Description

This Italian Beef Sandwich recipe slow cooks a tender chuck roast infused with savory seasonings, garlic, onion, and tangy banana pepper juice, resulting in a juicy, flavorful shredded beef perfect for hearty sandwiches. Served on toasted hoagie rolls topped with melted provolone cheese and optional giardiniera, these sandwiches bring a classic Italian deli favorite straight to your crockpot with effortless, all-day cooking.

Ingredients

Units Scale

Beef and Seasoning

3-5 lbs Chuck Roast (Rump or Top Round also work)
Salt and Pepper for seasoning
1-2 tbsp Vegetable Oil for searing
2 tsp Dried Basil
2 tsp Dried Oregano
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Black Pepper

Aromatics and Broth

1 Yellow Onion, diced
6-7 Garlic Cloves, minced
2 cups Unsalted Beef Broth
8 oz jar Banana Pepper Rings or Pepperoncini, with juice

Sandwich Assembly

6-12 Hoagie or Sub Rolls
4-6 tbsp Butter for toasting
12-24 slices Provolone Cheese (or sliced mozzarella)
1 jar Giardiniera (optional, but highly recommended)

Cook Mode Prevent your screen from going dark

Instructions

Season and Sear the Roast: Season the chuck roast generously with salt and pepper. Heat vegetable oil in a skillet over medium heat and brown the roast on all sides to develop a rich crust. Transfer the browned roast to the crockpot.
Sauté Onions and Garlic: Using the same skillet, cook the diced onion for about 5 minutes until softened. Add minced garlic and sauté for an additional 1 minute. Pour in the beef broth and scrape the skillet with a wooden spatula to release all browned bits for extra flavor.
Add Seasonings and Peppers: Mix together the dried basil, oregano, garlic powder, onion powder, and black pepper. Sprinkle the seasoning blend evenly over the roast in the crockpot. Pour the onion, garlic, and beef broth mixture over the roast. Add the jar of banana pepper rings or pepperoncini with their juice to the crockpot.
Slow Cook the Beef: Cover and cook on low heat for 8-10 hours or on high heat for 6-8 hours until the roast is tender and easily shredded.
Shred the Beef: Use two forks to shred the cooked beef directly in the crockpot so it soaks up the flavorful juices.
Toast the Rolls: Preheat your oven broiler. Butter both sides of the hoagie or sub rolls. Place under the broiler for about 3 minutes, until lightly toasted.
Melting the Cheese: Top each toasted roll with 2 slices of provolone or mozzarella cheese. Return under the broiler for a few more minutes until the cheese is melted and lightly browned.
Assemble the Sandwich: Pile shredded beef onto each roll, add giardiniera if using, and serve with a small bowl of the au jus from the crockpot for dipping. Enjoy your classic Italian beef sandwich!

Notes

Using banana peppers or pepperoncini adds the signature tangy flavor essential to Italian beef sandwiches.
Giardiniera is optional but highly recommended for authentic spicy and tangy crunch.
Browning the roast before slow cooking enhances depth of flavor and texture.
If you don’t have a crockpot, this beef can be slow cooked in an oven-safe pot at 275°F for 3-4 hours until tender.
Adjust cooking time depending on the size of your roast and your slow cooker’s heat settings.
Substitute mozzarella for provolone if desired for a milder flavor.

Nutrition

Serving Size: 1 sandwich
Calories: 550
Sugar: 3g
Sodium: 850mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 3g
Protein: 36g
Cholesterol: 120mg