This Slow Cooker Italian Beef Sandwiches recipe is a mouthwatering, hearty dish made with tender shredded beef cooked low and slow with Italian seasonings and peppers. Perfect for busy days, it delivers incredible flavor with minimal effort.
Why You’ll Love This Recipe
I love how this recipe makes a deeply flavorful, juicy beef sandwich with hardly any work. The slow cooker does all the heavy lifting while I go about my day. The meat is unbelievably tender, and the combination of spices, pepperoncini, and Italian dressing mix gives it a rich, tangy taste that feels like it came from a gourmet sandwich shop. It's a fantastic option for family dinners, game days, or casual gatherings.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Chuck roast
- Italian dressing mix
- Beef broth
- Pepperoncini peppers and juice
- Italian seasoning
- Garlic powder
- Onion powder
- Hoagie rolls or sandwich buns
- Provolone cheese slices (optional)
Directions
- Place the chuck roast in the bottom of the slow cooker.
- Sprinkle the Italian dressing mix, Italian seasoning, garlic powder, and onion powder over the beef.
- Pour beef broth and pepperoncini juice around the roast.
- Add pepperoncini peppers on top.
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until the meat is tender and shreds easily.
- Shred the beef with two forks inside the slow cooker and stir it back into the juices.
- Serve the shredded beef on hoagie rolls, topping with provolone cheese if desired.
Servings and Timing
This recipe makes approximately 8 servings. Cooking time is 8-10 hours on low or 4-5 hours on high, with about 10 minutes of prep time.
Variations
- I sometimes swap pepperoncini with banana peppers for a milder flavor.
- Adding a few tablespoons of giardiniera gives it a Chicago-style twist.
- I like using mozzarella cheese instead of provolone for a creamier finish.
- For a spicier version, I add red pepper flakes during cooking.
- I sometimes toast the rolls for extra crunch.
Storage/Reheating
I store leftover Italian beef in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in a freezer-safe bag for up to 3 months. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of beef broth if it seems dry.
FAQs
How do I make this recipe spicier?
I add extra pepperoncini peppers and a few red pepper flakes to increase the heat level.
Can I use a different cut of beef?
Yes, I can substitute with a rump roast or brisket, though chuck roast remains my favorite for its tenderness.
Do I need to sear the beef before slow cooking?
No, I don't sear it for this recipe, which keeps the prep super simple. However, searing could add extra flavor if I have time.
What’s the best way to serve these sandwiches?
I pile the beef high on toasted hoagie rolls and sometimes add provolone cheese and extra pepperoncini.
Can I prepare this recipe ahead of time?
Yes, I often prepare the beef a day ahead, store it in the fridge, and reheat it in the slow cooker or on the stovetop before serving.
Conclusion
I always come back to this Slow Cooker Italian Beef Sandwiches recipe when I need something easy, comforting, and delicious. It's incredibly versatile, perfect for a casual family meal or serving a crowd, and always gets rave reviews.
Slow Cooker Italian Beef Sandwiches
- Prep Time: 10 minutes
- Cook Time: 8–10 hours (low) or 4–5 hours (high)
- Total Time: 8 hours 10 minutes (approx.)
- Yield: 8 servings
- Category: Main Dish, Sandwiches
- Method: Slow Cooker
- Cuisine: American, Italian-American
Description
Tender, juicy, and packed with flavor, these Slow Cooker Italian Beef Sandwiches are an effortless, hearty meal perfect for busy days, game nights, or family dinners. Made with chuck roast, pepperoncini, Italian dressing mix, and slow-cooked to perfection, this easy recipe delivers gourmet-style sandwiches with minimal effort.
Ingredients
- 3–4 pounds chuck roast
- 1 packet Italian dressing mix
- 1 cup beef broth
- 8–10 pepperoncini peppers + ¼ cup pepperoncini juice
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Hoagie rolls or sandwich buns
- Provolone cheese slices (optional)
Instructions
- Place the chuck roast in the bottom of the slow cooker.
- Sprinkle the Italian dressing mix, Italian seasoning, garlic powder, and onion powder over the beef.
- Pour beef broth and pepperoncini juice around the roast.
- Add pepperoncini peppers on top of the beef.
- Cover and cook on low for 8–10 hours or high for 4–5 hours, until the beef is tender and shreds easily.
- Shred the beef with two forks in the slow cooker and stir it into the juices.
- Serve on hoagie rolls, topping with provolone cheese if desired.
Notes
- For a spicier version, add extra pepperoncini and a pinch of red pepper flakes.
- Swap pepperoncini with banana peppers for a milder flavor.
- Add a few tablespoons of giardiniera for a Chicago-style twist.
- Toast hoagie rolls for added crunch.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
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