This Italian beef sandwich recipe is so simple that some may feel it’s barely a recipe at all! But so many people already make it and love it, you’ll be won over in less than a minute.
Made with simple ingredients, this filling sandwich, bursting with flavor, is a lifesaver on a busy day. It is a tender, flavorful and zesty sandwich the whole family loves!
Featured photo: crockpot Italian beef sandwiches by Katherine, Love In My Oven, one of the other versions below.
Slow Cooker Italian Beef Sandwiches at a glance
- Makes: 8 sandwiches
- You’ll need: banana peppers, chuck roast, Italian dressing seasoning, provolone cheese, sandwich rolls
Why it stands out
Five ingredients, and two of them do all the seasoning: a packet mix of Italian dressing seasoning and banana peppers, which give the beef its tang. Chuck roast is a cheap cut that turns fall-apart tender after a long, slow cook. Pile it on rolls with provolone and you have a crowd-pleaser for game day or a busy weeknight.
Get the full written recipe and helpful tips at Buns In My Oven.
Thanks to Karly at Buns In My Oven for this amazing recipe.
Two more versions worth trying
Crockpot Italian Beef Sandwiches by Love In My Oven
A from-scratch seasoning blend instead of a packet, beer in the cooking liquid, and pepperoncini for heat. Pepper jack cheese replaces the provolone, so this one has more of a kick.
- Makes: 6 to 8 sandwiches
- Time: about 8 hours, mostly hands-off
- You’ll need: basil, beef chuck roast, beer (or extra beef stock), dried parsley, garlic powder, hoagie rolls, low-sodium beef stock, onion powder, oregano, pepper, pepper jack cheese, pepperoncini peppers, salt, sugar, yellow onion
Get the full recipe from Love In My Oven →
Slow Cooker Italian Beef Sandwiches by Spiced
The closest to a Chicago-style Italian beef: bell peppers, onion, banana peppers and tomato sauce cook with the beef, and the sandwiches get a spoonful of giardiniera on top.
- Makes: 6 sandwiches
- Time: about 8 hours, mostly hands-off
- You’ll need: beef stock, bell peppers, black pepper, boneless beef chuck roast, crushed red pepper, dried Italian seasoning, garlic powder, giardiniera mix, kosher salt, provolone cheese, sliced banana peppers, soft hoagie buns, tomato sauce, yellow onion
Get the full recipe from Spiced →
Tips for the best Italian beef
- Shred the beef in the pot and let it sit in the juices for 10 to 15 minutes. It soaks the flavor back up.
- Toast the rolls before you fill them, so they hold up to the juicy beef.
- Melt the cheese by putting the open sandwiches under the broiler for a minute.
- Make it ahead. The shredded beef keeps 3 to 4 days in the fridge and freezes well in its juices.
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