Hot & Juicy Italian Sammies
So good they might ghost your favorite sub shop.
If sandwiches had a love language, Italian beef would be “slow-cooked for hours and ready to ruin you for all other dinners.” And these Hot & Juicy Italian Sammies? Yeah—they understood the assignment.
We’re talkin’ tender, fall-apart beef that’s been bathing all day in zesty tomatoes, punchy pepperoncini, and those nostalgic Italian dressing packet vibes that somehow make everything taste divine.
Why this is Part Two in My Summer Slow Cooker Series 🫶
Listen, just because it’s summer doesn’t mean we’re eating cold sandwiches and sadness. I love a summer slow cooker moment—it lets you serve a hot, flavorful dinner without turning your kitchen into a sauna.
Here’s why I’m obsessed:
- No stove, no sweat.
You’re not cranking up the oven or hovering over a skillet while the A/C fights for its life. Just plug in and peace out. - Dinner’s done before lunch.
Toss everything in before noon, and by the time the sun’s melting your face off at 6 p.m., dinner is done and delicious. Bonus: your house smells like an Italian deli in the best way. - Low effort, high impact.
This is the kind of meal that makes people think you worked harder than you did. We love that for us. - Leftovers = summer meal prep win.
Freeze extras, stuff it in a baked potato, wrap it in a tortilla, or just eat it cold at midnight. The versatility? Unmatched.
✨ Ingredients ✨
- Beef roast – Use rump, bottom round, or chuck—whatever’s on sale or calling your name. Just make sure it’s beefy and ready to fall apart. (I prefer chuck)
- Diced tomatoes – They bring that sweet, saucy foundation. Bonus points if you use fire-roasted.
- Pepperoncini – Tangy, spicy, and lowkey the star of the show. Sub in banana peppers if you’re feeling mild and mysterious.
- Onion & garlic powder – Because aromatics = flavor and chopping = effort.
- Italian dressing mix – Trust the packet.
- Oregano – Extra Italian vibes.
- Water or broth – Keeps everything juicy. Choose beef broth for that extra meaty moment.
- Bread – Italian rolls are classic, but French rolls, hoagies, or ciabatta are all down for the job.
- Cheese – Melted provolone is elite. Mozzarella is safe. Pepperjack? Spicy. Swiss? Wild card.
Hot Sammie How-To:
- Toss your roast in the slow cooker. No need to sear—we’re keeping it easy peasy.
- Pour in the diced tomatoes, water/broth, onions, seasonings, and all the pepperoncini and her juices.
- Cook on low for 8-ish hours. Let the beef live its best slow life. (You can also cook on high for 4 hours)
- Shred it.
- Pile high on toasted rolls with your cheese of choice.
- Serve with extra juices for dipping … I love mine slathered in A1!
Bonus Facts:
🧠 Did you know Italian beef sandwiches originated in Chicago in the 1930s? Legend says they were served at weddings to stretch a roast to feed a crowd—aka the original budget-friendly banger.
🧠 Fun flavor fact: Pepperoncini aren’t actually hot-hot. On the Scoville scale (aka the spicy meter), they rank just above a bell pepper. But the juice and the peppers to provide just a touch of heat.
Not a Spice Girl?
It’s okay. Sub in banana peppers or skip the pepperoncini altogether. You can also tone things down with a mild cheese and skip the red pepper flakes (if using). Still flavorful. Still juicy. Still changing lives.
Can I Instant Pot it?
Yes ma’am. Sear your roast on sauté, add all the goodies, then cook on high pressure for 60 minutes with a 15-minute natural release. Boom. Sandwich heaven in a fraction of the time.
Final Hot Take:
These sammies are unserious in the best way. A little spicy, super saucy, and always there for you when dinner feels like a chore. Whether you’re feeding the fam, meal-prepping like a boss, or just trying to impress your tastebuds on a random Tuesday—this one’s a keeper. 💋
Hot & Juicy Italian Sammies
Ingredients
- 1 Roast I usually do a 2.5-3 LB Chuck Roast
- 1/2 cup water
- 1 medium onion roughly chopped
- 1 can 14-1/2 ounces diced tomatoes, undrained
- 1 jar 16 ounces sliced pepperoncini, undrained
- 2 packages Italian salad dressing mix
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 12 Hoagie rolls split
Instructions
- In a medium bowl, stir together the tomatoes, pepperoncini (plus about half the juice!), onion, water or broth, Italian dressing mix, oregano, and garlic powder.
- Place the roast in a 5- to 6-quart slow cooker and pour that flavorful mixture right over the top. Cover and cook on low for 8-10 hours, until the meat is super tender and falls apart with a fork. (You can also do on high for 4-5 hours)
- Once it’s done, take the roast out and let it cool slightly. Skim any fat off the top of the juices. Shred the beef with two forks, then pop it back into the slow cooker with all those juicy flavors. Let it warm through for a bit.
- Serve piled high on toasted rolls with melty cheese, if you’re feelin’ it.
