Name: Italian Beef Sandwich
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 lbs beef chuck roast; 2 cups beef broth; 1 packet Italian dressing mix (about 1 oz); 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon black pepper; 1 green bell pepper, sliced; 6 hoagie rolls; 1 cup giardiniera; 6 slices provolone cheese (optional)

Hey, Let Me Tell You How I Stumbled Into Italian Beef

You know those dishes that come together out of pure craving and a complete lack of patience? That was me the first time I tried making Italian Beef Sandwich at home. I was homesick for Chicago, and nothing says comfort food like a soggy, meaty sandwich you can barely hold with one hand. Granted, my early versions were, well, less than photogenic (my brother’s words, not mine), but the taste? Absolutely worth the mess. Oh, and for the record: I totally saved the day by sneaking in double giardiniera that one time. A little chaos, a lot of flavor—just how I like it.

So, Why Should You Bother With This?

I make this when the weather turns grim and all you want is something hot and seriously filling. My family goes nuts for this because, let’s face it, there’s something about dunking a sandwich into beefy broth; messy, yes, but completely satisfying. Honestly, sometimes I just need a meal that requires two napkins and possibly a fork (no judgment if the roll falls apart). Also, after a couple too-dry attempts (looking at you, supermarket beef), I’ve figured out a few ways to keep things juicy enough for a proper dunk.

What You’ll Need: Ingredients (and a Few Swaps that Actually Work)

About 1.5 kg (3 lbs) chuck roast (or brisket if you can’t find chuck; I’ve even used round but it’s a bit leaner)
2 tsp salt (I use kosher but any salt, as long as it’s not that neon pink stuff my aunt once brought over, will do)
1/2 tsp black pepper (sometimes I go heavy—depends on my mood)
1 onion, sliced (red, yellow, honestly whatever is rolling around in the crisper)
4-5 cloves garlic, smashed (the more the merrier in my book)
1 tbsp dried Italian herbs (or just oregano if I can only find the tiny sachet at the back of the spice shelf)
1 tsp red chili flakes (optional, but I toss them in for a little zing)
500 ml (about 2 cups) beef broth (store-bought, homemade, or—don’t tell anyone—bouillon cubes if I run out)
60 ml (1/4 cup) soy sauce (odd, but it really rounds out the flavor)
120 ml (1/2 cup) pepperoncini (plus some brine if you want heat, or swap with banana peppers if you’re weird about spice)
Giardiniera (the more, the crunchier—my grandma swore by a Chicago brand, but the jar from Aldi works too)
6-8 sturdy Italian rolls (can sub in hoagie rolls; I once used baguettes but, not my best move)
Sliced provolone or mozzarella, optional (depends if you’re Team Cheese or not)

Doing The Thing: Directions (and a Few Asides)

Pat the beef dry and give it a generous sprinkle with salt and pepper. Toss it in a big-ass slow cooker (or Dutch oven if you’re feeling fancy).
Add onions, garlic, Italian herbs, red chili flakes, broth, soy sauce, and half (or more, if you’re wild) of the pepperoncini. Pour in some of the brine for extra punch. Don’t worry if it looks a bit swampy—this is exactly how beef magic starts.
Let it cook low and slow for 8-9 hours (on low in the slow cooker) or about 3, maybe 4 hours covered in the oven at 160°C/320°F. Actually, I find it works better if you let it go until the beef practically falls apart with a fork. No shortcuts here, trust me. Rushed this once—regretted it.
Once cooked, fish out the beef (carefully—it’s going to want to fall apart everywhere) and shred it with two forks. Taste a bite. Go on, it’s the cook’s right!
Pop the shredded beef back into the juices. Let it soak up for at least 10-15 minutes, or longer if you can stand the wait (I can’t usually). If it looks greasy, just skim some fat off, unless you’re my cousin who swears the fat’s the best bit.
Grab your rolls, split them (not all the way through), heap on beef, top with giardiniera and cheese if you want. Some folks broil their sandwiches to melt the cheese—I do when I remember. Don’t forget to ladle over lots of that beefy jus, or serve some on the side for dipping. Uhm, get the napkins ready.

Stuff I Wish I’d Known (Notes)

Honestly, the beef tastes better the day after, but good luck with leftovers.
If you use a saltier broth, cut down a bit on the soy sauce. I learned that one the hard (thirsty) way.
Really, giardiniera is what takes this from “decent” to “yep, that’s it.” Don’t skip it if you can.

Variations I’ve Tried (Some Worked, Some… Not So Much)

Sometimes I throw in extra garlic, like a whole bulb, when nobody’s watching. It’s always a hit.
Once swapped in shredded chicken instead of beef—wasn’t terrible, but kinda missed the carnivore caveperson vibes.
My neighbor once tried to veganize it with jackfruit. I’d say… interesting texturally but not really Italian Beef, you know?
Adding roasted red peppers was actually awesome, might try that again.

What If I Don’t Have (Insert Equipment)?

No slow cooker? Honestly, a big-enough pot on low heat, with a lid, gets you most the way there (I just check it more often so it doesn’t go dry). Dutch oven is a bit posh but works like a charm. Worse comes to worst, did this once on the stovetop at a friend’s—it was a bit drier, but nobody complained because, well, there was beer.

How Do You Store Leftovers? (If You Have Any)

Supposedly, you can keep leftovers in the fridge for up to 4 days, reheated gently with extra jus. But honestly, in my house it never lasts more than a day, so take that for what it’s worth. Freezer works for a month if you portion the beef and jus together. (Label the containers. I once defrosted what I thought was chili, and surprise—it wasn’t.)

If You’re Serving This, Here’s What I Usually Do

I plonk sandwiches onto a tray, pile up the giardiniera and maybe scatter a few extra pepperoncini on the side. Good with crispy fries or that weirdly addictive store coleslaw. And—this might be controversial—my dad always wanted a cold beer with his. Soda’s good too. Sometimes we do a small dish of the jus for dipping, family-style. Makes for fun, slightly chaotic dinners.

Some “Pro” Tips I Wish I’d Known Earlier

I once tried slicing the beef before shredding—don’t. Turns to leather. Shred, always.
Don’t get fancy with the rolls. If they’re too crusty, your sandwich shreds to bits anyway. Softer, sub-like rolls are way less drama.
Oh, and on second thought, maybe don’t rush the soak time after shredding the beef—it really does taste richer if you let it sit in that jus a bit.

FAQ: Real Questions (and Some Laughs)

Can I use a pressure cooker? Yep, and it’s fast, but I think the slow simmer gives better flavor. Plus, you get more time to clean the kitchen (or, uh, not…)
What’s the difference between giardiniera and pepperoncini? Ok, so giardiniera is pickled veg mix—crunchy, spicy, sometimes a surprise tiny olive lurking in there; pepperoncini are those bright yellow peppers with a gentle kick. You want both, trust me.
How do you keep the sandwich from falling apart? Eh, that’s half the fun. But a firmer, sub-style roll helps. Or eat fast.
Could this be made ahead and reheated? Actually, I think it’s better the next day, so totally yes. Just don’t microwave it dry, add a splash of jus.
Will kids eat this? Mine do; well, they eat the beef plain with maybe a bun. The “spicy veggies” are still a hard sell, no matter how I spin it.

And totally unrelated—anyone else ever start dinner with the best playlist intentions and end up cooking to whatever’s left on shuffle from the last car ride with your kids? Apparently, my beef cooks best to 90s pop. Who knew?

Italian Beef Sandwich Recipe: Real-Deal, Messy and Delicious Guide