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Let your crockpot handle all the heavy lifting and turn a simple round roast into truly juicy, pull-apart Italian beef for sandwiches that can't be beat. This Windy City favorite works great at home—throw everything in the pot before work, come back later to mouthwatering goodness.
I moved away from Chicago years ago and spent ages tweaking and testing until I nailed those old-school flavors. Now pals from back home call me up wanting a batch instead of their local spot!
Irresistible Ingredients Guide
- Sturdy hoagie rolls: Won’t fall apart under all that juicy meat
- Italian dressing mix: Packs in loads of herby flavor
- Top round roast: Slow cooks to tender perfection without too much fat
- Au jus mix: Makes a rich, savory dunking broth
- Fresh bell peppers: Bring sweetness and a little crunch
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Building the Ultimate Sandwich
- The Perfect Build
- Start with provolone on your roll, top with that shredded beef, then go bold with pepperoncini on top.
- Shredding Time
- Once your meat falls apart, pull it apart and let it chill in those tasty drippings awhile longer.
- Low and Slow
- Kick back and let your slow cooker bring out all those flavors—your place is gonna smell amazing.
- Beef Placement
- Drop the roast into the herbed broth so it can soak up everything.
- Morning Prep
- First, throw the peppers in, whisk those seasoning packets into your broth, and pour it in.
Pro tip from last weekend: I toasted the inside of the rolls under the broiler for half a minute, and they stood up even better to the juicy beef. My father-in-law (yep, a real Chicago guy) said it tasted just like Taylor Street.
How to Serve It Up
Go kind of old school and pair with fries to dunk in extra jus—so tasty. If you want something crisp, whip up some coleslaw for crunch and zip. Or just keep it lighter with a simple green salad splashed with red wine vinaigrette.
Put Your Spin On It
Try sautéing some mushrooms for a deep, earthy vibe. Some folks I know mix in spicy giardiniera for an extra punch. Cheese fans—layer mozzarella with your provolone for an epic stretch and gooey bite.
Stay Fresh
Keep leftover beef and broth away from bread, and they’re good in the fridge up to four days. It actually gets even tastier after a night. Warm the meat and jus gently, either on the stove or zap it in the microwave.
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Leftover Magic
If you want that next-day wow, reheat your beef gently in the jus. Use fresh, toasted buns—old bread just won’t cut it. And hey, don’t skimp on a fresh cheese slice.
After making these so many times, I learned you gotta let the crockpot take its time. Don’t try to rush it—waiting pays off! You get a sandwich that takes you right back to Chicago, even with a few updates of your own.
Recipe FAQs
- → Is there a beef option that’s leaner?
- Sure! Top round is lean and budget-friendly. Chuck roast is great too; trim some fat first so the broth isn’t oily.
- → Can I prepare this beforehand?
- Absolutely. Cook the beef ahead and reheat later. Build sandwiches fresh when you're ready to eat.
- → What’s a good way to use the broth?
- Dip your whole sandwich, drizzle it on the beef, or serve it alongside for dunking.
- → Will the leftover beef freeze okay?
- Yes, the meat keeps up to 3 months in the freezer. Thaw it overnight and then reheat it.
- → Which bread holds up best?
- Hoagie rolls are perfect because they won’t fall apart when filled or dipped.