Go Back
A toasted hoagie roll filled with tender Italian beef, sautéed peppers and onions, and melted provolone cheese, served on a blue-and-white patterned plate. A small bowl of au jus sits behind the sandwich, ready for dipping.
Print
Italian Beef Sandwiches
Prep Time
15 mins
Cook Time
4 hrs
 
Course: Lunch
Servings: 6
Calories: 695 kcal
Ingredients
  • 3 lb. beef chuck roast cut into 2” cubes
  • 1 Tbsp. olive oil
  • 1 onion thinly sliced
  • 2 green bell pepper sliced
  • 3 cloves of garlic minced
  • 2 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. paprika
  • 1 tsp. pepper
  • ½ tsp. rosemary
  • ½ tsp. red pepper flakes
  • 2 cup beef broth
  • 6 slices provolone cheese
Day of Cooking:
  • 6 crusty sub or sandwich rolls
Instructions
Assembly Instructions:
  1. Place 6 slices of Provolone cheese in a medium sized freezer bag.
  2. Remove the excess air and seal.
  3. Add the remaining ingredients, except the sub buns, to a large resealable freezer bag and squish around gently to combine.
  4. Remove the excess air and seal.
  5. Staple the bags together above the seal and freeze.
Cooking Instructions:
  1. Thaw.
  2. Separate the cheese bag from the large bag and add the contents of the large bag to a slow cooker and cook on low for 4-6 hours.
  3. Or cook in the instant pot for 35 minutes on high pressure and do a natural release.
  4. Reserve the liquid.
  5. Shred the meat.
  6. Add it to the sub buns or sandwich rolls and top it with cheese.
  7. Use the reserved liquid as a dipping sauce.