Whether for an everyday family meal, a potluck dinner, or a party or get-together with friends, slow cooker Italian beef sandwiches are always a hit. Basically, the dish starts with a tender, slow-cooked beef pot roast flavored with pickled peppers and vegetables. And preparation is a surprisingly simple—pop the meat and ingredients in the slow cooker and press the button. The slow cooker does the work! Shred the meat, pile it on toasted rolls, add pickled peppers and provolone cheese, and broil to melt the cheese. That’s all there is to it!
Originally created to feed large groups of people—weddings, parties, receptions, etc.—the sandwiches have been a Chicago tradition since the early 1900s. The typical Chicago sandwich is traditionally dipped in the reduced au jus. In our version, the jus is drizzled over the sandwich filling. There’s plenty of jus to go around, so feel free to also serve some on the side for those who prefer to dip their sandwiches!
Along with French dip and BBQ beef, this is one of my go-to beef recipes because it never fails. If you want a faster version, try our Instant Pot Italian beef sandwich recipe.
Recipe Variations
- Heat: Use hot giardiniera or serve some hot sauce on the side.
- Low-Carb: Ditch the rolls and serve it in low carb tortillas or lettuce wraps.
- Mash-Ups: Serve the beef filling over fries with cheese melted on top, or use it as a filling for spring rolls or empanadas. It also makes a great topping for pizza or mac and cheese!
How to Store Leftovers
- If you have leftovers, refrigerate them in an airtight container for up to 3 to 4 days.
- For longer storage, the beef can be frozen. Pack it into an airtight container or freezer bag and freeze it for up to 4 to 6 months for best quality. If vacuum sealed, it will be good for as long as 2 to 3 years. Make sure you label the container or bag with the name and date. Reheat it on the stovetop or in the microwave oven.
Slow Cooker Italian Beef
Slow cooker Italian beef is simple, flavorful, and always a crowd-pleaser!
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Category: Sandwiches
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
- 1 31/2-pound beef chuck pot roast
- 1 16-ounce jar giardiniera, Chicago-style preferred, drained*
- 1 16-ounce jar pepperoncini, 1/3 cup of the pickling liquid reserved
- 1 3/4-ounce packet Italian salad dressing mix
- 1 1/2 cups beef broth
- 8 hoagie rolls
- 3 to 4 tablespoons olive oil
- 6 ounces sliced provolone cheese
Instructions
- Prepare the Beef: Trim the beef if necessary and place it in the slow cooker. Add the drained giardiniera, about 3/4 of the pepperoncini, reserved pickling liquid, Italian salad dressing mix, and beef broth.
- Slow Cook: Cover the slow cooker and cook on low for 8 to 10 hours or high for 5 hours.
- Finish the Beef and Juices: Remove the beef to a plate or bowl and pour the liquids through a strainer into a saucepan. Bring the liquids to a boil; reduce the heat to low and simmer for 5 to 7 minutes or until slightly reduced and the flavors are concentrated; set aside. Shred the beef.
- Toast the Hoagie Rolls: Split the rolls and brush the cut sides with olive oil. Place on a pan, cut side up, and broil for 1 to 2 minutes or until lightly toasted.
- Make Sandwiches: Top the rolls with beef and some of the reserved pepperoncini. Drizzle with a little of the reserved liquids and top with provolone cheese. Broil for 1 minutes or just until the cheese has melted.
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Notes
*If using Chicago-style giardiniera in oil, save some of the oil and use it to brush over the rolls instead of olive oil.Â
