Description
Italian Beef Sandwiches with Giardiniera are a deliciously juicy, melty, and flavorful slow-cooked beef roast shredded and piled high on toasted hoagie buns with provolone cheese and tangy giardiniera pickled vegetables. Perfect for game day, feeding a crowd, or an easy weeknight dinner with fantastic leftovers.
Ingredients
For the Beef
- 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
For the Sandwiches
- 12 hoagie buns
- 8 slices provolone cheese
- 1 cup giardiniera for serving
Instructions
- Sear the Beef: Preheat a large skillet or Dutch oven over medium heat with olive oil. Season the beef roast on all sides with kosher salt and fresh black pepper. Sear the beef until dark brown on all sides, about 5 to 6 minutes per side. This step locks in flavor and adds a rich crust.
- Prepare the Vegetables: While the beef is searing, slice the onion and red bell pepper, then cut the pepper slices in half. Mince the garlic cloves.
- Transfer to Slow Cooker: Once the beef is seared, transfer it to a slow cooker. Add the sliced peppers and onions on top of the beef. Evenly sprinkle minced garlic and Italian seasoning over the vegetables and beef. Add an extra pinch of salt to season the veggies.
- Deglaze Pan: Optional: Add a bit of the beef stock to the hot skillet you used for searing. Scrape up any browned bits with a wooden spoon to capture the fond and deep flavors, then pour all the beef stock into the slow cooker over the beef and vegetables.
- Slow Cook: Cover and cook on LOW for 8 to 10 hours until the beef is very tender and easy to shred.
- Shred and Remove Fat: Using tongs, shred the beef inside the slow cooker. Carefully pick through and discard as much of the fat as possible to keep the sandwiches from being greasy. Keep the shredded beef in the crockpot on WARM until ready to serve.
- Assemble Sandwiches and Bake: Preheat the oven to 350°F (175°C). On a sheet pan, place hoagie buns and fill them with shredded beef, making sure to add some of the flavorful broth. Top each sandwich with a slice of provolone cheese. Bake for about 4 to 5 minutes until the buns are toasted and the cheese is melted.
- Serve: Remove sandwiches from the oven and top with giardiniera or serve the pickled vegetables on the side for added tang and crunch. Serve immediately with extra napkins to catch all the drippy goodness.
Notes
- Leftover Storage: Store leftover shredded beef in an airtight container in the refrigerator for up to 3 days. As it cools, a white fat layer may form on top—scrape it off before reheating.
- Freezing: Cool leftover Italian beef completely before freezing in an airtight container for up to 4 months. Thaw overnight in the fridge and reheat gently on stovetop, microwave, or slow cooker.
- Discarding Fat: Take care to remove excess fat during shredding to prevent greasy sandwiches. The fat helps tenderize the meat during cooking but should be discarded before serving for best sandwich texture.
