Go Back
Easy Italian Beef Sandwich Recipe

Easy Italian Beef Sandwich Recipe

getcakerecipes
The first time I had an Italian beef sandwich was on a trip to Chicago. I remember biting into the soft roll, filled with juicy, slow-cooked beef and soaked in flavorful au jus. The peppers on top added just the right kick, and I knew I had to recreate it at home.
After some trial and error, I found the perfect way to make it using a slow cooker. Now, whenever I want a hearty, comforting sandwich, this is my go-to recipe. The beef cooks until it’s fall-apart tender, and the flavors soak into the bread, making every bite delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Beef
Servings 6

Equipment

  • Slow cooker or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Tongs or forks for shredding
  • Baking sheet (if toasting rolls)

Ingredients
  

  • 3–4 pound beef chuck roast
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes (optional)
  • 2 cups beef broth
  • 1 cup sliced pepperoncini (plus extra for topping)
  • 1 cup jarred giardiniera (optional, for topping)
  • 6 Italian-style hoagie rolls
  • 2 tablespoons butter (for toasting rolls)

Instructions
 

  • Season the chuck roast with salt, pepper, oregano, basil, garlic powder, onion powder, and red pepper flakes.
  • Place the seasoned beef in a slow cooker.
  • Pour the beef broth and sliced pepperoncini over the meat.
  • Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and shreds easily.
  • Preheat the oven to 300°F (150°C).
  • Place the beef in a Dutch oven, pour in the broth and pepperoncini, and cover.
  • Cook for 3 hours, checking occasionally and adding more broth if needed.
  • Remove the beef from the slow cooker or oven and shred it using two forks.
  • Return the shredded beef to the broth and let it soak for another 10–15 minutes.
  • Preheat the oven to 375°F (190°C).
  • Slice the hoagie rolls and spread a little butter on each.
  • Toast them for 5 minutes until slightly crispy.
  • Pile the shredded beef onto the toasted rolls.
  • Spoon some of the au jus over the top.
  • Add sliced pepperoncini and giardiniera if using.
  • Serve hot with extra au jus on the side for dipping.
Keyword Italian Beef Sandwich