Italian Beef Sandwiches

Italian Beef Sandwiches

These are easy and delicious hot sandwiches, packed with rich, tangy, spicy flavor.  They are made in the slow cooker with a few simple ingredients which really give you a lot of bang for your buck.  Slow cooking makes the beef tender and easy to shred.

After reading a number of recipes for Italian Beef, I pulled together the best ideas and ingredients for my own version of this very tasty sandwich. I served the cooking juices on the side as a dipping sauce, as you would with a French dip sandwich. 

The only thing that I wish I had done differently was to serve it on a different type of sandwich roll.  Don’t choose a ‘bready’ heavy roll or bun.  Less is definitely more in this case!

Italian Beef SandwichesItalian Beef Sandwiches

Recipe by Terri @ that’s some good cookin’
Printable Recipe

  • 1 (4 pound) beef chuck roast
  • salt and black pepper, to taste
  • 1 package Good Season’s dry Italian dressing mix
  • 1 teaspoon dry oregano leaves
  • 1 teaspoon dry, crushed basil leaves
  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon granulated onion or onion powder
  • 2 cups water or beef broth
  • 1 (16 ounce) jar sliced pepperoncini
  • provolone cheese slices


  1. Generously sprinkle roast on all sides with salt and pepper; then place roast in slow cooker.
  2. Mix together the dressing mix, oregano leaves, basil leaves, granulated garlic, granulated onion, water, and about half of the juice from the jar of the pepperoncini’s.  Pour over roast in slow cooker.
  3. Sprinkl about 1/3-1/2 of the pepperoncinis over the roast.
  4. Cover slow cooker and cook roast on low for 10-12 hours or high for 5 hours.
  5. Remove meat from slow cooker and shred with two forks.  This is very easy because the meat literally falls apart. Return the shredded meat to the slow cooker and allow the meat to sit in the juices for about 30 minutes.
  6. Serve over hamburger buns or other buns/rolls of choice.  Put provolone cheese on top of the beef.  Add a few pepperoncinis from the jar as desired.  (The cooking juices may be drizzled over the beef prior to adding the cheese and pepperoncinis or served on the side for dipping as you would with French dip.)

A simple fruit salad is a great accompaniment to this sandwich.  I made a tossed fruit salad with fresh pineapple, kiwi, clemetines, red grapes, and apples.

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