Italian Beef

If you’ve seen the hit TV show The Bear, then you probably want to try one of those iconic Italian Beef Sandwiches! By the end of the first season I knew I had to give this a try at home.

My homemade Italian Beef Sandwich recipe is ultra-juicy, filled with fall-apart tender beef, and packs a punch of tangy peppers and veggies—all balanced with melty provolone cheese. It’s easy enough for a cozy weekend dinner, but impressive enough to serve when hosting friends.

Thanks to the magic of the slow cooker (aka Crockpot), all of that rich flavor develops while you go about your day. No standing over a stove, no complicated steps. Just a few minutes of prep, and your meal is ready by the time you get home from work.

What You’ll Love About This Italian Beef Sandwich

• Easy, hands-off cooking: The slow cooker makes this a true set-it-and-forget-it meal. Just toss everything in before work and dinner will be ready when you are.
• Big, bold flavor: Pepperoncini, giardiniera (pickled veggies), and Italian spices bring the perfect balance of tang, heat, and savory richness.
• Perfect for gatherings: This recipe feeds a crowd—and the leftovers are even better the next day.
• Customizable: Serve it your way with different cheeses, buns, or toppings. Try it on a salad, baked potato, or even over cauliflower rice.

What You Need To Make Italian Beef

• Chuck roast (about 3 to 4 pounds): Look for well-marbled beef. the fat keeps the meat juicy and tender during slow cooking. You will want to trim off any large extra edges of fat.
• Beef broth: Adds deep, savory flavor to the beef as it cooks. If needed, you could sub chicken stock of even water, but beef broth will add a deeper flavor and I recommend it.
• Pepperoncini peppers: These mild pickled peppers and some of the brine, gives the beef a tangy, slightly spicy kick.
• Giardiniera: What the heck is giardiniera? It’s a crunchy, Italian-style pickled vegetable mix that adds bright, zesty contrast to the rich beef. Look for mild or hot versions depending on your heat preference (I use mild!). I highly recommend the giardiniera for this sandwich, but if you can’t find it or want to skip it you can leave it out (add extra pepperoncinis if you skip the pickled veggies).
• Italian seasoning: A simple blend of herbs like oregano, basil, and thyme to give this beef the classic Italian flavor.
• Granulated garlic: Adds a mellow, roasted garlic flavor without the sharpness of raw garlic.
• Granulated onion: Enhances the savory base without needing to chop fresh onions.
• Kosher salt and freshly ground black pepper: Essential for balancing and bringing out all the flavors.

For the Sandwiches

• Sturdy sandwich buns: Choose crusty rolls that can soak up the juicy meat without falling apart. Toasting them helps them hold up even better. I usually get hoagie buns and toast them up to soak up the juices.
• Provolone cheese: Mild, creamy, and perfectly melty. You could also use mozzarella or fontina.

See the printable recipe card below for exact ingredient amounts.

How To Make Italian Beef In the Crockpot

1. Prep the Beef: Trim any large pieces of fat from the chuck roast and cut it into large 4-inch chunks (optional, but helps it cook faster). Place the beef in the bottom of your slow cooker.
   • Option to sear: You can sear the beef first, but I usually skip it here. If you want extra depth of flavor, pat the beef dry, then sear each side in a hot skillet with avocado oil before adding it to the slow cooker.
2. Layer the Flavor: Salt the beef, then sprinkle with Italian seasoning, granulated garlic, granulated onion, and black pepper. Pour the beef broth over the top. Add pepperoncini, a splash of brine, and a few spoonfuls of giardiniera.
3. Slow Cook the Beef to Tender Perfection: Cover and cook:
   • On high for 5 to 6 hours (up to 7–8 hours if left whole)
   • On low for 7 to 8 hours (up to 9 hours if left whole)
   • Tip: All slow cookers are different. You’ll know it’s done when the beef easily falls apart with a fork.
4. Shred and Soak: Shred the beef right in the slow cooker, letting it soak up all the flavorful juices.
5. Assemble and Serve: Toast the buns and top with provolone cheese the last 30 seconds to melt. Pile the shredded beef onto each bun, add extra giardiniera if you’d like, and serve warm.

Tips & Variations

• Spice it up: Add a few more pepperoncini or brine if you like extra heat. Or, use hot giardiniera instead of mild.
• Switch the cheese: Mozzarella or fontina would also be delicious alternative to the provolone cheese.
• Meal prep: You know we love meal prep around here. The beef stores beautifully, just keep it in the cooking liquid to stay juicy. You can also freeze any leftover Italian beef in a freezer safe container for up to 4 months.
• Stretch your ingredients: Buy small jars of pepperoncini and giardiniera. Use half now, and save the rest to make it again next month. You’ll already have most of the ingredients ready!
• What if I can’t find giardiniera (mild or spicy Italian-style pickled veggies)? You can find it on Amazon (I use this one) or at most grocery stores these days, but if you don’t have any, you can skip it. If you skip it, just substitute it with more pepperocini peppers and a little more pepperocini brine.
• No slow cooker? No problem: You can make this in a Dutch oven with a tight-fitting lid. Just follow the same steps, then cover and cook in a 325°F (165°C) oven for 3 to 5 hours, or until the beef is fall-apart tender. All ovens are different, it can take up to 5 hours in the oven depending on the beef, pot, and oven. Give yourself time and check it frequently when braising anything in the oven.
• Can I make this in the Instant Pot? Yes. Sear the beef on sauté mode if desired, then pressure cook for 60 minutes with a natural release.
• Is Italian beef spicy? I wouldn’t say it’s hot, but it has a slight kick from pepperoncini and giardiniera, but you can use mild giardiniera like I do or reduce the pepperoncini brine if you’re sensitive to spice.
• Can I make Italian beef in advance? Yes! It actually tastes better the next day. Just store it in its juices and reheat before serving.
• Freezer-friendly: Freeze cooled beef (with juices) in an airtight container for up to 4 months.
• Want to make it low-carb? Try serving the Italian beef over a bed of sautéed greens or cauliflower rice. But live a little… the sandwich is worth it! 🙂

Storage

Refrigerate leftover Italian Beef in an airtight container for up to 4 days. I store the bread, cheese, beef, and giardiniera separately, then assemble the sandwiches right before eating.

I’ve also assembled in the morning for my husband’s lunch in the afternoon. If you toast the bread first, the sandwich should hold up. It will be cold, but not soggy.

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