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Chrissy's Slow Cooker Cheesy Italian Beef, and Mushroom Sandwich

An Italian Beef Sandwich is tender seasoned beef, dripping with meat juices, on a long Italian style roll, which originated in Chicago where it's history dated back at least to the 1930's

Add some sweet peppers, cheese and mushrooms on a toasted roll and OMG! 

Cooking these in a slow-cooker infuses all the flavors and does all the work really for you. 

Makes roughly 6-8 sandwiches.
If you choose to bake these additional directions are at bottom. 


3 lbs of beef or chuck roast cut into large chunks
1 tablespoon dried parsley
2 tablespoons minced garlic
1 tablespoon Italian oregano
1 bay leaf
1 1/2 teaspoons basil
1/2 cup red wine
1 8 oz jar sliced peperoncini peppers
2 cups sliced mushrooms
1 fresh squeezed lime (juice) 
1 8 oz jar of Chicago-Style Giardiniera (Mild or Hot) Pic Below
3 tablespoons peperoncini pepper juice
1 can or 2 cups beef broth
Sliced Provolone cheese
Italian-Style Hoagie Rolls

 Chicago-Style Giardiniera is a Chicago-Style Italian Sandwich relish type product. It will give your sandwiches that true deep flavor. It contains pickled sweet or spicy peppers, olives, vegetables, spices and oils.


First start by cutting the fat and trimming up your roast. Cut the roast into 3-4 large chunks, and place it in the bottom of your slow cooker. 

Next add your parsley, oregano, bay leaf, garlic,oregano, basil, wine, mushrooms, lime juice, beef broth, a couple forks full of sliced peperoncini & peperoncini juice. 

As for your Chicago Style Giardiniera relish this is packed in oil so I use a fork to get it out of the jar and kind of strain most of the oil out. I fork a little over half the jar into he slow cooker. I reserve some to garnish the sandwich with too.

Put the lid on your slow cooker and cook on low for 6-10 hours until meat shreds easily with a fork. Once meat is tender shred and mix well.

On a baking or cookie sheet open up hoagie rolls faced up and place in oven on broil, watch closely since this will burn FAST! I toast my rolls because it holds up to the wet mixture better and does not make my bread soggy. Once toasted I place my provolone cheese on the hot buns then the meat mixture and garnish with the remaining Giardiniera & peperoncini peppers, and I like to cut my sandwhich in half to make eating it easier.  

Sometimes I do not add the mushrooms to the slow cooker either I saute them in butter, beef broth and garlic on the stove top until tender and just ladle them on top as a garnish. This works good if your feeding unknown guests likes and dislikes or pot luck style meals since mushrooms are one of those items a lot of people don't like.

Baking Directions

If you choose to bake these instead do exactly the same thing but do it in a roasting pan and bake at 325 degrees F for 4 hours or until beef shreds easliy with a fork.  


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