My Favorite Italian Beef Sandwich Recipe
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This Italian beef sandwich recipe is my new obsession. Slow-cooked chuck roast in beef broth, Italian seasoning, pepperoncini peppers, and tomatoes. Shred it up and serve in sandwiches – my family LOVES them.
Our good friends made this Italian beef sandwich recipe for us a while back, and I couldn’t stop thinking about them. Being married to an Italian man, beef sandwiches are not a new thing to me. I’ve tried quite a variety, but this recipe stood out – a little zestier and spicier than usual.
For this recipe, I slow-cook the Italian beef with peppers in the oven. Let that baby cook all day and your result will be a tender roast ready for devouring! You can also use a slow cooker for similar results.
My kiddos love a good pot roast so I figured they would enjoy this, too! And they did. The peppers might be too much for them, but if you use mild ones, they really just offer a zesty sweetness.
You can serve this on a bun/roll/Italian bread or over mashed potatoes – we do both! I make a large batch and one night we do sandwiches and the other night over potatoes with a vegetable. Makes meal planning veeeeery easy.
Ingredient Notes and Substitutions
- Chuck Roast – This cut of beef is perfect because it gets super tender and flavorful when cooked slowly.
- Beef Broth – Adds a rich flavor and keeps the meat nice and moist while cooking. I recommend going for low-sodium broth so you can control the salt yourself.
- Italian Seasoning Dressing Packets – These special little packs have the perfect mix of herbs and spices – keeping this Italian beef sandwich recipe simple!
- Diced Tomatoes – Brings a little sweetness and acidity to balance out the rich beef. Canned tomatoes are fine – try to go for a mid-range brand or higher.
- Pepperoncini Peppers – Add a mild tangy kick that makes the beef taste even better.
- Giardiniera – A mix of pickled veggies that adds crunch and extra flavor. You can get spicy and mild versions.
How to Make Italian Beef Sandwiches
Cooking the Beef
Start by adding all the ingredients to a slow cooker or a large Dutch oven. Make sure the beef is well-coated with all the flavorful broth and seasonings.
If you’re using a slow cooker, cover and cook on low for 6-8 hours until the beef is tender and easy to shred. If you’re using an oven, preheat it to 300°F, cover the pot, and cook for about 4 hours.
Shredding the Beef
Once your Italian beef with peppers is done, take it out of the pot and place on a cutting board. Let it cool for a few minutes so it’s easier to handle.
Use two forks to shred the beef and pull it apart into small pieces. At this stage, I also like to get rid of any fatty pieces.
Once done, just chuck the shredded beef back into the pot with the juices and give it a good stir. If you’ve got the time, let it sit for 15-20 minutes to really absorb all that flavor!
Serving and Enjoying
You can serve this Italian beef sandwich recipe on soft sandwich rolls or crusty French bread. I sometimes even serve it over mashed potatoes – it makes for a pretty hearty meal this way.
For extra flavor, top your sandwich with giardiniera – choose mild or spicy depending on how much heat you like.
Recommended Tools
- Dutch Oven – This is what you’ll use to cook the beef low and slow until it’s super tender. Pick one with a good lid to keep all the juices in.
- Slow Cooker – Using a slow cooker makes this Italian beef sandwich recipe super easy. Just remember you’ll need an extra 2–3 hours for it to cook.
Storing and Reheating
If you’ve got any leftover Italian beef with peppers, they can be refrigerated for up to 4 days or frozen for up to 3 months. Store in an airtight container with the juices to keep the meat moist.
If you want to freeze any for meal-prep, I recommend storing it in smaller portions in freezer bags. This way, you only need to thaw what you need.
To reheat, gently warm the beef on the stovetop over medium heat. Add a splash of beef broth or water if it seems a little dry.
Italian Beef Sandwiches
A chuck roast is slow cooked in beef broth, Italian seasoning, pepperoncini peppers snd tomatoes until tender. Serve in chunks over mashed potatoes or shred it up and serve as sandwiches. I never get sick of these!
Ingredients
- 5-6 pounds chuck roast (you can use two smaller ones if needed)
- 1, 14 ounce can diced tomatoes, drained
- 8 ounces drained sliced pepperoncini peppers (mild, medium or hot to your preference)
- 2, 7 ounce packets Italian seasoning dressing packets (I used the brand Good Seasons but Wishbone will also work) Usually find these near the Ranch seasoning packets)
- 2 cups low sodium beef broth
- Giardiniera for extra flavor (mild, medium or hot to your preference)
Instructions
- In a slow cooker or a large dutch oven, combine all the ingredients.
- If you're using a slow cooker, cook for 6-8 hours on low until beef is tender.
- If you're using the oven, set to 300 degrees and cook for 4 hours or until beef is tender.
- Once beef is done, remove and place on cutting board. Let cool slightly then shred, removing any fatty pieces. Add back into your pot with all the juices.
- Serve on rolls, french bread or over mashed potatoes. Top with giardiniera to your liking.
