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Italian Beef Sandwiches Recipe

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3.8 from 3 reviews

These Italian Beef Sandwiches feature tender, slow-cooked top round roast infused with Italian seasonings and served on hoagie rolls with provolone cheese, bell peppers, and pepperoncini. The beef is cooked low and slow in a flavorful au jus broth, creating juicy, shredded meat perfect for dipping or stacking in a sandwich. Ideal for a hearty lunch or casual dinner, these sandwiches bring authentic Italian-American deli flavors to your table with minimal effort.

Ingredients

Beef and Broth

  • 2 cups low sodium beef broth
  • 1 packet au jus gravy mix
  • 2.5 lbs top round roast

Vegetables and Seasonings

  • 3 bell peppers, cut into strips
  • 1 .7-oz packet Italian salad dressing mix

Sandwich Components

  • 8 hoagie rolls
  • 8 slices provolone cheese
  • 16 jar sliced pepperoncini

Instructions

  1. Prepare the broth and beef: In your crock-pot, mix together the low sodium beef broth and au jus gravy mix until well combined. Place the 2.5 lbs top round roast in the crock-pot, then add the sliced bell peppers on top. Sprinkle the contents evenly with the Italian salad dressing mix to infuse the meat and peppers with robust Italian flavor.
  2. Cook the beef and peppers: Cover the crock-pot and cook the roast and vegetables on high for 4 to 5 hours, or alternatively on low for 8 to 10 hours, until the beef is tender and easily shredded.
  3. Shred the beef: Carefully remove the roast from the crock-pot and use two forks to shred the meat into bite-sized pieces. Return the shredded beef back into the crock-pot and stir to combine with the cooked peppers and juices, keeping it warm and flavorful.
  4. Assemble the sandwiches: Lay a slice of provolone cheese on the bottom half of each hoagie roll. Top the cheese with a generous portion of the shredded beef and peppers, then add two slices of pepperoncini on top. For added moisture and flavor, you can spoon a bit of the cooking liquid onto the top half of the roll or serve the au jus separately as a dip.

Notes

  • Cooking times may vary based on your crock-pot model; check for tenderness before shredding.
  • You can substitute other mild cheeses if provolone is unavailable.
  • For extra spice, add more pepperoncini slices or a dash of hot sauce.
  • Leftover shredded beef can be refrigerated for up to 3 days or frozen for longer storage.
  • Serving the broth as a dip is a traditional way to enjoy authentic Italian beef sandwiches.

Find it online: https://dishcooks.com/italian-beef-sandwiches-recipe/