Italian beef sandwiches feature tender, slow-cooked chuck roast seasoned with Italian herbs and zesty pepperoncini, shredded and served on toasted hoagie rolls with melted provolone. The savory au jus makes them perfect for dipping.
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Season the beef roast with salt and pepper. In a large skillet over medium-high heat, sear the roast on all sides for about 3-4 minutes per side until browned.
Remove the roast from the skillet and place it in your slow cooker. Do not discard the drippings in the pan.
Pour the beef broth into the hot skillet to deglaze, scraping up any browned bits from the bottom of the pan.
In the slow cooker, sprinkle the Italian seasoning and zesty Italian dressing mix over the roast. Add the entire jar of pepperoncini peppers, including the juice.
Pour the deglazed beef broth from the skillet into the slow cooker.
Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the beef is tender.
Once cooked, use two forks to shred the beef directly in the slow cooker, mixing it with the juices and peppers.
To assemble, split the hoagie rolls and toast them under the broiler until lightly golden.
Pile the shredded beef onto the bottom half of the toasted rolls. Top with a few extra pepperoncini from the pot, then layer with provolone cheese.
Place the sandwiches back under the broiler until the cheese is melted and bubbly.
Place the top bun on the sandwich. Serve immediately with a side of the cooking liquid (au jus) for dipping.
Store shredded beef and au jus separately in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet or slow cooker, then reassemble with fresh cheese and toasted rolls.
slow cooker · meat shredding forks or two forks
Slow-cooking the beef roast typically takes 6–8 hours on low heat until the meat is tender enough to shred easily with a fork.
Yes. Use high pressure for 45–50 minutes for a 2.5 lb roast, then quick release and shred the beef.
Banana peppers, roasted red peppers, or hot cherry peppers work as substitutes; adjust quantity and heat level to taste.
Store shredded beef and au jus separately in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet or slow cooker.
Yes. Use a 5 lb roast and increase liquid proportionally; slow-cooking time may extend 1–2 hours depending on roast thickness.
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