sandwiches with Giardiniera, if desired. Serve immediately.
Calories: 423kcal, Carbohydrates: 23g, Protein: 36g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 910mg, Potassium: 709mg, Fiber: 2g, Sugar: 1g, Vitamin A: 363IU, Vitamin C: 37mg, Calcium: 53mg, Iron: 4mg
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