Anita and I definitely both agreed that these slow cooker spicy Italian beef sandwiches were absolutely fantastic. And besides tender, juicy beef, you also get great Italian spice flavors. All served on a sub bun with plenty of smoky provolone cheese. Every bite of this sandwich is perfect.
To really kick up your sandwiches use hot pepperoncini and Giardiniera, and substitute habanero jack cheese for the provolone. You’ll have the perfect game-time sandwich.
You may or may not need all of the peppers and Giardiniera I listed for the sandwich build. It all depends on how much you like on your sandwiches. Me, I like pepperoncini, and lots of it, on top. I only used the Giardiniera in the slow cooker and didn’t add any to the sandwich. To each his own!
I love sandwiches topped with tender slow-cooked beef. Try my beef debris po boy and French dip sandwiches too.
Slow Cooker Spicy Italian Beef Sandwiches
Ingredients
For the Italian beef
- 2 cups beef broth
- 2 envelopes Italian salad dressing mix zesty
- 1 tablespoon dried red pepper flake
- 1 12 ounce pepperoncini pepper slices , plus some of the liquid from the jar
- 1 12 ounce Giardiniera drained
- 3 pound chuck roast trimmed
For the sandwiches
- 10 Hoagie buns or steak sandwich rolls
- 10 slices Provolone cheese sliced
- 1 12 ounce pepperoncini pepper slices drained
- 1 12 ounce Giardiniera drained, lightly chopped
Instructions
For the Italian beef
- Add beef broth to slow cooker set to high.
- Stir in the dressing seasoning and red pepper.
- Add the peppers and Giardiniera.
- Add meat and cover.
- Cook on high for 6-8 hours or low for 10-11 hours until the meat can be shredded.
- Remove meat, shred, and return to the slow cooker and cook another hour.
For the sandwiches
- Open buns and add cheese slices. Make sure to cover the bread with the cheese – it’ll help keep the buns from getting overly soggy.
- Add shredded meat. Top with pepperoncini and chopped Giardiniera as desired.
Nutrition
Nutritional values are approximate.