This post may contain affiliate links. Please read our disclosure policy.
Tender, juicy, and full of flavor, this chicago style Italian Beef recipe is the ultimate comfort food! Slow-cooked until the meat falls apart, every bite is loaded with savory juices, a hint of spice, and that tangy kick from giardiniera and pepperoncini. Pile it high on a crusty roll with melty provolone, it’s the kind of meal that brings people together.
You’ll love my Italian sub sandwich, Italian sliders, and leftover pork tenderloin sandwich.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker) or 3–4 hours (oven)
- Total Time: 8 hours 15 minutes
- Servings: 8–10
- Dietary Info: Dairy optional, gluten-free adaptable
- Method: Slow Cook or Oven Roast
- Technique: Low and Slow Braise
- Flavor & Texture: Savory, juicy, tangy, melt-in-your-mouth beef with buttery garlic finish
Why you’ll love these Italian Beef Sandwiches!
This Italian Beef is everything I love about comforting, no-fuss cooking: rich, juicy, and full of layered flavor that tastes like it’s been simmering all day (because it has!). If you’ve had the famous Portillo’s beef from Chicago, you’ll love this one! The combination of tender, roasted beef, zesty pepperoncini, and tangy giardiniera creates the perfect balance of savory and bright – your family and guests will come back for more.
It’s also so versatile: serve it on crusty rolls for sandwiches, spoon it over creamy polenta, or pile it on my best mashed potatoes for a cozy dinner. It’s one of those dishes that fills your kitchen with warmth and your table with smiles- simple ingredients, Italian soul, and pure comfort.
Made With Amore,
Table of Contents
Ingredients for Italian Beef
Beef and Seasonings:
- Chuck roast or round roast — trimmed with a little fat left for flavor and tenderness
- Beef broth — divided for braising and finishing
- Pepperoncini peppers (sweet peppers) — plus ¼ cup of their juice for zing
- Hot Giardiniera (mild is great, too!) — drained, plus more for topping
- Fresh garlic — adds rich aromatic depth
- Olive oil — to sear and lock in flavor
- Homemade Italian seasoning — a blend of oregano, thyme, basil, rosemary, and marjoram
- Bay leaf — for earthy aroma
- Onion powder — savory backbone
- Smoked paprika — subtle smoky warmth
- Coriander — adds a gentle citrusy spice that lifts the richness
- Sea salt and freshly ground black pepper — about ½ teaspoon each, plus more for seasoning the beef
Serving:
- Provolone cheese — melty and mild, perfect balance for the spicy-tangy meat
- Hoagie buns or ciabatta rolls — sturdy and crusty, ideal for soaking up the juices
- Extra giardiniera and pepperoncini — for topping and crunch
See the recipe card for exact quantities.
Substitutions and Variations
- Cheese: Try mozzarella or fontina instead of provolone. You’ll love my leftover prime rib sandwich and porchetta sandwich.
- Peppers: Use banana peppers for less heat.
- Beef Cut: Brisket or rump roast also works beautifully. Try my famous oven-baked pot roast recipe next!
How To Make Italian Beef
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below.
Step #1: Let the beef rest at room temperature for about 15 minutes while you measure out the other ingredients. Pat meat dry with clean paper towels to remove excess moisture. Season the roast all over with salt and pepper.
Step #2: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until deeply golden brown, about 3–4 minutes per side. This step locks in flavor and creates a rich base for the juices.
Add the chopped garlic and coriander during the last minute of searing; cook until fragrant, about 30 seconds.
Step #3: Transfer the seared beef to a slow cooker (or transfer to a clean plate if cooking in the Dutch oven and baking). Deglaze the pot by pouring in half of the beef broth. Scrape the bottom for any brown bits. Add the Italian seasoning, bay leaf, garlic powder, onion powder, smoked paprika, pepperoncini slices with their juice, and the drained giardiniera. Stir to combine.
Step #4: Pour the liquid and any bits into the slow cooker on top of the beef, along with the remaining broth.
Step #5: Cover and cook on LOW for 8 hours (slow cooker) or at 325°F for 3–4 hours (oven), until the meat is fork-tender and easily shreds apart.
Remove the beef from the pot and shred it using two forks. You can also slice it very thin with a sharp knife. Return the beef to the juices. Keep warm until ready to serve.
Step #6: Split the hoagie buns or ciabatta rolls and layer each with provolone cheese. Toast under the broiler for 1–2 minutes, just until the cheese melts and the bread is lightly crisp. Spoon the hot Italian beef over the toasted cheesy rolls and top with extra giardiniera and pepperoncini. Serve immediately — warm, juicy, and messy (in the best way!).
My Pro Tips
Recipe Tips
- Use your own spices and avoid the pre-packaged packet mixes such as “Italian Dressing Seasoning”.
- Always sear the meat- it builds deep, caramelized flavor.
- Deglaze the pan with the broth, so no flavor is left in the pot!
- For authentic texture, use high-quality crusty rolls that hold up to the juices.
FAQ’s
The mix of herbs, giardiniera, and pepperoncini gives it bold Italian-inspired flavor: savory, tangy, and a little spicy. This Italian beef recipe is an Italian-American sandwich inspired by the famous Chicago-style Italian beef sandwich.
Traditional Italian Beef is made with chuck roast — a well-marbled cut from the shoulder that becomes incredibly tender when cooked low and slow. The marbling melts into the meat as it braises, creating that signature juicy, pull-apart texture.
You can also use bottom round roast or rump roast for a leaner option, though chuck will always give you the richest flavor and best texture for authentic Italian Beef.
Italian Beef: Slow-cooked with Italian herbs, giardiniera, and pepperoncini for a zesty, tangy flavor.
Roast Beef: Simply seasoned and oven-roasted, served thinly sliced.
French Dip: Sliced roast beef on a baguette with savory au jus for dipping.
Make-Ahead, Storage, and Reheating
- Make Ahead: Prepare the beef up to 2 days ahead; the flavor deepens beautifully.
- Store: Store the leftover beef fridge in its juices for up to 4 days.
- Reheat: Warm gently on the stovetop, microwave, or in the slow cooker with a splash of broth.
- Freeze: Freeze the sliced beef with juices for up to 3 months; thaw overnight before reheating.
More Italian-American Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Italian Beef Recipe
Ingredients
For the Beef
- 4 pounds chuck roast or round roast
- 4 cups beef broth, low sodium
- ½ cup pepperoncini pepper slices, plus ¼ cup of the juice
- ¾ cup giardiniera, mild or spicy, finely chopped and drained
- 3 cloves fresh garlic, finely chopped
For the Seasoning
- 2 tablespoons olive oil
- 1 tablespoons homemade Italian seasoning
- 2 bay leaves
- 1 teaspoon onion powder
- 1 teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper, plus more for the beef
For Serving
- 10-20 Provolone cheese slices, add 1 or two slices depending on taste
- 10 Hoagie buns or ciabatta rolls
- Extra giardiniera and pepperoncini, for topping
Instructions
- Let the beef rest at room temperature for about 15 minutes while you measure out the other ingredients. Pat meat dry with clean paper towels to remove excess moisture. Season the roast all over with salt and pepper.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until deeply golden brown, about 3–4 minutes per side. This step locks in flavor and creates a rich base for the juices.
- Add the chopped garlic and coriander during the last minute of searing; cook until fragrant, about 30 seconds.
- Transfer the seared beef to a slow cooker (or transfer to a clean plate if cooking in the Dutch oven and baking). Deglaze the pot by pouring in half of the beef broth. Scrape the bottom for any brown bits. Add the Italian seasoning, bay leaf, garlic powder, onion powder, smoked paprika, pepperoncini slices with their juice, and the drained giardiniera. Stir to combine.
- Pour the liquid and any bits into the slow cooker on top of the beef along with the remaining broth.
- Cover and cook on LOW for 8 hours (slow cooker) or at 325°F for 3–4 hours (oven), until the meat is fork-tender and easily shreds apart.
- Remove the beef from the pot and shred it using two forks. You can also slice it very thin with a sharp knife. Return the beef to the juices. Keep warm until ready to serve.
- Split the hoagie buns or ciabatta rolls and layer each with provolone cheese. Toast under the broiler for 1–2 minutes, just until the cheese melts and the bread is lightly crisp. Spoon the hot Italian beef over the toasted cheesy rolls and top with extra giardiniera and pepperoncini. Serve immediately — warm, juicy, and messy (in the best way!).
Notes
- Always sear your beef — it adds layers of flavor.
- Don’t skip the butter at the end — it gives a silky finish.
- Let the beef soak in its juices for 15–20 minutes before serving.
- Choose crusty rolls that can handle the saucy goodness.
- Make Ahead: Cook the beef up to 2 days ahead; it gets even more flavorful.
- Store: Refrigerate leftovers (with juices) in an airtight container for up to 4 days.
- Reheat: Warm gently in a pot or slow cooker with a splash of broth.
- Freeze: Freeze beef (with juices) for up to 3 months. Thaw overnight before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
