Description
These Italian Beef Sandwiches feature tender, slow-cooked beef chuck roast infused with classic Italian herbs and spices, simmered in flavorful broth and pepperoncini juice for a perfect balance of savory and tangy. Served on toasted hoagie rolls and optionally topped with giardiniera and melted cheese, they make an irresistible hearty meal perfect for family dinners or gatherings.
Ingredients
Scale
Beef and Seasonings
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes (optional)
- 1 packet Italian dressing mix (about 1 oz)
- 2 cups beef broth
- 1/2 cup pepperoncini peppers with juice
Sandwich Assembly
- 6 hoagie rolls or sandwich buns
- 1 cup giardiniera (optional, for topping)
- 6 slices provolone or mozzarella cheese (optional)
Instructions
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned to lock in flavor and create a savory crust.
- Transfer and Add Ingredients to Slow Cooker: Place the seared beef into a slow cooker. Add dried oregano, dried basil, onion powder, garlic powder, crushed red pepper flakes (if using), the Italian dressing mix, beef broth, and pepperoncini peppers along with their juice to infuse the meat with aromatic herbs and tangy heat.
- Slow Cook the Beef: Cover the slow cooker and set it to cook on low for 8 hours, or until the beef becomes tender and shreds easily with a fork, allowing the flavors to meld beautifully.
- Shred and Soak: Once cooked, shred the beef using two forks directly in the slow cooker and mix it well with the cooking juices. Let the shredded beef soak in the flavorful au jus for an additional 15 to 30 minutes on the warm setting to maximize juiciness.
- Prepare the Rolls and Assemble Sandwiches: Toast the hoagie rolls if desired to add texture. Fill each roll generously with the shredded beef mixture. Top with giardiniera and/or slices of provolone or mozzarella cheese as preferred for added flavor and creaminess.
- Serve: Serve the sandwiches hot, accompanied by extra cooking juices for dipping, making each bite deliciously moist and flavorful.
Notes
- For a spicier sandwich, increase the amount of crushed red pepper flakes or add sliced jalapeños.
- Giardiniera adds a nice tang and crunch but can be omitted for a milder flavor.
- Cheese is optional but adds a creamy texture and balances the tanginess from the peppers.
- Make sure to sear the beef well for enhanced depth of flavor in the final dish.
- Leftover beef can be stored in the refrigerator for up to 3 days and reheated for quick sandwiches.
