Best Slow Cooker Italian Beef Sandwiches
User Reviews
5
Best Slow Cooker Italian Beef Sandwiches
Description
This recipe starts with searing a boneless beef chuck roast to develop flavor, then slow-cooking it with Italian dressing mix, beef broth, and pepperoncini peppers until the meat is tender enough to shred easily. The cooking liquid and peppers infuse the beef with tangy, mildly spicy flavors.
Caramelized onions prepared separately add sweetness and depth, while toasting hoagie rolls with butter gives the sandwich a sturdy, flavorful base that resists sogginess. Layering shredded beef with provolone cheese and the reserved pepperoncini completes the sandwich, combining meltiness, spice, and savory beefiness.
This sandwich is filling and suitable for gatherings or meals that call for substantial handheld fare. Toasting the buns enhances texture and flavor and helps hold the ingredients without becoming soggy. The recipe balances slow-cooked tenderness with the bright tang of pepperoncini peppers and rich onions.
Using bakery hoagie rolls or firm bread helps hold the hearty filling. Buttering and toasting the bread just before assembling adds a pleasant crunch and flavor barrier.
Ingredients
- 3 to 4 lb beef chuck roast boneless
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 ounce Italian dressing mix Good Seasons brand, packet
- 14.5 ounce can beef broth
- 16 ounce Pepperoncini divided, sliced
Sandwiches:
- 1 large onion
- 8 Tablespoons butter divided, salted
- 6 Hoagie bread rolls
- 12 lices provolone cheese
Instructions
- Start by searing the beef in a hot skillet with oil (be careful!). This helps to begin the cooking process and sear the beef which brings out the flavor.
- Place the beef roast in the slow cooker and sprinkle with salt, pepper, and Italian dressing mix. Pour in beef broth and 1/2 of the jar of pepperoncini peppers with juice, reserving the rest of the pepperoncini peppers to place on the sandwiches. Cook on low for 8 hours. Once it is done cooking, shred with two forks.
- When the beef is almost ready, prepare the caramelized onions. Add 4 Tablespoons of butter, reserving the other 4 Tablespoons for the buns, to a skillet on medium-low heat. Add sliced onions and cook low and slow for about 15-20 minutes, stirring often until the onions are softened and a golden brown color. If the onions are browning too quickly, you can always reduce the heat.
- To prepare the hoagie buns, spread the remaining butter on each side. Place in the oven to toast on broil for 2-3 minutes (watch carefully). This helps to create a barrier to keep the sandwiches from getting soggy.
- To prepare sandwiches, top each hoagie bun with a generous amount of beef. Place slices of provolone cheese on each bun. If the beef is hot, it should melt the cheese. If not, you can place the sandwiches under the broil setting in the oven to melt the cheese.
- Top with caramelized onions and remaining sliced pepperoncini peppers. Serve warm. May serve with au jus for dipping.
Notes
- Choose sturdy bakery hoagie rolls or French bread to support the hearty filling.
- Butter and toast the buns before assembling to prevent soggy sandwiches and add texture.
- Caramelize onions slowly over low heat for best flavor and color.
- Reserve half the pepperoncini peppers for topping the sandwiches, adding brightness and heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735kcal | 37% |
| Carbohydrates | 8g | 3% |
| Protein | 56g | 112% |
| Fat | 54g | 83% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 2g | 100% |
| Cholesterol | 223mg | 74% |
| Sodium | 1044mg | 44% |
| Potassium | 1081mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 64mg | 71% |
| Calcium | 352mg | 35% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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