Best 6 Slow Cooker Italian Beef For Sandwiches Recipes
Indulge in the delectable flavors of Italian beef sandwiches, a culinary masterpiece that tantalizes taste buds with its savory and succulent goodness. Originating from Chicago, this iconic dish has gained immense popularity across the nation, capturing the hearts of sandwich enthusiasts. With tender shredded beef slow-cooked in a flavorful broth infused with aromatic herbs and spices, these sandwiches offer a harmonious blend of textures and flavors that will leave you craving more. Dive into the ultimate comfort food experience with our curated collection of slow-cooker Italian beef recipes, each promising an explosion of taste that will transport you to sandwich heaven. From classic renditions to creative twists, explore a diverse range of recipes that cater to every palate and preference. Get ready to embark on a culinary journey like no other, as we unravel the secrets behind the perfect Italian beef sandwich.
Check out the recipes below so you can choose the best recipe for yourself!
CROCK POT ITALIAN BEEF SANDWICHES
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
Categories Beef Main Course
Time 5h15m
Number Of Ingredients 9
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
MOM'S ITALIAN BEEF SANDWICHES
My mom made the best Italian beef. I've added to it over the years, but it's still her recipe. She made these sandwiches for family reunions, and there were never leftovers. -Mary McVey, Colfax, North Carolina
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. , Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Freeze option: Cool meat and juices; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.
Nutrition Facts : Calories 450 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 969mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 1g fiber), Protein 37g protein.
SLOW-COOKER ITALIAN BEEF SANDWICHES
I have fond memories of my mother in the kitchen preparing her amazing beef dip sandwiches. They always made our house smell like an Old World Italian restaurant. And as good as the aroma was, somehow the taste was even better! Set out a jar of giardiniera for spooning on top. -Kira Vosk, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.
Nutrition Facts : Calories 595 calories, Fat 30g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 1134mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.
ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI
Provided by Valerie Bertinelli
Categories main-dish
Time 8h30m
Yield 8 sandwiches
Number Of Ingredients 27
Steps:
- For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
- For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
- Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
- In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.
SLOW COOKER ITALIAN BEEF FOR SANDWICHES
This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.
Provided by MAUREENBURR
Categories World Cuisine Recipes European Italian
Time 12h15m
Yield 10
Number Of Ingredients 11
Steps:
- Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
- Place roast in slow cooker, and pour salad dressing mixture over the meat.
- Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 1.6 g, Cholesterol 100.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 819.1 mg, Sugar 1.1 g
SLOW COOKER ITALIAN BEEF SANDWICHES
From Quick Cooking 2004 Since posting this recipe I again made it for supper one night. The tip roast did not turn out tender at all...as a caution I would make this with a chuck roast or other cut of beef that will turn out tender *updated 2/4/08* **Thanks to Internetnut for the missing ingredients - don't know how I skipped those but she is correct*** Added 2/20/09
Provided by HokiesMom
Categories Lunch/Snacks
Time 7h5m
Yield 10 sandwiches, 10 serving(s)
Number Of Ingredients 11
Steps:
- Place roast in a 5 quart 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.
Tips:
- Use a good quality cut of beef for the best flavor. Chuck roast or brisket are both good choices.
- Brown the beef in a skillet before adding it to the slow cooker. This will help to develop the flavor.
- Add plenty of vegetables to the slow cooker for a healthier and more flavorful meal.
- Use a low-sodium beef broth to avoid making the dish too salty.
- Cook the beef on low for 8-10 hours, or on high for 4-6 hours, or until the beef is fall-apart tender.
- Shred the beef with two forks before serving.
- Serve the Italian beef on toasted hoagie rolls with your favorite toppings, such as cheese, peppers, and onions.
Conclusion:
This slow cooker Italian beef recipe is an easy and delicious way to make a classic Italian sandwich. The beef is cooked until it is tender and flavorful, and the sauce is rich and savory. This recipe is perfect for a casual meal with friends or family, and it can also be served as a main course at a party.
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