Chicago Italian Beef Sandwich Recipe Slow Cooker

Tedious cooker Italian Beefiness is the great blaster, the erstwhile reliable, the thing y'all can confidently bring to whatever get together and have anybody asking you for the recipe by the end of the nighttime. In short, it's exactly the kind of recipe we all need more than of in our lives.

Italian beef is a sandwich that originated in Chicago. The cut of beef used for Italian beefiness is typically chuck.

The beefiness is slow cooked until fall-apart tender, then piled high in a hoagie bun with some of the meat'due south tasty, sloppy cooking juices.

From at that place, the sandwich is finished with a shower of pepperoncini, giardiniera (pickled Italian vegetables), and provolone cheese.

It's drippy and salty and cheesy and messy, all in the best possible manner.

Italian beef sandwiches date back to the 1930s and are still popular at Italian delis around the U.Southward. (They also seem to be very popular at Portillo's, the fast-nutrient chain that, at least here in Milwaukee, commands effectually-the-building drive-through lines at all hours of the day.)

It wasn't the omnipresent Portillo'due south line that convinced me to come up with my own easy Italian beef recipe, all the same. It was my neighbor Megan.

Nosotros were having a conversation well-nigh the struggle to figure out what to bring to a family potluck when anybody has unlike dietary preferences—no gluten for Cousin Ten, must be dairy costless for Aunt Y, Grandfather won't affect a vegetable, etc. Have you been there?

Megan mentioned that her no-fail, works-every-time, go-to meal for a crowd is Italian beef.

It's easy to make, inexpensive, feeds a crowd, and (this is the real miracle) anybody always likes it.

Sign me upwardly! Don't fuhgheddaboudit.

I took to playing around with the recipe, and I take to say, Megan, her entire family, and (past extension) everyone in line at Portillo's is right: these drippy Italian beef sandwiches are finger-lickin' IRRESISTIBLE.

Juicy, tender beef slowly cooked in its own juices with a zesty blend of Italian spices, pepperoncini, and zippy, briny pickled vegetables, this easy crockpot recipe 100% hits the spot.

Italian Beef vs. Roast Beefiness vs. French Dip

What'southward the beef with all of these different kinds of beef sandwiches? While like, each of these three icons has its own nuances.

Italian Beef. Beef is slow-cooked until fall-apart tender in a blend of goop, Italian-inspired seasonings, and pickled vegetables before beingness served on a bun with some of its juices.
Roast Beef. Similar to Italian beef, this dish is typically served equally a sandwich. The beef is thinly sliced, and so served atop bread with cheese and additional toppings.
French Dip. While it likewise includes thinly sliced roast beefiness, this sandwich has an actress juicy spin. The sandwich is served with a cup of beef broth for a scrumptious dipping sauce.

How to Cook Italian Beef Sandwiches

When I started poking around online for crockpot Italian beef recipes, I was disappointed to encounter that well-nigh every single one called for a parcel of Italian salad dressing mix.

Rather than turn to a candy ingredient, I opened my spice cabinet to create my own blend.

Not only is the flavor of this from-scratch Italian beef on point, but you volition likewise experience great knowing exactly what is in it.

The Ingredients

Beefiness . The star of the testify! Later on spending time in the slow cooker, the beef becomes incredibly tender and flavorful.

What Cut of Beefiness is Used for Italian Beefiness

The cut of beef used for Italian beef is typically chuck roast. Nevertheless, top sirloin, top round, or bottom circular would likewise work well.

Giardiniera. A delicious alloy of pickled vegetables that adds that wonderful, classic flavor to Italian beef.

IngredientTip!

Giardiniera is typically sold in a jar and can be found in the grocery shop aisle with the other pickled vegetables.

Depending on how spicy you like your Italian beef, you can apply either balmy or spicy giardiniera.

Pepperoncini. Pickled sweet chili peppers that add scrumptious flavour to the beef. A classic! (You'll also love information technology in this Italian Chopped Salad.)
Seasoning. A blend of Italian seasoning, carbohydrate, garlic powder, onion powder, common salt, pepper, and dried thyme give this classic Italian beef season. No need for the dressing mix.
Provolone. No Italian beef sandwich is complete without a melty cheese. Provolone has a slight smokiness that I think pairs wonderfully with the beef.
Hoagie Buns. The platonic vessel for all the drippy, flavor-packed beef goodness.

The Directions

Let the meat balance at room temperature. Salt the beefiness.

Sear the beef, so transfer it to the wearisome cooker.

Deglaze the pan with beef goop, then add the liquid to the irksome cooker.

Stir the seasoning ingredients together, so sprinkle them over the beef.

Add together the peppers and giardiniera.
Cook on LOW for eight to ten hours. Shred the beefiness. Cook for another 30 minutes.

Toast the buns at 350 degrees F for v to vii minutes. Top the buns with the beefiness, cheese, and additional pepperoncini and giardiniera. DIG IN!

TIP!

Browning the beef on the stove, then deglazing the pan and adding those tasty brown $.25 to the wearisome cooker along with it builds deeper, more complex flavor. It makes this the best homemade Italian beef you'll ever taste!

How to Serve Italian Beefiness

Once you lot have a tasty slow cooker of this juicy Italian beef, you have options for serving!

Italian Beef Sandwich. The classic! Serve the Italian beef on a bun with Provolone cheese and boosted giardiniera as desired.
Over Rice. A perfect option if you accept guests who are gluten complimentary.
Cauliflower Rice. This volition requite y'all a low-carb Italian beefiness.
Over Potatoes. A delicious all-in-one meal! For easy irish potato cooking methods, try my Crock Pot Broiled Potatoes, Instant Pot Mashed Potatoes, or Instant Pot Sweet Potatoes.
Aslope an Italian Titbit. To add together an extra nod to the Italian flavors, serve this Italian Beef with Mozzarella Cheese Sticks.

Storage Tips

To Store. Refrigerate the beefiness in an closed storage container for up to 3 days. If you have leftover sandwich bread or cheese, shop them separately from the beef.
To Reheat. Rewarm leftover beef in a Dutch oven on the stovetop over medium-depression heat or in the microwave.
To Freeze. Freeze beefiness in an airtight freezer-safe storage container for upwards to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Plan Tip

Mix the seasoning ingredients together up to i solar day in advance. Cover and store at room temperature.

What to Serve with Italian Beefiness

Side Dishes

Baked French Fries

45 mins

Side Dishes

Roasted Broccoli

twoscore mins

Recommended Tools to Make this Recipe

Slow Cooker. The cardinal to our slow-cooked beef.
Dutch Oven. Ideal for searing the meat.
Extra Large Cutting Board. You'll love all the extra space!

The Best Deadening Cooker

Whether you lot're making this recipe or 1 of my other scrumptious slow cooker recipes, this kitchen apparatus is a must-take! You'll love the hands-free cooking.

Did you make this recipe?

Permit me know what you lot thought!

Leave a rating beneath in the comments and let me know how you liked the recipe.

Whether you are looking to serve a crowd, need a dinner you lot can prep in accelerate, or are looking for a freezer repast, this Italian beef has you covered.

Equally always, if you try this slow cooker beefiness recipe, please a comment and rating below. Your feedback keeps me going and is so important to others too!

FOR THE BEEF:

3 to iv pound chuck roast or round roast trimmed of big chunks of excess fat
Kosher salt
fourteen.five ounce can beef broth divided
8 ounces pepperoncini pepper slices plus ane/four cup of juice and additional peppers for serving
eight ounces giardiniera (mild or spicy) drained, plus additional for serving (look for the kind that is chopped, versus whole pickled vegetables)
Provolone cheese slices for serving
Hoagie buns for serving

FOR THE SEASONING*:

ane tablespoon Italian seasoning
ii teaspoons granulated sugar
i teaspoon garlic powder
i teaspoon onion pulverization
i/2 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon thyme dried ground

Allow the meat rest at room temperature for xv minutes (this is a good time to measure out your other spices and seasonings). Season the beef all over with kosher salt.
Estrus a large skillet or Dutch oven over medium-loftier. Once information technology is hot, sear the meat on all sides until golden brownish, moving it as little as possible so that information technology develops a prissy crust (this volition take about 10 minutes). Transfer to the slow cooker.
Turn the heat to medium. Advisedly splash in some of the broth and with a wooden spoon, scrape upwards the brown bits on the bottom of the pan (this is Season). Pour the liquid and whatever bits into the dull cooker on pinnacle of the beef.
In a small bowl, stir together the seasoning ingredients: Italian seasoning, granulated saccharide, garlic pulverisation, onion powder, salt, black pepper, and thyme. Sprinkle on pinnacle of the beef.
Add the pepperoncini peppers and juice. Add the giardiniera (do non add any giardiniera juice).
Cascade in the remaining broth.
Cover the crockpot and cook on Low for 8 to ten hours, or until meat shreds easily with a fork. Shred the beefiness, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
To serve, dissever the hoagie buns and toast on a baking sheet in the oven at 350 degrees for 5 to 7 minutes (if desired). Fill with the shredded Italian beefiness (go plenty of that yummy, messy juice!) and summit with provolone, pepperoncini, and Giardiniera as desired. Bask!

*Yous can swap the homemade Italian seasoning mix in this recipe with a .seven ounce packet of Italian dressing mix.
TO STORE: Refrigerate Italian beefiness in an airtight storage container for up to three days.
TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low rut or in the microwave.
TO FREEZE: Freeze beef in an airtight freezer-safe storage container for up to 3 months. Permit thaw overnight in the fridge before reheating.

Serving: 1 (of half-dozen), without the buns, cheese, or additional toppings Calories: 542 kcal Carbohydrates: 31 chiliad Protein: 48 1000 Fatty: 37 g Saturated Fatty: 12 1000 Trans Fatty: 2 thousand Cholesterol: 156 mg Potassium: 909 mg Fiber: ii g Sugar: 2 thou Vitamin A: 175 IU Vitamin C: 35 mg Calcium: 65 mg Iron: 5 mg

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that'due south affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save y'all time and dishes. WELCOME!

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