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Favorite Italian Beef Sandwiches Recipe
Favorite Italian Beef Sandwiches Recipe photo by Taste of Home
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Favorite Italian Beef Sandwiches Recipe

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4.5 9 18
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I'm a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip.
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 10-12 servings

Ingredients

  • 1 jar (11-1/2 ounces) pepperoncini
  • 1 boneless beef chuck roast (3-1/2 to 4 pounds)
  • 1/4 cup water
  • 1-3/4 teaspoons dried basil
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons dried oregano
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 large onion, sliced and quartered
  • 10 to 12 hard rolls, split

Nutritional Facts

1 each: 376 calories, 15g fat (5g saturated fat), 86mg cholesterol, 1132mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 31g protein.

Directions

  1. Drain the pepperoncini, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water.
  2. In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half of the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings.
  3. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef with two forks. Using a slotted spoon, serve beef and peppers on rolls. Yield: 10-12 servings.
Editor's Note: Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Originally published as Italian Beef Sandwiches in Country Woman November/December 2001, p31


Reviews for Favorite Italian Beef Sandwiches

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
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MY REVIEW
murrworm88 User ID: 1697209 115038
Reviewed Jul. 30, 2014

"I cannot tell you how many times I have made this over the past 5 years and we love it every time! If you do not take care to remove the seeds when you are de-stemming, it can have quite a bit of kick. These go great with a macaroni or potato salad. Definitely one of our favorite slow cooker recipes."

MY REVIEW
mel51481 User ID: 1727739 57348
Reviewed Sep. 10, 2012

"Great meal for Sunday football! It was so easy to prepare and very delicious! The pepperoncinis gave this recipe a great Italian flavor. I would definitely make this again."

MY REVIEW
bam72 User ID: 4066020 33233
Reviewed Feb. 19, 2012

"Very easy!!! Nice to come home to!"

MY REVIEW
Dkkporter User ID: 5210062 39343
Reviewed Sep. 15, 2011

"This has become our family's favorite Italian Beef sandwich! I typically freeze half of the beef to reheat on those busy days when cooking a meal from scratch is not an option. It reheats beautifully."

MY REVIEW
mrsyoungkm User ID: 4544401 57340
Reviewed Aug. 25, 2011

"DELICIOUS! Have yet to find someone that doesn't love it!! Perfect for game day or family dinner! Tender and moist with fantastic flavor. Perfect as is, but can add more juice from the pepperoncinis to give it a little more spice! Great with french bread loves. My husband likes to put cheese on his as well. Even better reheated!"

MY REVIEW
lovsscones User ID: 5985216 204598
Reviewed Jul. 20, 2011

"Very Delicious Sandwich!! Instead of using the whole pepperoncinis, I use the sliced. I also use a pkg. of Italian salad dressing mix! YUM!"

MY REVIEW
SMQMC User ID: 1135775 81781
Reviewed Mar. 26, 2011

"This is truly delicious, but I add more water to lessen the acidity of the pepper juice, and also add 1 or 2 teaspoons of anise seed (depending on the size of the roast), so you'll get the REAL Italian flavor!!"

MY REVIEW
Llessur User ID: 3012135 82275
Reviewed Jan. 20, 2011

"Very good and loaded with flavor! Thanks for sharing."

MY REVIEW
mscreek User ID: 2400328 39228
Reviewed Feb. 9, 2010

"The flavor of these sandwiches is excellent! We substitute 1 teaspoon onion powder for the sliced onion, use a 12 ounce jar of pepperoncinis, and do not add the 1/4 cup of water. We typically use a roast around 3 pounds (and leave all other seasoning amounts as stated in recipe) and get about 9 sandwiches. Delicious!"

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