Go Back
+ servings
Italian Beef Sandwiches with provolone cheese and giardiniera.
Print Recipe
5 from 5 votes

Italian Beef Sandwiches with Giardiniera

Italian Beef Sandwiches with Giardiniera are juicy, melty, drippy and mouth-watering delicious! Serve with extra napkins! Tender, slow cooker shredded Italian beef is piled on toasty hoagie buns with gooey provolone cheese and topped with sharp giardiniera pickled veggies. These are sandwiches at the next level, perfect for game day or to feed a crowd, but easy enough for a weeknight with amazing leftovers!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner
Cuisine: American
Servings: 8
Calories: 764kcal

Equipment

  • slow cooker

Ingredients

For the Beef

  • 1 Tablespoon olive oil
  • 3 pound beef roast (chuck roast or similar cut, about 3 to 3.5 pounds)
  • 1 teaspoon kosher salt
  • 12 grinds fresh black pepper
  • 1 onion sliced
  • 1 red bell pepper sliced, and then slices cut in half
  • 4 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1 quart beef stock

For the Sandwiches

  • 12 hoagie buns
  • 8 slices provolone cheese
  • 1 cup giardiniara for serving

Instructions

  • Preheat a large skillet or Dutch oven over medium heat with olive oil. Season the beef roast on all sides with salt and pepper and sear until dark brown. About 5 to 6 minutes per side.
  • Meanwhile, chop your veggies.
  • When the beef is fully seared, transfer it to a slow cooker and add in the peppers and onions. Evenly sprinkle in the garlic and Italian seasoning and add another pinch of salt to season the vegetables.
  • Optional step, add a bit of the beef stock to the hot skillet to deglaze the pan you seared the beef in, scraping up any bits of flavor with a wooden spoon before adding all the beef stock to the slow cooker.
  • Cook on LOW for 8 to 10 hours. Shred the beef with tongs. Use tongs to pull out and discard as much of the fat as possible. Hold in the crockpot on WARM until ready to serve.
  • Preheat the oven to 350° F. On a sheet pan, assemble the beef on hoagie or slider buns making sure to include some of the broth and top with provolone cheese. Bake about 4 to 5 minutes until the buns are toasted and the cheese is melted. Add giardiniera or serve on the side.

Notes

  • Leftover Storage - Store leftover shredded beef in an airtight container in the fridge for up to 3 days. As the meat cools, a white layer of fat will form on the top. Just scrape it off with a spoon and discard in the trash. 
  • Freezer - Leftover Italian beef can be cooled in the fridge first, then frozen for up to 4 months. Thaw overnight and reheat on the stovetop, microwave, or slow cooker.
  • Discard the Fat - Really take the time to pick through and pull out the fat with tongs as you shred the beef. The fat from the beef is great in the cooking process to get that meat tender and juicy, but getting a fatty bite in your sandwich is really the worst!

Nutrition

Calories: 764kcal | Carbohydrates: 75g | Protein: 51g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1947mg | Potassium: 894mg | Fiber: 3g | Sugar: 8g | Vitamin A: 672IU | Vitamin C: 23mg | Calcium: 213mg | Iron: 20mg