Tender slow-cooked Italian beef cooked with pepperoncini and Italian seasonings, served on toasted sandwich rolls with melted provolone cheese. Perfect for easy weeknight dinners or gatherings, this hearty sandwich delivers bold flavors with minimal effort. Make in a slow cooker or oven for a flavorful, melt-in-your-mouth beef experience.

Ingredients

3 pounds boneless beef chuck roast
2 cups low-sodium beef broth
0.7-ounce packet Good Seasons Italian Salad Dressing and Recipe Mix
2 teaspoons Italian seasoning
16-ounce jar pepperoncini, stems removed and halved
⅓ cup liquid from the pepperoncini jar
8 sandwich rolls
8 ounces sliced provolone cheese
8 tablespoons softened butter or butter spread

Instructions

Slow Cooker Method

Cut the beef chuck roast into 4 large chunks. Trim any excess fat and place the pieces in the slow cooker.
In a large bowl, whisk together the beef broth, Italian salad dressing mix, and Italian seasoning. Pour the mixture over the beef in the slow cooker.
Add the halved pepperoncini and ⅓ cup of their liquid to the slow cooker.
Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is very tender and easy to shred.
Turn off the slow cooker and shred the beef using two forks, mixing it with the cooking liquid.
Preheat your oven to BROIL. Slice the sandwich rolls and spread them with softened butter. Place the rolls on a baking sheet and toast for about 2 minutes, watching closely to avoid burning.
Use tongs to transfer the shredded beef and peppers onto the toasted rolls. Top each sandwich with a slice of provolone and return the baking sheet to the oven just long enough to melt the cheese.

Conventional Oven Method

Preheat the oven to 300°F (150°C).
Place the beef, broth, Italian salad dressing mix, Italian seasoning, and pepperoncini (with ⅓ cup liquid) into a large Dutch oven. Cover and bake for 4½–5 hours, until the beef is tender and easily shredded.
Follow the same steps as above to toast the rolls, assemble the sandwiches, and melt the cheese.

Why You’ll Love This Recipe

Super tender and juicy beef with rich Italian flavors.
Slow cooker makes it effortless—perfect for busy days.
Melty provolone and tangy peppers create a flavor-packed sandwich.

Tips

For extra flavor, marinate the beef overnight in the broth and seasoning mixture.
Use a sharp knife to trim excess fat for a leaner sandwich.
Keep an eye on rolls while broiling—they toast quickly!

Variations and Substitutions

Swap provolone with mozzarella or cheddar for a different cheese flavor.
For a spicier sandwich, add sliced jalapeños along with the pepperoncini.
Substitute sandwich rolls with hoagie buns or ciabatta.

FAQs

Can I make this recipe ahead of time?
Yes! Shred the beef and store it in the cooking liquid in the refrigerator for up to 3 days. Reheat before assembling the sandwiches.

Can I freeze it?
Absolutely. Freeze the cooked shredded beef (without buns) for up to 3 months. Thaw overnight in the fridge and reheat.

Do I need to use the pepperoncini liquid?
It adds tang and depth of flavor, but you can replace it with a little vinegar if needed.

Serving Suggestions

Serve with crispy French fries or potato chips.
Pair with a simple side salad for a lighter meal.
Add pickles or roasted vegetables for extra texture and flavor.