I’m excited to share Rachel’s Italian beef sandwich recipe with you today. You may have forgotten because it’s been a while, but I started a series where I shared some of the recipes friends and family brought us (like these enchiladas) just after our son was born.
Where I’m from we call it a “meal train.” So, I’ve had these Italian beef sandwiches I’ve been meaning to share for a while. Rachel shared the recipe with me long ago, but I needed to take the time to photograph something for you all. 🙂
Rachel and her husband Jared both work at our app company, A Color Story, which is how I’ve gotten to know her over the years. They are both marvelous and I’m grateful for them at work, but also grateful for their friendship as well.
This is one of those recipes you make in a crock pot, and it cooks slowly over eight hours. It’s a great dinner that you can throw the ingredients together in the morning and by the time the work day is done dinner is just about ready!
What cut of meat are Italian beef sandwiches made from?
I use a one and a half pound (give or take) chuck roast to make this recipe. This will make four sandwiches.
I don’t usually top my Italian beef sandwiches with anything other than maybe a few more peperoncini peppers. Although, if you want to add a little melted provolone, that’s great too.
Sides to serve with this:
I love these and I hope you do too. Enjoy! xo. Emma
Rachel’s Italian Beef Sandwich Recipe
simple Italian beef sandwiches you can make in the crock pot
- salt and pepper
Cut off any fat around the chuck roast that you can. It’s OK if there is fat marbled throughout the roast. Just cut off any from the sides that you can.
Add the meat to the crock pot along with the peperoncini juice and a few peppers, Italian seasoning, garlic powder, and sprinkle on some salt and pepper.
Shred the meat in the crock pot, it should be very tender and cooked through.
Serve on Kaiser buns or hamburger buns with a few more peppers on top.