This easy Slow Cooker Quick Italian Beef Sandwiches With Provolone recipe is perfect for a hearty, comforting meal. Tender, shredded beef is cooked with Italian spices and roasted red peppers, then served on soft French rolls with melted provolone cheese. Flexible and simple, it’s ideal for weeknight dinners or gatherings, paired with pepperoncini for a zesty kick!

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Recipe Ingredients

• 3 lbs (1.4 kg) beef chuck roast
• 2 tsp (12 g) salt
• ¼ tsp (1.25 g) pepper
• 2 tsp (2 g) dried oregano
• 1 tsp (1 g) red pepper flakes
• 3 cloves garlic, minced
• 1 tbsp (8 g) Italian seasoning
• 1 bay leaf
• 1 (12-oz [340-g]) jar of roasted red peppers, chopped
• 1 cup (240 ml) tomato juice
• 10 French rolls
• 10 slices provolone cheese
• Pepperoncini peppers, for serving

How To Make Slow Cooker Quick Italian Beef Sandwiches With Provolone

1. Season the beef and prepare the slow cooker: Season the beef chuck roast with salt and pepper, then place it into your 6-quart (6-L) slow cooker.
2. Add seasonings and vegetables: Add the oregano, red pepper flakes, minced garlic, Italian seasoning, bay leaf, chopped roasted red peppers, and tomato juice to the slow cooker.
3. Cook the beef: Cover and cook on high for 4 hours or on low for 8 hours until the beef is tender.
4. Shred the beef: Remove the beef from the slow cooker and shred it using two forks.
5. Assemble the sandwiches: Add the shredded beef and roasted red peppers from the slow cooker onto the French rolls. Drizzle with cooking juices, top with provolone cheese, and serve with pepperoncini peppers on the side.
6. Serving suggestion: This recipe makes 10 sandwiches. Serve with a fresh green salad or crispy fries for a hearty meal.

Recipe Tips

• Choose the right beef: Use a well-marbled beef chuck roast for the most tender and flavorful shredded meat. Avoid lean cuts as they may dry out during cooking.
• Don’t skip the tomato juice: It adds richness to the cooking juices and keeps the beef moist. Substitute with beef broth if needed.
• Shred the beef properly: Use two forks to shred the beef while it’s still warm for the best texture. Cold beef is harder to shred.
• Toast the rolls: Lightly toast the French rolls before adding the beef to prevent them from getting soggy and add a nice crunch.
• Use fresh provolone: Freshly sliced provolone cheese melts better and enhances the flavor of the sandwich compared to pre-packaged slices.

Recipe FAQs and Variations

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