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Italian Beef Sandwich

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This Italian beef sandwich features tender, slow-cooked beef simmered in a flavorful broth, served on crusty rolls and topped with giardiniera or peppers. It’s a bold, juicy, and satisfying comfort food classic.

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)

Instructions

  1. Season the beef with salt, pepper, Italian seasoning, onion powder, and oregano.
  2. In a slow cooker or Dutch oven, add beef broth, garlic, Worcestershire sauce, pepperoncini slices and juice, and crushed red pepper flakes (if using).
  3. Place the beef into the broth and cook on low for 8 hours (or 3–4 hours in a 325°F oven) until tender and easy to shred.
  4. Remove the beef, shred it using two forks, and return it to the broth to soak up flavor.
  5. To serve, pile the shredded beef onto warm sandwich rolls.
  6. Top with giardiniera, sautéed peppers, and provolone cheese if desired.
  7. For a melty version, broil the sandwiches until the cheese is melted.
  8. Optional: Serve with a side of broth (au jus) for dipping.

Notes

  • Use a mix of sweet and spicy peppers for balanced flavor.
  • Make ahead—flavors deepen overnight.
  • Store shredded beef in broth for up to 4 days or freeze for longer storage.
  • Toast rolls before assembling to avoid sogginess.
  • Try French rolls or ciabatta if Italian rolls aren’t available.

Nutrition

Find it online: https://cookedbymaya.com/italian-beef-sandwich/