I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! —Trisha Kruse, Eagle, Idaho
Featured In: Sandwich Recipes Across America
VERIFIED BY Taste of Home Test Kitchen
- 1 boneless beef chuck roast (4 to 5 pounds)
- 1 tablespoon olive oil
- 3 cups beef broth
- 1 medium onion, chopped
- 1 package Italian salad dressing mix
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 16 hoagie buns, split
- Sliced pepperoncini and pickled red pepper rings, optional
- Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast.
- Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired. Yield: 16 servings.
Originally published as Chicago-Style Beef Rolls in Simple & Delicious April/May 2013, p51
Reviews forChicago-Style Beef Rolls
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 15, 2014
"These were good. Pepperoncini and pepper rings were essential to the flavor of the sandwich."