Sandwich King Italian Beef Sandwiches
Get ready to savor the ultimate comfort food with these Sandwich King Italian Beef Sandwiches—a slow-cooked masterpiece of tender, flavor-packed beef nestled in crusty Italian rolls. This easy yet hearty recipe features a seasoned beef chuck roast infused with garlic, oregano, and a touch of heat from crushed red pepper flakes, all simmered in a savory beef broth with tangy banana peppers and green bell peppers. Perfect for slow cooker enthusiasts, this recipe boasts minimal prep and maximum flavor with optional toppings like melted provolone cheese and crunchy giardiniera. Serve these sandwiches with a side of au jus for an authentic Italian-American experience that’s ideal for game day, weeknight dinners, or any celebration. Keywords: Italian beef sandwiches, slow cooker beef recipe, comfort food, easy dinner ideas, au jus dipping sandwich.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Crushed red pepper flakes
- 4 cups Beef broth
- 1 packet Dry Italian salad dressing mix
- 1 large Green bell pepper (sliced)
- 0.5 cup Banana peppers (sliced)
- 0.5 cup Giardiniera (optional)
- 6 rolls Crusty Italian rolls
- 6 slices Provolone cheese (optional)
Instructions
Season the beef chuck roast on all sides with salt, pepper, oregano, basil, garlic powder, onion powder, and crushed red pepper flakes.
Place the seasoned beef into a slow cooker.
Pour the beef broth over the beef, then sprinkle the dry Italian salad dressing mix on top.
Add the sliced green bell pepper and banana peppers to the slow cooker.
Cover the slow cooker with a lid and cook on low for 8 hours, or until the beef is extremely tender and shreds easily with a fork.
Once cooked, transfer the beef to a large cutting board. Use two forks to shred the meat into bite-sized pieces.
Return the shredded beef to the slow cooker and stir it into the juices. Allow it to sit on the warm setting for 15 minutes to soak up the flavors.
Preheat your oven to 375°F (190°C) if toasting the rolls or melting provolone cheese.
Split the Italian rolls in half and, if desired, toast them in the oven for 3–4 minutes or until lightly crispy.
Pile the shredded beef onto the rolls, using tongs to drain excess liquid. If desired, top each sandwich with provolone cheese and return to the oven for 2–3 minutes to melt the cheese.
Add optional giardiniera for extra spice and crunch.
Serve the sandwiches immediately with a small dish of the cooking juices (au jus) for dipping.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 287 mg | 22% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 946 mg | 20% | |
*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.
