Chicago-Style Beef Rolls

Total Time

Prep: 20 min. Cook: 8 hours


16 servings

Updated: Mar. 04, 2023
I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze any extras and save for another meal! —Trisha Kruse, Eagle, Idaho
Chicago-Style Beef Rolls Recipe photo by Taste of Home


  • 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
  • Optional: Sliced pepperoncini and pickled red pepper rings


  1. 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.
  2. Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll. Serve with pepperoncini and pepper rings if desired.

Nutrition Facts

1 sandwich (calculated without optional toppings): 418 calories, 16g fat (5g saturated fat), 74mg cholesterol, 771mg sodium, 36g carbohydrate (6g sugars, 1g fiber), 31g protein.