This Italian Beef Sandwich Recipe is easy, make ahead friendly, and so delicious!
These Crock Pot Italian Beef Sandwiches are intensely juicy and seeping with flavor in every mouthwatering bite! The Italian beef is seasoned to perfection with homemade Italian seasonings, slow cooked until fall-apart tender then piled on a toasted buns crowned cheese, pepperoncini and your favorite toppings. This Italian Beef Sandwich Recipe not only makes the easiest dinner, holiday or party food/Game Day food, but are a super fun (make ahead!) sandwich bar to feed a crowd! I’ve also included instructions on how to freeze and make ahead!
Watch: How to make Italian Beef (Crock Pot recipe)
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Get ready for this EPIC Italian Beef Recipe
These Italian Beef Sandwiches are epic! I first posted a LOADED Italian Beef Sandwich recipe with thinly sliced roast beef and I’m returning with a shredded crockpot Italian Beef Sandwich recipe because I can’t get enough!
These slow cooker Italian Beef Sandwiches boast a dreamy symphony of flavors and textures (seriously you will be AMAZED at how flavorful the Italian beef is) but they are as easy as dump and simmer! You can prep everything ahead of time and you don’t even have to chop any fixings (unless you chop the roasted bell peppers). They also make a fantastic sandwich bar so everyone can make their perfect sandwich. Finally, this Italian Beef makes great leftovers, should you be so lucky.
What is Italian Beef?
Italian Beef originated in Chicago as far back as the 1830s! Immigrants would bring home the unsold, undesirable cuts of beef from the stock yards. They would slow-roast the meat until tender and seeping with Italian seasonings.
It is said that Italian Beef was served at weddings and other big events where guest lists were long. So, they always cut very thin slices to ensure all the guests were fed. Today, we get to enjoy the same fabulous flavor and tender cuts of beef in our Italian Beef Sandwiches with the ease of our slow cookers instead!
What is the difference between French dip and Italian beef?
If you have followed Carlsbad Cravings for long, you have probably tried my Slow Cooker French Dip Sandwiches which literally have hundreds of rave reviews. So, what distinguishes Italian Beef Sandwiches from French Dip Sandwiches?
They both use chuck roast, they both are slow cooked, they both get sandwiched in between cheesy buns, so why do you need both recipes? Because trust me, you need BOTH recipes.
• The flavor: This Italian Beef Sandwich recipe slow cooks in Italian-style spices including dried oregano, dried basil, dried parsley and dried thyme for an undeniable Italian flair. Equally important is the addition of Worcestershire sauce and pepperoncini juice to the slow cooker which add a bright, zippy tanginess.
• The toppings: Italian Beef Sandwiches aren’t just Italian Beef and cheese but instead boast toppings such as Chicago-style hot peppers or Italian sweet peppers, giardiniera and of course, pepperoncini. You can also load them with other Italian meats such as Genoa Salami and/or Capicola.
Italian Beef Sandwich ingredients
The BEST Italian Beef Sandwiches start with the best Italian Beef recipe! This flavorful, juicy beef is made primarily with pantry staples. You will need:
WHAT MEAT Is BEST FOR ITALIAN BEEF RECIPE?
There are many different cuts of beef that can be used for crockpot Italian Beef from bottom round, to top round, to shoulder roast to chuck roast.
The boneless chuck roast, however, is the Mercedes of the roasts and should be used in this recipe for the BEST Italian Beef Sandwiches.
Boneless Chuck roast has a melt-in-your mouth texture and succulent, beefy flavor due to its rich marbling. The marbling creates a self-basting effect as it breaks down and drips over the meat, resulting in tender beef every time!
A few notes about the beef in this Italian Beef recipe:
• This recipe calls for 3-5 pounds of chuck roast because the seasonings and liquid are very forgiving – so don’t worry too much about the weight.
• Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
• If you use a larger chuck roast, you may need to cut it into two portions to fit into your slow cooker. If so, take care you sear all sides of each portion.
• I purchase my chuck roast at Costco, use one roast for this Italian Beef Sandwich recipe and freeze the other. That way you get to enjoy Italian Beef NOW and have it stocked and ready for the future.
WHAT ARE PEPPERONCINI?
A key ingredient in this slow cooker Italian Beef recipe is pepperoncini juice – DON’T SKIP IT! You might be familiar with pepperoncini if you have made my Mississippi Pot Roast in which they are a main ingredient. In this Italian Beef Sandwich recipe, we will use the pepperoncini juice in the crockpot and the pepperoncini as a topping.
Pepperoncini are type of mild, yellow-green chili pepper that belong to the same family as bell peppers. When pickled, they deliver a tangy zing and their juices boast the same tangy zing. You don’t need to worry about the Italian Beef being too spicy, however, it will just be wonderfully flavorful.
WHAT BREAD IS BEST FOR ITALIAN BEEF SANDWICHES?
The best bread for Italian Beef Sandwiches are either sturdy French Bread or hoagie rolls. You can also usually find good rolls at the bakery section of your grocery store. You want something sturdy enough to be loaded with juicy beef and not become mushy but you don’t want it too crispy like a baguette.
You can leave your bread as is, or sometimes I hollow out the bottom a little bit to cradle in meat and toppings – because it just means more meat and toppings.
Italian Beef Sandwich toppings
The following are popular toppings for Italian Beef Sandwiches which I highly recommend for a satisfying, well rounded, flavor, texture bomb:
Optional Toppings
If you want fully LOADED Italian Sandwiches or to create a sandwich bar, here are some more topping ideas:
How to make Italian Beef (Crock Pot)
Italian Beef Sandwiches are very easy to make because the slow cooker does most of the work! Simply sear the meat, add it to the slow cooker with the rest of the ingredients, cook, shred, then soak. Here is a step by step breakdown:
Step 1: Sear roast
First, sear the roast on all sides to develop flavor and to seal in the juices. I recommend a cast iron skillet because it gets piping hot and cooks more evenly. Make sure you use vegetable oil because we need an oil with a high smoking point – don’t substitute olive oil. Make sure you brown the chuck roast on all sides until deeply golden. You can use tongs or two forks to rotate your roast.
Step 2: Add ingredient to slow cooker
Next, transfer roast to slow cooker and add its bath of beef broth, soy sauce, Worcestershire sauce and Coke (inspired by my Chipotle Sweet Pulled Pork), showered with dried minced onions, beef bouillon, and a plethora of Italian seasonings.
Step 3: Cook Italian Beef
Cover and cook on low for 8-10 hours or on high for 4-6 hours OR until roast is super tender and easily sheds with a fork. I suggest checking your beef on the earlier end of the cooking spectrum but don’t be alarmed if it takes another two hours. There are many factors when it comes to cooking times – the size and thickness of the beef, the shape/size of your crockpot and your actual slow cooker (they all cook differently!). If your beef is not tender, then cook on, it just needs more time. Even 30 minutes can make the difference between okay Italian Beef and melt-in-your-mouth Italian Beef.
Step 4: Shred Beef
You may shred the beef directly in the slow cooker but I prefer (contrary to the video), to remove the beef to a cutting board. This way you can more easily see and remove excess fat.
Step 5: Soak Beef AKA HOW TO MAKE ITALIAN BEEF TENDER
While many Italian Beef Sandwiches have good meat, this Italian beef is AMAZING! The secret to this practically fall-apart-tender meat is to shred the roast then add it back to the slow cooker for 30 minutes. You can also cook it longer at this point if needed for meal planning purposes.
The now shredded beef is thin enough to soak up even more flavor in every nook and cranny. This is when the magic really happens and your beef emerges buttery tender and exploding with flavor.
This shredding and soaking trick will change your culinary life. I do it with EVERY shredded meat or chicken I cook in the slow cooker.
How to make Italian Beef Sandwiches
Step 6: Prep Buns
While your shredded beef is soaking, prep your hoagie rolls by splitting them in half. Lay them cut side up on a large baking tray. Bake for 5 minutes to toast the buns. This will help your buns not get soggy once you add the juicy beef.
Step 7: Add Toppings
Using tongs (or place meat in a colander over a bowl to drain juices), pile bottom side of buns with meat, followed by desired toppings such as pepperoncini, roasted bell peppers, giardiniera etc., followed by cheese.
If using thinly sliced cheese, fold each slice in half (like the video) and use two slices per hoagie so it fits the shape of the bun. If using traditional slices, then cut each piece in half and use one slice per hoagie. Of course, you can always use more cheese if you wish!
Step 8: Melt Cheese
Return baking tray to the oven (leaving both top and bottoms cut side up) and bake at 400 degrees F for 5-10 minutes or until cheese achieves melty, bubbly perfection.
How to serve this Crockpot Italian Beef Recipe
WHAT ARE ITALIAN BEEF SANDWICHES DIPPED IN?
Some people like to dip their Italian Beef Sandwich in the jus (juice) it cooked in, like you would a French Dip sandwich, but this is optional. I find the Italian Beef Itself is plenty flavorful without dipping.
If you choose to use the jus, you may want to separate the fat. The easiest way to do this is by pouring the juices into a fat separator with a spout. If you don’t have one, a freezer bag works great!
To separate fat with a freezer bag:
- Allow juices to cool a little so they don’t melt through the bag.
- Add the slow cooker juices to the freezer bag.
- Allow the fat to separate to the top.
- Seal the bag and hold over a bowl so that one bottom corner tip is facing down into the measuring cup like a spout.
- Make a small cut in this corner with scissors. The bottom liquid will flow through the cut into the bag without the fat and into the large measuring cup.
HOW MANY SANDWICHES DOES this recipe MAKE?
A 3-5 lb. cut of beef should yield 6 Italian Beef Sandwiches, but could be more or less depending on how high you pile the beef and how big your rolls are.
What to serve with Italian Beef Sandwiches
These Crock pot Italian Beef Sandwiches are the main event and really only need a big green salad and some fruit and chips, but of course I’ll give you some more fun and flirty options:
Pasta Salads: are always a fabulous addition with sandwiches, especially because you can prep them ahead of time. I LOVE my Italian Pasta Salad with Tortellini with these Italian Beef Sandwiches as well as BLT Pasta Salad with Lemon Chive Dressing and Creamy Bacon Pea Pasta Salad with Lemon Chive Dressing. Salad.
- Green Salad: my Cucumber Tomato Salad with Italian Dressing is crisp and refreshing as well as my Wedge Salad with Blue Cheese Ranch or sweeter Strawberry Avocado Broccoli Salad or Strawberry Spinach Salad.
- Veggies: are easy to throw together but can be incredibly delish! Try any of these veggie recipes with your Italian Beef: Roasted Asparagus, Glazed Carrots, Roasted Cauliflower, Sautéed Lemon Garlic Brussels Sprouts, Roasted Broccoli, Roasted Honey Carrots.
- Fruit: sweet, refreshing fruit pairs beautifully with the robust, tangy beef. Creamy Grape Salad, Berry Salad in Mascarpone, Perfect Fruit Salad or Winter Fruit Salad are all winners.
- Potatoes: are always a good idea! Baked Parmesan fries, Potato Salad, Kicked Up Classy Creamy Potato Salad, Smashed Potatoes or Mashed Potatoes all pair beautifully with these Italian Beef. Sandwiches without introducing too many new flavors.
- Comfort food: Million Dollar Macaroni and Cheese, Baked Beans with Brown Sugar and Bacon, Slow Cooker Creamed Corn for the win!
CAN I MAKE ITALIAN BEEF RECIPE AHEAD OF TIME?
YES! I think this Italian Beef tastes very best if made ahead – or partially made ahead. Once the beef is cooked up to shredding, I like to refrigerate it, then the next day reheat it, shred it and proceed with making the Italian Beef Sandwiches.
• Cook Italian Beef until tender but don’t shred.
• Remove ceramic insert from slow cooker and let cool to room temperature (for food safety and because it can crack if placed directly in the refrigerator).
• Refrigerate the beef in the juices up to 24 hours.
• When ready to heat, skim off all the hardened fat.
• Cook on LOW in the slow cooker for 1-2 hours until warmed through.
• Shred beef and let soak for 30 minutes.
• Continue per recipe instructions.
HOW CAN I USE LEFTOVER ITALIAN BEEF RECIPE?
If you don’t have any rolls leftover, or just want to devour the Italian Beef, try it with some of these fun options:
• Mashed Potatoes: top mashed potatoes with Italian Beef – and drool.
• Baked Potatoes: pile beef on baked potatoes with cheese, sour cream, green onions and bacon or twice baked potatoes.
• Mac and cheese: stir beef into your favorite mac and cheese recipe like my Million Dollar Mac and Cheese.
• Pasta: just like the aforementioned mac and cheese, you can stir it into any of your favorite pastas like my Creamy Mushroom Orzo – yum!
• Ramen: this might sound unconventional, but my husband’s favorite use of leftover shredded beef is to stir it into ramen. The textures are a match made in heaven.
• Nachos: Top your favorite cheesy chips with Italian Beef and all the toppings – pepperoncini, Giardiniera, sour cream, green onions, jalapenos, etc.
• Rice: top rice with Italian Beef or stir it directly into rice.
How to store Crockpot Italian Beef
How long Does ITALIAN BEEF LAST IN THE REFRIGERATOR?
You should store your cooked Italian Beef in an airtight container in the refrigerator. I like to refrigerate mine with some of the slow cooker juices for extra moisture and flavor. When stored correctly, cooked beef will keep fresh for up to 5 days in the refrigerator. You can even eat it straight from the fridge!
HOW DO I REHEAT MY Crockpot ITALIAN BEEF?
Italian Beef reheats beautifully, just don’t forget to save some of the slow cooker liquid so you can add it to your leftover beef when reheating to prevent it from drying out.
• Crockpot: add some of the jus and heat on low for 1-2 hours.
• Stove: transfer Italian Beef to a Dutch oven with some jus and heat over medium heat, stirring occasionally until heated through.
• Microwave: transfer smaller servings of Italian to a microwave-safe dish with some jus, cover with a microwave-safe lid or paper towel. Microwave for 60 seconds, stir, then continue to microwave for 30-second intervals, if needed.
Can I freeze slow cooker Italian Beef?
Yes, you certainly can! You may freeze both the rolls and the Italian Beef so you’ll be all ready for Italian Beef Sandwiches!
To freeze Italian Beef:
1. Let beef cool completely.
2. Transfer beef to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy).
3. Squeeze out any excess air to prevent freezer burn.
4. Label and freeze for up to 3 months.
5. When ready to eat, thaw Italian Beef in the refrigerator overnight.
6. Reheat in the slow cooker, microwave or stove.
Italian Beef Sandwich Recipe FAQs
If your Italian beef is tough, it is possible you didn’t use a boneless chuck roast, in which cases some cuts of meat will never become fall-apart tender OR more likely, the beef wasn’t cooked long enough. If your beef seems tough, cook on! It probably needs an additional 1-2 hours, so be patient.
Italian beef is often associated with Chicago, where it has become a beloved local specialty. However, Italian beef itself is not exclusive to Chicago and variations can be found in other parts of the United States, particularly in areas with a significant Italian-American population.
Not at all! While both Philly cheesesteak and Italian beef sandwiches are American sandwiches, they vary in meat, preparation, ingredients, flavor and origin. A Philly cheesesteak originates from Philadelphia and features thinly sliced steak cooked on a griddle, often with onions and topped with melted cheese, typically American or provolone. It’s served in a roll. On the other hand, an Italian beef sandwich, popularized in Chicago, consists of thinly sliced, seasoned, and slow-cooked beef served on an Italian roll. It’s known for its dipping step, where the sandwich is dipped in flavorful cooking juices.
Tough beef cuts, such as beef chuck roast, become more tender the longer it cooks as the tough components break down and convert into gelatin, resulting in tender and juicy meat. Keep in mind that while extended cooking makes the meat more tender, there is a balance to strike. Overcooking can cause the meat to become mushy and dry. Aim to cook the beef until it’s tender enough to easily pull apart with a fork, while still retaining its structure and flavor, about an internal temperature of 205 degrees F.
Looking for more Recipes?
- Slow Cooker Beef Brisket Sandwiches
- Philly Cheesesteak Sandwiches
- Mississippi Pot Roast
- Mom’s Pot Roast
- Beef Stroganoff
- Slow Cooker Beef Tips and Gravy
- Slow Cooker Beef Barbacoa
- Slow Cooker Beef Stew
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Ingredients
Sandwiches
- 6 hoagie rolls
- 12 thin slices provolone cheese or 6 regular
- 1 16 oz. jar mild pepperoncini peppers/sliced pepper rings
- jarred roasted red peppers, patted dry, optional
- Giardiniera. optional
Slow Cooker Italian Beef
- 3-5 lbs. beef chuck roast trimmed of excess fat
- 1 tablespoon vegetable oil
- 1 14.5 oz. can low sodium beef broth
- 1 cup Coke (Not diet)
- 1/4 cup Worcestershire sauce
- 1/4 cup reduced sodium soy sauce
- 3 tablespoons dried minced onions
- 1 tablespoon beef bouillon
- 2 tsp EACH dried oregano, dried basil, dried parsley, garlic powder
- 1/2 tsp EACH salt, pepper, dried thyme
- 1/3 cup pepperoncini juice (from pepperoncini jar listed above)
Instructions
- Heat vegetable oil over medium-high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and transfer to a 6 qt. (or larger) slow cooker. Add all remaining roast ingredients to slow cooker and give them a stir.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours OR until roast is super tender and easily sheds with a fork.
- Once tender, shred roast and discard excess fat. Continue to cook on low for 30 minutes for the roast to absorb some of the juices.
- Meanwhile, preheat oven to 400 degrees F. Split rolls and lay them cut side up on a large baking tray. Bake for 5 minutes to toast the buns.
- Using tongs (or place meat in a colander over a bowl to drain juices), pile bottom side of buns with meat, followed by desired toppings (pepperoncini, roasted bell peppers, giardiniera etc.), followed by cheese. If using thinly sliced cheese, fold each slice in half and use two slices per hoagie. If using traditional slices, use one slice per hoagie. and cut each piece in half so it fits the shape of the bun.
- Return baking tray to the oven (leaving both top and bottoms cut side up) and bake at 400 degrees F for 5-10 minutes or until cheese is completely melted. Serve immediately. You may serve the remaining liquid as a dip for the sandwiches, if desired.
Video
Notes
Can I Dip the Sandwiches in the Juice?
Some people like to dip their Italian Beef Sandwich in the jus (juice) it cooked in, like you would a French Dip sandwich, but this is optional. I find the Italian Beef Itself is plenty flavorful without dipping. If you choose to use the jus, you may want to separate the fat. The easiest way to do this is by pouring the juices into a fat separator with a spout. If you don’t have one, a freezer bag works great! To separate fat with a freezer bag:- Allow juices to cool a little so they don’t melt through the bag.
- Add the slow cooker juices to the freezer bag.
- Allow the fat to separate to the top.
- Seal the bag and hold over a bowl so that one bottom corner tip is facing down into the measuring cup like a spout.
- Make a small cut in this corner with scissors. The bottom liquid will flow through the cut into the bag without the fat and into the large measuring cup.
Storage
You should store your cooked Italian Beef in an airtight container in the refrigerator. I like to refrigerate mine with some of the slow cooker juices for extra moisture and flavor. When stored correctly, cooked beef will keep fresh for up to 5 days in the refrigerator. You can even eat it straight from the fridge!HOW TO MAKE ITALIAN BEEF AHEAD OF TIME
I think this Italian Beef tastes very best if made ahead – or partially made ahead. Once the beef is cooked up to shredding, I like to refrigerate it, then the next day reheat it, shred it and proceed with making the Italian Beef Sandwiches.- Cook Italian Beef until tender but don’t shred.
- Remove ceramic insert from slow cooker and let cool to room temperature (for food safety and because it can crack if placed directly in the refrigerator).
- Refrigerate the beef in the juices up to 24 hours.
- When ready to heat, skim off all the hardened fat.
- Cook on LOW in the slow cooker for 1-2 hours until warmed through.
- Shred beef and let soak for 30 minutes.
- Continue per recipe instructions.
HOW TO REHEAT ITALIAN BEEF
Italian Beef reheats beautifully, just don’t forget to save some of the slow cooker liquid so you can add it to your leftover beef when reheating to prevent it from drying out.- Crockpot: add some of the jus and heat on low for 1-2 hours.
- Stove: transfer Italian Beef to a Dutch oven with some jus and heat over medium heat, stirring occasionally until heated through.
- Microwave: transfer smaller servings of Italian to a microwave-safe dish with some jus, cover with a microwave-safe lid or paper towel. Microwave for 60 seconds, stir, then continue to microwave for 30-second intervals, if needed.
HOW TO FREEZE ITALIAN BEEF
Yes, you certainly can! You may freeze both the rolls and the Italian Beef so you’ll be all ready for Italian Beef Sandwiches! To freeze Italian Beef:- Let beef cool completely.
- Transfer beef to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy).
- Squeeze out any excess air to prevent freezer burn.
- Label and freeze for up to 3 months.
- When ready to eat, thaw Italian Beef in the refrigerator overnight.
- Reheat in the slow cooker, microwave or stove.
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Sam says
This looks so good! Would you be able to do this in an Instant Pot?
Jen says
I haven’t personally tried it, but I don’t see why not!
MKD says
I just made this in my Dutch oven. I cooked for 4 hours at 300 – it turned out perfect. So excited to serve to my family.
Jen says
Thank you so much for including Dutch oven baking instructions- much appreciated! I’m thrilled it turned out “perfect!”
Christy Denney says
I want to dive in right now. I can’t wait to make these for my family!
Jen says
Thank you Christy! I hope your family absolutely loves them!
Gail Koch says
I have a small sirloin roast I don’t have pepperoncinis but I do have banana pepper rings can I use them instead???
Jen says
Hi Gail, yes you can use both substitutions. Depending on the size, you may need to cook sirloin roast closer to 10-12 hours on LOW. Pickled banana peppers are a little more sweet/less spicy but I think they will still be delicious. Enjoy!
Bonnie says
This sounds amazing but I can’t have coke (too much sugar). Why doesn’t the diet coke work and can you think of any substitutes that would have that tenderizing affect?
Jen says
Hi Bonnie, Coke has a caramelized sugar in it as well as flavorings similar to cinnamon, clove, allspice, cardamon nutmeg, citrus zest, etc. – all in one but also has a lot of acid to balance out these flavors. The acid also helps to tenderize the meat. The artificial sweeteners in Diet Coke can break down the meat in an unappealing way BUT I did have one reader comment that they used Diet Coke with success – so go for it!
Susan DeWalt says
I’ve made the version of this roast that uses powdered flavor packets (ranch dressing, au jus mix), but this is FAR superior. This broth is SO good! Loved this-my only regret was that my roast was on the small side so there weren’t enough leftovers.
Jen says
YAY! I’m thrilled this Italian Beef is your new favorite, thanks so much Susan!
Luc says
I really appreciate the fine details of your instructions. Thank you very much!
I will make it tomorrow and am very anxious about it.
Jen says
Thanks Luc! I hope it turned out amazing!
Nicole Robison says
After a trip to Chicago I had a hankering for Italian beefs, and decided I would just have to try to make them. I am so glad I came across this recipe. It is WAY better than any of the others I have found. I made these sandwiches for me and my very tall, very hungry boyfriend. I closely followed the recipe (which isn’t common for me) cooking on Low for 9.5hrs and only added some fresh onions to the pot and minced garlic for searing because why not? Absolutely perfect. We. LOVED. Them. The leftovers over the next couple days were just as good, if not even better. We did end up dipping them in the “jus” for extra messy softening of the bread. The meat just melted in my mouth and the sandwiches were spicy and delicious. Plus, it made our place smell amazing all day while it cooked.
These Italian Beefs are such a favorite that I have been asked to make them for my boyfriend’s upcoming birthday.
Thank you thank you thank you for putting this recipe out there. It really is delicious.
Jen says
Thank you so much Nicole for taking the time too comment and for your awesome review! I’m thrilled these Italian Beef Sandwiches hit the spot!
Shari says
Could this recipe be made using a rump roast.
Jen says
absolutely!
Royal F. says
This recipe was great. I have to make it again. Very easy with the slow cooker and absolutely mouth-watering.
Jen says
Thank you so much, so pleased it’s a repeat favorite!
Paddy says
HOLY SMOKES JEN!!!!!
This was hands down fantastic!!!!!
Really fantastic!!!!! Everyone was sayin oh my gosh !!!
Everyone should make this and stick exactly to the recipe!!!!!
As always you ROCK JEN!!!!
Thank you for all you do for us!
-Paddy
Jen says
So good to hear from you Paddy! I’m thrilled this recipe was such a huge hit! Thanks for following along and making my recipes!
Paddy says
Ps my wife Sandy and I have been lovein your dog over on Instagram!!!!
Jen says
That’s so sweet, she is so much fun, we love her so much!
Josey says
Oh. My. God. Jen. I never had Italian beef sandwiches but I figured it must be good if it’s your recipe.
I made the recipe as you posted, down to making my own Giardiniera (Daring Gourmet recipe). I tried the meat on its own and it’s good but the sandwiches totally blew my mind. What a flavour combination with the toppings. WOW!!
Jen says
Wahoo! Thanks for your confidence in my recipes and for your glowing review Josey, I’m thrilled you loved them!
CoffeeDiva62 says
I made this yesterday and it was a big hit! I’m so glad I didn’t use a 5 ingredient recipe. I followed the recipe exactly except I did add a little Lipton onion soup mix. I grilled some onions and pepper strips in the oven with some olive oil, salt and pepper and a sprinkle of paprika and placed that over the provolone cheese to round out our sandwiches. We loved it. I skimmed the fat once it cooled and froze the broth for later use. Outstanding recipe! This will be my go-to recipe from now on.Thanks so much!
Jen says
YAY, that’s what I like to hear! I’m so pleased you loved the recipe and your grilled peppers sound like the perfect touch!
Traci R says
This is a great, simple recipe, we all loved it!!
Jen says
Thanks so much Traci!
Faith Brockoff says
Absolutely delicious! I couldn’t find a chuck roast in my freezer,so I used a half brisket. Oh my Lord, so flavorful!! I had some cherry peppers I added to the roasted peppers and wow. Will make this again for sure! Thank you so much for sharing this!
Jen says
Thank you so much, Faith! I’m so happy this recipe worked for you, and thrilled it will be a repeat!
Haley says
I don’t want to use Coke as I don’t drink pop. What is a good alternative/substitute?
Jen says
I haven’t tried with a substitute, but I have heard that chicken broth works well! Hope you enjoy!