Italian Beef Sandwich

5 from 11 votes
29 Comments

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This Italian Beef Sandwich is tender and full of flavor. Tender beef, slow cooked in savory juices paired with spicy fixings make a savory melt in your mouth meal!

Italian Beef Roast Sandwich on a white plate.

Italian Beef Sandwich

This Italian Beef Sandwich recipe is officially my new favorite way to cook a roast!  So not only does it make a terrific sandwich, you can serve this beef as a main course and use the savory drippings to make gravy. This sandwich has a bit of a kick to it, with simple seasonings and smothered in pepper jack cheese. It’s a full meal on a bun, that’s for sure! Serve with some potato chips, fruit or a simple salad and let this sandwich be the star of the show.

How to Cook the Perfect Roast

There are many schools of thought when it comes to making the most tender, flavorful roast. Whether you’re a fan of the slow cooker, with this Slow Cooker Roast Beef, the instant pot for our  Instant Pot Sunday Pot Roast or the oven, follow some simple steps to ensure tender, fall apart meat every time.

  • Bring the meat to room temperature. Take it out of the fridge and let it relax a little before roasting.
  • Start with the right pan or pot. A heavy duty roasting pan or a Dutch oven works best. It needs to be able to transfer from stove top to oven.
  • Sear that meat! Using hot oil, sear all sides of your roast until there’s a nice brown crust. This step will ensure all those delicious juices stay locked in and give it a gorgeous color.
  • For tantalizing fall-apart meat remember these two words: LOW and SLOW. Simmering at a lower heat for a longer period of time will give even tougher types of meat that tender texture your family will die over!
  • Make sure your meat never roasts dry. Keep it covered in its natural juices and beef broth for maximum juicy tenderness.

Best Cuts of Meat for Roasting

Choosing a cut of meat can seem confusing, but it doesn’t have to be. With the low and slow method, most any cut can be roasted to tender perfection. But here are a few options to look for at the grocery store:

  • Rump Roast
  • Chuck Shoulder Pot Roast
  • Rib Roast
  • Ribeye Roast
  • Tenderloin Roast
  • Tri-Tip Roast (try this Rosemary Tri-Tip Roast!)
  • Round Tip Roast
  • Bottom Round Roast

Variations for this Sandwich

Not a huge fan of pepperocini peppers? Leave them off. Love red onions? Throw some on! The beauty of this recipe is you can add or take off any toppings you like. I usually swap out the pepper jack cheese for a more mild flavor for my kids, something like Monterrey jack or cheddar. Feel free to add onions, peppers, mushrooms, tomatoes, just about anything you like.

How to Make an Italian Beef Sandwich

Italian Beef Roast Sandwich on a white plate.

Italian Beef Roast Sandwiches

5 from 11 votes
This Italian Beef Sandwich is tender and full of flavor. Tender beef, slow cooked in savory juices paired with spicy fixings make a savory melt in your mouth meal!
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Lunch
Cuisine Italian
Servings 12

Ingredients

Instructions

  • Preheat oven to 275. Place beef roast in a large roasting pan, then pour the 2 cans beef consomme over the top.
  • Pour ½ the jar of pepperoncini peppers, including juice, over the top. Then sprinkle the dry italian dressing mix, minced garlic, and kosher salt over that.
  • Cook for about 6 hours, roast should easily shred, if not cook a little longer.
  • When the roast is done, shred the beef into the juice and pepperoncinis.
  • Open the french rolls and place open face up on a cookie sheet. Layer one side of each roll with sliced pepper jack cheese. Place pan under the broiler on high until cheese starts to melt. Remove pan from oven and line each sandwich with shredded beef, using a large fork or slotted spoon.
  • Ladle additonal beef broth into a small cup to use as au jus for dipping.

Nutrition Information

Calories: 255kcalCarbohydrates: 2gProtein: 23gFat: 17gSaturated Fat: 9gCholesterol: 77mgSodium: 486mgPotassium: 408mgFiber: 1gSugar: 1gVitamin A: 354IUVitamin C: 31mgCalcium: 231mgIron: 2mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    I made this as written, but put it in the crockpot instead of the oven. It was DELICIOUS!!! My husband raved about it and asked me to make it again soon. Thanks for a great recipe!

  2. if i were going to make stew out of this roast would I add the potatoes celery onion etc in the beginning? Seemed like a long cook time for those….

  3. 5 stars
    Ooh I can definitely see why this is your new favorite way to cook a roast. It looks absolutely fantastic. I love that melty pepper jack cheese.

  4. 5 stars
    Such a simple and flavorful recipe! Your tips about roasting meat are very welcomed. I’m dying to try this sandwich asap! Thanks for sharing.

  5. 5 stars
    This beef looks mouthwatering! Just a question do you mean spicy peppers (peperoncini in Italian) or sweet peppers like bell peppers (peperoni in Italian)?

  6. 5 stars
    this is so delicious! we used to have roast beef sandwiches when we were kids, they’re so delicious! great recipe, thank you!

  7. We have been making a similar recipe for years but ours has the addition of giardinera also (oil drained but saved for use in other recipes!)

    1. I made this exactly how the directions said and it came out REALLY dry and no juices at all. Flavoring seems good, but way to dry 😑

      1. Oh no! I’m not sure what could have gone wrong. There should definitely be juices. Could it be a difference in elevation?

    1. It is approximately 4 cups (12-14 oz. each can). They are very similar– consomme is clarified and maybe slightly more reduced (rich)

  8. 5 stars
    Just made this for dinner tonight and there are no leftovers-I repeat NO LEFTOVERS! Definitely a keeper 🙂

    1. We used a chuck roast, but feel free to use whatever kind you like best. And yes! You can do it in the crockpot on high for about the same amount of time (check it at 6 hours).

      1. 5 stars
        I have made this same recipe for several years in the crock pot. It is a family favorite. I always brown my meat coating it in flour, salt and pepper in a little oil on the stove before putting it in the crock pot. You will want to make plenty for left overs!