Slow Cooker Italian Beef Sandwiches

There’s something truly comforting about a warm sandwich, and my go-to has always been the Slow Cooker Italian Beef Sandwiches. I remember those chilly winter evenings when I’d come home to the rich aroma wafting through the house, signaling that dinner was ready. It’s a dish that effortlessly combines tender, shredded beef with tangy peppers and melty cheese, all nestled in a toasted hoagie bun. Whenever I make this, I can almost hear the laughter of my family gathering around the table, eager to dig in.

Slow Cooker Italian Beef Sandwiches Ingredients

The ingredients for these mouth-watering Slow Cooker Italian Beef Sandwiches are simple yet effective. Each component adds depth and flavor, ensuring that every bite is exciting. From the hearty chuck roast to the zesty pepperoncini, these ingredients work together harmoniously.

• 3 lbs chuck roast, trimmed off excess fat
• Kosher salt and black pepper, to taste
• 1 tablespoon olive oil, for searing the meat
• 2 teaspoons dried basil, for earthy flavor
• 1 teaspoon dried oregano, to enhance the Italian taste
• 1 teaspoon dried parsley, for freshness
• 1 teaspoon dried thyme, adding depth
• 1 teaspoon onion powder, for sweetness
• 1/8 teaspoon crushed red pepper flakes, for a hint of spice
• 14.5 ounces beef broth, as the base liquid
• 8 ounces sliced pepperoncini, for tang
• 1/3 cup liquid from pepperoncini, for additional flavor
• 1/2 yellow onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• Hoagie buns or rolls, for serving
• Softened butter, for buttering buns
• Provolone cheese slices, for serving
• 8 ounces giardiniera, mild or spicy, for serving (optional)

Recipe Directions for Slow Cooker Italian Beef Sandwiches

The directions for crafting these Slow Cooker Italian Beef Sandwiches are straightforward and rewarding. You’ll love how easy it is to create such a flavorful meal. Let’s dive into the steps!

1. Start by seasoning the chuck roast generously with Kosher salt and black pepper. This forms the foundation of flavor and ensures the meat is well-seasoned from the inside out.
2. Next, add olive oil to a large skillet or Dutch oven and heat it over medium-high heat. Once the oil is hot, place the seasoned meat in the pan and sear it on all sides until it’s a beautiful golden brown. This step enhances the flavor and gives the roast a lovely crust.
3. Once seared, carefully transfer the meat to the slow cooker. This is where the magic really happens!
4. In a small bowl, mix together the basil, oregano, parsley, thyme, onion powder, and crushed red pepper flakes. Sprinkle this aromatic mixture generously over the beef.
5. Pour in the beef broth, followed by the sliced pepperoncini and its liquid, yellow onion, red bell pepper, and garlic. A gentle stir will combine all the ingredients.
6. With everything in the slow cooker, put the lid on tightly. Cook on LOW for 8 hours or on HIGH for 3 to 4 hours. You want the meat to be tender and easily shreddable.
7. Once the cooking time is up, carefully remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker along with the juices, onions, and peppers.
8. Preheat your broiler. While it heats, split your hoagie buns or rolls in half, butter the insides, and place them butter-side up on a baking sheet. Put them under the broiler until lightly toasted—keep a close eye, as they can brown quickly!
9. To assemble the sandwiches, use a slotted spoon to drain off some of the liquid from the slow cooker to prevent sogginess. Place the shredded beef mixture on the toasted buns. Add generous slices of provolone cheese on top. The heat from the beef should help melt the cheese.
10. If desired, place the assembled sandwiches back under the broiler for a few seconds to melt the cheese further. Top with giardiniera, if using, and serve immediately. Enjoy your delicious creation!

Tips and Tricks about Slow Cooker Italian Beef Sandwiches

When preparing the Slow Cooker Italian Beef Sandwiches, a few tips can elevate your dish. Here are my best insights:

• Storage: Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or microwave.
• Freezing: This dish freezes beautifully! Place cooled leftovers in a freezer-safe container. Thaw overnight in the fridge before reheating.
• Pairing: Serve with a side of crispy fries or a fresh salad for a well-rounded meal.
• Serving: Consider offering a variety of toppings like pickled jalapeños or additional cheese for customization.
• Broiling: Be mindful when broiling; toast can turn from perfect to burnt in seconds!
• Leftovers: Use leftover beef in other dishes like tacos or quesadillas for a quick meal.

Great Combinations for Slow Cooker Italian Beef Sandwiches

These delicious Slow Cooker Italian Beef Sandwiches are perfect for various occasions and pair well with an array of sides. Here are some combinations that I love:

• French Fries: Crispy fries are a classic side, adding a satisfying crunch to your meal.
• Coleslaw: A refreshing coleslaw balances the richness of the beef, making every bite delightful.
• Potato Chips: Simple yet effective, a side of potato chips can add a fun crunch.
• Green Salad: A mixed green salad with a tangy vinaigrette is a light accompaniment.
• Game Day: Perfect for serving at gatherings, these sandwiches are always a hit during football season!
• Picnics: Take these sandwiches on picnics. They’re easy to pack and stay flavorful even when cold.

FAQ

Conclusion

The Slow Cooker Italian Beef Sandwiches are more than just a meal; they embody warmth and comfort. With their rich flavors and tender beef, they make any gathering special. I encourage you to try making these sandwiches for your next family dinner or event. You won’t be disappointed; they are bound to become a favorite in your household.

Slow Cooker Italian Beef Sandwiches

The ultimate comfort food, Slow Cooker Italian Beef Sandwiches are a must-try! Tender, flavorful beef, zesty peppers, and gooey cheese all come together in a toasted bun. Perfect for gatherings or cozy family dinners, this easy weeknight dinner will have everyone asking for seconds!

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 lbs Chuck roast Trimmed off excess fat
• Kosher salt To taste
• Black pepper To taste
• 1 tablespoon Olive oil For searing the meat
• 2 teaspoons Dried basil For earthy flavor
• 1 teaspoon Dried oregano To enhance the Italian taste
• 1 teaspoon Dried parsley For freshness
• 1 teaspoon Dried thyme Adding depth
• 1 teaspoon Onion powder For sweetness
• 1/8 teaspoon Crushed red pepper flakes For a hint of spice
• 14.5 ounces Beef broth As the base liquid
• 8 ounces Sliced pepperoncini For tang
• 1/3 cup Pepperoncini liquid For additional flavor
• 1/2 Yellow onion Thinly sliced
• 1/2 Red bell pepper Thinly sliced
• 3 cloves Garlic Minced
• Hoagie buns or rolls For serving
• Softened butter For buttering buns
• Provolone cheese slices For serving
• 8 ounces Giardiniera Mild or spicy, for serving (optional)

Equipment

• Skillet
• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Wooden Spoon
• Slow Cooker

Method

 

1. Season the chuck roast with Kosher salt and black pepper.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. When the pan is hot, place the meat in the pan and sear on all sides until golden brown, a few minutes per side. Transfer the meat to a slow cooker.
3. In a small bowl, combine the basil, oregano, parsley, thyme, onion powder, and red pepper flakes. Sprinkle the mixture over the beef.
4. Add the beef broth, sliced pepperoncini, pepperoncini liquid, onion, bell pepper, and garlic. Give the mixture a little stir.
5. Put the lid on the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, or until meat is cooked and tender.
6. Remove the beef and shred with a fork. Place the shredded beef back into the slow cooker with the juices, onion, peppers, and pepperoncini.
7. Preheat the broiler. Split the buns or rolls in half and butter the insides. Place the buns or rolls butter side up on a baking sheet. Place under the broiler until lightly toasted. Don’t walk away, they will toast quickly.
8. Use a slotted spoon to drain off some of the liquid so the sandwich doesn't get soggy. Place the shredded meat mixture on top of the toasted buns or rolls. Add provolone cheese slices. The cheese should melt because the beef will be hot. If you want, you can place the sandwiches under the broiler for a few seconds to quickly melt the cheese. Top the sandwiches with giardiniera, if desired. Serve immediately.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to four days.
• Tip 2: This dish freezes beautifully! Place cooled leftovers in a freezer-safe container.
• Tip 3: Serve with a side of crispy fries or a fresh salad for a well-rounded meal.
• Tip 4: Consider offering a variety of toppings like pickled jalapeños or additional cheese for customization.
• Tip 5: Be mindful when broiling; toast can turn from perfect to burnt in seconds!

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.