If you crave a sandwich that delivers a punch of rich, savory flavors along with that irresistibly melty cheese, then this Italian Beef Sandwiches with Melty Cheese, Pepperoncini, and Flavorful Broth Recipe is going to rock your world. Imagine tender shredded beef soaked in a deeply flavorful broth, layered with sweet bell peppers and tangy pepperoncini, all hugged by a soft hoagie roll—you will want to make this dish on repeat. It’s the perfect combination of juicy, spicy, and cheesy, creating a comforting yet exciting bite in every mouthful.

Ingredients You’ll Need

The image shows a white cutting board on a white marbled counter with red and orange bell pepper slices spread on it. The peppers are cut into thick strips, with some bell pepper pieces still whole or halved showing their seeds inside. A woman's blurred hand is holding a knife, cutting a red bell pepper piece. In the background, there are green decorative cacti and small black and white cow figurines on the white marbled surface near white tiled walls. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward, yet each plays a pivotal role in building layers of taste, texture, and color in your Italian Beef Sandwiches with Melty Cheese, Pepperoncini, and Flavorful Broth Recipe. From the aromatic beef broth to the crunchy peppers, everything comes together beautifully.

2 cups low sodium beef broth: A rich base that delivers a deep, savory flavor without being overpowering.
1 packet au jus gravy mix: Adds that classic beefy kick and a touch of seasoning to the broth.
2.5 lbs top round roast: The star ingredient—lean yet tender beef that shreds perfectly.
3 bell peppers cut into strips: Bring sweetness and a delightful crunch, balancing the savory beef.
1 .7-oz pack Italian salad dressing mix: A secret touch for an herby, tangy note that amplifies all the flavors.
8 hoagie rolls: Soft, sturdy rolls that hold up well and soak up that tasty broth.
8 slices provolone cheese: Melts beautifully and adds that irresistible creamy layer.
16 jar sliced pepperoncini: Peppery, tangy slices that cut through richness with a zesty punch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Italian Beef Sandwiches with Melty Cheese, Pepperoncini, and Flavorful Broth Recipe

Step 1: Prepare the flavorful broth and beef

Start by combining your beef broth and au jus gravy mix in a crock-pot, which creates a deeply savory base. Add the top round roast and the sliced bell peppers on top, then sprinkle the Italian salad dressing mix over everything. This simple seasoning mix packs a punch of herbs and tang, setting up the flavor foundation your sandwich will shine on.

Step 2: Slow cook till tender perfection

Cover your crock-pot and cook on high for 4 to 5 hours or on low for 8 to 10 hours—either way, you’ll end up with the most melt-in-your-mouth beef that shreds effortlessly. The slow cooking really lets the flavors marry and the peppers soften beautifully alongside the meat, soaking the broth into every bite.

Step 3: Shred the beef and return to broth

Once cooked, carefully remove the roast and shred it using two forks to create those tender, juicy strands of beef you want piled high. Return the shredded meat to the crock-pot to keep it soaking in that luscious broth—this step ensures maximum flavor and juiciness in every sandwich.

Step 4: Assemble your ultimate Italian Beef Sandwiches with Melty Cheese, Pepperoncini, and Flavorful Broth Recipe

Lay your hoagie rolls open and place a slice of provolone cheese on the bottom half while it’s warm. This way, the cheese starts melting right away. Pile on a generous serving of shredded beef and those softened bell peppers, then add the pepperoncini slices on top for a zingy explosion. Want to take it further? Add some of that cooking liquid onto the roll or serve it on the side so you can dip, dip, dip! It’s an experience you’ll never forget.

How to Serve Italian Beef Sandwiches with Melty Cheese, Pepperoncini, and Flavorful Broth Recipe

A woman’s hand is shredding a large piece of cooked meat on a white plate using two forks. The meat is brown with visible textures of pulled strands and some herbs on top. To the right, a silver and black crockpot with a digital display is partly filled with dark red sauce and cooked meat inside. The scene is set on a white marbled countertop with a white tiled wall background, and there are green cactus-shaped decorations behind the crockpot. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate your sandwiches. Feel free to add a handful of fresh parsley or basil for a pop of green and freshness. Thinly sliced red onions or even a few more pepperoncini on the side can bring an extra tangy crunch that contrasts beautifully with the warm, melty cheese.

Side Dishes

Pair these Italian Beef Sandwiches with simple sides that complement their hearty nature. Crisp coleslaw, tangy pickles, or a light salad with a vinaigrette bring brightness to the meal. Oven-roasted potatoes or classic kettle chips also work perfectly for that satisfying crunch.

Creative Ways to Present

Why not transform these sandwiches into a party hit? Cut the hoagies into smaller sliders perfect for sharing, or serve the shredded beef on small toasted baguette slices with toothpicks for easy finger food. Another idea is to offer the meat and broth separately for guests to build their sandwiches exactly how they love.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the shredded beef, broth, and peppers in an airtight container in the fridge. It should stay fresh for up to four days. Keep the rolls and cheese separate to avoid sogginess.

Freezing

This Italian Beef Sandwiches with Melty Cheese, Pepperoncini, and Flavorful Broth Recipe freezes beautifully. Freeze the shredded beef mixture in portioned containers for up to three months, then thaw overnight in the fridge for an easy weeknight dinner.

Reheating

Reheat the beef and peppers gently on the stove over low heat to keep them juicy and prevent drying out. Add a splash of broth if needed. Assemble your sandwich fresh with warm rolls and cheese for the best experience.

FAQs

Can I use a different cut of beef?

Absolutely! While top round roast is lean and budget-friendly, chuck roast is also great if you don’t mind a bit more fat, which adds richness. Just trim excess fat if you want to keep the broth lighter.

Is there a vegetarian alternative to this recipe?

For a vegetarian twist, try using hearty mushrooms like portobello or seitan strips cooked in a similar seasoned broth with peppers and cheese. The flavor won’t be exactly the same but still deeply satisfying.

Can I make this recipe on the stovetop?

Yes, but it will take longer and require more attention. Simmer the roast and peppers covered in broth on low heat for about 3 to 4 hours, turning occasionally until the beef is tender.

What bread works best for Italian beef sandwiches?

Hoagie rolls are ideal because they are soft yet sturdy enough to hold the juicy beef and soak up the broth. You can also try ciabatta or French rolls for a variation.

How spicy are the pepperoncini in this recipe?

Pepperoncini are mildly tangy with just a gentle heat, so they add a nice zing without overwhelming the sandwich’s flavor. If you prefer more spice, you could add a few sliced hot cherry peppers.

Final Thoughts

Trust me, once you try this Italian Beef Sandwiches with Melty Cheese, Pepperoncini, and Flavorful Broth Recipe, it quickly becomes one of those dishes you crave. It’s comfort food elevated with bold flavors and that perfect touch of melty cheese and tangy pepperoncini that makes every bite unforgettable. So grab your ingredients, set the crock-pot going, and get ready for a sandwich experience like no other!

Italian Beef Sandwiches with Melty Cheese, Pepperoncini, and Flavorful Broth Recipe

Print Recipe

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4.2 from 7 reviews

Italian Beef Sandwiches featuring tender shredded beef cooked slowly with bell peppers and a flavorful broth, topped with melty provolone cheese and tangy pepperoncini, served on hoagie rolls for a hearty and delicious meal.

Author: Paula
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 8 sandwiches
Category: Sandwich
Method: Slow Cooking
Cuisine: Italian-American

Ingredients

Beef and Broth

2 cups low sodium beef broth
1 packet au jus gravy mix
2.5 lbs top round roast
1.7-oz pack Italian salad dressing mix

Vegetables and Toppings

3 bell peppers, cut into strips
16 jar sliced pepperoncini

Bread and Cheese

8 hoagie rolls
8 slices provolone cheese

Instructions

Prepare the broth and roast: In your crock-pot, mix the low sodium beef broth and the packet of au jus gravy mix until well combined. Place the top round roast into the crock-pot along with the sliced bell peppers. Sprinkle the Italian salad dressing mix evenly over the roast and peppers.
Cook the beef: Cover the crock-pot and cook on high for 4 to 5 hours, or on low for 8 to 10 hours until the beef is tender and easily shreddable.
Shred the beef: Remove the roast from the crock-pot carefully and shred the meat using two forks. Return the shredded beef to the crock-pot to soak in the flavorful broth.
Assemble the sandwiches: Lay a slice of provolone cheese on the bottom half of each hoagie roll. Pile on the shredded beef and bell peppers, then add sliced pepperoncini on top. Optionally, drizzle some of the cooking liquid on the top half of the roll or serve the broth on the side for dipping.

Notes

Top round roast is recommended for this recipe because it is leaner and more affordable than other cuts like chuck roast.
If using chuck roast, be sure to trim off excess fat to prevent the broth from becoming greasy.
The broth and melted cheese make these sandwiches moist and flavorful—consider serving extra broth in a bowl as a dip.

Italian Beef Sandwiches with Melty Cheese, Pepperoncini, and Flavorful Broth Recipe

Ingredients You’ll Need

How to Make Italian Beef Sandwiches with Melty Cheese, Pepperoncini, and Flavorful Broth Recipe