June 20 2025

Italian Beef Sandwiches

Name: Italian Beef Sandwiches
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3–4 lb chuck roast; 1 tbsp olive oil; Salt, pepper; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp Italian seasoning; 1 tsp crushed red pepper flakes (optional); 1 (1 oz) Italian dressing mix packet; 2 cups beef broth; 1 cup giardiniera; 1 cup pepperoncini + juice; 6–8 hoagie rolls; 6–8 slices provolone or mozzarella

Khemit Beef Recipes 0

👋 Hey friend,

Okay, so you know how we both love those messy, satisfying sandwiches that you just have to eat with both hands?

Yes, that’s exactly why you’re going to love these Italian Beef Sandwiches.

I’m talking about slow-cooked beef, soaked in all those rich Italian spices, served hot and juicy on a soft hoagie roll, with melted provolone and some pickled peppers for that perfect zing.

I’ve made this so many times, and every time I do, someone asks for the recipe.

It’s simple, doesn’t need a ton of effort, and the flavor? Out of this world.

I’ll walk you through every single step so it turns out just right.

Ready to make something amazing?

📝 Ingredients You’ll Need

3–4 lb chuck roast (boneless)
1 tablespoon olive oil
Salt and black pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes (optional, for heat)
1 (1 oz) packet of dry Italian dressing mix
2 cups beef broth
1 cup giardiniera (Chicago-style pickled vegetable mix)
1 cup pepperoncini peppers, with some juice
6–8 hoagie rolls or Italian sandwich rolls
6–8 slices of provolone or mozzarella cheese

How to Make Italian Beef Sandwiches

Step 1: Pat the roast dry and season all sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.

Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.

Step 3: Transfer the seared roast to a slow cooker. Add beef broth, Italian dressing mix, giardiniera, pepperoncini (with juice), and crushed red pepper flakes (if using).

Step 4: Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is super tender and shreds easily.

Step 5: Once cooked, shred the beef with two forks right in the slow cooker. Let it sit in the juices to soak up all that flavor.

Step 6: Preheat your oven to 375°F.

Step 7: Split your rolls, stuff them with the hot beef, and top each with a slice of cheese.

Step 8: Place sandwiches on a baking sheet and bake for 5–7 minutes until the cheese melts and the edges of the rolls are toasted.

Step 9: Serve hot with extra juice on the side for dipping!

Common Mistakes to Avoid

Skipping the sear – That browned crust adds so much flavor. Don’t skip it.
Overcooking on high heat – Low and slow gives the best, most tender meat.
Using lean cuts – Chuck roast is ideal. Leaner cuts get dry.
Not shredding in the juice – That’s where the magic happens.
Overloading the sandwich – Juicy beef + too much filling = soggy bread.

Recipe Best Tips

Prep it the night before – Set up your slow cooker insert in the fridge overnight, then pop it in the morning.
Use good rolls – A sturdy roll holds up best with all the juicy meat.
Double the batch – It freezes really well and makes great leftovers.
Top with more giardiniera – Adds crunch and tang.
Add melted cheese – It holds the sandwich together and adds that rich, gooey layer.

Serving Suggestions

Serve with kettle chips or fries on the side.
Add a simple coleslaw or chopped Italian salad for a fresh bite.
Warm up a cup of the broth and serve it as a dipping sauce on the side.
Pickles or extra peppers on the side are always a hit.

Storage and Freezing

To Store: Keep the beef (with juices) in an airtight container in the fridge for up to 4 days.
To Reheat: Warm in a saucepan over low heat with a splash of broth or in the microwave.
To Freeze: Cool completely, then store beef (with juice) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Q: Can I use a different cut of beef?
A: Chuck roast is best, but brisket or bottom round can work—just make sure it’s a fattier cut.

Q: Is this spicy?
A: Not really, but if you’re sensitive, skip the red pepper flakes and go easy on the pepperoncini.

Q: What’s giardiniera?
A: It’s an Italian-style mix of pickled veggies—adds crunch and flavor. You can usually find it near the olives or pickles.

Q: Can I make this in the oven or Instant Pot?
A: Yes. In the oven, bake covered at 300°F for 3–4 hours. In the Instant Pot, cook on high pressure for about 90 minutes with a natural release.

Q: Can I toast the sandwiches in a pan instead of the oven?
A: Absolutely. Just cover with a lid to help the cheese melt faster.

Q: What kind of rolls work best?
A: Hoagie rolls, Italian sub rolls, or even ciabatta rolls hold up great.

Q: Can I make this ahead for a party?
A: Yes! Make the beef the day before, store it in the fridge with the juice, and warm it up in a slow cooker before serving.

Conclusion

That’s the Italian Beef Sandwich right there—juicy, cheesy, messy in the best way, and full of bold, savory flavor.

You’re going to want to keep this recipe handy, especially when you’re feeding a crowd or just want a dinner that seriously hits the spot.

If you try it, tell me how it turned out—I’d love to hear your take!

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