CHICAGO-STYLE DRIP BEEF SANDWICHES
The smell alone will have everybody hovering around the slow cooker These juicy Italian beef sandwiches are loaded with tender shredded beef, bold seasonings, melty cheese, and rich savory juices that soak right into the bread for the ultimate comfort-food bite!
Prep time: 10 minutes
Cook time: 8 hours
Total time: 8 hours 10 minutes
Yield: 6 servings
Ingredients:
* 3–4 lb chuck roast
* 1 packet Italian dressing seasoning mix
* 1 packet au jus gravy mix
* 1 tsp garlic powder
* 1 tsp onion powder
* 1/2 tsp black pepper
* 1 cup beef broth
* 1 jar (16 oz) pepperoncini peppers, with juice
* 1 tbsp Worcestershire sauce
* 6 hoagie rolls or Italian sandwich buns
* 6 slices provolone cheese
* Extra pepperoncini for serving
* Fresh parsley for garnish
Instructions:
1. Place the chuck roast into the slow cooker.
2. Sprinkle the Italian dressing mix, au jus mix, garlic powder, onion powder, and black pepper over the beef.
3. Pour in the beef broth, pepperoncini peppers with juice, and Worcestershire sauce.
4. Cover and cook on low for 8 hours or until the beef is fall-apart tender.
5. Shred the beef with two forks and stir it back into the flavorful juices.
6. Toast the hoagie rolls lightly if desired.
7. Pile the shredded beef onto the rolls and top with provolone cheese.
8. Broil for 1–2 minutes until the cheese is melted and bubbly.
9. Serve hot with extra pepperoncini and spoon some of the savory juices over the sandwiches.
Pro Tip:
Dip the entire sandwich into the slow cooker juices right before serving for that messy, restaurant-style Italian beef experience everybody loves