Hate reading? ME TOO! That’s why I’ve included some videos below.
I love a good meal that’s easy to make and full of flavor. That’s why I’m excited to share my recipe for Crock Pot Italian Beef Sandwiches. This slow cooker dish is great for busy days or when you’re feeding a lot of people.
Imagine tender chuck roast slow-cooked for hours in a zesty mix of pepperoncini peppers, tangy Giardiniera, and savory Italian dressing mix. The beef broth brings it all together, making a mouthwatering smell that fills your kitchen.
After it’s done, I shred the beef and put it on chewy hoagie buns. Then, I add melted provolone cheese on top. This makes a sandwich that will make your taste buds happy. It’s comfort food at its best, and it only takes 5 ingredients!
5 Reasons You’ll Love This Recipe
I’m excited to tell you why this Crock Pot Italian Beef Sandwiches recipe is a must-try. It’s my top choice for many reasons!
First, it’s super easy to make. Just five ingredients and you can throw everything in the slow cooker. Then, let it cook while you relax.
Second, it tastes amazing. The beef gets full of savory Italian flavors. It’s a flavor you just can’t beat.
Third, it’s very versatile. I’ve made these for family dinners, game days, and potlucks. Everyone loves them!
Fourth, it’s a crowd-pleaser. Even the pickiest eaters love these sandwiches. The tender beef and rich flavors are irresistible.
Lastly, it’s great for making ahead. This is perfect for busy days or when you’re having guests over.
These sandwiches are my secret weapon for stress-free hosting. They’re always a hit!
Try this recipe once, and I think it’ll become your new favorite too!
Exact Ingredients List (+ Possible Substitutes)
I love making Crock Pot Italian Beef Sandwiches. I’m excited to share my go-to ingredient list with you. The star of this dish is a 3-pound chuck roast, trimmed of visible fat. I pair it with an envelope of Italian dressing mix for that perfect blend of herbs and spices.
To give the sandwiches their signature kick, I add 8 ounces of pepperoncini peppers with their juice. For extra flavor and crunch, I include 8 ounces of drained Giardiniera. A 14.5-ounce can of beef broth keeps everything juicy and flavorful.
When it’s time to serve, I layer provolone cheese slices on hoagie buns. The cheese melts beautifully over the hot beef, creating a gooey, delicious sandwich.
Don’t have all these ingredients? No worries! Here are some substitutes:
- Swap chuck roast for rump roast
- Use a homemade Italian seasoning blend instead of dressing mix
- Replace pepperoncini with banana peppers
- Try mozzarella or Monterey Jack cheese if provolone isn’t available
- Use Italian rolls or slider buns in place of hoagie buns
With these ingredients and substitutes, you’re all set to make mouthwatering Italian beef sandwiches. They’ll have everyone asking for seconds!
Instructions
Making these Italian beef sandwiches is super easy. First, I sear beef in a hot skillet. This locks in the flavor.
Then, I put the seared roast in my slow cooker. I add Italian dressing mix, pepperoncini peppers, Giardiniera, and beef broth. These make a great taste.
I set my slow cooker on low for 9-10 hours. If I’m in a hurry, I cook on high for 5-6 hours. This lets the meat get tender and soak up flavors.
When the beef is done, I shred it with two forks. Then, I put it back in the juices for an hour to soak up more flavor.
To serve, I put the beef on hoagie buns. I add provolone cheese and extra pepperoncini or Giardiniera. Don’t forget to add juices over the meat – it’s the best part!
The secret to amazing Italian beef is letting it cook low and slow. Patience pays off with incredibly tender, flavorful meat.
Tips, Tricks & Storing
I love to sear the beef before slow cooking. It makes the flavor deep and rich. When you serve, put some tasty juices on your sandwich. For a real Chicago-style taste, dip the sandwich in au jus. It’s a bit messy but very tasty!
This recipe is great for making ahead. You can keep leftovers in the fridge for up to 5 days. Make sure the meat cools down before storing it. If you want to keep it longer, freezing is a good choice. It stays good for about 2 months in the freezer.
Reheating is easy. You can use the microwave for a quick warm-up, or the oven for a fresh taste. The stovetop is good too, especially with leftover juices. If you have extra meat, use it in enchiladas, tacos, or a breakfast hash. It’s a tasty way to change things up!