Slow Cooker Italian Beef Sandwiches with Homemade Hot Giardiniera, a Chicago favorite, with thinly sliced, slow-cooked, juicy beef, melted cheese, and some homemade, Chicago-Style Hot Giardiniera to really pack in the flavor for the ultimate Italian Beef Sandwich.
My husband and I LOVE us some sandwiches! You name the sandwich and we have probably made it – I haven’t tackled brining my own homemade pastrami YET, but anyways…my love for sandwiches is super excited to share my recipe for one of my favorite sandwiches, the Italian Beef.
What is an Italian Beef? It is to Chicago, what taco shops are to southern California, what the lobster roll is for Maine, and what gumbo is for New Orleans. In Chicago, they cook a beef roast in the oven for hours. When it’s ready, they slice the meat very thin and throw it back in all the delicious, beefy cooking liquids (the jus). They add the juicy meat to a hoagie roll and if you like yours “dipped” or “dunked”, they’ll take the whole sandwich, bread and all, and dip it in the jus. After its submersion, they top it with some hot (spicy) giardiniera, and that, my friends, is an Italian Beef.
Unless I’m Sunday cooking, I don’t have time to babysit the oven, so I decided to make this with a slow cooker and couldn’t be more pleased. This recipe is not only super easy, it’s amazingly delicious. I mean, who doesn’t love a crusty roll filled with beef that’s so moist and tender, it’s falling apart, topped with some melted provolone cheese, and some salty, spicy, crunchy goodness from the homemade Chicago-Style Hot Giardiniera?
To dunk or not to dunk? I don’t want a soggy hoagie roll (sorry, Chicagoans, I’m not a dunker!), but I do want the flavor and juiciness of the jus, so I toast my roll before adding the meat and dip it in a cup of jus as I eat the sandwich. So good!
Now, go make these delicious Slow Cooker Italian Beef Sandwiches with Homemade Hot Giardiniera, and just wait for the fireworks to go off in your mouth!
Looking for another amazing slow cooker sandwich recipe? Try my Slow Cooker Chicken Pepperoncini Cheese Steaks. They are bursting with tangy flavor from a jar of pepperoncinis.
You will need to make the Hot Giardiniera at least 3 days BEFORE you make the sandwiches. Click here for the recipe.
- I’ve made this with an Eye of Round Roast, but my favorite for this recipe is a Sirloin Tip Roast. It slices really well and has the best texture for this sandwich.
- 2.5 lb. beef roast (sirloin tip roast is the best)
- 2 tsp. garlic powder
- 1 tbsp. dried oregano
- black pepper
- 1½ tsp. salt
- pinch dried rosemary
- 4 cups beef stock
- splash of Worcestershire sauce
- 2 bay leaves
- 6 hoagie rolls
- 6 slices provolone cheese
- See recipe for Chicago-Style Hot Giardiniera
- Add roast to slow cooker and sprinkle garlic powder, oregano, black pepper, and salt over meat. Take a pinch of dried rosemary and rub it between your hands over the roast and let it crumble in the slow cooker. Add beef stock, Worcestershire, and bay leaves, cook on "low" for 6 hours.
- Remove meat from slow cooker and set on carving board. Discard bay leaves. Taste the juices in the slow cooker and add salt if necessary.
- Slice meat thinly and add it back to the juices in slow cooker. Slice hoagie rolls in half and put them under the broiler until toasted. Add meat to the bottom half of toasted roll, add sliced cheese, and broil for another minute or two until the cheese is melted. Spoon Chicago-Style Hot Giardiniera to your sandwich and enjoy!