Best Tasty Italian Beef Sandwiches Recipes

CROCK POT ITALIAN BEEF SANDWICHES

Crock Pot Italian Beef Sandwiches image

These CrockPot Italian Beef Sandwiches are perfect for tailgate season! With just a few simple ingredients, this easy slow cooker beef recipe is a favorite!

Provided by Holly Nilsson

Time 5h15m

Number Of Ingredients 9

Ingredients

4 pounds chuck roast (or rump roast)
1 tablespoon vegetable oil
1 onion (sliced)
1 packet Italian dressing mix (0.7 ounces)
16 ounces sliced pepperoncini peppers (with juice)
2 cups beef broth
1 teaspoon Italian seasoning
12 hoagie rolls (or 24 slider rolls)
spicy giardiniera or pickled vegetables (for serving)

Steps:

Heat the oil in a large skillet over medium high heat. Add the roast to the pan and cook without turning until it is browned on one side. Flip the roast over and brown on the other side.
Place onion in the bottom of a 6 qt slow cooker.
Place the browned roast on top of onions. Sprinkle with Italian dressing and seasoning.
Add broth and pepperoncini peppers with ½ cup of the juices.
Cook on high 5-6 hours or on low 9-10 hours until beef is very tender.
Shred beef using forks and return to the juices. Allow to cook an additional 20 minutes.
Serve over rolls and top with pickled vegetables or peppers.

Nutrition Facts : Calories 563 kcal, Carbohydrate 36 g, Protein 42 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 124 mg, Sodium 439 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

ITALIAN BEEF SANDWICHES

Italian Beef Sandwiches image

My mother-in-law often served these flavorful sandwiches after church when we'd visit. Because there's little prep work, I make them on busy weeknights alongside french fries and raw veggies. Our children get excited when they smell the beef simmering in the slow cooker. -Jan Kent Knoxville, Tennessee

Provided by Taste of Home

Categories Lunch

Time 7h40m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 beef tip sirloin roast (4-1/2 pounds), cut in half
1 can (14-1/2 ounces) beef broth
1 can (12 ounces) beer or additional beef broth
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
10 Italian sandwich rolls (6 inches), split

Steps:

Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce.

Nutrition Facts :