Italian Beef Sandwich Recipe

Italian beef sandwiches are a Chicago specialty, made with tender beef, vegetables pickled in vinegar and oil, and a beef broth flavored with Italian seasonings. It’s a hearty sandwich, perfect for tailgating or a game day party at home, and since this version cooks hands-free in the slow cooker, it makes an excellent weeknight meal.

Italian Beef Sandwich Recipe.


For the Beef:

  • 3 pounds beef pot roast, lean chuck, or rump roast
  • 1 (16-ounce) jar Chicago-style Italian giardiniera, divided
  • 1 (16-ounce) jar sliced pepperoncini peppers, divided
  • 1 (0.7-ounce) packet zesty Italian salad dressing mix
  • 1 1/2 cups beef broth

For the Sandwiches

  • 8 to 10 large hoagie rolls
  • 16 to 20 slices provolone cheese


  1. Gather the ingredients.

  2. Place the meat in a 3 1/2- to 5-quart slow cooker.

  3. Drain the giardiniera, reserving the jar’s marinating oil. Add two-thirds of the giardiniera to the slow cooker.

  4. Drain the pepperoncini reserving 1/4 cup of the jar’s vinegar. Add two-thirds of the pepperoncini and the reserved vinegar to the slow cooker.

  5. Sprinkle the mixture with the Italian salad dressing mix. Add the beef broth.

  6. Cook the beef until fork-tender, 8 to 10 hours on low, or about 4 to 5 hours on high. Remove the meat from the slow cooker to a work surface. With a slotted spoon, remove the vegetables and peppers to a small bowl.

  7. Transfer the liquid from the slow cooker to a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the liquid reduces slightly, 5 to 6 minutes.

  8. Shred the beef with two forks.

  9. Position a rack 6 to 8 inches from the heat and turn the broiler to high. Split the hoagie rolls in half lengthwise. Brush the cut sides lightly with the reserved giariniera oil.

  10. Fill the rolls evenly with the beef, then drizzle with some of the jus. Top some of the reserved giardiniera and pepperoncini from the bowl, then finish with slices of provolone cheese.

  11. Broil the open-faced sandwiches, in batches if necessary, until the cheese melts. Serve immediately with any remaining giardiniera and pepperoncini. Bring the remaining jus to the table for dipping.

Italian Beef Sandwich Recipe

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