I asked my Facebook and Twitter friends last week if they’d like to see a crock pot recipe on the blog this week. I thought the comments’ many exclamation points meant “heck yes!” so I started coming up with ideas right away.
Everyone knows that crock pot recipes are great for people who are busy, but some of them can be heavy and not very appealing. In order for the recipe to be new and interesting, I decided that it had to meet the following conditions:
With the aforementioned criteria in mind, I settled on Crock Pot Italian Beef Sandwiches. A mouthwatering, 5-ingredient flavor combo that has just the right amount of zip and zing!.
Italian beef sandwiches are a beloved food item, especially in Chicago where they originated. With their thinly sliced roasted beef, sweet peppers, and dunk in flavorful au jus – they make a truly crave-worthy sandwich. But what is the secret behind that tender beefy perfection? It all comes down to using the right cut of meat.
In this article we’ll cover everything you need to know to make genuine Italian beef sandwiches, including
- The ideal cuts of beef for Italian beef
- Other options that can work
- Proper preparation and cooking methods
- Seasoning and flavoring recommendations
- Serving suggestions for authentic Italian beef sandwiches
- Storing and freezing tips to make ahead
By the end, you’ll be ready to make your own crave-worthy Italian beef masterpieces at home. Let’s get started!
The Best Cuts of Beef for Italian Sandwiches
Traditionally, Italian beef sandwiches are made using beef bottom round roast or top sirloin roast. These cuts come from the rear leg/rund of the cow. They are lean, affordably priced roasts that become wonderfully tender when slow roasted.
The bottom round has great beefy flavor. Top sirloin can be slightly more tender. Either option will make stellar Italian beef sandwiches when cooked properly.
Other Beef Cuts That Can Work
While the bottom round or top sirloin are traditional, other cuts can be used as well:
- Eye of round roast
- Top round roast
- Chuck roast
The key is finding a roast cut that becomes tender and shreds easily after slow moist cooking. Avoid pre-sliced steaks, as they lack the right texture.
Proper Preparation for Best Results
Preparing the roast correctly ensures the ideal texture:
- Trim excess fat to prevent greasiness
- Leave roast whole, do not slice before cooking
- Cut across the grain after cooking for tender shreds
- Cook low and slow to break down collagen
- Slice very thinly before assembling sandwiches
Taking these steps will reward you with fork-tender meat that piles high on sandwiches!
Seasoning Your Italian Beef Roast
While the exact blend can vary, Italian beef roasts are generally seasoned with:
- Oregano
- Basil
- Garlic powder
- Onion powder
- Crushed red pepper
- Black pepper
- Salt
- Parmesan (optional)
Apply the dry rub generously before cooking so the spices infuse the meat with flavor. Resist adding too much salt until after tasting.
Cooking Methods for Perfect Italian Beef
To achieve authentic shredded beef, slow moist cooking is key. Methods include:
Oven: Cook at 300-325°F for 4-5 hours in a covered pan with broth.
Slow Cooker: Cook on low heat for 6-8 hours with broth.
Pressure Cooker: Cook for 60-90 minutes with broth using meat setting.
The meat should shred easily when cooked properly. If your roast cut is different, adjust cook times as needed.
Serving Traditional Italian Beef Sandwiches
To serve authentic Italian beef sandwiches:
- Use crusty Italian bread or rolls
- Pile on ultra-thin slices of beef
- Spoon over cooking juices “au jus”
- Top with giardiniera or roasted peppers
- Offer crushed pepper flakes on the side
Take a bite and let the delicious flavors transport you to the streets of Chicago!
Storing and Freezing Tips
- Store cooked beef up to 4 days refrigerated
- Freeze cooked beef 2-3 months for best quality
- Freeze au jus and peppers separately
- Assemble sandwiches just before eating
With proper storage, you can enjoyItalian beef whenever the craving strikes!
Make Crave-Worthy Italian Beef at Home
With the right cut of meat, seasoning, and cooking technique, you can create authentic, mouthwatering Italian beef sandwiches at home. Use bottom round or top sirloin roast, cook it slow and low until fork tender, then pile it onto bread. Add the jus and peppers, take a hearty bite, and you’ll think you’re in Chicago’s Little Italy!
Now that you know the secrets of real deal Italian beef, why not give it a try this weekend? Your family and friends will be begging for the recipe, so make sure to bookmark this page. Let us know how your sandwiches turn out!
Watch How to Make It!
For 10 hours, pepperoncini peppers, Giardiniera, Italian dressing mix, and beef broth are used to slow cook chuck roast. The roast is then shred and put on a chewy hoagie bun with melted provolone cheese. Crazy (CRAZY) good, and did I mention that it’s made with just 5 ingredients?!.
Ben wasn’t sure if he wanted to try one of his favorite sandwiches made in a crock pot. Usually, thinly sliced beef is used to make this sandwich. He said, “Oh, I’ve never heard of a shredded Italian beef sandwich before.” I knew that tone meant he was going to hate this.
But guess what? He didn’t! While I stood there eating the shredded beef right out of the crock pot like the classy woman I am, he ate the whole sandwich in less than two minutes! That is to say, this dish was a total hit!.
How to Make Crock Pot Italian Beef Sandwiches:
Start by trimming any large pieces of fat off a chuck roast then cut the roast into seven or eight big hunks and place them in the bottom of a 6 quart crock pot.
Next sprinkle in a packet of gluten free Italian Dressing Mix like Hy-Vee’s Good Graces brand, or Simply Organic. If you don’t need to eat gluten free, you can use Good Seasons Zesty Italian Salad Dressing Mix.
You can find Chicago-Style Giardiniera in the olive and pickle aisle of the grocery store. Sprinkle it with sliced pepperoncini peppers and a splash of pepperoncini juice. I love Mezzetta brands for both, which is gluten free.
Chicago-style Giardiniera is a relish made with pickled vegetables and olives that is full of herbs and oils. I had never had it before, but Ben insisted that it go in this dish. I’m so glad he did because OH MY GOSH it’s so good! It’s supposed to go with Italian beef sandwiches, but I could have eaten it all by itself.
But since it’s full of oil and would make the dish too fat, I used a fork to scoop out the mix and let it drain away. You can get Giardiniera that’s packed in vinegar, but I found this style to be a real treat.
Add the beef broth and cover the crock pot. Set the temperature to low and cook for 9 hours, or until the beef is easy to shred with a fork.
When the roast is soft enough to shred with a fork, use two forks to do it. Then, put the meat back in the slow cooker and cook on low for another hour. Put the meat on hoagie buns and then put a slice of provolone on top. The heat from the beef will melt the cheese. Serve with extra pepperoncini peppers and Giardiniera, and you’re set!.
Italian Beef Sandwich Recipe | Slow Cooker | Best Homemade Italian Beef | Everyday BBQ
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