Italian Beef Sandwich
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
8 sandwiches
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Calories
585 kcal
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Course
Main Course
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Cuisine
American
Italian Beef Sandwich
Description
This recipe begins by seasoning a boneless chuck roast and browning it to develop a deep crust, then it’s placed over sliced onions, pepperoncini peppers, and giardiniera in a slow cooker with beef broth and dried herbs including basil, oregano, and thyme. Cooking on high heat for several hours results in beef so tender it easily shreds with forks, infused with layers of flavor from the pickled vegetables and herbs.
The cooking liquid is strained and reduced to intensify the au jus, which can be used to dip the shredded beef on the sandwiches. The sandwich assembly includes spreading softened butter on hoagie rolls, adding a generous amount of shredded beef, topping with provolone cheese, and optionally reheating to melt the cheese and toast the bread slightly.
These sandwiches are ideal for gatherings or meals requiring substantial, flavorful protein packed inside soft rolls, with a tangy and spicy profile enhanced by the giardiniera and pepperoncini. Leftovers can be refrigerated with some au jus for moisture, lasting several days with easy reheating to retain juiciness.
Ingredients
- 1 (3 to 4 pound) beef chuck roast see note 1, boneless
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons olive oil
- 4 cups beef broth divided
- 1 large onion sliced
- 1 cup Pepperoncini peppers drained, plus more for serving (see note 2)
- 1 cup giardiniera drained and chopped, plus more for serving (see note 3)
- 4 cloves garlic minced
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 8 hoagie roll split
- 4 tablespoons butter softened
- 8 lices provolone cheese
Instructions
- Pat chuck roast dry and season with salt and freshly ground black pepper all over. In a Dutch oven over high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 10 to 15 minutes.
- In the bottom of a slow cooker, add onion, pepperoncini, and gardiniera. Add 2 cups of broth. Nestle browned roast on top of vegetables.
- Add the garlic, basil, oregano, and thyme directly on top of the beef roast. Cover and cook on high until meat is extremely tender and falling apart, about 5 to 6 hours.
- Remove the beef to a rimmed baking sheet and shred with 2 forks, discarding any gristle or large pieces of fat. Set aside. Pour the juice and vegetables through a fine mesh strainer. Let the juice settle for a few minutes, then spoon off as much visible fat as possible. Discard vegetables.
- Transfer the juice to saucepan, add remaining 2 cups beef broth, and bring to a boil. Reduce heat and simmer until reduced by 1/3, about 5 to 7 minutes. Remove from heat.
- To serve, spread the buns with butter and toast in a dry skillet until golden brown, about 3 to 5 minutes. Brush each bun with au jus, then top with shredded beef. Add 1 slice of provelone to each sandwich. Garnish with giardiniera, pepperoncini, and serve with the remaining au jus on the side, for dipping.
Notes
- Choose a boneless chuck roast or similar cut suited for slow cooking and shredding, sized to fit your cooking vessel.
- Pepperoncini provides mild heat and tang; use both the peppers and their brine for best flavor infusion.
- Giardiniera is a pickled vegetable mix that adds crunch and acidity; chop it finely to distribute evenly in the slow cooker.
- This recipe yields about six cups of tender shredded beef, enough to prepare eight sandwiches using 3/4 cup meat per sandwich.
- Store leftover shredded beef with some au jus in an airtight container in the refrigerator for up to four days to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8sandwiches
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 585kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 36g | 72% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 1680mg | 70% |
| Potassium | 545mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 195mg | 20% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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