Italian Beef Recipe

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Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: Italian/ American

Keyword: Italian beef recipe, Italian sandwich

Servings: servings

Author: Elena Davis

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

Elena’s Best Tips

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, Storage & Reheating

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