Italian Beef Sandwich Delight (Printable version)

Slow-cooked beef piled on crusty rolls, topped with spicy giardiniera and savory dipping juices.

# Needed ingredients:

→ Beef

01 - 3 lbs beef chuck roast
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper

→ Cooking Liquid

05 - 2 cups beef broth
06 - 1 cup water
07 - 1 tbsp Worcestershire sauce
08 - 1 tbsp dried Italian seasoning
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1 bay leaf

→ For Serving

13 - 6 Italian sandwich rolls or hoagie rolls
14 - 1 1/2 cups hot giardiniera, drained
15 - 1 cup roasted sweet bell peppers (optional)
16 - Extra au jus from cooking liquid, for dipping

# How to make it:

01 - Pat beef chuck roast dry using paper towels and season evenly with kosher salt and black pepper.
02 - Heat olive oil in a large Dutch oven or slow cooker insert over medium-high heat. Sear beef on all sides until deeply browned, approximately 3 to 4 minutes per side.
03 - Add beef broth, water, Worcestershire sauce, dried Italian seasoning, garlic powder, onion powder, crushed red pepper flakes if using, and bay leaf to the pot with seared beef.
04 - Bring liquid to a simmer and then cover. For oven braising, transfer the covered pot to a 325°F oven and cook for 4 hours, flipping beef halfway. For slow cooker, cook on low for 8 hours or high for 4 to 5 hours, until beef is tender.
05 - Remove beef from pot to a cutting board and allow to rest for 10 minutes. Skim excess fat from cooking liquid.
06 - Using two forks, shred the beef, discarding large fat pieces. Return shredded meat to the pot to absorb the cooking juices.
07 - Split sandwich rolls and toast lightly if desired.
08 - Pile hot shredded beef onto each roll, spoon some au jus over the meat, then add a generous topping of giardiniera and optional roasted sweet peppers.
09 - Offer extra au jus on the side for dipping to enhance juiciness.

# Expert advice:

01 -
  • The beef becomes so impossibly tender you can shred it with just a fork, which means no special skills required and pure satisfaction guaranteed.
  • It's a make-ahead dream—braise it in the morning and you've got dinner sorted, plus the flavors only get better as everything sits together.
  • One pot (or slow cooker) handles almost everything, which means minimal cleanup and maximum time spent with your guests instead of the sink.
02 -
  • If you skip patting the beef dry, you'll steam instead of sear, and your sandwich loses half its character before you even get to the cooking part.
  • Drain your giardiniera thoroughly—I learned this the hard way when my first batch turned into a soggy mess, and now I even pat it dry with paper towels for extra insurance.
  • The au jus is not a garnish; it's the soul of this sandwich, so taste it partway through cooking and adjust seasoning if needed.
03 -
  • Let the beef come to room temperature before reheating if you've made it ahead, which ensures even heating and prevents the edges from drying out while the center stays cold.
  • Buy extra rolls because people always want seconds, and there's nothing worse than running out of bread when everyone's mid-sandwich.
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