Italian Beef Sandwiches

Name: Italian Beef Sandwiches with Giardiniera
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 3 lb chuck roast; 1 packet (0.7 oz) zesty Italian dressing mix; 2 cups beef broth; 2 tbsp cornstarch; 1 tbsp minced garlic with red chili pepper; 1 cup giardiniera vegetables; 1/4 cup giardiniera brine; 1/2 cup (1 stick) unsalted butter; 4 hoagie rolls; 2 tbsp olive oil; 8 oz fresh mozzarella cheese; 1 tsp dried oregano

Italian beef sandwiches are tender, slow-cooked chuck roast shredded and layered with melted mozzarella on toasted hoagie rolls, finished with tangy giardiniera vegetables and served with a rich dipping au jus.

⚡Slow Cooker

🌍Italian-American 🏷️Italian beef 🏷️Sandwich 🏷️Slow cooker 🏷️Chuck roast Giardiniera

🏷️

🏷️Mozzarella

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TikTok

Total

8h 10m

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 lb chuck roast
1 packet (0.7 oz) zesty Italian dressing mix
2 cups beef broth
2 tbsp cornstarch
1 tbsp minced garlic with red chili pepper
1 cup giardiniera vegetables
1/4 cup giardiniera brine
1/2 cup (1 stick) unsalted butter
4 hoagie rolls
2 tbsp olive oil
8 oz fresh mozzarella cheese
1 tsp dried oreganooptional

12 Ingredients

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Instructions

1
Season the chuck roast on all sides with half of the zesty Italian dressing mix packet.
2
In the basin of a slow cooker, combine the beef broth, cornstarch, minced garlic, the remaining Italian dressing mix, and the giardiniera brine. Whisk until the cornstarch is dissolved.
3
Place the seasoned chuck roast into the liquid in the slow cooker. Top the roast with slices of unsalted butter, then scatter the giardiniera vegetables over the top.
4
Cover the slow cooker and cook on low for 8 hours or on high for 4-6 hours, until the beef is tender and falls apart easily.
5
Once cooked, shred the beef directly in the slow cooker using two forks, incorporating it with the juices and vegetables.
6
To assemble the sandwiches, split the hoagie rolls and place them on a foil-lined baking sheet. Drizzle the inside of the rolls with olive oil.
7
Pile the shredded Italian beef mixture onto the bottom half of the rolls. Top generously with fresh mozzarella pieces and a sprinkle of dried oregano.
8
Broil the open-faced sandwiches for 2-3 minutes, or until the bread is toasted and the cheese is melted and bubbly. Close the sandwiches.
9
Ladle some of the cooking liquid (au jus) from the slow cooker into small bowls for dipping. Serve the sandwiches immediately with the au jus.

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Tips & Notes

Pro tips

Don't skip browning the chuck roast in olive oil before braising—it builds fond flavor that deepens the au jus.
Use a meat thermometer; pull roast at 190°F for tender shreds, not falling-apart mush.
Cornstarch slurry prevents watery au jus—mix with cold broth first, then whisk into simmering liquid.
Toast rolls cut-side-down in a skillet with butter for golden crunch that resists soaking.

Substitutions

Chuck roast → beef brisket or bottom round (adjust cooking time by 1–2 hours based on thickness)
Italian dressing mix → 1 tbsp dried Italian herbs + 1 tsp garlic powder + 1 tsp onion powder
Giardiniera → pepperoncini peppers mixed with diced jarred roasted red peppers
Mozzarella → provolone or Italian blend cheese

Storage & make-ahead

Store shredded beef and au jus together in an airtight container for up to 3 days; reheat on stovetop over low heat, stirring occasionally, until warmed through.

Equipment

slow cooker or Dutch oven · meat thermometer · immersion blender (optional, for thickening au jus)

Common Questions

Can I make Italian beef sandwiches in a slow cooker or Instant Pot?

Yes. Slow cooker: cook on low 8 hours or high 5 hours. Instant Pot: cook high pressure 60 minutes, quick release. Both work well; adjust liquid if needed.

What is giardiniera and can I substitute it?

Giardiniera is Italian pickled mixed vegetables (peppers, carrots, onions). Substitute with pepperoncini peppers plus diced jarred roasted red peppers, or use Italian seasoned pickled vegetables.

How do I prevent the sandwiches from getting soggy?

Toast rolls lightly and add mozzarella before dipping, which creates a barrier. Dip briefly rather than soaking, and serve au jus on the side for control.