These Slow Cooker Italian Beef Sandwiches are everything I crave in a comforting, crowd-pleasing meal. Each bite is loaded with tender, flavorful beef that’s been slow-cooked to perfection, layered on a buttery toasted bun, and topped with gooey provolone cheese, sweet caramelized onions, and zesty pepperoncini peppers. It’s hearty, rich, and downright irresistible.
Why You’ll Love This Recipe
I love how easy and hands-off this recipe is. I just sear the beef, toss it into the slow cooker with a few flavorful ingredients, and let time work its magic. The result is fall-apart beef infused with tangy Italian flavors. Plus, the toppings are customizable—so it’s perfect for feeding a family or a hungry group on game day. It also reheats well, making it great for leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Boneless beef chuck roast
Oil
Salt
Pepper
Italian dressing mix
Beef broth
Sliced pepperoncini peppers (plus juice)
Large onion
Salted butter
Hoagie rolls
Provolone cheese
Directions
I start by searing the chuck roast in a hot skillet with oil to lock in flavor.
Then I place the roast in the slow cooker, season with salt, pepper, and Italian dressing mix, and pour in the beef broth along with half the jar of pepperoncini peppers and juice.
I let it cook on low for 8 hours until it’s tender enough to shred with two forks.
While the beef finishes cooking, I caramelize the onions in butter over medium-low heat for 15–20 minutes until golden and soft.
To prep the buns, I butter each side and toast them under the broiler for 2–3 minutes until just golden.
I pile each toasted bun with shredded beef, provolone cheese, caramelized onions, and the reserved pepperoncinis. If the cheese doesn’t melt from the heat of the beef, I broil the assembled sandwiches for a minute or two.
I like to serve them warm, sometimes with a side of the cooking juices for dipping.
Servings And Timing
This recipe makes 6 hearty sandwiches.
Prep Time: 15 minutes
Cook Time: 8 hours 30 minutes
Total Time: About 8 hours 45 minutes
Variations
I sometimes swap provolone for pepper jack if I want a little kick.
When I want extra crunch, I add a spoonful of giardiniera—either mild or spicy depending on the crowd.
For a low-carb version, I skip the bun and serve the beef over cauliflower mash or in lettuce wraps.
Instead of hoagie rolls, I’ve used crusty French bread or even garlic bread for extra flavor.
If someone in the family doesn’t like peppers, I just leave off the pepperoncini topping and let them build their own version.
Storage/Reheating
To store leftovers, I keep the beef (with some of the juices) in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I warm it gently on the stovetop or microwave, adding a splash of broth if needed. I always toast fresh buns when reheating to keep that crisp texture.
FAQs
How Do I Keep The Sandwich From Getting Soggy?
I always butter and toast the buns before adding the beef. This creates a barrier that helps prevent sogginess. I also avoid overloading the sandwich with too much liquid from the beef.
Can I Freeze The Cooked Beef?
Yes, I often make a double batch and freeze the shredded beef (with juices) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat as needed.
What If I Don’t Have Italian Dressing Mix?
If I’m out of the mix, I combine a teaspoon each of dried oregano, basil, parsley, garlic powder, onion powder, and a pinch of sugar. It’s not an exact match, but it works well in a pinch.
Can I Cook This On High Instead Of Low?
I prefer cooking on low for 8 hours for the most tender beef, but in a time crunch, I’ve cooked it on high for 4–5 hours with good results. Just make sure the beef shreds easily.
Do I Have To Sear The Beef First?
Technically, I can skip this step, but I’ve found searing adds a deeper, richer flavor to the final dish. It’s worth the extra few minutes if I have the time.
Conclusion
These Slow Cooker Italian Beef Sandwiches are a staple in my dinner rotation for good reason. They’re easy, full of flavor, and perfect for feeding a hungry group. Whether I’m serving them at a casual family dinner or at a game day gathering, they’re always a hit. I love how the slow cooker does the heavy lifting while I get all the credit for making something so delicious.
These Slow Cooker Italian Beef Sandwiches are hearty and flavorful, featuring tender, fall-apart chuck roast cooked low and slow with Italian spices, pepperoncini peppers, and beef broth. Served on toasted hoagie rolls with provolone cheese and caramelized onions, they’re the perfect crowd-pleasing comfort food.
Ingredients
3–4 lbs boneless beef chuck roast
1 tbsp oil
Salt and black pepper, to taste
1 packet Italian dressing mix
1 cup beef broth
1/2 jar sliced pepperoncini peppers, plus 1/4 cup juice
1 large onion, thinly sliced
2 tbsp salted butter
6 hoagie rolls
6 slices provolone cheese
Instructions
Heat oil in a skillet over medium-high heat and sear the beef chuck roast on all sides until browned.
Transfer the roast to a slow cooker. Season with salt, pepper, and Italian dressing mix. Add beef broth, pepperoncini peppers, and their juice.
Cover and cook on low for 8 hours until the beef is tender and easy to shred.
Meanwhile, caramelize onions in butter over medium-low heat for 15–20 minutes until golden and soft.
Shred the beef in the slow cooker and stir to mix with the juices.
Butter and toast the hoagie rolls under the broiler for 2–3 minutes until golden.
Assemble sandwiches with shredded beef, provolone cheese, caramelized onions, and additional pepperoncinis if desired. Broil briefly to melt the cheese if needed.
Serve warm, optionally with a side of cooking juices for dipping.
Notes
Use pepper jack instead of provolone for extra spice.
Top with giardiniera for added crunch and tang.
Make it low-carb by skipping the bun and serving over cauliflower mash or in lettuce wraps.
Try crusty French bread or garlic bread for variation.
Toast fresh buns when reheating to keep texture crisp.
