Why You’ll Love This Recipe

These Crockpot Italian Beef Sandwiches are the epitome of comfort food. The slow-cooked beef becomes so tender it practically falls apart, and the combination of Italian seasoning, beef broth, and pepperoncini adds layers of rich, savory, and tangy flavor. Topped with melted provolone cheese and served on hoagie rolls, this dish is a satisfying and delicious meal that requires minimal effort for maximum flavor.

Ingredients

2 cups low sodium beef broth
1 packet au jus gravy mix
2.5 lbs top round roast
3 bell peppers, cut into strips
1 1.7-ounce pack Italian salad dressing mix
8 hoagie rolls
8 slices provolone cheese
16 jar sliced pepperoncini

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crockpot: In the base of your Crockpot, pour the beef broth and sprinkle in the au jus gravy mix and the Italian salad dressing mix. Stir to combine.
Add the Beef: Place the top round roast into the Crockpot, submerging it in the broth mixture. Cover and cook on low for 6-8 hours, or until the beef is tender and easily shreds with a fork.
Add the Bell Peppers: About 30 minutes before the beef is done, add the sliced bell peppers to the Crockpot and stir them into the broth.
Shred the Beef: Once the beef is done, remove it from the Crockpot and use two forks to shred it into bite-sized pieces. Return the shredded beef to the Crockpot and stir it into the peppers and broth. Let it cook for an additional 20-30 minutes.
Prepare the Sandwiches: Split the hoagie rolls and toast them lightly if desired. Spoon the shredded beef and peppers onto each hoagie roll, making sure to drizzle some of the flavorful broth over the meat.
Add Cheese and Pepperoncini: Place a slice of provolone cheese on top of the beef and add a few slices of pepperoncini to each sandwich.
Serve: Serve the sandwiches immediately, with extra broth on the side for dipping, if desired.

Servings and Timing

Servings: 8
Prep time: 10 minutes
Cook time: 6-8 hours (slow cook)
Total time: 6-8 hours (including cooking time)

Variations

Spicy Kick: For a spicier version, add more pepperoncini or a few dashes of hot sauce to the broth.
Cheese Options: If provolone isn’t your preference, try mozzarella, Swiss, or cheddar cheese for a different flavor.
Extra Veggies: Add sliced mushrooms, onions, or zucchini to the Crockpot along with the bell peppers for extra veggie goodness.
Use Different Meat: If you prefer, you can use chuck roast, brisket, or another cut of beef instead of top round roast for a slightly different texture and flavor.

Storage/Reheating

Storage: Store leftover shredded beef and peppers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the beef and peppers on the stovetop over low heat, or in the microwave. If needed, add a splash of broth to keep the beef moist.

FAQs

Can I make this recipe ahead of time?

Yes! You can prepare this recipe the day before and store the cooked beef and peppers in the refrigerator. Simply reheat it and assemble the sandwiches when you’re ready to serve.

Can I freeze the leftovers?

Yes, you can freeze the shredded beef and peppers for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat on the stovetop or in the microwave.

Can I use a different kind of cheese?

Absolutely! While provolone is traditional, you can use mozzarella, Swiss, or cheddar cheese to suit your preference.

Can I use a different cut of beef?

Yes, you can use chuck roast, brisket, or even sirloin for this recipe. The slow cooking process will tenderize the beef, no matter the cut.

How can I make this recipe spicier?

Add extra pepperoncini or use hot pepperoncini in place of regular ones. You can also stir in some red pepper flakes or a pinch of cayenne pepper for extra heat.

Can I make this in the Instant Pot?

Yes, you can adapt this recipe for the Instant Pot. Cook the beef on high pressure for 60-70 minutes, then shred it and continue as directed.

Can I serve this without the hoagie rolls?

Yes, if you’re looking for a low-carb or gluten-free option, you can serve the shredded beef and peppers over rice or in lettuce wraps.

Can I add more vegetables to the broth?

Yes! You can add mushrooms, onions, or even carrots to the Crockpot along with the bell peppers for added flavor and texture.

Conclusion

Crockpot Italian Beef Sandwiches are a flavorful and easy meal that’s perfect for any occasion. The slow-cooked beef, savory broth, melty cheese, and tangy pepperoncini come together for a satisfying sandwich that everyone will love. Plus, with minimal hands-on time, this recipe is ideal for busy days. Serve it with your favorite sides, and enjoy this deliciously hearty sandwich!

Crockpot Italian Beef Sandwich

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Author: Julia
Total Time: 6-8 hours (including cooking time)
Yield: 8 servings
Diet: Gluten Free

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Description

Crockpot Italian Beef Sandwiches are a mouthwatering, easy-to-make meal made with tender, slow-cooked beef, savory broth, tangy pepperoncini, and melted provolone cheese. Perfect for a weeknight dinner or a crowd-pleasing party dish, these sandwiches are packed with flavor and served on soft hoagie rolls, with minimal prep and cleanup.

Ingredients

2 cups low sodium beef broth

1 packet au jus gravy mix

2.5 lbs top round roast

3 bell peppers, cut into strips

1 1.7-ounce pack Italian salad dressing mix

8 hoagie rolls

8 slices provolone cheese

16 jar sliced pepperoncini

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Instructions

Prepare the Crockpot: In the base of your Crockpot, pour the beef broth and sprinkle in the au jus gravy mix and Italian salad dressing mix. Stir to combine.
Add the Beef: Place the top round roast into the Crockpot, submerging it in the broth mixture. Cover and cook on low for 6-8 hours, or until the beef is tender and easily shreds with a fork.
Add the Bell Peppers: About 30 minutes before the beef is done, add the sliced bell peppers to the Crockpot and stir them into the broth.
Shred the Beef: Once the beef is done, remove it from the Crockpot and use two forks to shred it into bite-sized pieces. Return the shredded beef to the Crockpot and stir it into the peppers and broth. Let it cook for an additional 20-30 minutes.
Prepare the Sandwiches: Split the hoagie rolls and toast them lightly if desired. Spoon the shredded beef and peppers onto each hoagie roll, making sure to drizzle some of the flavorful broth over the meat.
Add Cheese and Pepperoncini: Place a slice of provolone cheese on top of the beef and add a few slices of pepperoncini to each sandwich.
Serve: Serve the sandwiches immediately, with extra broth on the side for dipping, if desired.

Notes

Spicy Kick: For a spicier version, add more pepperoncini or a few dashes of hot sauce to the broth.

Cheese Options: Swap provolone for mozzarella, Swiss, or cheddar cheese for a different flavor.

Extra Veggies: Add mushrooms, onions, or zucchini to the Crockpot with the bell peppers for added nutrition and flavor.

Use Different Meat: You can use chuck roast, brisket, or another cut of beef for a different texture and flavor.

Prep Time: 10 minutes
Cook Time: 6-8 hours (slow cook)
Category: Main Course
Method: Slow Cooker
Cuisine: Italian-American