Crockpot Italian Beef Sandwiches are as easy to make as they are delicious to eat. A simple chuck roast is transformed into succulent, fall apart shredded beef with just a few spices that you probably already have in your pantry.
The Italian Beef in this recipe is so delicious, you could probably serve it on shoe leather, and it would be delicious.
Instead, I made sandwiches that are perfect football food like for tonight’s big College National Championship game or the upcoming Super Bowl.
For my Italian Beef Sandwiches, I start with a ciabatta roll. I’m partial to ciabatta because I feel like it holds up better to a hearty sandwich like this one without being tough on the outside. There is nothing worse than trying to bite into a sandwich and having everything go out the other end because you can’t bite through the bread! It’s the f*cking worst!
To ensure the ciabatta rolls have a nice crunch to the outside, I toast them before I start layering on the fillings. Just a drizzle of olive oil and a little salt and pepper is all you need before toasting these rolls up in the oven. Once the ciabatta is starting to brown around the edges, you’re ready to start building some killer sandwiches!
I first add a heaping pile of tender shredded beef to the bottom bun. You don’t need any condiments under the beef because the sexy meat juices will soak into the bun. Next, I add a healthy serving of peppers and onions.
I’m a big fan of the peppers and onions in this recipe. I’ve added pepperoncini peppers and a dash of red wine vinegar for acidity. The sandwich really needs that bump of acid to balance all the rich, fatty deliciousness of the Italian beef. The peppers and onions are fresh and zingy. In fact, they’re even good enough to make a vegetarian sandwich if you have an herbivore in your crew.
I then top off the peppers and the top bun with a few slices of Monterey jack cheese. You could use mozzarella, pepper jack or any cheese you like as long as it melts well.
Once you’ve added the cheese, the sandwiches just need a little more time in the oven to become a vision of melty, cheesy, beefy goodness.
The final layer is a slathering of pesto mayo that includes a bit of fresh lemon juice. The mayo adds a subtle herby flavor and a little freshness to the sandwiches that makes them legit irresistible. If your mouth isn’t watering right now, your brain may not be working correctly.
Well, if you aren’t already sold on how tasty these sandwiches are, also consider that these sandwiches are extremely inexpensive to make. Not including the spices and mayo which I already had in my kitchen, the groceries for this recipe cost me $25, and that’s for 8 assembled sandwiches!
That’s less than $4 per sandwich people! I can guarantee that you can’t find any sandwich this damn good for less than $5. Hell, you can barely get a shitty fast food burger for $5 these days.
Whether you’re serving it at your next football (or other sports) watch party or family dinner, Crockpot Italian Beef Sandwiches are sure to impress. I can’t wait to hear your thoughts on this awesome recipe. Please don’t leave me hanging! Post your feedback in the comments section below.
Crock-Pot Italian Beef Sandwiches
- 1 C water plus more to bring water to halfway up roast
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- 1.5 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 2-3 lb beef chuck roast
Peppers and Onions
- 1 Tb olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 C sliced peperoncinos jarred
- 2 cloves garlic minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp red wine vinegar
- 1/2 C prepared mayonnaise
- 3 Tb prepared basil pesto
- 2 tsp lemon juice
- salt and pepper to taste
- 8 oz Monterey jack cheese sliced
- Ciabatta rolls
- Fresh basil
To make Italian beef
- Combine 1C of water and all of the rest of the ingredients but the chuck roast in a liquid measuring cup. Place the chuck roast in the bottom of your Crock-Pot and pour the mixture over the beef. Add enough water to bring the liquid halway up the sides of the roast. Cook on low for 8 hours.*
To make peppers and onions
- Heat a large nonstick skillet over medium-high heat with 1 Tb olive oil. Thinly slice the onion and bell peppers. When the oil is hot, add the sliced onion and stir to coat evenly in oil. Let the onion cook for 2-3 minutes.
- Once the onion has started to soften, add the sliced bell pepper and cook for another 3 minutes, stirring occasionally. Next, add the peperoncino and garlic and stir to combine. After 2 minutes, add the red wine vinegar, salt and pepper, and stir. Cook for another 2 minutes until the garlic and onions have browned slightly and the peppers are crisp-tender.
To make pesto mayo
- Combine all ingredients and refrigerate.
To make sandwiches
- Preheat the oven to 400 degrees. Prepare a baking sheet with nonstick foil or parchment paper for easy cleanup.
- Split the rolls in half and lay on the baking sheet. Drizzle with a bit of olive oil and season with salt and pepper. Place in the oven for 5-7 minutes until beginning to brown around the edges.
- Once the buns are toasted, remove the pan from the oven. Top the bottom bun with a healthy portion of beef and then peppers and onions. Place a couple of slices of cheese on top of the beef and on the top bun and put back in the oven for 7-10 minutes or until the cheese is bubbly.
- Before serving, smear the top bun with a couple of teaspoons of pesto mayo, garnish with torn basil leaves, and put the two sides together.