Italian Beef

Easy Italian Beef served in hoagie rolls for the perfect sandwich your guests will love with all the classic Italian Beef flavors.

We love cooking with roasts including our favorite Ultimate Slow Cooker Pot Roast and Slow Cooker Roast Beef (Cooked Medium and Sliceable!).

Slow Cooker Italian Beef
Italian Beef

Italian Beef Sandwiches are a recipe as old as Pinterest itself. A large chuck roast, Italian dressing mix, beef broth and pepperoncini peppers cooked low and slow in your slow cooker for 8 hours until it shreds apart easily.

I’ve made this in the slow cooker more times than I can count but I have recently started making the recipe in the oven because it’s even easier!

One of the most important things about cooking with roasts in the slow cooker is to brown the roast before adding it to the slow cooker. This adds a ton of flavor for only a bit more effort.

So what’s the problem? Well it is simple. Most people don’t have aluminum inserts in their slow cookers. So you end up getting two things dirty when you don’t have to! It’s easy, use a dutch oven to sear the meat and just put it in the oven to finish. No need to make more work. It can cook low and slow in the oven and in just a few hours you’re ready to enjoy some delicious sandwiches.

Shredded Italian Beef

There’s a general rule on the site that I don’t tend to use a lot of pre-made mixes. If you’d like to skip the pre-made Italian Dressing Mix here’s an easy homemade version you can use either for this recipe or for use as Italian Salad Dressing.

Homemade Italian Dressing Mix Recipe:

  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1/4 teaspoon dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 teaspoons dried parsley
  • 1 pinch celery salt
  1. Whisk together and keep in closed container.
  2. To make into a dressing add 1/3 cup white vinegar and 3/4 cup canola oil to the mix and shake well before serving.

Slow Cooker Italian Beef Sandwiches

Slow Cooker Italian Beef:

Yes, of course it is easy to cook the recipe in your slow cooker. It is by far the most popular way. Once you’ve seared the meat simply add it and the rest of the ingredients to your slow cooker for 8 hours on low.

What to serve with Italian Beef:

Italian Beef is generally served on hoagie rolls along side Crispy Sweet Potato FriesGarlic French Fries or Beer Battered Onion Rings as it is normally served in diners and takeout restaurants.

Ordering an Italian Beef sandwich has slang just like Pat’s Philly Cheese Steaks and it all comes down to the dip or the lack of dip.

Typical Italian beef orders:

  • Hot dipped: Italian beef served with the bread dipped in the juices along with peppers.
  • Sweet dry: Italian beef on bread with sweet peppers.
  • Cheesy beef (cheef): Italian beef with cheese, usually Provolone.

When it comes to cheese on the Italian Beef it’s a highly debated topic. Most people do NOT top the sandwiches with cheese as the tanginess from the peppers adds a unique flavor that doesn’t really need cheese. I’m a person who loves Provolone so I always serve it with provolone but you can also use sliced mozzarella in place of Provolone as well.

When served with cheese toast the roll with the slices of cheese on the open faced bread then add in the meat so it’s completely melted when served.

Italian Beef Sandwiches

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Slow Cooker Italian Beef
5 from 8 votes

Italian Beef

Easy Italian Beef served in hoagie rolls for the perfect sandwich your guests will love with all the classic flavors in the oven or slow cooker!
Course Main Dish
Cuisine Italian
Keyword beef sandwiches, hoagie, italian beef
Prep Time 5 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 523 kcal
Author Sabrina Snyder


  • 5 lbs chuck roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 cups beef broth
  • 1 ounce Italian salad dressing mix
  • 1 cup pepperoncini peppers with juice


  1. Season the beef with salt and pepper and sear in a large dutch oven over medium high heat until a dark brown crust forms on all sides (about 2 minutes on each side).

  2. Add the beef broth, dressing mix and pepperoncini peppers over the roast and cook in a 325 degree oven for 3 hours before shredding with forks.

  3. Slow Cooker Directions: Add the seared beef along with the rest of the ingredients to the slow cooker and cook on low for 8-9 hours before shredding with a fork.

Nutrition Facts
Italian Beef
Amount Per Serving
Calories 523 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g88%
Cholesterol 195mg65%
Sodium 1114mg48%
Potassium 973mg28%
Carbohydrates 1g0%
Protein 55g110%
Vitamin A 35IU1%
Calcium 52mg5%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Do you add in the vinegar and oil to the spices to make a liquid dressing before pouring it over the beef?
    Or do you just use the spice mix blend and sprinkle over the beef?

    1. No, you only want to use the mix with the beef broth and pepperoncini peppers. You won’t actually be making the dressing. Hope this helps clear things up. Enjoy!

  2. Hello,
    I would like to make this for Christmas dinner but would be using a 8 1/2 pound roast. Would that change the cooking time? Thank you!

        1. You can slice it if you like. It may not hold a firm slice, due to the tenderness, but shredding v. slicing won’t alter the dish.

  3. I absolutely LOVE this recipe! I have made it 3 times already. Since I am watching my carbs, I don’t serve it with the bread – although I would love to! Instead, for a low-carb meal, I serve it with garlicky sauteed spinach. Yum…!

    1. I’ve never tested it so I’m not sure. You might be able to find a recipe online with similar ingredients and follow that one. Good luck!

    1. I haven’t tested it so I’m not comfortable giving a recommendation. You might be able to find a recipe online with similar ingredients to follow. Good luck!

    2. You can cook it for 35 minutes in the Instant Pot (on the meat setting). Just let it slow release the pressure. If it is not tender enough, put it back in for 10 more minutes.

  4. I’m making this in my slow cooker as soon as I can get to the grocery store, it looks delicious! I’ll be making it again in the oven once our weather cools down. Thanks for another great recipe!

  5. Is your recipe for homemade Italian Dressing mix equal to 1 packet of store bought dressing? If not, how much would I use of your recipe?