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Italian Beef Sandwiches with Peppers and Onions

  • Italian Beef Sandwiches|Red Gold Tomatoes
PREP: 20 minutes
COOK: 4 hours 30 minutes
Reminiscent of the famous Chicago beef sandwiches, this Italian Beef Sandwich can be braised in the oven or prepped in the morning in your slow cooker for a perfect dinner or game day treat. Chuck roast, the best beef for Italian beef sandwiches; cooks with onions, peppers, Italian seasoning, and a tomato sauce made using our Crushed Tomatoes and award-winning Whole Peel Tomatoes.


2 olive oil
4-5 pounds beef chuck roast
salt and freshly ground black pepper
1/8 teaspoon red pepper flakes
2 teaspoons Italian seasoning
2 teaspoons dried basil
2 large green bell peppers, ribs removed and sliced
1 large yellow bell pepper, or other color of choice, ribs removed and sliced
2 medium onions, sliced
2 garlic cloves, minced
1/4 cup roasted red peppers, cut into strips
1 jar banana peppers, rings or whole peppers cut into strips, juice and all. If you like more heat use pepperocinis
1 cup beef stock
2 beef bouillon cubes, or 2 teaspoons Beef Better Than Bouillon
1 (28 ounce) can Redpack® Crushed Tomatoes in Puree
1 (28 ounce) can Redpack® Whole Peeled Plum Tomatoes in Puree, drained and cut into halves or quarters
8 hoagie rolls, or sub rolls
8 slices provolone cheese
butter, softened for spreading on bread for toasting


Oven Directions:

  • Preheat oven to 375ºF
  • In a Dutch oven or other large, deep oven-safe pot, heat oil over medium high heat. Season the chuck roast with salt, pepper, pepper flakes, Italian seasoning, and dried basil. Brown the roast on all sides.
  • To the pot add the bell peppers, onions, garlic, roasted red peppers, banana peppers, beef stock, bouillon, crushed tomatoes, and whole tomatoes. Stir gently to combine all of the ingredients.  Cover and put in preheated oven and cook for 3-4 hours.
  • When beef is tender and can be easily shredded, carefully remove the roast to a platter or cutting board. With two forks, shred the beef and return to the pot and cook an additional 30 minutes. Remove from oven and set aside to toast the bread.
  • Preheat broiler to High. Butter the inside of each roll and pace open-faced on a baking sheet. Tear cheese slices in half and place on one side of the bread (we like to put it on the bottom to keep the bread from getting to wet). Place under the broiler and watch carefully until cheese melts and bread just begins to brown, 3-5 minutes. Remove from oven.
  • Place shredded beef on the bread, top with onions and peppers and as much sauce as you like. We like serving a bit more sauce on the side for dipping.

Below are options for cooking in a slow cooker or pressure cooker. Both of these cooking methods will result with a thinner broth, more like an au jus. The results are just as delicious as braising in the oven, it all depends on your preference and time to make this recipe. You build the sandwiches the same not matter the cooking method using your broiler. Any leftovers can be frozen for up to three months or kept in the refrigerator 3-days.

Slow Cooker Directions:

  • Follow directions as listed above except you will place all ingredients into a large slow cooker and set on Low for 8 hours.

Instant Pot Directions:

  • Sear the chuck roast using the Saute setting on your Instant Pot. You may need to cut the roast in half to make this easier and sear in two batches. Remove roast to a plate and set aside.
  • Add onions and garlic to the pot and cook to soften. Add the beef stock, bouillon and tomato products to the pot, scraping up the browned bits from the bottom. Add the beef back to the pot and set to the Meat setting or Manual High Pressure and set timer for 50 minutes.
  • Once the time has completed, let the pot release pressure naturally for 10-15 minutes, then quick release remaining pressure. Remove the beef to a cutting board and shred using two forks.
  • Add all of the peppers (bell, roasted and banana) to the pot and stir. Add the beef back to the pot, cover with the lid and set pressure to Manual High, set time for 10 minutes.
  • Quick release pressure after the 10 minutes and open once the pin has dropped. Check the peppers for your desired tenderness, you may cook longer if needed using the Saute function.


Calories: N/A | Fat: N/Ag | Trans Fats: N/Ag | Cholesterol: N/Amg | Sodium: N/Amg | Carbohydrate: N/Ag | Fiber: N/Ag | Protein: N/Ag | Vitamin A: N/A% | Vitamin C: N/A% | Calcium: N/A% | Iron: N/A%


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