Italian Beef Sandwiches

Name: Italian Beef Sandwiches
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Yield: 8 sandwiches
Ingredients: 3 pounds beef chuck roast; 2 tablespoons olive oil; 16 ounces pickled sweet cherry peppers; 16 ounces whole pepperoncini peppers; 16 ounces sliced banana peppers; 1 large yellow or red onion; 3-4 large cloves garlic; ½ tablespoon red pepper flakes; ¼ cup reserved sweet cherry pepper brine; 32 ounces beef stock; 2 tablespoons Worcestershire sauce; 1 3oz packet of “Louie’s” Italian beef seasoning (my favorite); 2 tablespoons dried oregano; salt & pepper to taste; Italian; sliced cheese; Reserved Sliced banana peppers; “Chicago style” giardiniera sandwich mix or spread

User Reviews

4.6

21 reviews

Excellent

Prep Time
15 mins
Cook Time
10 hrs
Total Time
10 hrs 15 mins
Servings
8 sandwiches
Course
Dinner

Italian Beef Sandwiches

Iris Warren

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Italian Beef Sandwiches are easy to make using the Crockpot. Topped with cheese and giardiniera, these sandwiches are a cozy comfort food for a dinner or game day snack.

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Ingredients

Servings

For the Italian beef:

3 pounds beef chuck roast boneless
2 tablespoons olive oil
16 ounces pickled sweet cherry peppers reserve brine
16 ounces whole pepperoncini peppers
16 ounces sliced banana peppers divided (1/3 of the jar for the meat, reserve the rest as a sandwich topping)
1 large yellow or red onion cut into thick julienne
3-4 large cloves garlic minced or grated
½ tablespoon red pepper flakes
¼ cup reserved sweet cherry pepper brine
32 ounces beef stock
2 tablespoons Worcestershire sauce
1 3oz packet of “Louie’s” Italian beef seasoning (my favorite)
2 tablespoons dried oregano
salt & pepper to taste

For the sandwiches:

Italian French, or hoagie rolls
sliced cheese such as provolone, Swiss, or cheddar, optional
Reserved Sliced banana peppers
“Chicago style” giardiniera sandwich mix or spread hot or mild

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Instructions

Remove roast from packaging, place on a rack over a sheet tray. Season all sides liberally with salt and fresh ground black pepper. Let rest at room temperature for 5-10 minutes.
Heat a large Dutch oven over medium-high heat for 5-10 minutes. Once Dutch oven is hot, add olive oil to pan. Once the oil is hot (about 1 minute), use tongs to gently add the beef roast to the pan, laying it down away from you.
Sear until deep golden brown, about 3-5 minutes. Repeat on all remaining sides/edges of meat. Once seared, place in the slow cooker.
Remove the stems from the sweet cherry peppers and pepperoncini peppers, leaving the peppers whole. Add to slow cooker along with 1/3 of the jar of sliced banana peppers, onion, garlic, and red pepper flakes. Add beef stock along with ¼ cup of the reserved sweet cherry pepper brine, Worcestershire sauce, Italian beef seasoning packet and oregano into slow cooker.
Make sure roast is mostly if not fully submerged. Add the lid to the slow cooker and cook on low for 8-10 hours.
After 8-10 hours, gently remove beef to a large bowl or cutting board. Shred the meat with tongs or a fork.
Strain the liquid from the solids in the slow cooker, reserving the liquid, and add the solids (onions and peppers) back to the slow cooker along with the shredded beef, and up to 1 cup of the cooking liquid, stirring to combine. Set slow cooker on lowest setting (low or warm, if available).
Pour the remaining cooking liquid into a medium saucepan. Simmer over medium high heat until it has reduced considerably and thickens. Serve as an “au jus” for dipping or drizzle it over the sandwiches.
To assemble sandwiches – Place sliced cheese in the hoagie roll, fill with shredded Italian beef, top with another half or whole slice of cheese. If desired, place under the broiler until cheese is melted. Top with banana peppers and giardiniera.