Slow Cooker Italian Beef Sandwiches
Tender, flavorful shredded beef slow-cooked with giardiniera and pepperoncini, piled onto hoagie rolls with melted provolone.
- Prep10 min
- Cook8h
- Total8h 10m
- DifficultyEasy
- Servings10
These Chicago-style Italian beef sandwiches are all about big, bold flavor with minimal effort. The beef simmers low and slow in a savory broth with tangy giardiniera and spicy pepperoncini until it's fall-apart tender.
Once shredded and piled onto crusty hoagie rolls, the meat gets a drizzle of its own juices (the jus), a scattering of the pickled vegetables, and a blanket of provolone that melts under the broiler. Serve with extra jus on the side for dipping—every bite is messy, juicy, and utterly satisfying.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the beef pot roast in a 3½- to 5-quart slow cooker.
- Drain the giardiniera, reserving the oil from the jar. Add two-thirds of the drained giardiniera to the slow cooker.
- Drain the pepperoncini, reserving ¼ cup of the vinegar from the jar. Add two-thirds of the pepperoncini and the reserved vinegar to the slow cooker.
- Sprinkle the contents of the Italian dressing mix over the meat and vegetables, then pour in the condensed beef broth.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender and shreds easily.
- Remove the beef from the slow cooker to a cutting board. Using a slotted spoon, transfer the cooked vegetables and peppers to a small bowl and set aside.
- Pour the cooking liquid from the slow cooker into a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the liquid reduces slightly, about 5 to 6 minutes. This is the jus.
- Shred the beef into bite-sized pieces using two forks.
- Position an oven rack 6 to 8 inches from the broiler and preheat the broiler to high. Split the hoagie rolls in half lengthwise and brush the cut sides lightly with the reserved giardiniera oil.
- Fill each roll evenly with shredded beef, then drizzle with some of the jus. Top with some of the reserved giardiniera and pepperoncini from the bowl, then lay 1 to 2 slices of provolone on each sandwich.
- Place the open-faced sandwiches on a baking sheet and broil in batches if needed until the cheese melts and bubbles, about 1 to 2 minutes. Serve immediately with any remaining giardiniera and pepperoncini on the side. Bring the remaining jus to the table for dipping.
💡 Tips
- For extra flavor, toast the hoagie rolls under the broiler before assembling.
- The beef can be cooked up to 2 days ahead; shred and store in the jus in the refrigerator, then reheat gently.
- If you prefer a thicker jus, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the boiling jus until thickened.
Inspired by a recipe from The Spruce Eats