Italian Beef and Green Pepper Sandwiches
Sink your teeth into the ultimate comfort food with these savory Italian Beef and Green Pepper Sandwiches. Perfectly slow-cooked beef chuck roast is infused with Italian seasoning, garlic, and a hint of crushed red pepper for a flavor-packed filling that melts in your mouth. Tender green bell peppers and caramelized onions add a layer of sweetness to balance the hearty, shredded beef, all nestled in soft, toasted hoagie rolls with gooey, melted provolone cheese. This recipe is designed for convenience, using a slow cooker to achieve fall-apart tenderness with minimal effort, making it a crowd-pleasing option for game days, casual dinners, or anytime you crave rich, satisfying Italian-inspired flavors. Serve these sandwiches fresh out of the oven for a delicious, cheesy bite that's impossible to resist!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 green bell peppers
- 4 garlic cloves
- 2 cups beef broth
- 1 tablespoon Italian seasoning
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 hoagie rolls
- 6 provolone cheese slices
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef chuck roast with salt and black pepper, then sear on all sides in the hot skillet until browned. This step takes about 4-5 minutes per side.
Transfer the seared beef to a large slow cooker.
Slice the onion and green bell peppers into thin strips. Mince the garlic cloves.
Add the sliced onion, green peppers, and minced garlic to the slow cooker with the beef.
Pour the beef broth over the beef and vegetables in the slow cooker.
Sprinkle the Italian seasoning and crushed red pepper flakes over the mixture. Stir slightly to combine.
Cover the slow cooker and cook on low heat for 8 hours or until the beef is tender and can be easily shredded with a fork.
Once the beef is cooked, remove it from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded beef to the slow cooker and stir to combine with the juices and vegetables.
Preheat your oven to 350°F (175°C).
Slice the hoagie rolls in half and place them on a baking sheet.
Layer slices of provolone cheese over the bottom half of each hoagie roll. Bake in the preheated oven for 5 minutes or until the cheese is melted.
Remove the hoagie rolls from the oven. Use a slotted spoon to pile the shredded beef and green pepper mixture onto the bottom half of each roll.
Place the top half of the roll over the filling, press gently, and serve immediately.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.8 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
