Chicago Italian Beef Sandwiches (Slow Cooker Recipe) + Video
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Make this Italian beef recipe for tender roast beef in a crock pot, then make Italian beef sandwiches with sweet peppers and melted cheese. SO delicious! If you love tender beef, this simple recipe has a lot of flavor! This recipe is perfect for game day, or a great recipe for holiday meals!
Don’t overlook the flavor of slow cooker recipes like this! The last time that I made this dish, it was a huge hit that still gets requests.
I love the texture of the shredded meat, because it fits perfectly into sub rolls, Italian rolls, or a French roll to make a quick and delicious meal.
It’s actually become a go-to recipe of mine and a family favorite because there are always leftovers to enjoy the next day!
Leftover Italian beef means that you’ll have a day off of cooking to put your feet up and rest! Forget about needing a meat slicer to make this dish, and let the slow cooker take over and do all the work!
Table of Contents
Italian Beef Recipe
I love cooking beef in my slow cooker. Not only is it quick and easy, but the meat comes out fork tender and delicious every time I make it!
If you want more crockpot beef recipes, you have got to try my Crock Pot Beef Stroganoff.
It’s hearty and flavorful with beef, mushrooms, onions, and garlic that are slow-cooked all day long.
Or, my Slow Cooker Beef Bourguignon is full of delicious and tender veggies, with juicy, melt in your mouth beef cooked in wine. And, it’s incredibly easy to make!!
Slow Cooker Beef Brisket is smothered with spices, oven seared, then simmered in the crockpot for a simple recipe that is wonderfully juicy and exploding with flavor.
How to Make Italian Beef in the Slow Cooker
Slow cook a boneless beef chuck roast in your crockpot with bouillon and seasonings until it is fork-tender.
Then, shred the meat and serve on toasted hoagie rolls with provolone cheese for a simple, but delicious dinner!
About the broth
You can substitute 3 cups of boiling beef stock for the water and bouillon, but the bouillon gives it a really great flavor!
I would still add a few teaspoons of the bouillon or beef base when making this Italian beef recipe.
Ingredient Notes and Substitutions
- Beef – I use chuck roast for this Italian beef slow cooker recipe because it comes out perfectly tender every time.
But, you could also substitute a rump roast or another type of boneless beef roast if you prefer. - Cheese – We love the taste of provolone cheese on our sandwiches. But, you can use another type of meltable cheese if you prefer.
Good substitutions are mozzarella or cheddar cheese. - Toppings – We top our Italian Beef Sandwiches with roasted red peppers and mild banana peppers.
For a slightly different taste, try swapping those with your favorite giardiniera — Italian pickled vegetables.
Best Bread for Italian Beef Sandwiches
Italian beef is typically served on hoagie rolls, but you can use any thin sandwich-type roll if those aren’t available.
- Brioche sandwich roll
- Ciabatta oblong bun
- French torpedo roll
- Italian sandwich roll
I do not recommend using slices of sandwich bread for this Italian beef recipe.
The bread will quickly become soggy and won’t be sturdy enough to hold all of the shredded beef and peppers.
Storing and Reheating Slow Cooker Italian Beef
Transfer cooked Italian beef from crock pot to a tightly covered container. It will stay good for up to 3 to 4 days in the refrigerator.
To extend the storage time, you can easily freeze your leftovers.
Just place the meat in a freezer bag or wrap it tightly with aluminum foil, then store it for up to 2 to 3 months for the best quality.
To reheat, allow slow cooker Italian beef to thaw in the refrigerator overnight. Place the meat and broth in a pan covered with aluminum foil.
Bake until it is warmed through and serve it on freshly toasted rolls.
Italian Beef Crock Pot FAQ
Typically, Italian beef is made with chuck roast. Other cuts of meat that work well include top round, top sirloin, and bottom round (also known as rump roast).
Although fairly similar, there are a few key differences between each of these types of sandwiches!
Italian Beef: Seasoned and slow cooked beef is shredded and piled on hoagie rolls with roasted or pickled veggies.
Roast Beef: Oven roasted beef is thinly sliced and used in a variety of sandwich recipes. Often paired with peppers and cheese.
French Dip: A type of roast beef sandwich that is served with au jus on the side for dipping.
I’m a big fan of hot peppers or pepperoncini peppers. They just pair so perfectly with the thing slices or cut of beef, and you can add it all on top of crusty rolls. Bell peppers in thin slices are another great option as well.
The best thing about making a delicious Italian beef sandwich is that you can use a number of favorite ways to create it. The juicy beef pairs well with hoagie buns, and easily creates the perfect sandwich for an easy weeknight diner or for the holiday season.
In just a little time, you can have one of the best sandwiches with the slow cooking process and your favorite toppings. I assure you that the flavor of this beef is the perfect way to make the whole sandwich incredibly delicious.
Serving Suggestions
If you’re wondering what to serve with this Italian beef recipe, traditionally, you would serve French fries. But, here are a few alternative options to consider:
Don’t feel like sandwiches? Spoon slow cooker Italian beef or rice or mashed potatoes.
You could even eat it by the forkful with a side of mozzarella sticks and marinara!
Enjoy!
With love, from our simple kitchen to yours.
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Chicago Italian Beef Sandwiches (Slow Cooker Recipe) + Video
Ingredients
- 3 cups boiling water
- 5 cubes of beef bouillon
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried basil
- 1 teaspoon crushed red pepper, to taste
- 1/8 teaspoon ground thyme
- 3 pounds boneless beef chuck roast, 1 3-pound roast, trimmed of most fat
Sandwich Fixin's
- 8 hoagie rolls
- 16 slices provolone cheese
- 16 ounces roasted red peppers, 1 16-ounce jar, sliced
- 16 ounces mild sliced pepper rings, 1 16-ounce jar
Instructions
- Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
- Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
- When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
- Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
- Serve and enjoy.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2014, updated and republished January 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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I made these and they took a little longer than the 4 hours to cook.They had a mild flavor on the first day, but on the second day, they picked up so much more flavor and were delicious. I am going to make them for my family reunion and use slider rolls for buns.
We are so happy you enjoyed it!!
how many people would this serve?
Mary, This recipe serves 8. Enjoy and let us know how it goes!
Made this and it was really good and a lot less sodium than the recipes that use "packets" to season.
We are so happy you enjoyed it, Cathy!
Made this a few times and it's definitely a keeper.
The whole family loved it!!!
Thanks, Nadine! We are so happy everyone enjoyed it!
My family loves this recipe! I never buy bouillon so I just used beef broth and added a teaspoon of salt to make up for that. We have eaten this many times and it is always yummy. Thank you for the recipe.
Thanks so much, Jami!!! We are so happy you and your family enjoy it!
This is the best beef sandwich I have ever made. I have made this recipe many times. The blend of spices are so good! It's just delish!
This looks amazing. My question is a substitute for bouillon and water? Also seems like a lot of liquid left?
Just for the record: Donna never said HER recipe was Chicago style. She said " Omit the Worcestershire. Skip toasting the bun and THEN you have MORE Chicago style."
This was delicious!!!
This recipe is delicious. It is my go-to recipe especially when I need to make a main dish for a large group since it can easily be doubled, tripled, depending on the size for your slow cooker. I have made it several times for family gatherings (it is usually requested), a baby shower (where someone asked if I was a caterer), and it's currently in the pot for a potluck gathering that I'm attending later this week. It freezes well and can be adjusted for taste. I do use beef broth instead of bouillon (to cut sodium) and use only a pinch of red pepper flakes since I don't want the spiciness.
This looks great definitely going to give it a try. Would I be able to use pork instead of beef?
Everyone always asks me when I’m going to be making this again, it’s that good!! Thank you for this recipe. I love how you can change the serving size to fit your needs
I’ve made this recipe many times. I’m from the Chi-town area and i miss my beefs. This makes a great fix for THE area sandwich (Portillo’s). My local store has Shaved Beef which cooked in the italian beef mixture, makes it even more like home (I do make both pot roast & sliced-2 batches). And for the Chi-town taste, keep the Worcestershire sauce, add 2 tbsp brown sugar, and the other secret, slice your bun and leave it out for several hours before serving, makes the bread stand up to all that yummy goodness placed upon it.
Hi Dee!
We are so happy to hear that you love the recipe! Thanks for the Chi-town tip, I will have to try it! Have a great day!
TSRI Team Member,
Holli