Italian Beef Sandwich (Print version)
Tender slow-cooked Italian beef piled onto sturdy rolls with rich gravy, pepperoncini, sweet peppers, and giardiniera.
# Ingredients:
For the beef and gravy
01 -
3 lb (1.4 kg) beef chuck roast
02 -
2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
2 teaspoons dried oregano
05 -
1 teaspoon dried basil
06 -
1 teaspoon dried parsley
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1/2 teaspoon red pepper flakes
10 -
2 cups (480 ml) low-sodium beef broth
11 -
1 medium yellow onion, thinly sliced
12 -
4 cloves garlic, minced
13 -
1/2 cup (120 ml) pepperoncini brine
14 -
1 tablespoon Worcestershire sauce
15 -
2 bay leaves
For serving
16 -
1 cup sliced pepperoncini peppers
17 -
2 bell peppers, sliced and cooked in the juices
18 -
8 sturdy French rolls or hoagie rolls
19 -
1 cup Chicago-style giardiniera, drained lightly
20 -
Provolone cheese, optional
# Instructions:
01 -
Pat the chuck roast dry. Rub it all over with salt, black pepper, oregano, basil, parsley, garlic powder, onion powder, and red pepper flakes.
02 -
Place the onion, garlic, beef broth, pepperoncini brine, Worcestershire sauce, and bay leaves in the slow cooker. Set the seasoned beef on top.
03 -
Cover and cook on low for 8-9 hours, or until the beef pulls apart easily with a fork. Remove and discard the bay leaves.
04 -
Transfer the roast to a cutting board and shred it with two forks. Return the beef to the slow cooker with the sliced pepperoncini and bell peppers.
05 -
Cook on warm or low for 20-30 minutes so the shredded beef absorbs the gravy. Taste and adjust salt if needed.
06 -
Toast the rolls lightly. Fill with juicy beef and peppers, spoon over extra gravy, and top with giardiniera. Serve with more gravy for dipping.
# Good to know:
01 -
Best served hot with extra gravy on the side.
02 -
Cooked beef keeps refrigerated for up to 4 days.
03 -
Freeze shredded beef with gravy for up to 3 months.