Italian Slow Cooker Beef Sandwiches with Pepperoncini and Provolone Recipe
This Italian Beef Sandwich recipe features tender, slow-cooked beef roast infused with Italian seasoning, dry dressing mix, and tangy pepperoncini peppers. Served on toasted hoagie rolls with melted provolone cheese, these sandwiches deliver a flavorful, comforting meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 8 hours 0 minutes
- Total Time: 8 hours 15 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Beef and Seasonings
- 3 to 4 pounds boneless beef roast (chuck or rump)
- 1 tablespoon Italian seasoning blend
- 0.7 ounce dry Italian dressing mix
- 1 ounce au jus mix
- 1 cup beef broth
- 1 cup jarred pepperoncini peppers plus more for serving (including liquid)
Sandwich Components
- 4 hoagie rolls
- 8 slices Provolone cheese
Instructions
- Prepare the Slow Cooker: Place the beef roast into the slow cooker insert, laying it flat to ensure even cooking throughout.
- Add Seasonings and Broth: Sprinkle the dry Italian dressing mix and au jus mix evenly over the beef roast. Pour beef broth on top to coat the meat thoroughly with liquid.
- Add Pepperoncini Peppers: Add the jarred pepperoncini peppers along with their liquid to the slow cooker to infuse the beef with tangy and mildly spicy flavors.
- Slow Cook the Beef: Cook the beef on low heat for 8 to 10 hours until it becomes tender and shreds easily with a fork. Alternatively, use the high setting and cook for about 6 hours if time is short.
- Shred the Beef: Using two forks, shred the cooked beef directly inside the slow cooker, mixing it well with the cooking juices to keep it moist and flavorful.
- Toast Hoagie Rolls: While the beef finishes cooking, toast the hoagie rolls until they are golden and slightly crisp to provide a sturdy sandwich base.
- Assemble the Sandwich: Spoon about 1 cup of shredded beef mixture onto each toasted roll. Top each sandwich with 2 slices of provolone cheese.
- Melt the Cheese: Place the assembled sandwiches under a broiler for approximately 30 seconds, or until the cheese melts and becomes bubbly. Watch carefully to prevent burning.
- Serve: Serve the sandwiches with additional pepperoncini peppers on the side and the jus from the slow cooker for dipping, enhancing the juicy and tangy flavor experience.
Notes
- Use a chuck roast for the best balance of flavor and tenderness.
- Adjust the amount of pepperoncini peppers to control the level of tanginess and heat.
- Cooking on low for longer yields more tender meat compared to high heat.
- Broil the cheese carefully to avoid burning—30 seconds typically suffices.
- Leftover shredded beef can be refrigerated for up to 3 days and used in other dishes.
