Name: Italian Beef Sandwiches with Giardiniera Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 1 Tablespoon olive oil; 3 pound beef roast (chuck roast or similar cut, about 3 to 3.5 pounds); 1 teaspoon kosher salt; 12 grinds fresh black pepper; 1 onion, sliced; 1 red bell pepper, sliced and then slices cut in half; 4 cloves garlic, minced; 2 teaspoons Italian seasoning; 1 quart beef stock; 12 hoagie buns; 8 slices provolone cheese; 1 cup giardiniera for serving

Jump to Recipe·4 from 7 reviews

I absolutely love making Italian Beef Sandwiches with Giardiniera Recipe whenever I want something warm, juicy, and full of bold flavors. The slow-cooked beef melts in your mouth, paired perfectly with that spicy, tangy kick of giardiniera, and gooey provolone cheese that just pulls everything together. Every bite is messy but utterly satisfying, and I always find myself reaching for extra napkins because the delicious juices drip down in the best possible way. This sandwich is my go-to when I want a crowd-pleaser or a cozy dinner that feels like a special treat.

Why You’ll Love This Italian Beef Sandwiches with Giardiniera Recipe

What makes this Italian Beef Sandwiches with Giardiniera Recipe so special to me is how the flavors develop over the slow cooking process. The beef soaks up the richness of the beef stock and Italian seasoning while becoming tender enough to shred effortlessly. Then, when you add the sharp, vinegary tang of the giardiniera and the smooth creaminess of melted provolone, it creates a beautiful balance of savory, spicy, and slightly acidic notes that just keep you coming back for more.

One of the best things about this recipe is how simple it is to prepare, especially with a slow cooker. I can set it up in the morning, let it cook all day, and walk in to a kitchen filled with mouthwatering aromas. Plus, it’s incredibly versatile whether you’re serving it for game day, a family dinner, or even a casual weeknight meal. The leftovers? Just as good, if not better, and that makes this one of my all-time favorite recipes to make ahead.

Ingredients You’ll Need

Inside a large black pot, shredded cooked meat with light and dark brown tones is mixed with bits of green and red peppers. The meat sits in a layer of brown broth that glistens with some oil. A woman's hand is holding metal tongs with black tips, lifting a portion of the shredded meat in the center of the pot. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this recipe are straightforward but essential for achieving the perfect taste and texture in your sandwiches. Each element plays a crucial role, from the deeply savory beef roast to the crunchy and tangy giardiniera that adds that extra punch of flavor and a lovely pop of color.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Olive oil: For a perfect sear that locks in juices and adds a subtle fruitiness to the beef.
3-pound beef roast: Choose chuck roast or a similar cut for tender shredding after slow cooking.
Kosher salt and fresh black pepper: Essential for seasoning both the beef and vegetables to enhance all the flavors.
Onion and red bell pepper: These provide sweet, savory aromatics and beautiful color contrast in the slow cooker.
Garlic and Italian seasoning: Classic herbs and spices that bring warmth and complexity to the beef.
Beef stock: Creates a rich cooking liquid that keeps the meat moist and forms the base for the dipping jus.
Hoagie buns: Toasty and sturdy enough to hold all the juicy goodness without falling apart.
Provolone cheese: Melts beautifully over the hot beef for creamy, mild richness.
Giardiniera: A spicy, pickled vegetable mix that provides a bright, tangy crunch to cut through the richness.

Directions

Step 1: Preheat a large skillet or Dutch oven over medium heat with olive oil. Season your beef roast generously with kosher salt and freshly ground black pepper on all sides. Sear the beef until it develops a deep, dark brown crust, about 5 to 6 minutes per side. This step locks in those incredible flavors that make this dish shine.

Step 2: While the beef is searing, slice your onion and red bell pepper. Halve the slices of bell pepper to get just the right size for the slow cooker mix. Mince the garlic so it can evenly disperse its flavor throughout the beef.

Step 3: Transfer the seared beef to your slow cooker and add the sliced onions and peppers on top. Sprinkle the minced garlic and Italian seasoning evenly over the vegetables. Add a pinch more salt to season everything properly.

Step 4: To get every bit of flavor, pour a little beef stock into the hot skillet used for searing and use a wooden spoon to scrape up all those browned bits stuck to the pan. Transfer all that rich liquid to the slow cooker, then add the remaining beef stock.

Step 5: Cover and cook on LOW for 8 to 10 hours until the beef is fork-tender and shreds easily. When done, shred the beef using tongs, carefully pulling out any excess fat you find as you go. Keep the shredded beef warm in the slow cooker while you prepare the sandwiches.

Step 6: Preheat your oven to 350°F. On a baking sheet, pile the shredded beef onto hoagie buns, making sure to include some of the flavorful broth. Top each with a slice of provolone cheese and bake for 4 to 5 minutes until the buns are toasted and the cheese has melted perfectly.

Step 7: Serve the sandwiches with a generous topping of giardiniera, or offer it on the side if guests want to adjust the spice. Prepare for extra napkins—these sandwiches are delightfully messy!

Servings and Timing

This recipe makes about 8 hearty servings, perfect for a family meal or a small party. The prep time is quick, around 15 minutes, which mostly includes chopping and searing. The magic happens during the 8-hour cook time in the slow cooker, so it’s great for a day when you want hands-off cooking. The total time clocks in at about 8 hours and 15 minutes, with the long cooking making the beef incredibly tender. There’s no resting time required once cooked, but keeping it warm in the slow cooker until serving helps retain juiciness perfectly.

How to Serve This Italian Beef Sandwiches with Giardiniera Recipe

Two open sandwiches rest on a silver tray with some marks and stains, placed on a white marbled texture. Each sandwich has one slice of light brown bread at the bottom, holding a layer of dark brown shredded meat mixed with small pieces of red bell pepper. On top of the meat lies a smooth, creamy white slice of cheese, slightly curved to the shape of the meat beneath it. Another slice of the same light brown bread is placed next to each sandwich, ready to be closed. The overall scene captures the prepared sandwich layers clearly. photo taken with an iphone --ar 4:5 --v 7

I love serving these sandwiches fresh and hot from the oven, with the melted provolone oozing over tender beef. They pair beautifully with classic sides like crispy French fries, a simple green salad with lemon vinaigrette, or even some creamy coleslaw to add crunch and freshness. For a game day feast, I like to offer extra giardiniera on the side so everyone can customize their heat and tang as they like.

When it comes to garnishing and presentation, I usually serve the sandwiches on a rustic wooden board with a small bowl of extra giardiniera nearby. If I’m feeling festive, I’ll sprinkle some fresh parsley over the top of the beef to add a pop of color and a hint of herbal brightness. These sandwiches are best enjoyed warm to maintain that perfect melt of cheese and juicy texture of the beef.

For drinks, I personally enjoy pairing Italian Beef Sandwiches with a cold lager or an Italian red wine like Chianti to match the robust flavors. For non-alcoholic options, a sparkling water with a squeeze of lemon or a lightly sweetened iced tea cuts through the richness beautifully. This meal works well for casual weeknight dinners, weekend gatherings with friends, or any time you want to impress with minimal fuss.

Variations

If you want to mix things up, I love swapping out the chuck roast for a brisket or even a pork shoulder for a slightly different flavor and texture. For a gluten-free twist, just switch the hoagie buns to gluten-free rolls or lettuce wraps, and you’re good to go. The slow cooker does all the hard work, so you can still enjoy that melt-in-your-mouth tenderness without compromise.

For a vegan take, you could try using a shredded jackfruit or slow-cooked mushrooms seasoned similarly to mimic the texture and hearty flavor of the beef. I like to experiment with different pickled veggies for the giardiniera too, adding more heat or sweetness depending on your preference.

Feeling adventurous? Instead of the slow cooker, this beef can be cooked low and slow in the oven wrapped tightly in foil at 275°F for about 4 to 5 hours, turning occasionally to soak up the juices. This method gives a slightly crispier crust on the outside while staying tender inside, which I find delightful for an alternative experience.

Storage and Reheating

Storing Leftovers

I recommend storing leftover shredded beef in an airtight container in the fridge for up to 3 days. As it cools, a white layer of fat may form on top; simply scrape this off before reheating to keep the sandwich from tasting too greasy. The beef jus soaks back into the meat after resting, making leftovers deliciously moist the next day.

Freezing

You can definitely freeze leftover Italian beef for up to 4 months. Let it cool completely in the fridge before transferring it to freezer-safe containers or bags. Make sure to squeeze out any excess air to prevent freezer burn. When ready, thaw overnight in the fridge and reheat gently to preserve that tender texture and juicy flavor.

Reheating

The best way to reheat is on the stovetop over low heat with a splash of beef stock or water to help rehydrate the meat and keep it juicy. You could also use a microwave but I suggest covering the beef to lock in moisture and reheating in short bursts to avoid drying it out. Avoid high heat as it can toughen the meat and lose that luscious texture that makes this sandwich so amazing.

FAQs

What cut of beef is best for Italian Beef Sandwiches?

I find chuck roast to be the ideal choice because it has enough fat to keep the meat juicy and flavorful during slow cooking, and it shreds beautifully. Brisket or bottom round can work too, but chuck roast is my top pick for tenderness and taste.

Can I make the giardiniera from scratch?

Absolutely! Making your own giardiniera is fun and lets you control the balance of heat and tang. You can pickle a mix of vegetables like peppers, celery, and carrots in vinegar with Italian spices. Store-bought giardiniera works well too if you need to save time.

How spicy is the giardiniera?

Giardiniera is typically tangy with a bit of spicy heat from pickled peppers. The level of spice can vary depending on the brand or if homemade. If you’re sensitive to spice, start with a small amount and add more to taste for the perfect kick.

Can I prepare the beef a day ahead?

Yes! I often slow cook the beef the day before and shred it once cooled. Store it in the fridge and assemble the sandwiches fresh when you’re ready to serve. This makes entertaining much easier and flavors deepen overnight.

What’s the best way to keep sandwiches from getting soggy?

To avoid soggy buns, toast the hoagie rolls before assembling and add the broth to the beef just before baking. Also, adding giardiniera at the last minute keeps everything crisp and fresh. Serve immediately to enjoy all the textures at their best.

Conclusion

I truly hope you give this Italian Beef Sandwiches with Giardiniera Recipe a try because it’s one of those dishes that’s both comforting and show-stopping. Slow-cooked, tender beef combined with tangy giardiniera and melty cheese turns an ordinary sandwich into something spectacular. It’s a recipe that’s as easy to make as it is to love, and I know it will become a favorite in your home just like it is in mine!