The whole family will love these Crock-Pot Italian Beefs! Throw beef broth, seasoning, a round roast, and bell peppers in your crock-pot in the morning, and by the time you come home, you have a cozy, savory sandwich ready for dinner!
Italian Beef Sandwiches are from Chicago. There are a few different variations; my favorite version has tons of bell peppers and pepperoncini.
This recipe uses sliced bell peppers instead of a jar of Giardiniera (Chicago-style Italian Sandwich Mix). If you're not sure what Giardiniera is, it is pickled carrots, celery, cauliflower, olives, and summer vegetables.
My version isn't the original, but it's my favorite.
While chuck roast is popular for Italian beef, I prefer using top-round roast for a few reasons. Firstly, it's more budget-friendly, making it a great value choice. Secondly, it has significantly less fat, resulting in a cleaner, lighter broth that avoids being greasy. Of course, if you use chuck roast, simply trim away the excess fat before cooking to achieve a similar result.
Ingredients & Substitutions
Top Round Roast - There are a few different cuts of beef people like to use for Italian Beef Sandwiches. I like using top round roast since it has less fat than other cuts. Another popular cut you can use is chuck roast. I use it sometimes, but if you don't trim the excess fat away, the broth can be greasy.
Jus Gravy Mix & Italian Salad Dressing Mix - The two of these make a savory and flavorful broth that the meat will cook in and that you can dip your sandwich in.
Bell Peppers - As mentioned above, some versions have bell peppers, and some don't. You can swap the bell peppers out for 8 oz of giardiniera (drained).
Hoagie Rolls - You will want a thick roll for your sandwich. You'll need it to support the meat and juices.
Provolone Cheese - Every Italian beef sandwich must include gooey melted cheese. Provolone is the perfect choice.
Pepperoncini - These add a little spice and acdicness to your sandwich. They are the perfect complement to this savory sandwich.
TIP
While chuck roast is popular for Italian beef, I prefer using top-round roast for a few reasons. Firstly, it's more budget-friendly, making it a great value choice. Secondly, it has significantly less fat, resulting in a cleaner, lighter broth that avoids being greasy. Of course, if you use chuck roast, simply trim away the excess fat before cooking to achieve a similar result.
How to Make Italian Beef Sandwiches
Step 1: Prep Ingredients. Cut the bell peppers. Mix broth and au jus seasoning together in the crock-pot. Add roast and sliced peppers. Sprinkle Italian seasoning on top.
Step 2: Cook. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.
Step 3: Shred. Remove the roast and shred it with two forks. Return the meat to the slow cooker.
Step 4: Assemble. Assemble your sandwiches.
The Best Way to Assemble an Italian Beef
I feel very strongly about this, and after many years of perfecting, this is the best way to assemble your Italian beef.
- Bottom Bun: Optional toasting for added structural integrity, but not necessary
- Cheese: Place the cheese on the bottom. This allows the cheese to melt and protects the bottom of the sandwich from getting too soggy and falling apart.
- Meat: Now that you have a stable bottom, add as much meat as you want
- Pepperoncini Peppers: Piles and piles of Pepperoncini.
- Top Bun: If you want a dryer sandwich, you can stop here, but if you like it a little soggy, add 1-2 spoonfuls of the broth to the top bun.
Sides
- Chips
- Sliced Potatoes (air fryer)
- Easy Italian Salad
- Coleslaw
- Roasted Vegetables
- Pasta Salad
Common Questions
The cut most often used is the chuck roast. I use it sometimes, but if you don't trim the excess fat away, the broth can be greasy. My favorite cut is top round roast, which is cheaper and has less fat.
The meat for Italian Beefs and French Dips are made in a similar way, but Italian beefs have Italian spices, bell peppers, and pickled peppers, which gives it a different flavor.
Italian Beef Sandwiches
Ingredients
- 2 cups low sodium beef broth
- 1 packet au jus gravy mix
- 2.5 lbs top round roast
- 3 bell peppers cut into strips
- 1 .7-oz pack Italian salad dressing mix
- 8 hoagie rolls
- 8 slices provolone cheese
- 16 jar sliced pepperoncini
Instructions
- Mix broth and au jus seasoning together in your crock-pot. Add the round roast and sliced bell peppers. Sprinkle them with the packet of Italian seasoning.
- Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours.
- Remove the roast from the crock-pot and shred it with two forks. Return meat to the crock-pot.
- Assemble your sandwiches by laying cheese on the bottom of the roll, topping it with meat and peppers, then adding pepperoncini on top. If you want, add a little of the cooking liquid to the top half of the sub roll, or you can serve the broth in a bowl to dip the sandwich in.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Erikka says
Love this recipe! Everyone in my house ate it and we will be making it again
Danielle says
One of our favorites! We use a pork picnic roast. Thank you for the recipe!
Amy says
This was really yummy! My only suggestion would be to add the peppers later in the cook time so they have a little substance to them, after 8 hours on low, they were pretty mushy… but still delish! We added a thickly sliced onion too with the bell peppers.
E Q says
Pretty much an elevated version of Tom Thayer's Tailgater Italian Beef recipe. Not bad.