These Slow Cooker Italian Beef Sandwiches are incredibly easy to make with just 20 minutes of prep and a handful of simple ingredients. Tender shredded beef, tangy pepperoncini, tender bell peppers, and melty provolone come together for a hearty sandwich that's perfect for busy weeknights or feeding a crowd.
Ingredients & Substitutions
Beef Roast - Chuck roast, round roast, or rump roast are all great options. Chuck roast has slightly more marbling, making it more tender and flavorful. Whichever cut you choose, trim away any large pieces of excess fat before cooking, or remove them after shredding the beef.
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. I use 1½ packets of the Italian seasoning for an extra flavorful roast, but one packet each will also work if you prefer a milder flavor.
Hoagie Rolls - You will want a sturdy hoagie or sub that can support the meat and juices and not get soggy.
Provolone Cheese - Provolone melts beautifully and adds a creamy, mild flavor. Mozzarella, white American, or Swiss cheese are all great substitutes.
Pepperoncini - These add tangy, mildly spicy flavor to both the beef and the cooking juices. Add a splash of the pepperoncini juice for even more flavor.
Bell Peppers - My mom always added fresh bell peppers to her Italian beefs instead of using the traditional Giardiniera. I'm not sure why she does it, maybe it's an Indiana thing? Add them at the end of cooking so they don't become mushy.
How to Make Italian Beef Sandwiches
Sear your Roast
Season the roast with salt, and sear it on all sides. Add to the slow cooker and deglaze the skillet with a little beef broth.
Slow Cook the Beef
Add the remaining broth, au jus gravy mix, Italian dressing mix, and pepperoncini. Cover and cook on LOW for 8-10 hours, or until the beef is fork-tender.
Add Bell Peppers
Add sliced bell peppers to the slow cooker when you have one hour left.
Assemble the Sandwiches
Shred the roast, discarding any large pieces of fat. Toast the hoagie rolls with cheese, then pile on the shredded beef. Top with extra cheese, pepperoncini, and a spoonful of the cooking juices.
Tips
- Cook low and slow. For the most tender, juicy beef, cook the roast on LOW for 8-10 hours. Cooking it slowly gives the meat time to break down, so the beef shreds easily without drying out.
- Don't skip the sear. Searing the roast creates a rich, caramelized crust that adds even more flavor to the beef and cooking juices.
- Toast the rolls. A lightly toasted hoagie roll is sturdy enough to hold the juicy beef and won't fall apart as quickly.
- Put the cheese on the bottom. Melting the provolone on the bottom half of the roll creates a barrier that helps keep the bread from getting soggy while still letting the top half soak up some of the flavorful juices.
Common Questions
Can I make this ahead of time?
This is a great recipe to make ahead of time! The meat gets even better in the refrigerator. Store the meat with the juice, then reheat in the microwave or on the stovetop until warm.
How to double or triple this recipe?
This recipe can easily be doubled or tripled as long as your slow cooker is large enough. Avoid filling your slow cooker more than ⅔ full so the beef cooks evenly. You don't need to double or triple the broth. Start with about 1 extra cup of broth for a double batch and add more if needed. For larger batches, use multiple 3-4 pound roasts instead of one large roast so the beef cooks evenly. The cook time may need to increase slightly, so check the beef after 8-10 hours and continue cooking until it shreds easily with a fork.
Can I freeze Italian beef?
Absolutely! Let the beef cool completely, then freeze it in an airtight container or freezer bag with some of the cooking juices for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I keep the sandwiches from getting soggy?
Toast the hoagie rolls and melt the provolone on the bottom half of the bun before adding the beef. The cheese creates a barrier that helps keep the bread from soaking up too much of the cooking liquid.
How spicy is this recipe?
The beef is not spicy at all. For a milder sandwich, use mild pepperoncini. For more heat, use hot pepperoncini and pepper jack, or a spicy cheese.
Sides
- Chips - A classic, easy side that adds the perfect salty crunch with almost no prep.
- Easy Italian Salad - A fresh, crisp salad with Italian flavors helps balance the richness of the sandwich.
- Coleslaw - The cool, crunchy texture of coleslaw is a great contrast to the warm, savory beef.
- Pasta Salad - A chilled pasta salad is a great make-ahead option, especially for parties, potlucks, or game day.
Mom's Shredded Italian Beef Sandwiches (Slow Cooker)
Ingredients
- 3-4 pounds chuck roast , round roast, or rump roast, trimmed of large pieces of excess fat (or leave the fat on and remove it after cooking)
- 2 cups low-sodium beef broth
- 1 packet au jus gravy mix
- 1½ .7 oz packets Zesty Italian salad dressing mix
- 16 oz sliced pepperoncini from a jar
- 2 bell peppers slices
- 8 hoagie rolls
- 8 slices provolone cheese
Instructions
- Heat a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until well browned, about 8-10 minutes total. Transfer the roast to a slow cooker.
- Pour about ¼ cup of the beef broth into the hot skillet and scrape up the browned bits from the bottom of the pan. Pour this flavorful liquid into the slow cooker over the roast.
- Sprinkle the au jus gravy mix and the Zesty Italian salad dressing mix evenly over the roast.
- Add about ½ cup of the sliced pepperoncini and pour in 2-4 tablespoons of the pepperoncini juice.
- Pour the remaining beef broth into the slow cooker. The liquid does not need to completely cover the roast.
- Cover and cook on LOW for 8-10 hours, or until the beef shreds easily with a fork.
- When the beef has 1 hour left add the sliced bell peppers. This will keep the texture soft and not mushy.
- Shred the beef directly in the slow cooker, discarding any large pieces of fat as you go. Stir the shredded beef into the cooking juices so it stays moist.
- If desired, toast the hoagie rolls in a 350°F oven for 5-7 minutes. Place a slice of provolone on the bottom half of each roll so it melts slightly. This prevents the bottom from getting soggy and lets the top half soak up all the juices.
- Pile the shredded beef and peppers onto each roll. Spoon some of the cooking juices over the meat, then top with additional sliced pepperoncini if you desire.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Mercedez Johnson says
This is always a winner in our house! Thanks for sharing!
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.