Description
Slow Cooker Beef Dip Sandwiches are tender, flavorful Italian-style shredded beef sandwiches, slow-cooked with pepperoncini and Italian seasonings, served on hoagie rolls with melted provolone and giardiniera. Perfect for a comforting meal with a juicy dip on the side.
Ingredients
Seasoning Mix
- 1 ½ teaspoons kosher salt
- 1 teaspoon granulated sugar
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons no-salt-added Italian seasoning
Beef and Cooking Base
- 3 pounds chuck roast, trimmed and cut into large 3-inch pieces
- 1 medium onion, thinly sliced into half-moons
- ¼ cup pepperoncini pepper rings
- ¼ cup brine (juice) from pepperoncini jar
- ⅓ cup low-sodium beef broth
To Serve
- Hoagie-style sandwich rolls
- Provolone cheese slices
- Chicago-style mild giardiniera
Instructions
- Season the Meat: In a small bowl, combine kosher salt, sugar, granulated garlic, onion powder, and Italian seasoning. Sprinkle this mixture evenly over all sides of the chuck roast pieces, ensuring they are well coated.
- Prepare the Slow Cooker Base: Place the thinly sliced onion, pepperoncini rings, the brine from the jar, and low-sodium beef broth at the bottom of a 6-quart slow cooker. Stir to mix all ingredients evenly.
- Add the Beef: Nestle the seasoned chuck roast pieces into the slow cooker on top of the onion and pepperoncini mixture. Spoon some of the liquid and peppers over the meat to keep it moist during cooking.
- Slow Cook the Beef: Cover the slow cooker with the lid and cook on low for 8-9 hours or on high for 6-7 hours, until the beef is very tender and can be easily shredded with a fork.
- Shred the Beef: Carefully remove the cooked beef pieces to a cutting board and shred using two forks. Return the shredded beef to the slow cooker and stir it into the flavorful cooking juices.
- Assemble the Sandwiches: Toast the hoagie rolls if desired. Pile shredded beef on the rolls, add slices of provolone cheese, and either briefly broil to melt the cheese or allow the heat from the beef to soften it. Top with a generous serving of Chicago-style mild giardiniera.
- Serve with Dip: Strain the cooking liquid into a small bowl and serve it as a dipping sauce accompanying the sandwiches for an authentic beef dip experience.
Notes
- For a quicker cooking time, use the high setting on the slow cooker.
- Broiling the provolone cheese after assembling the sandwich adds a delicious melted texture.
- Use low-sodium beef broth and no-salt Italian seasoning to control sodium levels.
- Leftover beef and au jus can be refrigerated up to 3 days or frozen for longer storage.
- Serve with pickles or extra giardiniera for added tang and crunch.
