Slow Cooker Italian Beef Sandwiches Recipe
Slow Cooker Italian Beef Sandwiches are tender, flavorful pot roast sandwiches cooked low and slow with Italian seasonings, peppers, onions, and pepperoncini, then piled high on toasted crusty rolls with melted Provolone cheese. Perfect for an easy and hearty American-style entree with robust Italian-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 10 minutes
- Yield: 10 sandwiches
- Category: Entree
- Method: Slow Cooking
- Cuisine: American
Ingredients
Beef and Seasoning
- 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 Sauces
- 15 ounces tomato sauce
- 2 green bell peppers, thinly sliced
- 2 yellow onions, thinly sliced
- 12 ounces jar sliced pepperoncini (plus more for serving)
Bread and Cheese
- 10 crusty sandwich rolls, split and toasted
- 20 slices Provolone cheese
Instructions
- Prepare Slow Cooker: Lightly spray the insert of a 6- or 7-quart slow cooker with cooking spray to prevent sticking before adding ingredients.
- Season the Beef: In a small bowl, combine salt, black pepper, garlic powder, and Italian seasoning. Trim excess fat from the beef roast and season all sides evenly with about one-third of this mixture.
- Assemble Ingredients in Slow Cooker: Place the seasoned roast in the slow cooker. Pour tomato sauce over the beef, then layer the sliced green bell peppers, onions, and drained pepperoncini on top. Sprinkle the remaining seasoning mixture over the vegetables and drizzle with the reserved pepperoncini liquid for extra flavor.
- Cook the Beef: Cover and cook on low for 10 to 12 hours, or on high for 5 to 6 hours, until the beef is tender enough to shred easily with forks.
- Prepare Rolls: Once the beef is done cooking, preheat your oven to 250°F. Slightly open the sandwich rolls and toast them in the oven for a few minutes until warm and slightly crisp.
- Shred the Beef: Using two forks, shred the beef directly in the slow cooker, mixing it well with the peppers, onions, and cooking juices to combine flavors.
- Assemble Sandwiches: Using tongs or a slotted spoon, scoop the shredded beef mixture onto the bottom halves of the toasted rolls, letting excess liquid drain off to avoid sogginess.
- Add Cheese and Melt: Top each sandwich with extra pepperoncini if desired and a couple slices of Provolone cheese. Place sandwiches back in the oven for a few minutes until the cheese melts perfectly.
- Serve: Serve sandwiches immediately with additional pepperoncini on the side for added tang and heat. Enjoy your hearty Italian beef sandwiches!
Notes
- Storage Information: Freeze Italian Beef in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop before serving.
- Make Ahead: This recipe tastes even better the next day as flavors meld. Prep and cook in advance, then reheat for easy serving. You can keep it warm in the slow cooker on the warm setting and serve rolls and toppings on the side.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serving Tip: For an authentic Chicago-style experience, serve sandwiches “wet” by dipping rolls into the leftover cooking juices (au jus) before adding beef. Alternatively, serve a small bowl of au jus for dipping.
- Customization: Add giardiniera, sliced olives, or sautéed mushrooms for extra toppings to tailor sandwiches to your taste.
