I’ve been making Italian Beef Sandwiches for years, and I still get excited every time I think about them. My family loves them, and they’re always a hit at family gatherings. The best part is that they’re so easy to make in the crockpot, which means I can just set it and forget it.
The original dish comes from Italy, where it’s known as ‘Milanese.’ It’s a classic comfort food that’s perfect for a weeknight dinner or a special occasion. The key to making a great Italian Beef Sandwich is using high-quality beef, such as top round or rump roast.
You want to choose a cut that’s tender but not too lean, as it will fall apart easily during cooking. I like to use a mixture of beef broth and red wine to add depth of flavor to the sauce. The acidity in the tomato paste helps to balance out the richness of the meat, while the bay leaves and oregano add a subtle herbal note.
When I’m feeling lazy, I’ll often make a big batch of this sauce and freeze it for later use. It’s just as good reheated as it is fresh, and it’s perfect for serving over pasta or using as a dip for bread. One of the things I love about this recipe is how versatile it is.
You can serve the sandwiches on their own, or add some crusty bread or crackers on the side for dipping in the sauce. If you’re feeling fancy, you can even top them with melted mozzarella cheese or some sliced giardiniera for added flavor.
Crockpot Italian Beef Sandwich
4.5 from 1750 votes
This slow cooker Italian beef sandwich features tender, shredded beef simmered in a savory broth with Italian seasonings. Served on crusty rolls with melted provolone and giardiniera, it is a hearty and flavorful meal.
1Pat the beef chuck roast dry with paper towels and season all sides with salt and pepper.
2Heat olive oil in a large skillet over medium-high heat until shimmering, then sear the roast for 3 to 4 minutes per side until a deep brown crust forms.
3Transfer the seared roast to the slow cooker.
4In a small bowl, whisk together beef broth, water, Italian dressing mix, oregano, basil, and red pepper flakes, then pour the mixture over the beef.
5Add minced garlic and bay leaves, cover, and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender and shreds easily.
6Remove the bay leaves and discard.
7Use two forks to shred the beef directly in the slow cooker, stirring it into the juices.
8Taste and adjust seasoning with salt and pepper if needed.
9Preheat the oven broiler to high.
10Split the rolls and place them cut-side up on a baking sheet.
11Top each roll bottom with a slice of provolone cheese and a generous portion of shredded beef, then spoon a little cooking juice over the meat.
12Broil for 1 to 2 minutes until the cheese is melted and the bread edges are golden.
13Top each sandwich with drained giardiniera and close with the roll top.
14Serve immediately with small bowls of the reserved cooking juices for dipping.
For a milder heat, reduce or omit the red pepper flakes. The beef can be cooked on high for 4 to 5 hours if you are short on time, but low and slow yields the most tender results. Leftover shredded beef and juices can be stored separately in the refrigerator for up to 4 days.
Watch Video Of How Crockpot Italian Beef Sandwich Works
This Italian beef sandwich made in the crockpot is always a good idea for any occasion because it is simple, satisfying, and feeds a crowd without stress. I love that I can prep it the night before and just turn on the slow cooker in the morning.
For storage, keep the shredded beef in its juices in the fridge and reheat gently on the stove or microwave with a little extra broth to keep it moist. You can also freeze the beef in portions for quick meals later.
Serve it on toasted hoagie rolls with provolone cheese and extra pepperoncini on the side. It works perfectly for family dinners, game days, or any gathering where you want everyone to leave full and happy.
❓ Frequently Asked Questions About Crockpot Italian Beef Sandwich
Q1: What type of beef should I use for this recipe?
A1: For this recipe, you’ll want to use a cut of beef that’s tender but not too lean. Top round or rump roast work well, as they have enough fat to keep them moist during cooking.
Q2: Can I use ground beef instead of sliced beef?
A2: While you can use ground beef in this recipe, keep in mind that it will change the texture and flavor of the dish significantly. Ground beef will cook more quickly than sliced beef and may result in a slightly different consistency.
Q3: How long does it take to cook the beef in the crockpot?
A3: Cooking time will depend on the size and type of your crockpot, as well as the specific cut of beef you’re using. Generally speaking, you can expect to cook this recipe on low for 8-10 hours or on high for 4-6 hours.
Q4: Can I make this recipe without using red wine?
A4: While red wine adds depth of flavor to this recipe, you can substitute it with an equal amount of beef broth if you prefer not to use alcohol.
(Note: When substituting red wine with beef broth, reduce the amount used by half.)
Q5: Is this recipe suitable for vegetarians?
A5: No, this recipe contains beef and is therefore not suitable for vegetarians.
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