Thursday, November 19, 2020

Italian Beef

I’m a big fan of Italian beef but Bev is just so-so on it, so while she is in FL, I thought it would be a good Thursday night meal for our friends.  I looked at several recipes on line and because it contained sliced pepperoncini peppers and giardiniera, I opted to use it.  The recipe comes from Kristin on her Iowa Girl Eats blog and the original recipe can be found there along with more pics like this one.

The original recipe calls for a 3 lb. chuck roast but since I had 4½ lbs. after trimming, I adjusted the ingredients to get the recipe below. 

Italian Beef SandwichesAdapted from Iowa Girl Eats


4½ lb trimmed chuck roast

1½ envelope Good Seasons Zesty Italian salad dressing mix

12 oz pepperoncini pepper slices + splash of juice (plus extra for serving)

6 oz giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)

20 oz beef broth

provolone cheese slices

hoagie buns


1, Trim the chuck roast and remove as much fat as you can – this will result in cutting the roast into chunks.

2. Add giardiniera & pepperoncini peppers plus a splash of juice into the bottom of a large crock pot.

3. Place chuck roast into pot then sprinkle with salad dressing mix and add beef broth.

4. Place a lid on top then cook on low until the meat will shred easily (about 11 hours for Larry’s).

5. Check and submerge any meat surfaces that are exposed and air cooking,

6. Remove meat to a dish, shred with two forks, then place meat back into crock pot and cook on low for 1 more hour.

7. Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.  (In Chicago they will likely dip the cut sides of the bun into the broth before building the sandwich and sometimes the whole assembled sandwich).

The Verdict:

I’m watching my carbs so I didn’t eat a sandwich but rather plated some meat and broth, then the cheese, then some more meat and cheese and finally peppers and giardiniera.  I thought it was very good, unless you don’t like the tang from the vinegar in the peppers, but I do.  The next time I make it for others, I’ll only add a few for a hint of tanginess.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


11/12/20 meal date


  1. I think it looks really tasty! My family loves the tang from vinegar so I'd love those peppers on it.

  2. Larry, We love Chicago style Italian beef! Kudos to you on skipping the bread but there is no way we're having Italian beef without some good crusty bread. I prefer sliced jalapenos and pepperoncini on my sandwich and both of us like our Italian beef 'wet'. Maybe we'll get another Chicago care package for Christmas. Stay Safe and Take Care, Big Daddy Dave

  3. Since we live in Chicago area, there's no shortage of Italian Beef anywhere here. I do have to say though, I've never heard of it made with chuck roast, it's generally rump roast here or top round, which would be a totally difference flavor from chuck.
    And I like it on a crusty roll and baptized, it's pure heaven. The trick is to add the sliced beef to the gravy and do not let it boil, or else the beef will curl up. Best sandwich ever in my book!

  4. My husband loves Chicago style Italian beef and there is one restaurant in our town that makes it. You have two choices in how it is with a cup of the beef broth it is cooked in, the other with the giardiniera. He alway goes for dipping the sandwich in broth. Good for you on skipping the role as every little bit you don't eat helps. šŸ˜Š


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