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Slow Cooker Italian Beef Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 2 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10 hours
  • Total Time: 10 hours 10 minutes
  • Yield: 10 sandwiches
  • Category: Entree
  • Method: Slow Cooking
  • Cuisine: American

Description

Slow Cooker Italian Beef Sandwiches are tender, juicy, and bursting with flavor. Made with a simple blend of seasonings, tomato sauce, and pepperoncini peppers, this recipe delivers melt-in-your-mouth beef perfect for sandwiches topped with provolone cheese. Ideal for game day or an easy weeknight dinner, these sandwiches provide savory satisfaction with minimal effort.

Ingredients

Beef and Seasonings

  • 4 pound boneless beef chuck pot roast (3 to 5 pounds will work)
  • 2 teaspoons fine sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning

Vegetables and Toppings

  • 15 ounces tomato sauce
  • 2 green bell peppers, thinly sliced
  • 2 yellow onions, thinly sliced
  • 12 ounces jar sliced pepperoncini (plus more for serving)
  • 10 crusty sandwich rolls, split and toasted
  • 20 slices Provolone cheese

Instructions

  1. Prepare Slow Cooker: Lightly spray the insert of a 6- or 7-quart slow cooker with cooking spray to prevent sticking.
  2. Season the Beef: In a small bowl, mix 2 teaspoons sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 2 teaspoons Italian seasoning. Trim excess fat from the roast and season all sides evenly with about one-third of the seasoning mixture.
  3. Assemble Ingredients in Slow Cooker: Place the seasoned roast into the slow cooker. Pour 15 ounces of tomato sauce over the meat, then add sliced green bell peppers, sliced onions, and drained pepperoncini peppers. Sprinkle the remaining seasoning over the vegetables and drizzle the reserved pepperoncini juice on top.
  4. Cook the Beef Slowly: Cover and cook on low for 10-12 hours, or on high for 5-6 hours, until the beef is fork-tender and shreds easily.
  5. Prepare Sandwich Rolls: Preheat your oven to 250°F. Slightly open the sandwich rolls and toast them in the oven for a few minutes until warmed and lightly crisped.
  6. Shred the Beef: Using two forks, shred the cooked beef directly in the slow cooker, mixing it well with the peppers and onions for maximum flavor integration.
  7. Assemble Sandwiches: Using tongs or a slotted spoon, add the shredded beef mixture onto the bottom halves of the rolls, letting any excess liquid drain to avoid soggy bread.
  8. Add Cheese and Melt: Top each sandwich with extra pepperoncini if desired and 2 slices of Provolone cheese. Place the sandwiches back in the oven for a few minutes until the cheese melts.
  9. Serve and Enjoy: Serve the sandwiches immediately with additional pepperoncini on the side if you like. Enjoy the rich, flavorful Italian beef sandwiches fresh and warm.

Notes

  • Storage Information: Freeze leftovers in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop before serving.
  • Make Ahead: This dish tastes even better the next day as the flavors intensify. Cook in advance and reheat for quick serving.
  • Storing Leftovers: Keep leftover Italian beef in an airtight container in the refrigerator for up to 4 days.
  • Chicago-Style Tip: For authentic Chicago-style Italian Beef, dip each roll into the leftover cooking juices (au jus) before assembling the sandwich to add juiciness and flavor. Serve au jus on the side for dipping if preferred.
  • Variations: Add giardiniera, sliced olives, or sautéed mushrooms to customize your sandwiches to your taste.

Find it online: https://suerecipe.com/slow-cooker-italian-beef-sandwiches-recipe/