Italian Beef

Easy Italian Beef served in hoagie rolls for the perfect sandwich your guests will love with all the classic Italian Beef flavors.

We love cooking with roasts including our favorite Ultimate Slow Cooker Pot Roast and Slow Cooker Roast Beef (Cooked Medium and Sliceable!).

Slow Cooker Italian BeefItalian Beef

Italian Beef Sandwiches are a recipe as old as Pinterest itself. A large chuck roast, Italian dressing mix, beef broth and pepperoncini peppers cooked low and slow in your slow cooker for 8 hours until it shreds apart easily.

I’ve made this in the slow cooker more times than I can count but I have recently started making the recipe in the oven because it’s even easier!

One of the most important things about cooking with roasts in the slow cooker is to brown the roast before adding it to the slow cooker. This adds a ton of flavor for only a bit more effort.

So what’s the problem? Well it is simple. Most people don’t have aluminum inserts in their slow cookers. So you end up getting two things dirty when you don’t have to! It’s easy, use a dutch oven to sear the meat and just put it in the oven to finish. No need to make more work. It can cook low and slow in the oven and in just a few hours you’re ready to enjoy some delicious sandwiches.

Shredded Italian Beef

There’s a general rule on the site that I don’t tend to use a lot of pre-made mixes. If you’d like to skip the pre-made Italian Dressing Mix here’s an easy homemade version you can use either for this recipe or for use as Italian Salad Dressing.

Homemade Italian Dressing Mix Recipe:

  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • ¼ teaspoon dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt
  • ¼ teaspoon coarse ground black pepper
  • 2 teaspoons dried parsley
  • 1 pinch celery salt
  1. Whisk together and keep in closed container.
  2. To make into a dressing add ⅓ cup white vinegar and ¾ cup canola oil to the mix and shake well before serving.

Slow Cooker Italian Beef Sandwiches

Slow Cooker Italian Beef:

Yes, of course it is easy to cook the recipe in your slow cooker. It is by far the most popular way. Once you’ve seared the meat simply add it and the rest of the ingredients to your slow cooker for 8 hours on low.

What to serve with Italian Beef:

Italian Beef is generally served on hoagie rolls along side Crispy Sweet Potato FriesGarlic French Fries or Beer Battered Onion Rings as it is normally served in diners and takeout restaurants.

Ordering an Italian Beef sandwich has slang just like Pat’s Philly Cheese Steaks and it all comes down to the dip or the lack of dip.

Typical Italian beef orders:

  • Hot dipped: Italian beef served with the bread dipped in the juices along with peppers.
  • Sweet dry: Italian beef on bread with sweet peppers.
  • Cheesy beef (cheef): Italian beef with cheese, usually Provolone.

When it comes to cheese on the Italian Beef it’s a highly debated topic. Most people do NOT top the sandwiches with cheese as the tanginess from the peppers adds a unique flavor that doesn’t really need cheese. I’m a person who loves Provolone so I always serve it with provolone but you can also use sliced mozzarella in place of Provolone as well.

When served with cheese toast the roll with the slices of cheese on the open faced bread then add in the meat so it’s completely melted when served.

Italian Beef Sandwiches

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Italian Beef

Easy Italian Beef served in hoagie rolls for the perfect sandwich your guests will love with all the classic flavors in the oven or slow cooker!
Yield 8 servings
Prep Time 5 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 20 minutes
Course Main Dish
Cuisine Italian
Author Sabrina Snyder

Ingredients
 

  • 5 lbs chuck roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 cups beef broth
  • 1 ounce Italian salad dressing mix
  • 1 cup pepperoncini peppers with juice

Instructions

  • Season the beef with salt and pepper and sear in a large dutch oven over medium high heat until a dark brown crust forms on all sides (about 2 minutes on each side).
  • Add the beef broth, dressing mix and pepperoncini peppers over the roast and cook in a 325 degree oven for 3 hours before shredding with forks.
  • Slow Cooker Directions: Add the seared beef along with the rest of the ingredients to the slow cooker and cook on low for 8-9 hours before shredding with a fork.

Nutrition

Calories: 523kcal | Carbohydrates: 1g | Protein: 55g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 195mg | Sodium: 1114mg | Potassium: 973mg | Vitamin A: 35IU | Calcium: 52mg | Iron: 6mg
Keyword: beef sandwiches, hoagie, italian beef

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Absolutely delicious! We are making these for the second time today. We’ve tried so many versions of this and this is by far our favorite. My water is watering already! Please keep the recipes coming! Your website is almost always the first one I visit when trying to find something to cook.

  2. I’ve been making this for years and felt like it deserved a comment even though I don’t usually take the time to do it! This is our family’s favorite shredded beef and even my 3 picky kids will eat it. My grandpa came to visit and he’s a great cook and very picky and he said it’s one of the best foods he’s had in years! I’m not usually too prepared for dinner but I always keep the things I need for this on hand ( beef in the freeze) because it’s become such a staple. The first day we usually eat it as a French dip and the second day leftovers we eat it on rice or grits. I’m an instant pot fan and I love that I can seer and cook in there for 70 mins (and natural release) and dinner is ready! Thanks for an amazing, easy recipe! I share it with all my friends and it gets rave reviews!

  3. Hi Sabrina,

    I see these hoagie rolls in a lot of your recipes. They look amazing! Do you get them local or do you have a recipe? I can’t get a good hoagie roll where I live and have resorted to the thought I may have to make them myself. Thanks!

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      Kasey, unfortunately I no longer have access to these hoagie rolls either, the grocery store I bought them from no longer carries them! If you find a great recipe for hoagie rolls please let us know!

  4. Do you add in the vinegar and oil to the spices to make a liquid dressing before pouring it over the beef?
    Or do you just use the spice mix blend and sprinkle over the beef?

    1. No, you only want to use the mix with the beef broth and pepperoncini peppers. You won’t actually be making the dressing. Hope this helps clear things up. Enjoy!

  5. Hello,
    I would like to make this for Christmas dinner but would be using a 8 1/2 pound roast. Would that change the cooking time? Thank you!

        1. You can slice it if you like. It may not hold a firm slice, due to the tenderness, but shredding v. slicing won’t alter the dish.

  6. I absolutely LOVE this recipe! I have made it 3 times already. Since I am watching my carbs, I don’t serve it with the bread – although I would love to! Instead, for a low-carb meal, I serve it with garlicky sauteed spinach. Yum…!

    1. I’ve never tested it so I’m not sure. You might be able to find a recipe online with similar ingredients and follow that one. Good luck!

    1. I haven’t tested it so I’m not comfortable giving a recommendation. You might be able to find a recipe online with similar ingredients to follow. Good luck!

    2. You can cook it for 35 minutes in the Instant Pot (on the meat setting). Just let it slow release the pressure. If it is not tender enough, put it back in for 10 more minutes.

  7. I’m making this in my slow cooker as soon as I can get to the grocery store, it looks delicious! I’ll be making it again in the oven once our weather cools down. Thanks for another great recipe!

  8. Is your recipe for homemade Italian Dressing mix equal to 1 packet of store bought dressing? If not, how much would I use of your recipe?