Slow Cooker Italian Beef Sandwiches

Italian Beef Sandwich sitting on wood cutting board with a basket of chips behind it.

4.98 from 42 votes

Slow Cooker Italian Beef Sandwiches

Irresistible Slow Cooker Italian Beef Sandwiches are quick and easy to make! Juicy, tender, flavorful Italian Beef made right in your slow cooker with just a handful of ingredients. Pepproncinis, provolone cheese and melt-in-your-mouth beef makes the best Italian Beef Sandwiches. Great for game day or an easy weeknight dinner!

Course Entree

Cuisine American

Keyword Italian beef, italian beef recipe, italian beef sandwiches, slow cooker italian beef

Prep Time 10

Cook Time 10

Total Time 10 10

Servings sandwiches

Calories 662kcal

Author Trish - Mom On Timeout

Ingredients

4 pound boneless beef chuck pot roast 3 to 5 pounds will work
2 teaspoons fine sea salt
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder
2 teaspoons Italian seasoning
15 ounces tomato sauce
2 green bell peppers thinly sliced
2 yellow onions thinly sliced
12 ounces jar sliced pepperoncini (plus more for serving)
10 crusty sandwich rolls split and toasted
20 slices Provolone cheese

Instructions

Lightly spray the insert of a 6- or 7-quart slow cooker with cooking spray.
In a small bowl, mix together the salt, black pepper, garlic powder, and Italian seasoning. Trim excess fat from the roast and season each side with about one-third of the seasoning mixture.
2 teaspoons fine sea salt, 1 teaspoon fresh ground black pepper, 1 teaspoon garlic powder, 2 teaspoons Italian seasoning, 4 pound boneless beef chuck pot roast
Place the seasoned roast in the slow cooker. Pour the tomato sauce over the top, then add the sliced green bell peppers, onions and pepperoncini (make sure to drain it). Sprinkle the remaining third of the seasoning over the vegetables and drizzle with the reserved pepperoncini liquid.
15 ounces tomato sauce, 2 green bell peppers, 2 yellow onions, 12 ounces jar sliced pepperoncini
Cover and cook on low for 10-12 hours, or on high for 5-6 hours, until the beef is tender and shreds easily.
Once the beef is done, preheat your oven to 250°F. Open up the rolls slightly and toast for just a few minutes.
10 crusty sandwich rolls
Using two forks, shred the beef in the slow cooker—it should be very tender and fall apart easily. Mix well with the peppers and onions.
Using tongs or a slotted spoon, scoop the beef mixture onto the bottom half of each sandwich roll, letting excess liquid drain away to prevent soggy sandwiches.
10 crusty sandwich rolls
Top each sandwich with additional pepperoncini if desired and slices of Provolone cheese. Place the sandwiches in the oven for a few minutes, just until the cheese melts.
20 slices Provolone cheese
Serve the sandwiches immediately, with extra pepperoncini on the side if you like. Enjoy!

Video

Notes

Storage Information

Freezing: Italian Beef freezes beautifully. Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop before serving.

Make Ahead: This Italian Beef is even better the next day! The flavors really meld together and intensify. Prep and cook in advance, then reheat for easy serving. I like to serve this straight out of the slow cooker. Set to warm and serve the toppings and rolls on the side.

Storing Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days.

For a Chicago-style Italian Beef experience, serve the sandwiches “wet” by dipping each roll into the leftover cooking juices (au jus) before adding the beef. This makes each bite extra juicy and flavorful. You can serve a small bowl of au jus on the side for dipping instead if you prefer.

Some people enjoy adding giardiniera, sliced olives or sautéed mushrooms. Customize the sandwiches with your favorite toppings!

Nutrition