Italian Beef Sandwiches Ii
Sink your teeth into the ultimate comfort food with these savory Italian Beef Sandwiches II—a slow-cooked masterpiece brimming with flavor. Tender beef chuck roast is simmered for hours in a richly seasoned broth infused with garlic, oregano, basil, and a touch of heat from crushed red pepper flakes. The result? Juicy, melt-in-your-mouth shredded beef that’s perfect for piling high onto toasted Italian sandwich rolls topped with melted provolone cheese. Add a zesty kick of giardiniera for extra flair, and you’ve got a hearty sandwich that’s irresistibly satisfying. With only 15 minutes of prep time and a trusty slow cooker doing the hard work, this recipe is a stress-free way to feed a crowd. Perfect for game days, casual dinners, or whenever you’re craving bold Italian flavors, these sandwiches are sure to impress.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 cups Beef broth
- 1 packet Dry Italian salad dressing mix
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Crushed red pepper flakes
- 6 Italian sandwich rolls
- 6 slices Provolone cheese slices
- 0.5 cup Giardiniera (optional)
Instructions
Trim any excess fat from the beef chuck roast and place it in a slow cooker.
In a medium bowl, combine beef broth, dry Italian salad dressing mix, garlic powder, dried oregano, dried basil, black pepper, and crushed red pepper flakes. Stir well to combine.
Pour the mixture over the beef in the slow cooker, ensuring the beef is fully coated.
Cover the slow cooker with a lid and cook on low heat for 8 hours or until the beef is tender and easily shreddable.
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the cooking juices.
Preheat the oven to 350°F (175°C).
Slice the Italian sandwich rolls lengthwise and place them on a baking sheet, open-faced.
Place a slice of provolone cheese on each roll and bake for 5-7 minutes or until the cheese is melted and the rolls are slightly toasted.
Remove the rolls from the oven and pile the shredded beef onto the bottom half of each roll. Top with giardiniera if desired.
Serve the sandwiches immediately, either open-faced or with the top half of the roll placed over the filling.
Nutrition Facts
Calories |
5497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.2 g | 430% | |
| Saturated Fat | 134.6 g | 673% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 7746 mg | 337% | |
| Total Carbohydrate | 293.1 g | 107% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 17.0 g | ||
| Protein | 343.2 g | 686% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1554 mg | 120% | |
| Iron | 50.1 mg | 278% | |
| Potassium | 4678 mg | 100% | |
*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.
