Description

This Italian Beef Sandwich recipe features tender, slow-cooked chuck roast simmered in a flavorful broth with banana peppers and aromatic herbs. The beef is shredded and served on toasted hoagie rolls topped with melted provolone cheese and optional giardiniera for a spicy, tangy kick. Perfect for a hearty and satisfying meal made effortlessly in the crockpot.

Ingredients

Units Scale

Beef and Seasonings

3-5 lbs Chuck Roast (Rump or Top Round also work)
Salt and Pepper, to taste
1-2 tbsp Vegetable Oil (for searing)
2 tsp Dried Basil
2 tsp Dried Oregano
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Black Pepper

Aromatics and Broth

1 Yellow Onion, diced
6-7 Garlic Cloves, minced
2 cups Unsalted Beef Broth
8 oz Jar Banana Pepper Rings or Pepperoncini, with juice

Sandwich Assembly

6-12 Rolls (Hoagie or Sub rolls)
4-6 tbsp Butter (for toasting bread)
12-24 slices Provolone Cheese (Sliced Mozzarella works well too)
1 Jar Giardiniera (optional but highly recommended)

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Instructions

Season and Sear the Roast: Generously season the chuck roast with salt and pepper. Heat vegetable oil in a skillet over medium heat and brown the roast on all sides to develop flavor. Transfer the seared roast into the crockpot.
Sauté Aromatics and Deglaze: In the same skillet, add the diced onion and cook for about five minutes until softened. Add minced garlic and cook for one minute until fragrant. Pour in the beef broth and use a wooden spatula to scrape up the browned bits from the pan, incorporating all the flavor into the broth.
Add Seasonings and Ingredients to Crockpot: Mix the dried basil, oregano, garlic powder, onion powder, and black pepper together, then sprinkle over the roast in the crockpot. Pour in the deglazed beef broth with onions and garlic. Add the banana pepper rings along with their juice.
Slow Cook the Beef: Cover and cook on low for 8-10 hours or on high for 6-8 hours until the beef is fall-apart tender.
Shred the Meat: Remove the roast and use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the crockpot, mixing it well with the cooking juices (au jus).
Toast the Rolls: Preheat the broiler. Butter both sides of the rolls and place them under the broiler for about 3 minutes until lightly toasted.
Melt the Cheese: Top each roll with two slices of provolone or mozzarella cheese and return under the broiler for a few minutes until the cheese is melted and slightly browned.
Assemble Sandwiches and Serve: Pile the shredded beef onto the toasted rolls with cheese. Add giardiniera if desired for extra flavor and crunch. Serve with some of the flavorful au jus on the side for dipping and enjoy your hearty Italian beef sandwich!

Notes

Substitute rump or top round roast if chuck roast is unavailable.
Adjust the amount of banana peppers or pepperoncini according to desired heat level.
Giardiniera adds a spicy, tangy crunch but is optional.
Use sliced mozzarella cheese as an alternative to provolone.
Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
For a more intense flavor, sear the roast thoroughly and use homemade beef broth if possible.

Nutrition

Serving Size: 1 sandwich
Calories: 550
Sugar: 3g
Sodium: 850mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 38g
Cholesterol: 115mg