Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Italian Beef Sandwiches Recipe

4.9 from 91 reviews
  • Author: Hannah
  • Prep Time: 20 minutes
  • Cook Time: 10 hours
  • Total Time: 10 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian-American

Description

These Crock Pot Italian Beef Sandwiches are a hearty and flavorful meal featuring tender slow-cooked chuck roast simmered with Italian dressing mix, pepperoncini peppers, Giardiniera, and beef broth. The shredded beef is juicy and packed with zesty, tangy flavors, perfect piled high on buns with melted provolone cheese and extra toppings. Ideal for an easy weeknight dinner or casual gathering, these sandwiches offer comforting taste with minimal effort.

Ingredients

Scale

Beef and Marinade

  • 3 lb chuck roast, trimmed of visible fat and cut into large pieces
  • 1 envelope Italian salad dressing mix
  • 8 oz pepperoncini pepper slices plus a splash of pepperoncini juice, plus extra peppers for serving
  • 8 oz Chicago-Style Giardiniera, drained plus extra for serving
  • 14.5 oz can beef broth

To Serve

  • Provolone cheese slices
  • Buns (toast or broil gluten free buns before assembling if needed)

Instructions

  1. Prepare the beef: Place the trimmed and cut chuck roast pieces into the bottom of a 6-quart crock pot. Sprinkle the Italian salad dressing mix evenly over the beef for seasoning.
  2. Add peppers and broth: Add the pepperoncini pepper slices along with a splash of their juice, the drained Giardiniera, and the beef broth. Lift the pieces of chuck roast gently to ensure the broth gets underneath them for thorough cooking.
  3. Slow cook the beef: Cover with a lid and cook on low heat for 9 hours, or until the meat is very tender and shreds easily with a fork.
  4. Shred the meat: Using two forks, shred the beef inside the crock pot. Return the shredded meat to the juices and continue cooking on low for an additional hour to allow flavors to meld.
  5. Assemble the sandwiches: Split buns in half and scoop a generous portion of the shredded beef mixture on top. Add provolone cheese slices on the meat. If using gluten free buns, toast or broil them before adding meat and cheese.
  6. Add toppings and serve: Top sandwiches with extra pepperoncini peppers and Giardiniera as desired. Serve hot and enjoy!

Notes

  • Use Simply Organic or Good Grace’s gluten free Italian Dressing Mix for a gluten free option.
  • Good Season’s Zesty Italian Salad Dressing Mix is a flavorful alternative if gluten is not a concern.
  • If using gluten free buns, toast or broil before assembling to improve texture and flavor.
  • This recipe is adapted from Pioneer Woman.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 480
  • Sugar: 3g
  • Sodium: 900mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 110mg

Find it online: https://cookesrecipes.com/italian-beef-sandwiches-recipe/