Let Me Tell You Why Italian Beef Sandwich Is My Rainy Day Hero
Alright, so you know how some days you want fancy, chef-style food? Yeah, this isn’t for those days. This is for the rainy, can’t-find-the-remote days, or honestly, anytime I just want real, honest-to-goodness comfort food. The first time I made Italian Beef Sandwiches, I borrowed my neighbor Marcy’s slow cooker—she still hasn’t gotten it back, sorry Marcy!—and I didn’t have half the ingredients, but somehow, it still came out better than takeout. Next thing you know, my brother’s inviting himself over every Sunday, pretending it’s “just to catch up,” but I know he’s really here for the beef.
It’s messy, it’s juicy, and if you’re like me, you’ll probably wear half your sandwich before you’re done. But trust me, it’s worth every napkin—just keep the dog from hovering too close, unless you want to share.
Why I Keep Making This—And Why You’ll Love It
I make this when the weather’s confusing and I need something reliable, or when my family gets that glint in their eyes (you know the one—beef tornado incoming). My family goes absolutely bonkers for this because the meat is so tender, it practically falls apart with just a look (I totally burned my tongue the first time because I couldn’t wait). It also wins during football games, random Tuesdays, and even once at 3am when my cousin decided to microwave leftovers and ate it cold—don’t ask.
Honestly, the worst part used to be waiting for the beef to finish; now, I just go play a little round of Mario Kart and somehow the time disappears (except once, when I forgot salt. Don’t do that).
Grab These Ingredients—Or Close Enough
- 1 boneless beef chuck roast (about 3 lbs): My grandma always used a big, fancy roast, but I’ve used whatever was on sale—top round works fine if you’re not picky.
- 2 cups beef broth: If I’m feeling lazy, I just mix up stock cubes and hot water. Homemade is nice, but c’mon.
- 1 packet Italian dressing mix: Or a blend of dried oregano, basil, and thyme with some salt—if you overshoot by a pinch or two, no big deal.
- 4-5 cloves garlic, smashed: Pre-chopped from a jar? No judgment, my friend.
- 1 green bell pepper, sliced: Or red, or skip if you hate peppers (sometimes I swap in a handful of jarred giardiniera, but it’s pretty spicy—just warning you)
- 1 onion, sliced thin: Yellow, white, red—really, just use what you’ve got rolling around in the veggie drawer.
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional): My brother likes things fiery, but I keep a glass of milk nearby.
- 6 Italian sandwich rolls: Hot dog buns in a pinch (not that I’d ever admit that in Chicago…oops), or crusty bread of any sort.
- Provolone or mozzarella cheese slices: I’ve even used cheddar once (not traditional, but it melted up nice).
Let’s Cook—Just Don’t Rush the Magic
- Sear that roast: Heat a big pan, swirl in a little oil, and brown your roast on all sides. Is this totally necessary? Probably not, but it makes everything taste better. (This is where my cat usually tries to trip me for scraps—he never wins, don’t worry.)
- Slow it down: Toss the seared beef into your slow cooker with beef broth, the Italian dressing seasoning, garlic, peppers, onion, and both peppers if you’re feeling bold.
Don’t worry if it looks like a messy stew; it always does at this stage. - Cook low and slow: Lid on, then set to low for 8-10 hours. Or high for 5-6 hours if you’re impatient (guilty), but for taste? Low is king. I usually sneak a taste around hour six—just a little!
- Shred the beef: Take out the roast—it’ll basically fall apart just from you looking at it—and shred with two forks. Toss it back in with the juices. (I sometimes trim the fat, but my aunt says that’s where all the flavor went, so up to you!)
- To assemble: Split open the rolls, pile on the beef, scoop up some of those peppers and onions, and top with cheese if you want. Pop it under the broiler to melt or just let the beef do the job.
A Few Notes I Learned the Hard Way
- If your bread’s too soft, it becomes a soggy swamp—use crustier rolls if you can.
- Giardiniera is not the same thing as regular pickled veggies, unless you like spicy fireworks.
- If you have picky eaters, the broth doubles as a fantastic dip — or gravy for fries. You’re welcome.
The Weird Stuff I’ve Tried (Not All Winners)
- Once added a splash of red wine—surprisingly good, but maybe I was just in the mood?
- Tried leftover turkey instead of beef (because it was post-Thanksgiving)… won’t do that again. Too dry!
- Mushrooms thrown in during the last hour made a nice earthy flavor, but my family picked them out anyway. Ah well.
If You Don’t Have a Slow Cooker…
No pressure. I once did this in a big covered Dutch oven in the oven at 300°F for maybe 3 hours? Worked fine. A heavy pot on the stove with a very low flame will do too. Don’t stress the gear (though a slow cooker makes life easier, I admit).
Storing Leftovers—When There ARE Leftovers
Scoop the beef (and some of the broth, or it dries out) into a container and toss it in the fridge. Lasts about 3-4 days. Technically, you can freeze it, but honestly, in my house it never lasts more than a day!
How I Actually Serve It Most Times
I love piling it high and extra sloppy—provolone on top, under the broiler for that melty, bubbly finish. We always have a side of kettle chips or, if I’m being good, a simple arugula salad (rarely happens). My cousin swears by a big dill pickle spear on the side for crunch; honestly, not my thing, but to each their own.
Stuff I Wish I’d Known Before (aka Pro Tips)
- I once tried rushing the cooking to 4 hours on high—it looked done but tasted like rubber. Patience, grasshopper.
- If you go heavy on the red pepper, have something to drink handy. Trust me, milk works better than water; don’t ask me how I know.
- Don’t forget to toast the bread! Untoasted = Squishy flop. Toasted = Chef’s kiss.
Your Questions, Answered (or at Least Attempted)
- Can I make this without a slow cooker?
- Absolutely—Dutch oven in the oven at 300°F, low and slow. Or even on the stovetop if you’re a gambler (watch it doesn’t scorch, though).
- What kinda bread works best?
- I aim for something sturdy—hoagie rolls, or even French bread. In a pinch… regular sandwich bread will technically work (but I’d probably just eat the beef straight from the pot at that point).
- How spicy does this get?
- Mostly up to you! Leave out the red pepper and go easy on the giardiniera for mild. Or crank it up if you’re feeling brave—just, maybe warn the family first.
- Do I really need cheese?
- Need? No. Want? Always. Provolone is my go-to, but mozzarella does the trick, cheddar gets a pass if that’s all you’ve got.
And if you wanna dig deeper into Chicago-style classics or are nerdy about bread like me, I’ve found the folks at Serious Eats genuinely useful, plus King Arthur Baking’s roll recipe if you wanna get baking from scratch (or just to daydream about having the energy to bake your own bread).
That’s pretty much it. Or is it? Actually, now I want to go make a pot of this myself—it’s one of the few things everyone in my jumble of a family actually agrees on. Anyway, tell me how yours turns out, and if you find a new twist, I wanna hear about it (unless it’s turkey again… then maybe not).
Ingredients
- 2 lbs beef chuck roast
- 2 cups beef broth
- 1 packet Italian dressing mix (about 1 oz)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 hoagie rolls
- 1 cup giardiniera (Chicago-style pickled vegetables)
- 1 cup sliced roasted sweet peppers
Instructions
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1Place beef chuck roast in a slow cooker. Pour beef broth over the roast.
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2Sprinkle Italian dressing mix, dried oregano, garlic powder, and black pepper evenly over the beef.
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3Cover and cook on low for 8 hours or on high for 3-4 hours, until the beef is very tender and shreds easily.
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4Shred the cooked beef using two forks, and return it to the juices in the slow cooker to keep warm.
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5Split the hoagie rolls, fill each with generous amounts of shredded beef and some of the cooking juices.
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6Top each sandwich with giardiniera and roasted sweet peppers. Serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
520 caloriescal
Protein:
41 gg
Fat:
22 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
39 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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