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Favorite Italian Beef Sandwiches Recipe

Favorite Italian Beef Sandwiches Recipe

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. —Kris Swihart, Perrysburg, Ohio
TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD:12 servings


  • 1 jar (11-1/2 ounces) pepperoncinis*
  • 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


  • 1. Drain pepperoncinis, 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 basil, garlic powder, oregano, salt and pepper; sprinkle half over beef. Layer with half of the remaining meat, then onion, reserved peppers and liquid. Top with remaining meat and herb mixture.
  • 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.

Nutritional Facts

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

Reviews for Favorite Italian Beef Sandwiches

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Reviewed Jan. 12, 2018

"I made this as is, and it was delicious, but a little dry which was my fault because I used a 3 lb beef roast straight from the freezer since I didn't have time to defrost it. So I pulled the beef, and then the next day put it all back into the crockpot and added a can of Italian diced tomatoes and cooked it on low for 2 1/2 hours. Oh YUM!!!"

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."

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."

Reviewed Feb. 19, 2012

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

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."

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!"

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!"

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!!"

Reviewed Jan. 20, 2011

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

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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