Name: Italian Beef Sandwich
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Italian-American
Ingredients: 3–4 lbs chuck roast or top round beef; 4 cups beef broth; 1 tbsp Italian seasoning; 3 cloves garlic, minced; 1 tsp onion powder; 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes (optional); 1 tbsp Worcestershire sauce; 1/2 cup sliced pepperoncini + 2 tbsp juice from the jar; Salt and black pepper, to taste; 6 hoagie or Italian sandwich rolls; 1 cup giardiniera (mild or spicy); 1 cup roasted or sautéed bell peppers (optional); 6 slices provolone cheese (optional)

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The Italian beef sandwich is a bold, savory classic that’s dripping with flavor. Tender, slow-cooked beef is soaked in a rich broth, piled onto a crusty roll, and topped with sweet peppers or spicy giardiniera. It’s messy in the best way—and every bite delivers juicy, meaty, and zesty satisfaction. Whether I’m making it for game day or a comforting weekend dinner, it always disappears fast.

Why You’ll Love This Recipe

I love this sandwich because it’s hearty, packed with flavor, and incredibly satisfying. The beef cooks low and slow until it’s fall-apart tender, soaking up all the seasoning from the broth. I can keep it mild with sweet bell peppers or crank up the heat with spicy giardiniera. It’s a total crowd-pleaser and the kind of recipe that makes the whole house smell amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chuck roast or top round beef
Beef broth
Italian seasoning
Garlic, minced
Onion powder
Dried oregano
Crushed red pepper flakes (optional)
Worcestershire sauce
Pepperoncini (and some juice from the jar)
Salt and black pepper
Hoagie or Italian sandwich rolls
Giardiniera (mild or spicy)
Roasted or sautéed bell peppers (optional)
Provolone cheese (optional, for a melty twist)

Directions

I season the beef with salt, pepper, and dried herbs.
In a slow cooker or Dutch oven, I add the beef broth, garlic, Worcestershire sauce, and pepperoncini along with some juice for a tangy kick.
I place the beef in the broth and cook on low for 8 hours (or 3–4 hours in the oven) until it’s tender and shreddable.
I shred the beef and return it to the broth to soak up even more flavor.
To serve, I scoop the beef onto warm sandwich rolls and top with giardiniera or peppers.
If I want, I melt provolone cheese on top and dip the whole sandwich into the au jus for the full experience.

Servings and timing

This recipe makes about 6 sandwiches.
Prep time: 15 minutes
Cook time: 8 hours (slow cooker) or 3–4 hours (oven)
Total time: 8 hours 15 minutes (or 4 hours 15 minutes if oven-baked)

Variations

Sometimes I use a combination of sweet and hot peppers to balance the heat. If I’m craving a cheesy version, I layer provolone or mozzarella and broil the sandwiches for a melty finish. For a leaner option, I’ve also made this with turkey or chicken—just keep the seasoning bold. I’ve even used French rolls or ciabatta when I don’t have traditional Italian bread.

storage/reheating

I store the shredded beef in its broth in an airtight container in the fridge for up to 4 days. For longer storage, I freeze it with some broth in freezer bags. To reheat, I warm the meat gently on the stove or in the microwave with some of the broth to keep it juicy. I toast fresh rolls right before serving so they don’t get soggy.

FAQs

What cut of beef is best for Italian beef?

I usually use chuck roast or top round because they’re affordable and turn super tender when slow-cooked.

Can I make this in advance?

Yes, I often make the beef a day ahead—the flavor actually gets better after sitting in the broth overnight.

Do I have to use a slow cooker?

No, I’ve made it in a Dutch oven in the oven or on the stovetop. As long as it cooks low and slow, it works.

What’s the difference between giardiniera and regular peppers?

Giardiniera is a mix of pickled vegetables in oil, often spicy. It adds crunch and tang, while bell peppers are sweeter and softer.

Can I dip the sandwich in the broth?

Yes, and I definitely do! That’s what makes it a true Chicago-style Italian beef—juicy, messy, and delicious.

Conclusion

The Italian beef sandwich is one of those comfort meals I come back to again and again. It’s rich, full of flavor, and perfect for feeding a hungry crowd. Whether I serve it mild or spicy, cheesy or classic, it always delivers the kind of satisfying bite that keeps everyone coming back for seconds.