My family originates from the Chicagoland area and this Italian Beef Sandwiches Recipe transports me right back. Packed with flavor, it's the best homemade interpretation I've ever made!
The secret to the perfect sandwich, in my opinion, is getting the bread crispy and then soaking it with some of the juices from stewing the meat. Let's dive into this delicious recipe!
Ingredients
The success of this recipe hinges largely on the use of herbs and spices. You want to be sure to really coat the beef well in salt and pepper before searing it on all sides.
And my secret ingredient, that I honestly think makes the whole thing, is using herbs de Provence. It is a blend of herbs, that really brings out a rich flavor in the beef. Don't skimp on it, and my pro tip on using it, grind it in a spice grinder for a finer powder and more even flavor distribution.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
To make the beef, heavily season the beef with salt and pepper on all sides and sear till browned in a large pot. Add the liquids, onion, bell pepper, pepperoncini, and seasonings, and let it stew for 4-5 hours till tender.
When the meat is super tender, remove it from the pot and shred it with some forks. Then place it back in the juices in the pot.
Build a sandwich by toasting some rolls until crisp, then top with lots of beef, and use a spoon to add some juice to the top of the buns. Finish with provolone cheese and spicy pepper giardiniera. I like to serve with chips for some contrasting crunch, but french fries would be great too!
Notes & Tips
Be sure to heavily season the beef before searing with salt and pepper. It is a big piece of meat and you really can't overdo it. Use a nice chunky kosher salt and lots of fresh cracked black pepper. It also will season the broth and the final dish, don't be shy.
I cook this recipe entirely on the stove. You could also brown the meat in a skillet until crisp and then finish the recipe as written, in a crock pot, cooking on high for 4-6 hours.
It would also work in an instant pot, on slow cook HIGH for 4-5 hours.
If there is a lot of fat on the top of the pot after cooking, use a ladle and remove it into a bowl. Place it in the trash after it cools and solidifies.
For a richer sauce, after you remove the tender meat, turn the heat up to medium and simmer for 10-15 minutes to reduce it a bit.
Substitutions
In place of chuck roast, and to possibly speed things up a little, you could also use stew meat.
In place of the herbs de Provence, if needed, replace with a teaspoon each of oregano, rosemary, and parsley. Or Italian herb mix.
Don't let an onion or bell pepper color stop you from making this recipe, any will work, and it will still taste great.
The cheese is optional and preferential in Italian Beef Sandwiches. You can leave it off if you'd like to keep the recipe dairy-free, or if you prefer not to have it. Mozzarella is also a good option in place of provolone.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Italian Beef Sandwiches Recipe
My family originates from the Chicagoland area and this Italian Beef Sandwiches Recipe transports me right back and it's packed with flavor!
Ingredients
- 5 pounds Chuck Roast
- Kosher Salt, as needed
- Fresh Cracked Black Pepper, as needed
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoons Basil, dried
- 2 teaspoons Herbs de Provence, ground
- 1 teaspoon Onion Powder
- ½ teaspoon Red Pepper Flakes
- 4-6 Thyme sprigs
- 5 Garlic cloves, smashed
- 1 Yellow Onion, sliced
- 1 Red Bell Pepper, sliced
- 8 ounces of sliced Pepperoncini
- 2 cups Beef Broth
- ⅓ cup of Liquid from Pepperoncini
- Ciabatta Rolls, for serving
- Provolone Cheese Slices, for serving
- 8 ounces Giardiniera, mild or spicy, for serving, optional
Instructions
- Season the chuck roast on all sides with salt and pepper.
- Heat the olive oil in a large 7-quart Dutch oven over medium-high heat.
- When the pan is hot, sear the meat on all sides until golden brown, 4-5 minutes per side.
- In a small bowl, combine the basil, herbs de Provence, onion powder, and red pepper flakes, and sprinkle the mixture over the beef. Nestle the thyme sprigs, garlic, onion, bell pepper, and sliced pepperoncini into the pan.
- Pour the beef broth and pepperoncini liquid into the pot. Give the mixture a gentle stir.
- Put the lid on the Dutch oven and cook on low heat for 4-5 hours, or until meat is cooked through, tender and shreddable.
- Remove the beef and shred it with a fork. Place the shredded beef back into the juices and veg in the pot.
- To serve the meat on sandwiches, preheat your oven broiler on low. Split the rolls and toast them on a baking sheet until lightly browned and toasted on both sides. Keep an eye on them, it happens fast.
- Top the toasted rolls with shredded beef and a slice of provolone.
- Finish the sandwiches with giardiniera and banana peppers, and serve immediately.
Notes
Notes & Tips
Be sure to heavily season the beef before searing with salt and pepper. It is a big piece of meat and you really can't overdo it. Use a nice chunky kosher salt and lots of fresh cracked black pepper. It also will season the broth and the final dish, don't be shy.
I cook this recipe entirely on the stove. You could also brown the meat in a skillet until crisp and then finish the recipe as written, in a crock pot, cooking on high for 4-6 hours.
It would also work in an instant pot, on slow cook HIGH for 4-5 hours.
If there is a lot of fat on the top of the pot after cooking, use a ladle and remove it into a bowl. Place it in the trash after it cools and solidifies.
For a richer sauce, after you remove the tender meat, turn the heat up to medium and simmer for 10-15 minutes to reduce it a bit.
Substitutions
In place of chuck roast, and to possibly speed things up a little, you could also use stew meat.
In place of the herbs de Provence, if needed, replace with a teaspoon each of oregano, rosemary, and parsley. Or Italian herb mix.
Don't let an onion or bell pepper color stop you from making this recipe, any will work, and it will still taste great.
The cheese is optional and preferential in Italian Beef Sandwiches. You can leave it off if you'd like to keep the recipe dairy-free, or if you prefer not to have it. Mozzarella is also a good option in place of provolone.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 401Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 127mgSodium: 566mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 39g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Leave a Reply