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Easy Italian Beef Sandwiches

 Easy Italian Beef Sandwiches
With a little kick and plenty of tender meat and juices, these hearty sandwiches from Troy Parkos of Verona, Wisconsin eat like a meal! If you’d like, add a slice of provolone for a real treat.
12 ServingsPrep: 20 min. Cook: 5 hours


  • 1 boneless beef chuck roast (3 pounds)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1/4 cup water
  • 1 jar (16 ounces) sliced pepperoncini, undrained
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 1 garlic clove, minced
  • 1 envelope reduced-sodium onion soup mix
  • 2 tablespoons Worcestershire sauce
  • 2 loaves (1 pound each) Italian bread, split


  • Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the
  • Italian seasoning, cayenne and pepper. Add water. Cover and cook on
  • high for 4 hours or until meat is tender.
  • Remove roast; shred meat with two forks and return to the slow
  • cooker. In a large bowl, combine the pepperoncini, peppers, garlic,
  • soup mix and Worcestershire sauce; pour over meat. Cover and cook on
  • high for 1 hour or until peppers are tender.
  • Spoon beef mixture over the bottom halves of bread; replace bread
  • tops. Cut each loaf into six sandwiches. Yield: 12 servings.

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Easy Italian Beef Sandwiches (continued)

Nutritional Facts: 1 sandwich equals 428 calories, 14 g fat (5 g saturated fat), 74 mg cholesterol, 661 mg sodium, 43 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.