Description
These Best Italian Beef Sandwiches are a flavorful and hearty way to enjoy leftover rib roast. Combining tender, shredded beef simmered with Italian seasonings, pepperoncini, roasted red peppers, and onions, these sandwiches are topped with melted provolone and a hint of horseradish sauce for an irresistible classic Italian-American meal.
Ingredients
Scale
Main Ingredients
- 6-pound rib roast (leftover, cut into cubes, excess fat removed)
- 1 ounce Italian Seasoning mix (1 packet)
- 1/2 ounce beef au jus seasoning (1/2 packet)
- 8 oz pepperoncini pepper slices plus 2 tablespoons juice (more juice if spicier taste desired)
- 12 ounces roasted red peppers, drained and diced
- 1/2 red onion, sliced
- 14.5 oz beef broth
- Provolone cheese, sliced
- Hoagie buns
- Horseradish sauce, for serving
Instructions
- Prepare leftover roast: Take your cooked leftover rib roast and chop it into cubes, removing any excess fat to ensure a lean and flavorful sandwich filling.
- Combine ingredients in crock pot: Place the roast cubes into a large crock pot. Sprinkle Italian Seasoning mix and beef au jus seasoning evenly over the meat. Add in pepperoncini slices with their juice, diced roasted red peppers, and sliced red onion.
- Add broth and mix: Pour the beef broth over all the ingredients in the crock pot. Stir gently to evenly coat and combine all flavors.
- Slow cook the beef: Cover the crock pot with lid and cook on low heat for about 2 hours or until the beef is tender and easily shredded or chopped. (Note: This recipe uses cooked roast; if cooking raw, cook on low for 9 hours initially, then shred and continue cooking for an extra hour.)
- Prepare sandwiches: Fifteen minutes before serving, scoop the shredded beef mixture onto the bottom halves of hoagie buns. Top each with slices of provolone cheese. Spread horseradish sauce on the back of the top bun piece and place it over the sandwich filling.
- Melt cheese and warm buns: For a hot sandwich, wrap each assembled sandwich tightly in foil and place in a preheated oven at 350°F. Bake for 10-15 minutes until the cheese is melted and the bun is warm.
- Serve and enjoy: Remove sandwiches from foil and serve immediately for a delicious and comforting Italian beef sandwich experience.
Notes
- Use leftover cooked rib roast to save time; if using raw roast, adjust cooking time accordingly.
- Adjust the amount of pepperoncini juice for desired spice level.
- Wrapping and baking the sandwiches melds flavors and melts the cheese perfectly.
- Horseradish sauce adds a nice kick but can be omitted if preferred milder.
- These sandwiches pair well with a side of pickles or a simple salad.
