Description
These Crockpot Italian Beef Sandwiches are the ultimate comfort food, combining tender beef, flavorful bell peppers, tangy pepperoncini, and gooey provolone. Perfect for a busy night or a crowd-pleasing meal, this easy slow-cooked recipe delivers a savory, juicy sandwich every time.
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
- 1.7 oz pack Italian salad dressing mix
- 8 hoagie rolls
- 8 slices provolone cheese
- 16 jar-sliced pepperoncini
Instructions
- In your crockpot, combine the beef broth and au jus seasoning mix. Add the top round roast and sliced bell peppers. Sprinkle the Italian seasoning on top.
- Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.
- Once cooked, remove the roast from the crockpot and shred it with two forks. Return the shredded beef to the crockpot and stir it into the juices.
- Assemble each sandwich by placing a slice of provolone cheese at the bottom of each hoagie roll. Top with shredded beef, bell peppers, and a few slices of pepperoncini. Optionally, drizzle some of the cooking broth over the sandwich or serve it on the side for dipping.
Notes
- For a more traditional flavor, swap bell peppers for 8 oz of giardiniera.
- If desired, substitute provolone with mozzarella or Swiss cheese.
- You can also use chuck roast for a richer broth, but trim excess fat if you choose this cut.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
