Italian Hot Roast Beef Sandwiches
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Italian Hot Roast Beef Sandwiches
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These Italian Beef Sandwiches are crazy tender and a flavor and texture explosion in every mouthwatering bite! The beef is seasoned to perfection, slow cooked until tender, piled on a toasted cheesy bun and crowned with your favorite toppings. These Italian Beef Sandwiches not only make the easiest dinner or party food food, but a super fun (make ahead!) sandwich bar to feed a crowd! I've also included instructions on how to freeze and make ahead!
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Ingredients
Sandwiches
- 6 French rolls or hoagie buns
- 12 lices Provolone cheese
- 1 oz. jar sliced roasted red peppers patted dry
- 1 oz. jar mild pepperoncini peppers/sliced pepper rings
- 1/4 pound genoa salami
- 1/4 pound thinly sliced Capicola or smoked ham
- 1 Thinly sliced red onion
- 2 large tomatoes, sliced
- 1/2 head iceberg lettuce, finely chopped
- a drizzle of red wine vinegar
- salt and pepper to taste
Additional Topping Ideas
- Bacon
- olives
- (spicy) pickles
- giardiniera
- mozzarella cheese
Slow Cooker Italian Beef
- 3 lbs. beef chuck roast trimmed of excess fat*
- 1 tablespoon olive oil
- 1 .5 oz. can low sodium beef broth
- 1 cup Coke (Not diet)
- 1/4 cup Worcestershire sauce
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons dried minced onions
- 1 tablespoon beef bouillon
- 2 tsp EACH dried oregano, dried basil, dried parsley
- 1 teaspoon garlic powder
- 1/2 tsp EACH onion powder, salt, pepper
- 1/4 teaspoon dried thyme
Add Later
- 1/3 cup juice from jar mild pepperoncini peppers/sliced pepper rings (from pepperoncini jar listed above)
Aioli
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon Sriracha
Instructions
- Sear: Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow Cooker ingredients EXCEPT pepperoncini juice.
- Cook: Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker along with 1/3 cup juice from pepperoncini jar. Continue to cook on LOW for 1-2 additional hours or until very tender.
- Broil: When ready to serve, whisk together the Aioli ingredients. Spread Aioli on each inside half of rolls. Broil rolls, Aioli side up, for approximately 2 minutes or until edges are slightly golden. Layer bottom half of rolls with beef, followed by 1 slice provolone. I cut each piece of provolone in half so it fits the shape of the roll. Layer the top rolls with 1 slice provolone (cut in half). Broil until cheese is melted.
- Assemble: Layer sandwiches with all or some of your favorite toppings (in any order). I like to order mine: roasted red peppers, salami, capacolla, red onions, lettuce, tomatoes, pepperoncinis. Drizzle with red wine vinegar and season with salt and pepper to taste. Dig in!
- Serve the remaining liquid as a dip for the sandwich, if desired.
Notes
- Don't miss the "how to make" recipe video at the top of the post!
- *The beef can be more or less than 3 pounds, but 3 pounds is roughly the amount for 6 sandwiches.
- roasted red peppers: I use jarred roasted bell peppers that can be found next to the pickles at the grocery store (or you can certainly roast your own). Make sure you pat them dry so they don't get your other ingredients wet.
- mild pepperoncini peppers:: I HIGHLY recommend pepperoncini for a tanyg zing, and because you will have them already for the pepperoncini juice.
- Genoa salami: Genoa salami is a kind of salami believed to have originated in Genoa, Italy. It is seasoned with garlic, salt, black and white pepper, and red or white wine. You can purchase Genoa Salami either at the deli counter or they often have it pre-packaged with the specialty deli meats. If you can't find Genoa Salami, you can use your favorite salami.
- Capicola: is also known as
- coppa, capocollo, or gabagool. It is a lightly
- spiced and smoked pork shoulder and one of the most delicious meats you can put on a sandwich. Some describe it as a cross between prosciutto and sausage in taste. It can be found in the deli or specialty meat section of your grocery store or at gourmet food shops. If you can't find it, or don't want to spend the $$ for it, then you may substitute smoked ham.
- The Italian Beef is delicious served cold, so feel free to make it completely ahead of time.
- roasted red peppers: I use jarred roasted bell peppers that can be found next to the pickles at the grocery store (or you can certainly roast your own). Make sure you pat them dry so they don't get your other ingredients wet.
- mild pepperoncini peppers:: I HIGHLY recommend pepperoncini for a tanyg zing, and because you will have them already for the pepperoncini juice.
- Genoa salami: Genoa salami is a kind of salami believed to have originated in Genoa, Italy. It is seasoned with garlic, salt, black and white pepper, and red or white wine. You can purchase Genoa Salami either at the deli counter or they often have it pre-packaged with the specialty deli meats. If you can't find Genoa Salami, you can use your favorite salami.
- Capicola: is also known as coppa, capocollo, or gabagool. It is a lightly spiced and smoked pork shoulder and one of the most delicious meats you can put on a sandwich. Some describe it as a cross between prosciutto and sausage in taste. It can be found in the deli or specialty meat section of your grocery store or at gourmet food shops. If you can't find it, or don't want to spend the $$ for it, then you may substitute smoked ham.
- I like to refrigerate mine with some of the slow cooker juices for extra moisture and flavor.
- You can serve beef straight out of the refrigerator, or microwave a minute or so (also helps to melt any fat).
- I will often cook my Italian Beef then remove the slow cooker ceramic insert and refrigerate the beef in the juices. The next day, I skim off all the hardened fat then cook on LOW in the slow cooker for 1-2 hours until warmed through.
- Let beef cool completely.
- Transfer beef to a an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it moist).
- Squeeze out any excess air to prevent freezer burn.
- Label and freeze for up to 3 months.
- When ready to eat, thaw Italian Beef in the refrigerator over night.
- Once thawed, beef should be consumed within 3-4 days.
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