5.0 from 12 votes
Italian Beef Sandwich
This juicy Italian Beef Sandwich recipe is inspired by the sandwiches of Chicago. With tender shredded beef, lots of pickled vegetables, and ooey-gooey melted cheese, you'll love how easy these are to make - and how delicious they taste!
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings: 8 sandwiches
Calories: 585 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 (3 to 4 pound) boneless beef chuck roast (see note 1)
- Salt and freshly ground black pepper
- 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 dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 8 Hoagie rolls 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.
Cup of Yum
Notes
- Beef roast: Chuck roast, also called shoulder steak or boneless chuck roast, is my preferred cut for Italian Beef. Your butcher may also recommend bottom roast (also known as round roast or rump roast). Every one of them excels at long, slow cooking. Choose a size that will fit in your Dutch oven. A 3.5-quart pot can hold a 3-pound roast well. If you’re sizing up to 6 quarts, choose up to a 4.5-pound roast.
- Pepperoncini peppers: Similar to banana peppers but with more bite, you'll use both the peppers and the brine in this slow cooker Mississippi Pot Roast recipe.
- Giardinera: A variety of pickled vegetables such as cucumbers, cauliflower, celery, carrots, and red peppers. They are jarred and served in a sour brine made from vinegar.
- Yield: This Italian Beef recipe makes about 6 cups of beef, enough for 8 sandwiches with 3/4 cup meat each.
- Storage: Store leftover Italian beef with some of the remaining au jus in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Serving
1 sandwich
Calories
585kcal
(29%)
Carbohydrates
57g
(19%)
Protein
36g
(72%)
Fat
32g
(49%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
1680mg
(70%)
Potassium
545mg
(16%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
257IU
(5%)
Vitamin C
17mg
(19%)
Calcium
195mg
(20%)
Iron
14mg
(78%)
Nutrition Facts
Serving: 8sandwiches
Amount Per Serving
Calories 585
% 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.