Italian beef sandwiches are a hot sandwich featuring tender shredded beef in a tangy seasoned broth, topped with Italian peppers and served on a hearty sandwich bun. They’re so easy to make with a slow cooker!
Crockpot Italian Beef Sandwich
The Italian beef sandwich is a blend of savory and tangy flavors – seasoned shredded beef served hot on a hoagie roll with pickled peppers. The beef is tender and juicy after cooking all day in its own juices, along with pepperoncini brine and Italian seasonings.
The Italian beef sandwich first appeared in Chicago in the early 1900s. Italian immigrants took cheap, tough cuts of meat and cooked them in seasoned broth until tender and flavorful. Accompanied by Italian sweet peppers on a hearty bread roll, this sandwich became a classic that is still widely popular today.
And it’s easy to see why!!
All that delicious and flavorful beef juice soaks into the crusty Italian style sandwich rolls. Every single bite is pure bliss! You’ve never had a sandwich quite like this!
The best part part about this recipe is that it is SO easy to make in a slow cooker! It’s one of those set-it-and-forget-it recipes where you put everything in the slow cooker in the morning and cook it all day. Then when it’s dinner time everything is ready to go!
Fun Fact: Italian Beef Sandwiches are also known as “Beef Drip Sandwiches.”
Ingredients
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- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup pepperoncini brine (from the jar)
- 48 oz. beef broth or low sodium beef broth
- 4 lb. beef bottom round roast
- 28 oz. crushed tomatoes
- 1 packet Italian salad dressing mix, such as Good Seasons
- 1/3 teaspoon salt
- 6 Hoagie rolls or sub buns
Kitchen Tools Used
Instructions
- Add the beef roast to slow cooker with beef broth. Add the pepperoncini’s and pepperoncini juice.
- Add the crushed tomatoes and Italian dressing mix.
- Place the lid on on the slow cooker and set to “high.” Slow cook for 6 hours, then remove the lid to pull apart and gently shred the roast with a fork. Make sure to press the meat back down into the juice. Cover and cook for 2 more hours.
- When ready to serve, place the shredded beef on sliced hoagie bread. Be sure to add a couple of the pepperoncinis and a bit of the juice too!
Prep Tips
- If you want to kick things up a notch, you can add a 1/2 cup of giardiniera to the slow cooker with the pepperoncini peppers. Giardiniera is a type of Italian pickled vegetables and you’ll often find this served with crock pot Italian beef sandwiches too.
- No bread? No problem! You can also serve this Italian beef recipe over rice or potatoes for a hearty and flavorful meal.
- If you like cheese, add a couple slices of provolone cheese or mozzarella cheese to your sandwich. The cheese melts over the beef to make every bite savory and delicious.
- Try adding fresh herbs to your sandwich, such as fresh basil or parsley.
- Leftovers can be kept in an airtight container in the refrigerator for 3-4 days.
Frequently Asked Questions
What Type Of Beef Do You Use To Make Italian Beef Sandwiches?
We used beef bottom round roast, also known as rump roast, in our recipe. The rump roast is a big, sturdy cut of meat that benefits from cooking slow and low for hours to transform it into a tender and juicy feast.
Alternatively, you can use a boneless chuck roast or top round, which are similar to the bottom round roast.
No matter what type of meat you use, do not trim away the excess fat before cooking. This helps add flavor and moisture to the meat as it slowly cooks.
What Is The Best Bread To Use For Italian Beef Sandwiches?
Traditionally, Italian beef sandwiches are served on Italian hoagie rolls. However, if you can’t find that specific type of bread you can use any similar crusty sub roll or bun. A sturdy bread is good for this recipe so it can soak up the juices and not fall apart.
Can You Freeze The Shredded Beef?
Sure! You can add the leftovers to a freezer bag or airtight container and keep frozen for up to 3 months. When you’re ready to enjoy, thaw the meat in the fridge overnight. Then you can add everything to a large sauté pan and gently reheat on the stovetop. I prefer the stovetop to the microwave because everything heats up evenly.
More Beef Recipes To Try
- Stovetop Beef Stew
- Granny’s Vegetable Beef Soup
- Old Fashioned Pot Roast
- Oatmeal Meatloaf
- BBQ Cocktail Meatballs
- Porcupine Meatballs
Crockpot Italian Beef Sandwich Recipe (Printable Recipe Card)
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Slow Cooker Italian Beef Sandwiches
Equipment
- Slow Cooker
Ingredients
- 1/2 cup pepperoncini peppers sliced
- 1/2 cup pepperoncini brine from the jar
- 48 oz. beef broth
- 3-4 lb. beef bottom round roast or rump roast
- 28 oz. crushed tomatoes
- 1/3 teaspoon black pepper
- 1/3 teaspoon salt
- 6 Hoagie rolls
Instructions
- Add the beef roast to slow cooker with beef broth. Add the pepperoncini's and pepperoncini juice.
- Add the crushed tomatoes and season with salt and pepper.
- Place the lid on on the slow cooker and set to "high." Slow cook for 6 hours, then remove the lid to pull apart the roast with a fork. Make sure to press the meat back down into the juice. Cover and cook for 2 more hours.
- When ready to serve, place the shredded beef on sliced hoagie bread. Be sure to add a couple of the pepperoncinis and a bit of the juice too!
Notes
Nutrition
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