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

Italian Beef Sandwiches Recipe

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4.5 21 31
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My mother-in-law often served these flavorful sandwiches after church when we'd visit. Because there's little prep work, I make them on busy weeknights alongside french fries and raw veggies. Our children get excited when they smell the beef simmering in the slow cooker. -Jan Kent Knoxville, Tennessee
TOTAL TIME: Prep: 10 min. Cook: 7-1/2 hours
MAKES:10 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 7-1/2 hours
MAKES: 10 servings


  • 1 beef tip sirloin roast (4-1/2 pounds), cut in half
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (12 ounces) beer or additional beef broth
  • 1 cup water
  • 1/4 cup cider vinegar
  • 1 envelope onion soup mix
  • 1 envelope Italian salad dressing mix
  • 1 garlic clove, minced
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 10 Italian sandwich rolls (6 inches), split


  1. Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.
  2. Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce. Yield: 10 servings.
Originally published as Italian Beef Sandwiches in Quick Cooking January/February 2004, p27

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Reviewed Jan. 6, 2016

"This is good, but I was hoping for Chicago-style Italian beef, and this is more nice pot roast flavor. Portillo's uses MSG in their It beef, so I avoid it, Papa Charlies is pretty good too and I was hoping for those flavors. But, those flavors are hard to capture. This is a perfectly nice shredded pot roast is what I felt was the end result. Hubby - an Italian beef afficianado - didn't know what was in the crock pot, just told him to try it, and he said "you shredded my pot roast!"

I made the recipe as-is, and felt it needed as a pot roast, more pepper, maybe more garlic too. Almost identical in taste to my pot roast recipe - 1 can french onion soup, 1 can cream mush, 1 cup red wine, pepper. Seriously close to same flavor.
Will keep looking for an Italian beef recipe."

Reviewed Apr. 15, 2015

"My family loves these sandwiches. I use a 4lb bottom round roast and serve it on bakery fresh bolillo rolls. I put provolone cheese on the bread and toast it under the broiler. We also like pepperocinnis on the the sandwiches. Served with potatoe salad and homemade German chocolate cake for desert and it's the perfect birthday meal or Sunday dinner."

Reviewed Aug. 3, 2014

"Perfect recipe as is - full of flavor. I will make again and again"

Reviewed Oct. 3, 2013 Edited May. 9, 2014

"This needs lots of Giardinera. The cut of meat wasn't quite right either. My hubby says this is a make again, but I was disappointed. Just didn't taste like Chicago style. Guess I should have looked for a Chitown recipe.

Update: much better the second time around. I quadrupled the garlic. Also used a smaller cut of meat - 3lbs. So maybe for this large a cut use a extra onion soup packet. To make as written was sort of bland to me."

Reviewed Sep. 27, 2013

"So delicious! I also used the mild banana peppers and juice instead of vinegar. I have made this with beer and also with Marsala wine. LOVE IT with the wine best! So easy and works great for casual get togethers!"

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