italian beef

These CrockPot Italian Beef Sandwiches are perfect for tailgate season! With just a few simple ingredients, this easy slow cooker beef recipe is a favorite!

Crock Pot Italian Beef Sandwiches

chuck roast (or rump roast)

onion (sliced)

Italian dressing mix (0.7 ounces)

pepperoncini peppers (with juice)

beef broth

Italian seasoning

hoagie rolls (or 24 slider rolls)

spicy giardiniera vegetables

Place onion in the bottom of a 6 qt slow cooker.

Brown roast and place on top of onions. Sprinkle with Italian dressing and seasoning.

Add broth and pepperoncini peppers with ½ cup of the juices.

Cook on high 5-6 hours or on low 9-10 hours until beef is very tender.

Shred beef using forks and return to the juices. Allow to cook an additional 20 minutes.

Serve over rolls and top with pickled vegetables or peppers.

Load up on the delicious flavor of these Slow Cooker Italian Beef Sandwiches! A handful of ingredients are all you need to pull this amazing dinner off. Great for game day or an easy weeknight dinner!

Slow Cooker Italian Beef Sandwiches

beef chuck pot roast

tsp salt

tsp pepper

garlic powder

tomato sauce

green bell peppers, (sliced)

yellow onions, (sliced)

oz jar sliced pepperoncini ((plus more for serving))

crusty sandwich rolls, (split and toasted)

Provolone cheese

Spray the insert of a 6 or 7 qt slow cooker with cooking spray.

Drain the pepperoncinis reserving three tablespoons of the liquid.

Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.

Trim the fat from the roast and season each side with roughly one-third of the seasonings.

Place the roast in the slow cooker.

Pour the tomato sauce over the roast.

Top with the green bell peppers, onions, and pepperoncinis.

Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.

Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Preheat oven to 250F.

Use two forks to shred the meat. It should be so tender that it basically just falls apart.

Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don't get soggy.

Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.

https://content.jwplatform.com/videos/wBqJhuCY.mp4

Tender, juicy, and full of flavor, this moist&nbsp;Italian Slow Cooker Pot Roast&nbsp;with vegetables and gravy is an easy dinner that your family will love!

Italian Slow Cooker Pot Roast

carrots,

onions,

beef

Slow Cooker Italian Beef seasoning mix

red wine vinegar

(12 ounce) jar roasted red peppers, drained and coarsely chopped

pepperoncini

For serving: cooked pasta; mashed potatoes; or hoagie rolls

Place carrots and onions in bottom of slow cooker. Lay beef on top and sprinkle with seasoning mix. Add remaining ingredients to the pot.

Cover and cook on LOW for 8 hours or on HIGH for 4 hours, or until beef shreds easily with a fork.

This easy Instant Pot Italian Beef is an amazing low carb (keto and paleo) pressure cooker beef recipe that doubles as a quick Italian beef sandwich recipe with pepperoncinis!

Instant Pot Italian Beef

beef chuck

butter ((pork fat

red onion,

garlic, (peeled and minced)

pepperoncini peppers ((mild

pepperoncini juices

Worcestershire sauce

brown sugar ((or palm sugar))

red pepper

Set the Instant Pot on Sauté. Add the butter, onions, and garlic. Sauté for 3-5 minutes to soften the onions.&nbsp;

Meanwhile, cut the beef chuck into 4 large chunks. Once the onions are soft, place the beef down in the bottom of the Instant Pot. Add the pepperoncinis, pepper juice, Worcestershire sauce, beef broth, sugar, Italian seasoning, and crushed red pepper.

Lock the lid into place. Then set the Instant Pot on the Meat setting, or Pressure Cook High for 50 minutes.

Once the timer goes off, turn off the Instant Pot. Perform a Quick Release. Once the steam valve drops it's safe to open the lid.&nbsp;

Use tongs or forks to shred the beef into the juices. Taste, then salt and pepper as needed.

Serve as-is for a low carb meal, or serve on sub rolls with provolone cheese.

https://content.jwplatform.com/videos/DSsssFk9.mp4

This easy Instant Pot Italian Beef is an amazing low carb pressure cooker beef recipe that doubles as a quick Italian beef sandwich recipe with pepperoncinis!

Chicago Italian Beef is made by slowly roasting lean beef on a rack above a pan filled with seasoned beef-based stock. Some folks call it gravy, but in most Chicago Italian households gravy is a term reserved for tomato sauces. Others call it au jus or &quot;juice&quot; for short, although it is often made with bouillon, and that is not technically au jus, which normally refers to natural cooking juices. Let&#039;s just call it juice, OK? It&#039;s what keeps the sandwich nice and moist.

Authentic Chicago Italian Beef Sandwich Recipe

beef sirloin

black pepper

onion powder

oregano

basil

water

beef bouillon ((yes, bouillon, see the explanation below))

soft, fluffy, high gluten rolls

green bell peppers

olive oil

spicy hot giardiniera

Prep. If you wish, you can stab the surface of the meat every inch or so and stick slivers of fresh garlic into the meat as does my brother-in-law. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Coat the meat lightly with water to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, we will use it in the juice.

Fire up. If you are cooking indoors, put a rack just below the center of the oven and preheat to 225°F. If you are cooking outdoors use a 2-zone setup or a smoker and get it the oven or the indirect side up to about 225°F. 

Cook. Pour the water into a 9 x 13" baking pan and heat it to a boil. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan and place them both on the indirect side of the grill or in the oven indoors. Place the roast on top of the rack above the juice. Roast at 225°F until interior temperature is about 130-140°F for medium rare, about 3 hours (exact time will depend on the cut of meat, its thickness, and how well calibrated your cooker is). This may seem long, but you are cooking over water and that slows things down. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want.

While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 2 tablespoons. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.

Prep again. Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours, long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. My wife remembers that her family would cook the roast and take it to the butcher to slice on his machine. That's a good strategy if you don't have a meat slicer but it may be against your local health codes. If you don't have a slicer, use a thin blade and draw it along the meat. If you try to cut down or saw through the crust you will be cutting it too thick.

Next, taste the juice. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. In Chicago beef stands it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a low simmer. That&#039;s all. That warms the meat and makes it very wet. You can&#039;t leave the meat in the juice for more than 10 minutes or else it starts to curl up, squeezes out its natural moisture, and toughens. If you go to a beef stand and the meat is really curly, they have committed a mortal sin. At Mr. Beef, for example, I watched them take a handful of cooked beef and dump it into the juice every time they took out enough for a sandwich. This also enriches the juice with meat protein and seasoning from the crust.

Serve. Slice the rolls lengthwise but leave them hinged on one side. Or slice a loaf of Italian bread the same way, then cut it widthwise into 10 portions. To assemble the sandwich, start by spooning some juice directly onto the bread. Get it wet. Then lay on the beef generously. Spoon on more juice (don&#039;t burn your hand). Top it with bell pepper and, if you wish, giardiniera. If you want it &quot;wet&quot;, dip the whole shootin&#039; match in juice. Be sure to have plenty of napkins on hand. You can also try one of the following variations of the classic:Da Combo. Most Italian beef joints offer a &quot;combo,&quot; which also has a grilled Italian sausage nestled in with the beef (shown being made at Al&#039;s in a photo at right). These are thick, uncured, coarsely ground pork sausages in natural casings, flavored with fennel, paprika, black pepper, red or green bell peppers, onions, garlic, parsley, and crushed red chili peppers for some heat. Italian sausages are made in your choice of hot, medium, or mild (sometimes called sweet).Da Cheef. Cover it with shredded mozzarella and/or provolone, broil for a few minutes, and you have a &quot;cheesy beef&quot; or &quot;cheef&quot;. Not many stands offer this mutant strain.Wit Gravy. An even rarer and more heretical variant, topped with marinara.Da Soaker. Just dip the bread in the juice and you have the classic laborer&#039;s lunch, a soaker, a.k.a. &quot;sugo pane&quot;, or gravy bread. Sugo pane is also commonly made with marinara sauce.

Smoked Top Sirloin Roast turned into one amazing Italian Beef Sandwich
 
#italianbeefsandwich #chicagoitalianbeefsandwich #howtobbqright
 
Italian Beef Sandwich Recipe
 
I don’t know if there is a sandwich more fitting for the “Super Bowl” than the Chicago Italian Beef. Hailing from the South Side of Chicago, this sandwich has it all:  Piles of thinly sliced, hot beef nestled in a soft bread smothered in tasty “beef juice” topped with sautéed peppers and spicy giardiniera; it just doesn’t get any better.  This is a sandwich worthy of a Championship Trophy! 

For the authentic version of this recipe I turned to my friend Meathead over at https://amazingribs.com/   

Meathead suggests starting with a Top Sirloin Roast in the 3-4 pound range. You can also substitute top round or bottom round roast as well. I would say any lean beef roast will work. Remove as much fat and sinew from the outside of the roast as possible. To season the roast I used salt, ground black pepper, garlic powder, onion powder, oregano, basil, and crushed red pepper. Mix the seasonings together in a bowl, spritz the outer surface of the roast with water and sprinkle on a good dose of the seasoning. The water will help the seasonings stick and release some of the flavor from the herbs.  

To cook the roast I set up my Big Green Egg for indirect cooking running Royal Oak lump for heat and few chunks of hickory for smoke flavor. Use the plate setter in the Egg to create indirect cooking. The temp needs to run at 325 the entire cook. 

The cooking set up is key for Chicago Italian Beef. The roast sits above a pan of simmering beef broth while it cooks. Place a 9x13” baking pan on the cooking grate and add 6 cups of water. Throw in 4 beef bouillon cubes and stir to dissolve. Season the beef juice with a good pinch of the same seasoning used on the outside of the roast. Place a baking rack over the pan and sit the roast on the raised rack.  

For the first stage of cooking the roast needs to hit 125-130 degrees internal for medium rare. Insert a wired probe thermometer - I used my Thermoworks DOT http://bit.ly/ThermoworksDOT into the center of the roast to monitor the temperature. 

Once the roast hits 125-130 degrees, remove it from the pit.  Pour the beef juice into a large container.  Cover both with foil and place in the refrigerator for a minimum of 3 hours (or overnight) to cool.  

When the roast is completely cool, it’s ready for the next step. Remove any fat that floats to the top of the juice then bring it to a slow simmer. Taste the juice for flavor.  Add more seasoning if necessary. 

Now it’s time to slice the beef. In Chicago they use a meat slicer for thin slices but at home you can use a thin bladed knife. Let the knife do the work and take your time. Like Meathead says you don’t want to press too hard or saw at it because it’ll be too thick.

Also no Chicago Italian Beef Sandwich is complete without peppers.  I sliced 3 sweet bell peppers into 1/4’ slices and sautéed them. 

To assemble the sandwiches first you need a good bread. If you have fresh Italian bread loaves great, but I didn’t, so I went with fresh French Rolls. The bread needs to be firm on the outside but soft and fluffy on the inside.  Slice it lengthwise but don’t go all the way through.  

Place a big handful of the sliced beef into the simmering juice and let it hang out for a minute.  Ladle the bread with a big spoon of the juice then pile the hot beef right on top.  Add a few strips of sweet pepper and giardiniera - Meathead has a great recipe for making it yourself http://bit.ly/ARgiardiniera -  Lastly spoon more of the Beef Juice over the top or if you’re like me just dunk the whole sandwich back in the crockpot.  

Chicago Italian Beef Sandwich Ingredients:
- 3-4lb Top Sirloin Roast (you can also use Top Round or Bottom Round)
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
- 1 teaspoon dried Oregano
- 1 teaspoon dried Sweet Basil
- 1/2 teaspoon crushed Red Pepper
- 4 Beef Bouillon cubes
- 6 cups Water
- 3 Green Bell Peppers
- 1 Tablespoon Olive Oil
- 1 teaspoon Killer Hogs AP Seasoning http://bit.ly/TheAPRub
- 8 French Rolls
- 1 jar Giardiniera (can be store bought or homemade)
 
Connect With Malcom Reed: 
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Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
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Chicago Italian Beef Sandwich

Beef Braciole (Braciola) is a company-worthy, classic, hearty, homestyle southern Italian dish that&#x27;s perfect for a winter night or Sunday dinner.  Thin slices of beef with a savory filling slowly braise in a wine-infused sauce for a dish you&#x27;ll fall in love with!

Beef Braciole

thin slices boneless top round (about 2 pounds)

garlic

breadcrumbs

salt and black pepper,

prosciutto

dry red wine

(28-ounce) crushed tomatoes

all-purpose flour

Cut top-round slices in half widthwise so that...

Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.

Mince 4 cloves of garlic; slice the remaining...

Mince 4 cloves of garlic; slice the remaining 8 cloves.

Combine minced garlic, parsley, cheese, breadcrumbs, salt and...

Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over all beef slices.

Roll the beef into a cylinder, tucking in...

Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.

Heat olive oil in a Dutch oven or...

Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.

Add the wine and the sliced garlic. Bring...

Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.

Cover and cook on low heat, turning occasionally...

Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.

To thicken, place pot back on the stove...

To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.

Season with salt and black pepper to taste....

Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.

https://mediavine-res.cloudinary.com/video/upload/rczgylnpjtg5mol9eb9j.mp4

Beef Braciole is a company-worthy, classic, hearty, homestyle southern Italian dish that’s perfect for a winter night!  Thin slices of beef, a savory filling in a wine-infused sauce you’ll fall in love with!

Tender and juicy, this Slow Cooker Italian Beef is mouthwateringly amazing! This recipe is fork tender with a tangy zippy broth. You are going to love it!

Slow Cooker Italian Beef

chuck

salt and pepper

canola oil

beef consommé (or Beef broth)

dry Italian salad dressing

Tablespoon italian seasoning

oz jar sliced pepperoncini (drained)

butter (sliced)

hoagie rolls

provolone cheese

Salt and pepper the beef roast.  Heat a large skillet over high heat with the canola oil.  Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust.  Place the roast in a 5 quart slow cooker.

Add the beef consommé, italian seasoning, garlic powder, italian seasoning and pepperoncini to the slow cooker.  Top roast with butter slices.

Cook on low for 8-10 hours or high for 5-6 hours.  Shred the roast with a fork.  Serve on hoagies topped with provolone cheese and additional pepperoncinis if desired.

https://content.jwplatform.com/videos/mdALZRZU.mp4

Italian Beef Sandwiches are easy to make using the Crockpot. Topped with cheese and giardiniera, these sandwiches are a cozy comfort food for a dinner or game day snack.
﻿

Italian Beef Sandwiches

3lb. Beef chuck roast (boneless)

(16 ounces) jar pickled sweet cherry peppers (reserve brine)

(16 ounces) jar whole pepperoncini peppers

red pepper flakes

cherry pepper brine

(32 ounces) carton beef stock

salt & pepper

Italian, French, or hoagie rolls

Sliced cheese (such

banana peppers

“Chicago style” giardiniera sandwich mix

Remove roast from packaging, place on a rack...

Remove roast from packaging, place on a rack over a sheet tray. Season all sides liberally with salt and fresh ground black pepper. Let rest at room temperature for 5-10 minutes.

Heat a large Dutch oven over medium-high heat...

Heat a large Dutch oven over medium-high heat for 5-10 minutes. Once Dutch oven is hot, add olive oil to pan. Once the oil is hot (about 1 minute), use tongs to gently add the beef roast to the pan, laying it down away from you.

Sear until deep golden brown, about 3-5 minutes....

Sear until deep golden brown, about 3-5 minutes. Repeat on all remaining sides/edges of meat. Once seared, place in the slow cooker.

Remove the stems from the sweet cherry peppers...

Remove the stems from the sweet cherry peppers and pepperoncini peppers, leaving the peppers whole. Add to slow cooker along with 1/3 of the jar of sliced banana peppers, onion, garlic, and red pepper flakes. Add beef stock along with ¼ cup of the reserved sweet cherry pepper brine, Worcestershire sauce, Italian beef seasoning packet and oregano into slow cooker. 

Make sure roast is mostly if not fully...

Make sure roast is mostly if not fully submerged. Add the lid to the slow cooker and cook on low for 8-10 hours.

After 8-10 hours, gently remove beef to a...

After 8-10 hours, gently remove beef to a large bowl or cutting board. Shred the meat with tongs or a fork.

Strain the liquid from the solids in the...

Strain the liquid from the solids in the slow cooker, reserving the liquid, and add the solids (onions and peppers) back to the slow cooker along with the shredded beef, and up to 1 cup of the cooking liquid, stirring to combine. Set slow cooker on lowest setting (low or warm, if available).

Pour the remaining cooking liquid into a medium...

Pour the remaining cooking liquid into a medium saucepan. Simmer over medium high heat until it has reduced considerably and thickens. Serve as an “au jus” for dipping or drizzle it over the sandwiches.  

To assemble sandwiches – Place sliced cheese in...

To assemble sandwiches – Place sliced cheese in the hoagie roll, fill with shredded Italian beef, top with another half or whole slice of cheese. If desired, place under the broiler until cheese is melted. Top with banana peppers and giardiniera. 

This Italian Beef recipe is so tender you hardly need a knife to eat it! Serve this shredded beef as is or piled on sub rolls!

salt

Lipton Onion Soup Mix

beef base

beef consommé

garlic cloves

mild banana pepper

Place the roast into the bottom of a 6-8 quart slow cooker.

Whisk the beef base, Worcestershire sauce and beef consommé together and then pour into the bottom of the slow cooker.

Add the garlic cloves and banana peppers and their juices.

Remove the roast to a cutting board to cool. Once the beef is cool enough to handle, shred the meat discarding any fat and place back into the slow cooker and toss with the broth.

Serve in sub rolls or eat as is with mashed potatoes or noodles on the side.

Juicy, messy, and oh so sensational, my Crockpot Italian Beef Sandwiches are here to make your family dinner, magical! It&#039;s definitely a keeper.

Crockpot Italian Beef Sandwiches

chuck roast

(.7 ounce) envelope Good Seasons Zesty Italian salad dressing mix

(16 ounces)jar,

ounces,

(1 stick)

Provolone, cheese (sliced)

french rolls

Cook beef. Place the roast in a 6-quart crockpot. Pour in beef broth (2 cups) and sprinkle salad dressing mix (1 envelope), Italian seasoning (1 tablespoon), and pepper (1/2 teaspoon) over roast. Spread  Giardiniera (25.5 ounces), pepperoncini (8 ounces), and red pepper on top. Top with butter slices (4 ounces). Cover crockpot and cook on low for 8-9 hours, or until meat shreds easily with a fork.

https://player.vimeo.com/video/598159801?h=1aa8cc6795

Cook beef. Place the roast in a 6-quart crockpot. Pour all the ingredients. Top with butter slices. Cover crockpot Italian beef sandwiches and cook on low for 8-9 hours, or until meat shreds easily with a fork.

Crockpot Italian Beef Sandwiches-Step 1

Shred then place the meat back into juices.

https://player.vimeo.com/video/598159851?h=9e21315e70

Shred Crockpot Italian Beef Sandwiches. Shred then place the meat back into juices.

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Slow Cooker Italian Beef Sandwiches

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