Italian Beef Sandwich starts with tender, slow-cooked beef, loaded onto crusty, cheesy buns, and dunked in rich broth. So easy, so good!
Italian Beef Sandwich
French Dip Sandwiches are a favorite at my house! I usually make the easy version on weeknights and the crockpot version on weekends—my whole family goes wild for them. Another go-to? Mississippi Pot Roast.
So, I figured, why not combine the two? And wow… it’s been a huge hit! Tender, flavorful beef on buttery, toasted buns with melty cheese? Absolute perfection. Plus, it’s unbelievably easy—just dump everything in and let it cook!
Ingredients
Here’s what you’ll need to make Italian Beef Sandwiches:
- Beef chuck roast: Well-marbled for the juiciest, most tender beef.
- Minced garlic: Fresh or jarred—use whatever you have!
- Pepperoncini peppers + brine: Adds a tangy, slightly spicy kick.
- Yellow onion: Slice super thin so it melts into the beef.
- Italian seasoning, onion powder, paprika, garlic powder: Packs in big flavors!
- Beef bouillon: Makes the broth extra rich and perfect for dipping.
- Hoagie buns: Sturdy rolls hold up best to the juicy beef.
- Softened butter: Makes the buns crispy and rich when toasted.
- Garlic powder (for buns): Adds extra flavor to the toasted bread.
- Provolone cheese: Melts beautifully and adds creamy contrast.
Tips For The Best Italian Beef Sandwiches
- Thicker Broth? Simmer the reserved broth on the stove to reduce it slightly.
- Sear the Beef: For extra flavor, quickly brown the roast in a hot skillet before adding it to the slow cooker. (Follow my instructions here.)
- Shred It Right: Use two forks to shred the beef easily.
- Don’t Skip the Toasted Buns: Helps prevent sogginess and adds so much flavor!
- More Heat? Toss in extra pepperoncini or a dash of red pepper flakes.
What To Serve With Italian Beef Sandwiches
- Crispy Fries: Perfect with ketchup or fry sauce.
- Coleslaw: Adds a cool, crunchy contrast.
- Side Salad: Keep it fresh with a Caesar or garden salad.
- Pickles: A tangy side that complements the beef.
- Chips: No prep needed—potato or kettle chips work great.
Looking for something lighter? Try fruit salad or roasted broccoli!
Storage
Storing Leftovers
- Fridge: Store beef with broth in an airtight container for up to 4 days.
- Freeze: Cool, then freeze beef and broth for up to 3 months.
- Reheat: Warm on the stove with broth or microwave until hot.
- Buns & Cheese: Toast fresh buns and add cheese when serving.
Quick Tip
Italian Beef Sandwich Freezer Meal
- Prep: Cut beef into chunks and add to a freezer bag with garlic, pepperoncini (no brine), onion, and seasonings.
- Freeze: Store for up to 3 months.
- Thaw: Place in the fridge overnight.
- Cook: Add to the slow cooker with water and pepperoncini brine, then cook as directed.
More CrockPot Recipes:
- Crockpot Butter Chicken tender chicken in a creamy sauce
- Crockpot Chicken Fajitas with the best seasoning blend!
- Crack Chicken Chili topped with bacon
- Black Beans and Sausage Over Rice with creole seasoning
- Crockpot Cowboy Casserole made with sausage and potatoes
Italian Beef Sandwich
Italian Beef Sandwich is effortlessly delicious! Let the slow cooker do the work, then stack up tender beef on toasted, cheesy buns.
Equipment
- CrockPot 6-quart
Ingredients
For the Beef:
- 3 pounds beef chuck roast cut into big chunks, see note 1
- 1 tablespoon minced garlic
- 1/2 cup sliced pepperoncini peppers + 1/4 cup surrounding brine
- 1/2 large yellow onion very thinly sliced
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-1/2 teaspoons beef bouillon powder
- 2-1/2 cups water
For Serving:
- Hoagie buns
- Softened butter
- Garlic powder
- Provolone cheese
Instructions
- Add beef, garlic, pepperoncini + brine, onion, seasonings, bouillon, and water to the CrockPot. Cover and cook on low for 7–9 hours or high for 5–6 hours, until the beef shreds easily with a fork. Remove beef, shred with two forks, and discard large pieces of fat. Return to beef to CrockPot.
- Preheat oven to high broil (rack in center). Halve hoagie buns, spread with butter, and sprinkle with garlic powder. Broil for 30–60 seconds, watching closely, until lightly toasted.
- Remove the buns from the oven, add provolone cheese to both sides, and broil again for 30–60 seconds, or until the cheese is melted.
- Use tongs to shake off excess liquid before placing beef on the bottom buns. Add extra pepperoncini peppers on top if desired. Top with the cheesy bun tops.
- Serve immediately with a small bowl of the broth from the crockpot for dipping. Enjoy!
Recipe Notes
Note 1: Cut the beef into large chunks, removing big pieces of fat and gristle. Some fat is good—it adds flavor and tenderness and will easily render off after cooking. Just focus on trimming the larger pieces.
Want extra flavor? Searing the beef adds depth, but this recipe has plenty without it! If you’d like to sear, follow these steps:
- Pat dry with paper towels and season all over with salt and pepper.
- Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until very hot.
- Sear beef pieces in a single layer for 2–3 minutes per side, working in batches to avoid crowding.
- Transfer to the slow cooker and continue with the recipe.
Nutrition
Serving: 1serving | Calories: 609kcal | Carbohydrates: 7g | Protein: 60g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 3g | Cholesterol: 182mg | Sodium: 275mg | Potassium: 659mg | Fiber: 0.3g | Sugar: 0.8g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
As Chelsea’s employee I have made these sandwiches and absolutely LOVED them! They were a hit with my entire family!