Slow Cooker Italian Beef Sandwiches Recipe
Tender, juicy beef slow-cooked with Italian herbs, pepperoncini, and savory broth, then piled high on crusty hoagie rolls with melty cheese. These sandwiches are a perfect blend of flavor and convenience, ideal for family dinners or game-day feasts.
Ingredients
- 3 to 4 pounds boneless beef chuck roast
- 1 packet Italian dressing mix 0.7–1 oz
- 1 cup beef broth
- 1 cup pepperoncini peppers sliced or whole
- ½ cup pepperoncini juice from the jar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 6 hoagie or Italian sub rolls
- 6 to 8 slices provolone cheese optional
Instructions
- Start by trimming any excess fat from the beef roast. Generously season both sides with salt and black pepper to lay down the flavor foundation. Put your dried oregano, basil, garlic powder, onion powder, and Italian dressing mix in a small bowl, and stir them all together. Rub this mixture all over the beef, making sure to coat it thoroughly.
- Place your seasoned beef in the slow cooker. Pour the beef broth around it, then sprinkle the sliced pepperoncinis on top. Drizzle the pepperoncini juice over it all for that zippy tang. Cover and cook on low for 8-10 hours. Trust me, your kitchen will smell amazing as this cooks!
- Once your beef is fork-tender and fully cooked, carefully remove it from the slow cooker. Use two forks to shred it into juicy, bite-sized pieces. If you want, return the shredded beef to the slow cooker, allowing it to soak in the flavorful juices.
- Slice your hoagie rolls open and lightly toast them for an extra crunch. Pile on the shredded beef generously, and if you like, top it with a slice of provolone or your favorite cheese. Feeling fancy? Spoon some of those cooking juices onto the bread for extra savoriness.
- Your sandwiches are now ready. Serve them with chips, coleslaw, or even a simple green salad on the side. Enjoy every dripping, delicious bite!
Notes
- Spicy: Add red pepper flakes or leave seeds in the pepperoncinis.
- Cheesy: Mozzarella or Parmesan can replace provolone.
- Vegetarian: Use shredded jackfruit or portobello mushrooms.
- Low-Carb: Skip the bread and use lettuce wraps.
- Use the broiler for melty, bubbly cheese.
- Store up to 3 months in a freezer-safe bag or container. Thaw in the fridge overnight before reheating.