Description
This Italian Beef Sandwich features slow-cooked, shredded beef infused with bold Italian flavors, served on a toasted roll with giardiniera and melted cheese—a classic Chicago favorite!
Ingredients
Units
Scale
For the Beef:
- 3–4 lbs beef chuck roast
- 4 cups beef broth
- 1 packet (1 oz) Italian dressing mix
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for spice)
- 1 cup sliced pepperoncini (plus extra for serving)
For the Sandwiches:
- 4–6 Italian sandwich rolls or hoagie buns
- 1 cup giardiniera (Italian pickled vegetables)
- 6 slices provolone or mozzarella cheese (optional)
Instructions
1. Slow Cook the Beef:
- Place beef chuck roast in the slow cooker.
- Add beef broth, Italian dressing mix, Worcestershire sauce, garlic powder, onion powder, oregano, basil, red pepper flakes, and pepperoncini.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until tender.
2. Shred the Beef:
- Remove the beef from the slow cooker and shred with two forks.
- Return the shredded beef to the juices for 15 minutes to soak up flavor.
3. Prepare the Sandwiches:
- Slice the Italian rolls and lightly toast them.
- Pile the shredded beef onto each roll.
- Top with giardiniera and cheese (if using).
4. Serve & Enjoy:
- Serve hot with a side of extra au jus from the slow cooker for dipping.
Notes
- Best Bread Choices: Italian French rolls, hoagie buns, or baguettes hold up well to the juicy beef.
- Extra Flavor: For a spicier kick, use hot giardiniera and extra pepperoncini.
- Make-Ahead: Store shredded beef in the broth and reheat for even better flavor the next day!
