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    Home » Recipes » Sandwich

    Crock Pot Italian Beef Sandwiches - Chicago Style

    Published: Aug 5, 2022 · Modified: Dec 15, 2022 by Fox Valley Foodie · This post may contain affiliate links

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    Chicago Style Crock Pot Italian Beef Sandwiches Recipe

    These crock pot Italian beef sandwiches are done right, Chicago style! Each tender sandwich is infused with Italian seasonings and served on a hoagie dripping with juice and loaded with crunchy giardiniera! Not only are they perfect for serving a crowd, they are effortless to make with a crock pot!

    Juice dripping off Chicago Italian Beef Sandwich with Giardiniera


    Warning – This sandwich is best enjoyed reminiscing about the ’85 Chicago Bears and waxing nostalgically about Mike Ditka. Actually, if da coach were a food blogger an Italian Beef Sandwich recipe would likely be published each week, along with a buzzing Instagram feed of whatever William Perry is eating.

    What is a Chicago Italian Beef Sandwich?

    More than likely Chicago natives are ready to chastise me for using a slow cooker and shredding the meat for this Chicago specialty. If you are wondering what authentic Italian Beef sandwiches are, traditionally Chicago-style Italian Beef recipes feature an oven-roasted rump roast that is cut into thin slices with a deli slicer, then piled onto a hoagie roll, loaded with crunchy giardiniera, and dipped in the savory au jus!

    However, since I suspect most of you don't have a deli slicer at home, shredding these crock pot style is a worthy compromise. However, if you do buy a home deli slicer, get two and share with me. You'll be my favorite reader for a day.

    Crock Pot Italian Beef Sandwich Chicago Style on dark platter.

    Ingredients and Substitutions

    • Rump roast - Another cut of beef, such as most any beef stew roast can be substituted. Boneless beef chuck roast is a great option.
    • Beef broth - Beef stock works perfectly well too. If you want more control over the salt content use low sodium beef broth or stock.
    • Pepperoncini peppers - You want the peppers in a jar, these are typically found by the pickles in the grocery store. Banana peppers are also a great substitute.
    • Bay leaves
    • Italian dressing mix - Italian dressing seasoning mix is typically found near the salad dressings in the grocery store.
    • Ground Black Pepper
    • Dried Oregano - You can substitute Italian seasoning.
    • Dried Basil - You can substitute Italian seasoning.
    • Onion Powder
    • Garlic Powder

    How to make it in the slow cooker

    Crock Pot Italian Beef Sandwiches are the perfect set-it-and-forget-it meal. It takes a few minutes to load up the slow cooker with your large roast, broth, peppers, and seasonings. Then you simply go about your day as your home gets filled with the most fragrant aromas!

    I have my recipe set to cook on high for four hours, however, you can certainly leave it on low and let it simmer all day. You don't have to worry about crock pot Italian beef overcooking, it just gets more tender and flavor-infused. Once the beef is fork tender, shred beef with a fork and pile the shredded meat on a bun with a ladle of the cooking liquid.

    Since no Italian beef recipe is complete without it, I considered including a giardiniera recipe with this post. However since it is a multi-day process to prepare, I figured that defeated the purpose of having an easy crock pot Italian beef sandwiches recipe.

    Slow Cooker Italian Beef Sandwiched being dunked in juices.

    What is the best bun for Italian beef sandwiches?

    A classic Chicago-style Italian beef sandwich is dipped in the cooking juices so it is important your bun of choice can stand up to the liquid. An overly light and airy bun is no match for these hearty sandwiches, as they will quickly become saturated and begin falling apart. Instead, look for slightly chewy (rather than overly hard and crusty rolls) hoagie buns, or French / Italian baguette, that can soak up the juice and still maintain its structure. 

    More Slow Cooker Sandwiches

    • Crockpot shredded beef sandwiches recipe
      Slow Cooker Shredded Beef Sandwiches
    • Turkey Sandwich Recipe
      Slow Cooker Shredded Turkey Sandwiches
    • Slow Cooker BBQ Pulled Pork recipe
      Slow Cooker BBQ Pulled Pork
    • Easy Crock Pot French Dip Sandwiches
      Easy Crock Pot French Dip Sandwiches

    Storing and Reheating Leftovers

    Your leftover Italian beef should be placed in an airtight container and stored in your refrigerator. It is best eaten within five days. Alternatively, your Italian roast beef can also be frozen. Simply place it in a freezer bag, or similar freezer-safe container and freeze up to three months.

    The leftover beef can easily be reheated in the microwave or gently simmering it with au jus in a saucepan.

    Note: This is a great recipe to make in advance for a party or game day because the flavor of the beef will improve the next day as everything melds together.

    Crock Pot Italian Beef Sandwich Chicago Style on dark platter

    Crock Pot Italian Beef Sandwiches - Chicago Style

    These Chicago-style crock pot Italian beef sandwiches are piled with tender beef and served on a hoagie dripping with juice!
    4.92 from 70 votes
    Print Pin Rate Save Saved
    Course: Entree, Main Course
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 4 hours hours 5 minutes minutes
    Servings: 10
    Calories: 261kcal
    Author: Fox Valley Foodie

    Ingredients

    • 4 pounds Rump roast (Any stew roast can be substituted, like Chuck Roast)
    • 2 cup Beef broth
    • 1 cup sliced Pepperonchini peppers drained
    • 2 Bay leaves
    • 2, Italian dressing seasoning packets (each packet is typically .7 ounces)
    • 1 teaspoon Fresh Black Pepper
    • 1 teaspoon Dried Oregano
    • 1 teaspoon Dried Basil
    • 1 teaspoon Onion Powder
    • 1 teaspoon Garlic Powder
    • 1 teaspoon salt or to taste

    For Serving

    • Hoagie Rolls
    • Giardiniera

    Instructions

    • Add all ingredients to your slow cooker and set on high.
    • Cook 4-5 hours, or until the beef roast is easily shredded, then shred with a fork.

    Serving

    • This is meant to be a juicy sandwich. Either ladle out some juice to dip your sandwich in, or add the beef to the hoagie along with a generous splash of juice.
    • Top meat with giardiniera and enjoy.

    Notes

    You can also cook these for 6-8 hours on low heat instead.
     
    IF YOU LIKED THIS RECIPE then you will love the big flavors in my Crock Pot Mississippi Roast Sandwiches recipe too!

    Nutritional Information

    Calories: 261kcal | Carbohydrates: 1g | Protein: 41g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 112mg | Sodium: 534mg | Potassium: 658mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 4mg
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    Reader Interactions

    Comments

    1. Kris

      December 02, 2018 at 2:22 pm

      Would you consider sharing your giardineria recipe? I am willing to take a couple of extra days to make it if you have a great recipe!

      Reply
      • Alfred J McManama

        December 03, 2018 at 9:51 am

        5 stars
        I too would appreciate the the gardenieria recipe, thanx Al McManama

        Reply
        • Fox Valley Foodie

          December 04, 2018 at 7:45 am

          Thanks. I considered creating a recipe for it, but I haven't gotten around to it yet. When I get it completed I will update this recipe.

          Reply
    2. sharron

      October 28, 2018 at 3:21 pm

      i feel compelled to comment on this. i lived in chicago for a few years and my husband grew up there. when we think italian beef, we think portillos. so when i saw a recipe for chicago style it beef, that was what we were expecting.
      cooked on low all night in slow cooker, it was tender, howevr the pepprocini peppers made it too hot and inedible for my husband. i would advise leaving them out. it was probably good but i have to admit it is so spicy , i almost cant eat it and i like peppers. its a shame .

      Reply
      • S

        February 18, 2019 at 6:10 pm

        You lived in Chicago and seem like you know what you're talking about when it comes to Italian Beef... But the peppers were too hot? Hahaaha WTF

        Reply
        • mark j bradley

          April 08, 2019 at 10:40 am

          lmao

          Reply
        • Barbara

          September 23, 2019 at 11:51 am

          You can buy them mild , and this should eliminate the heat

          Reply
    3. Eileen

      October 10, 2018 at 10:26 am

      could this be made in a Cast iron Dutch Oven? How many hours/ temp?

      Reply
      • Fox Valley Foodie

        October 11, 2018 at 9:04 am

        Absolutely! 325 degrees until tender should do it. Figure about 3 hours, but stay flexible and keep cooking until it becomes tender.

        Reply
    4. Katie

      August 28, 2018 at 7:59 am

      5 stars
      This recipe was amazing- made it last night and loved it. Cooked on low for 8 hours and was perfect. But it does make a lot. Can you freeze leftovers?

      Reply
      • Fox Valley Foodie

        August 28, 2018 at 8:14 am

        Absolutely!

        Reply
    5. Brian Harrington

      August 13, 2018 at 2:47 pm

      5 stars
      What a wonderful and easy recipe. The meat comes our perfect.

      I made a modification by leaving out the Italian dressing packets, since I did not have them at home, and diced up and sautéed a white onion, 3 cloves of garlic and a red bell pepper.I also added 1/4cup of the 1/4 cup of the Peperoncino liquid.

      This might have to go in my weekly rotation!

      Reply
    6. Hannah

      June 14, 2018 at 10:07 pm

      Do I cook on low/medium/or high for 4-5 hours?

      Reply
      • Fox Valley Foodie

        June 15, 2018 at 9:13 am

        As written the recipe calls for cooking on high, but you can certainly use low or medium instead, it will just take a few hours longer.

        Reply
    7. Jessie Yung

      January 28, 2018 at 2:01 pm

      5 stars
      I've made this twice and am serving it tomorrow for a crowd! Thank you!! We're new to the Fox Valley and were not overly impressed with the area restaurant versions. This was perfect. We've also used other beef roasts with this recipe and served the beef as chunks over rice with broccoli on the side.

      Reply
    8. Helen Nelson M Nelson

      November 04, 2017 at 2:43 pm

      LOVED THIS!! THANK YOU!
      I COOKED IT ON LOW FOR 18HRS
      AND IT WAS AWESOME!!

      Reply
    9. Anna Mazza

      October 07, 2017 at 9:06 am

      5 stars
      Best recipe for a party! It's easy, feeds a crowd and everyone wants the recipe before they leave! I've tried it with rump roast and with chuck roast, with one season packet and two and it's great either way. You can't go wrong with this recipe! Thank you!

      Reply
    10. Jennifer Baldwin

      July 19, 2017 at 12:17 pm

      5 stars
      My Mother in law made this for my family last week. It was incredible. Even my picky son loved it. I'm cooking it up right now for dinner tonight. Thank you for sharing the recipe!

      Reply
      • Shawna

        October 27, 2019 at 8:19 am

        4 to 5 hours on high or low?

        Reply
        • Fox Valley Foodie

          October 27, 2019 at 9:07 am

          The instructions specify to set the slow cooker to high, but you can cook on low as well, it will just take longer.

          Reply
    11. Kristin Martin

      December 28, 2016 at 10:47 am

      If we put the slow cooker on low, what would the time be? Or would you suggest only the high setting for 4-5 hours?

      Reply
      • Fox Valley Foodie

        December 28, 2016 at 11:37 am

        It would work perfectly fine on low. Just cook it until it becomes easily shreddable. I don't know exactly how long that would be, but I suspect 8+ hours(?).

        Reply
        • Gary

          April 10, 2017 at 3:01 pm

          5 stars
          I made this over the weekend. The recipe was spot on but the cook time of 4 hours was way off. I ended up closer to 9 hours. But once I got there it was great.

          Reply
          • Fox Valley Foodie

            April 11, 2017 at 8:47 am

            Thanks for the feedback. I'm glad you liked the recipe. Can I assume your 9 hour cook time was on the low setting?

            Reply
            • Julie Van Valkenburg

              January 05, 2018 at 11:31 pm

              Can I use bottled Italian dressing?

            • Fox Valley Foodie

              January 06, 2018 at 8:34 am

              I wouldn't recommend it.

    12. Heather

      December 23, 2016 at 7:46 pm

      5 stars
      We've had this twice so far and I have it in the crock pot again tonight for lunch tomorrow! I personally love salty foods so it is perfect! A little bit of shredded mozzarella topped with spicy giardiniera and you've got yourself and very yummy sanwhich!

      Reply
    13. Beth A

      December 04, 2016 at 8:38 pm

      5 stars
      Fantastic recipe! My whole family loved it!

      Reply
    14. FoodJunkie

      November 12, 2016 at 5:05 pm

      2 stars
      I have to say I found this recipe way too salty with the salty dressing mix and extra salt.

      Reply
      • Fox Valley Foodie

        November 15, 2016 at 8:25 am

        Thanks for the comment, if you enjoy food with less salt there are lower sodium beef stocks you can use instead and also if you wait till the end to add the salt you can taste it first to see if it needs it.

        Reply
    15. Courtney

      October 29, 2016 at 4:17 pm

      I followed the directions perfectly and it came out tough and dry 🙁 any tips on what I should do next time?

      Reply
      • Fox Valley Foodie

        October 29, 2016 at 4:23 pm

        Keep cooking it in the slow cooker. Meat will never be tough when cooked in the slow cooker long enough. The longer it cooks, the more tender it gets. Slow cooker times can vary considerably depending on the meat.

        Reply
      • Fox Valley Foodie

        October 29, 2016 at 4:54 pm

        If it is too dry and you have to serve it quickly, adding more fat or liquid is a good fix. More beef broth is always good, but water is also a great substitution. Otherwise butter is an easily accessible fat. Though, in a quick pinch, bacon grease would be divine too!

        Reply
    16. David Bonoma

      October 28, 2016 at 11:09 am

      4 stars
      No need to be defensive about using a roast from a slow-cooker as the base for an Italian beef. I have done it (with a recipe similar to yours - omitting the Italian seasoning packets) and the results were fantastic. The reason it works is that the secret to a good Italian beef sandwich is to keep the temperature of the sliced beef low. If it reaches boiling, the meat shrivels and becomes tough. That's why the slow-cooker is actually the perfect tool for a good Italian beef. You are really on to something here. Nice work!

      One thing I would change, based on my personal experience, is to remove the stems from the pepperonchini before putting them in the slow-cooker. It takes some extra work, but when the meat finishes cooking, it will break down into delicious tender pieces, and the inedible pepper stems have to be picked out.

      Reply
      • Fox Valley Foodie

        October 28, 2016 at 11:52 am

        Great comment and good point! I updated the recipe to reflect that I used sliced pepperonchini, which eliminates the issue with the stems you mentioned. However, I agree whole pepperonchini would certainly work well too if the stems are removed. Thanks for the feedback!

        Reply
      • Sue Kaufman

        January 28, 2019 at 9:34 am

        Cooking it on low would be advisable then...that is what Im doing today. It still only takes 5-6 hours and the meat is indescribably tender.

        Reply
    17. Rachel

      October 28, 2016 at 8:59 am

      *Insert GIF of Homer Simpson drooling* I just finished breakfast and I'm wishing this was my lunch!

      Reply
    18. Matt @ RoughEats

      October 28, 2016 at 3:57 am

      This photo is fantastic, and I think the sandwich it brilliant. I want this for lunch now!

      Reply
    19. Dawn @ Words Of Deliciousness

      October 27, 2016 at 8:21 pm

      5 stars
      Your pictures are stunning. They make me wish that I could reach into my computer and take one of your delicious Italian beef sandwiches. I love Italian beef, this one sounds like a winner!

      Reply
    20. Marisa Franca @ All Our Way

      October 27, 2016 at 2:35 pm

      Oh! My! Heavens! Your photo is 10+ drools. We also have an Italian Beef recipe on our blog with spicy giardiniera but my photos just don't do the dish justice. We made our own Italian rolls, which I must admit are scrumptious but I've got to give credit where credit is due -- your photos are fantastic! Have a great weekend. Oh! I also like the glass of beer in the background 🙂

      Reply
      • Fox Valley Foodie

        October 27, 2016 at 2:54 pm

        Thanks for the kind words. It is one of my favorite sandwiches!

        Reply
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