Italian Beef Sandwich

5 from 1 vote

Italian Beef Sandwich Recipe that's effortlessly delicious! Let the slow cooker do the work, then pile tender beef onto toasted, cheesy buns.

Prep Time15

Cook Time5

Total Time5 15

Course: Dinner

Cuisine: American

Keyword: Italian Beef Sandwich, italian beef sandwich recipe

Servings: sandwiches

Author: Chelsea Lords

Equipment

6-quart Crock-Pot 6-quart

Ingredients

For the Beef:

3 pounds beef chuck roast cut into big chunks, see note 1
1 tablespoon minced garlic
1/2 cup sliced pepperoncini peppers + 1/4 cup surrounding brine
1/2 large yellow onion very thinly sliced
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 teaspoons beef bouillon powder
2-1/2 cups water

For Serving:

Hoagie buns
Softened butter
Garlic powder
provolone cheese

US - Metric

Instructions

Add beef, garlic, pepperoncini + brine, onion, seasonings, bouillon, and water to the CrockPot. Cover and cook on low for 7–9 hours or high for 5–6 hours, until the beef shreds easily with a fork. Remove beef, shred with two forks, and discard large pieces of fat. Return to beef to CrockPot.
Preheat oven to high broil (rack in center). Halve hoagie buns, spread with butter, and sprinkle with garlic powder. Broil for 30–60 seconds, watching closely, until lightly toasted.
Remove the buns from the oven, add provolone cheese to both sides, and broil again for 30–60 seconds, or until the cheese is melted.
Use tongs to shake off excess liquid before placing beef on the bottom buns. Add extra pepperoncini peppers on top if desired. Top with the cheesy bun tops.
Serve immediately with a small bowl of the broth from the crockpot for dipping. Enjoy!

Video

Notes

Note 1: Cut the beef into large chunks, removing big pieces of fat and gristle. Some fat is good—it adds flavor and tenderness and will easily render off after cooking. Just focus on trimming the larger pieces.

Want extra flavor? Searing the beef adds depth, but this recipe has plenty without it! If you'd like to sear, follow these steps:

Pat dry with paper towels and season all over with salt and pepper.
Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until very hot.
Sear beef pieces in a single layer for 2–3 minutes per side, working in batches to avoid crowding.
Transfer to the slow cooker and continue with the recipe.

Storage: Store leftover beef with broth in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove with broth or in the microwave until hot. Toast fresh buns and add cheese when serving for the best texture.

Nutrition