How to Make Slow-Cooker Italian Beef Sandwich

Slow-Cooker Italian Beef Sandwich


  • Prep: 60 mins
  • Cook: 420 mins
  • Total: 480 mins
  • Yield: 12 servings
  • Cooking Method: Frying
  • Recipe Cuisine: Italian


  • 4tablespoonsolive oil
  • 2260 gramsboneless beef chuck roast
  • 2teaspoonssalt
  • 2teaspoonsfreshly ground black pepper
  • 2small onions
  • 9clovesgarlic
  • 4cupsbeef stock
  • 3fresh thyme sprigs
  • 4tablespoonsItalian seasoning
  • 2teaspoonscrushed red pepper flakes
  • 4green peppers
  • 1teaspoongarlic powder
  • 1 1/2cup Kalleh Shredded Mozzarella Cheese
  • Giardiniera (pickled peppers, celery and olives mixed together)optional
  • 12sandwich buns

All you need to pull an amazing dinner off is this heart-melting Slow-Cooker Italian Beef Sandwich. These sandwiches are loaded with delicious cooked roast beef, tender peppers, cheesy texture, and savory flavors. 

The slow-cooker Italian beef sandwich can be a perfect option for a game day or an easy weeknight. These sandwiches are everyone’s favorite. They are both fancy and extra delicious. 

The recipe for this homemade slow-cooker Italian beef sandwich is accessible and available. The perfection of slow-cooked meat is a unique part of this meal. Combine it with softened peppers and Kalleh Shredded Mozzarella Cheese, and you have got yourself a piece of heaven. 

Go for this desirable dish, and you are going to enjoy every bite while receiving a whole bunch of compliments. 


Step 1

For making a slow-cooker Italian beef sandwich, choose a 6-quart stockpot, add three tablespoons of olive oil, and heat over medium heat. Trim the excess fat from the roast. Then place the roast in the pot. Cook and brown each side for about 5 minutes over medium heat. Stir occasionally. Sprinkle the roast with two teaspoons of salt and black pepper. Transfer to the slow-cooker.

Step 2

Chop the onions coarsely, and add them to the stockpot. Stir and let it cook until lightly brown for about 3 minutes. Then add in the crushed garlic cloves—Cook for one minute. Then stir in the beef stock, continue until you see loosen browned bits in the pan. Sprinkle the fresh thyme, Italian seasoning, and crushed pepper flakes. Transfer the mixture to the slow-cooker and cover and cook until the beef is fully tender for about 6-7 hours.

Step 3

About half an hour before serving, preheat the oven to 350 F (176 C). Place the peppers on a baking sheet, and drizzle them with olive oil, salt, garlic powder, and pepper. Toss and coat them thoroughly. Put the sheet in the oven and roast the pepper until softened for 30 minutes. Stir and flip them halfway, then remove them from the oven. Set aside to cool.

Step 4

Remove the roast from the heat and let it cool slightly. Use a strain and transfer the cooking juices into a small saucepan. Reserve the strained mixture and remove the thyme stems from the mixture. With a spoon, skim the fat from the juices, and keep it warm on low heat. With two forks, shred the beef and stir it in the strained mixture. You can add extra moisture to the beef by adding some cooking juices.

Step 5

Preheat the broiler. Brush the buns with some melted butter and arrange them on a baking sheet, cut side up. Broil them for 3 minutes or until lightly toasted and golden. Remove from the broiler, and top each bun with 2/3 cup beef mixture, and sprinkle the Kalleh Shredded Mozzarella Cheese over it. Return to the broiler and heat them until the cheese is melted and looks bubbly for about 30 seconds. Remove from the broiler, and top with peppers, and if desired, some Giardiniera. You can simply use the cooking juices for dipping and enjoy this appetizing meal!


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