Description

This Chicago-Style Shredded Italian Beef Sandwich recipe features tender, slow-cooked chuck roast seasoned with Italian herbs and simmered with pepperoncini peppers for a flavorful, juicy filling. Served on toasted gluten-free hoagie rolls with optional provolone cheese, it’s a perfect hearty and delicious sandwich option.

Ingredients

Scale

Beef and Seasoning

4 pound beef chuck roast
1 Tablespoon Italian Seasoning
2 teaspoons Kosher salt
1 teaspoon black pepper
1 Tablespoon olive oil

Vegetables and Flavorings

1 onion (diced)
1 green bell pepper (diced)
4 cloves garlic (minced)
1 cup sliced Pepperoncini peppers (plus 2 Tablespoons of the brine)
1 Tablespoon Worcestershire sauce
1 1/2 cups water or beef broth

To Serve

Gluten-free Hoagie Rolls
Provolone cheese (optional)

Instructions

Preheat Oven: Preheat your oven to 325°F to prepare for slow roasting the beef.
Season the Chuck Roast: Liberally season both sides of the 4-pound beef chuck roast with Italian seasoning, kosher salt, and black pepper to infuse rich flavors.
Sear the Roast: Heat 1 tablespoon of olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Once hot, carefully sear the roast on each side for about 3-4 minutes until browned.
Set Beef Aside: Remove the browned beef from the pot and set it aside on a plate.
Sauté Vegetables: Add diced onion, green bell pepper, and minced garlic to the same pot and cook for 3-4 minutes until they soften slightly, absorbing the beef flavors.
Deglaze the Pot: Pour a splash of beef broth into the pot while scraping the bottom to loosen any browned bits, enhancing the sauce’s flavor.
Add Ingredients Back: Return the seared beef to the pot. Add sliced Pepperoncini peppers, 2 tablespoons of the brine, Worcestershire sauce, and the remaining beef broth or water.
Slow Roast in Oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours until the meat is tender and easily shredded with a fork.
Rest the Meat: Remove the pot from the oven and let the beef rest for 10-15 minutes to allow juices to redistribute.
Shred the Beef: Using forks, shred the beef directly in the pot, mixing it with the flavorful cooking juices.
Assemble Sandwiches: Serve the shredded beef piled onto buttered and toasted gluten-free hoagie rolls. Optionally, top with slices of provolone cheese and enjoy warm.

Notes

Use gluten-free hoagie rolls to keep the sandwich gluten-free.
The 2 tablespoons of Pepperoncini brine add extra tang and flavor; adjust to taste if preferred less spicy.
Beef broth can be substituted with water for a milder flavor.
For a richer sandwich, consider toasting the rolls with a little butter before adding the beef.
Leftover beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Category: Sandwich
Method: Baking
Cuisine: American

Keywords: Italian beef sandwich, shredded beef sandwich, gluten-free sandwiches, slow roasted beef, Chicago-style beef sandwich