Italian Beef Sandwiches

These easy crock pot Italian Beef Sandwiches are an all-time favorite and perfect for potlucks, gameday, and movie night. Or whenever you want a delicious mouthwatering sandwich loaded with fall-apart tender beef, pepperoncini peppers, melted provolone cheese, giardiniera, and dripping with au jus. 

These are a family favorite and always a hit with friends and family. I love to serve these with Baked Macaroni and Cheese, Parmesan Pasta, and Twice Baked Potatoes.

How to make Italian Beef Sandwiches

Add the chuck roast, beef broth, dry Italian dressing packet, pepperoncini, and Italian seasoning to the crockpot. Cook on high for 5-6 hours or on low for about 8-9 hours or until the beef falls apart like a cooked pot roast. Shred the beef using two forks and remove any fat, gristle, and cartilage.

Then, toast the buns in a toaster oven or under the broiler. Add cheese to both sides of the bun and place back under the oven broiler on low until melted. Next, top with the shredded beef mixture, pepperoncini, giardiniera, and onions. If desired, serve with small bowls of au jus on the side for dipping.

Beth’s Recipe Tips

• You can use whole pepperoncini, sliced pepperoncini, or cut them yourself. I like the sliced ones because you can add them to the sandwiches after being cooked
• This recipe works best with a chuck roast. Chuck beef roasts have fat and cartilage, which makes them tender after they are slowly simmered.
• Season with fresh ground black pepper to taste, but go easy on the salt since the ingredients already contain a lot of it.
• Buns, hoagie rolls, French bread, and even toasted white bread make great sandwiches with this recipe.
• Giardiniera is a jarred pickled vegetable mix of cauliflower, carrots, celery, red bell peppers, onions, and pickles. You can find it in the same aisle as the pickles and olives at your local grocery store.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days. For best results, toast the buns and melt the cheese right before serving. Reheat in the microwave at reduced power or on the stovetop over medium-low heat.
• Freeze in a zipper freezer bag or sturdy freezer-safe dish for up to 3 months. Thaw it in the refrigerator overnight and reheat it in the microwave or on the stove over medium-low heat. 

How to make Italian beef in an Instant Pot

Cut your chuck roast into 3-4 pieces. Then, add your ingredients to the instant pot as directed in the instructions (the same as the crock pot). Next, lock your lid in place and cook on high for about 60 minutes, then let the pressure naturally release. Unlock the lid and shred the beef, removing any fat, gristle, and cartilage.

Other beef recipes you will love!

Beef Lo Mein

Beef Rouladen

Beef Short Ribs

Szechuan Beef

Beef Vegetable Soup

Ground Beef Stroganoff

Korean Beef

Beef and Broccoli

Crockpot Italian Beef Sandwiches

This mouthwatering melt-in-your-mouth Italian Beef cooks up easily in the crock pot with beef broth, Italian dressing mix, and pepperoncini and is always a huge hit.  Make it up into hot sandwiches with melty cheese and pickled vegetables, or serve over mashed potatoes for the ultimate comfort meal.

5 from 25 votes

Print Pin Rate

Course: main meal beef

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 15 minutes minutes

Servings: 6 servings

Calories: 590kcal

Author: Beth Pierce

Ingredients

• 3 to 4 lb chuck roast
• 2 cups low-sodium beef broth
• 1 .7-ounce packet dry Italian dressing
• 1 16-ounce jar sliced pepperoncini plus ½ cup juice from the jar
• 1 teaspoon Italian seasoning blend
• 1 16-ounce jar giardiniera chopped
• 6 Hoagie buns
• Provolone cheese slices

Instructions

• Add the chuck roast, beef broth, dry Italian dressing packet, pepperoncini, and Italian seasoning to the crockpot. 
• Cook on high for 5-6 hours or on low for about 8-9 hours or until it falls apart. Shred the beef using two forks and remove any fat, gristle, and cartilage.
• Toast the buns in a toaster oven or under the broiler.  Add Provolone cheese to both sides of the bun and place back under the oven broiler on low until melted.  Top with the shredded beef mixture and giardiniera.  If desired, serve with small bowls of au jus on the side for dipping.

Notes

• You can use whole pepperoncini, sliced pepperoncini, or slice them yourself.  I like the sliced ones because you can add them to the sandwiches after being cooked
• This recipe works best with a chuck roast.  Chuck beef roast has fat and cartilage, and that is what makes it so tender after it is slowly simmered.
• Season with fresh ground black pepper to taste but go easy on the salt since there is a lot of it already in the ingredients.
• Buns, hoagie rolls, French bread, and even toasted white bread make great sandwiches with this recipe.
• Giardiniera is a jarred pickled vegetable mix of cauliflower, carrots, celery, red bell peppers, onions, and pickles. You can find it in the same aisle as the pickles and olives at your local grocery store.
• Store leftovers in an airtight container in the fridge for up to 4 days.  For best results, toast the buns and melt the cheese right before serving. Reheat in the microwave at reduced power or on the stovetop over medium-low heat.
• Freeze for up to 3 months in a zipper freezer bag or sturdy freezer-safe dish. Thaw it in the refrigerator overnight and reheat it in the microwave or on the stove over medium-low heat.

Nutrition

Calories: 590kcal | Carbohydrates: 33g | Protein: 50g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 650mg | Potassium: 918mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 0.02mg | Calcium: 50mg | Iron: 15mg

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