Shredded Beef Sandwiches with green peppers and melted cheese.

Shredded Beef Sandwiches Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 15 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Slow Cooker
  • Cuisine: American


These shredded Beef Sandwiches are loaded with tender, flavorful beef, giardiniera, and cheese. Have this Chicago-style hoagie at home tonight! Note, if you prefer your green bell peppers to be crunchy, don’t add them to the slow cooker. Also, if you’d like your buns toasted and your cheese melted, before adding the beef, split the buns and put cheese on them and then put them under the broiler to heat through. Then add the beef, the giardiniera, and the bell peppers. Enjoy! -Christine


Units Scale
  • 2.5 lb. boneless chuck roast
  • 2 tsp. Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 large red onion, sliced
  • 1 red bell pepper, chopped
  • 4 cloves garlic, sliced
  • 1 (14 oz.) can diced tomatoes
  • 1/2 cup beef broth
  • 1 green bell pepper, sliced
  • 6 hoagie rolls, split open
  • 12 slices of provolone cheese
  • 1/2 cup of drained giardiniera (mild or hot)


  1. Season roast all over with Italian seasoning, salt, and pepper.
  2. To the slow cooker add the red onion, red bell pepper, garlic, and the diced tomatoes with their juice. Stir. Nestle the roast into the onion mixture. Pour the broth over top of the roast.
  3. Cook until beef is tender enough to shred, about 6 hours on LOW or 4 hours on HIGH.
  4. Arrange the slices of green bell pepper over the roast in the slow cooker and put the lid back on. Continue to cook for 15 more minutes on HIGH.
  5. Use tongs to transfer the green bell pepper slices from the slow cooker to a plate. Set aside.
  6. Use tongs to remove the roast from the slow cooker. Use two forks to shred the beef.
  7. Set a strainer over a large bowl. Pour the liquid and veggies from the slow cooker through the strainer. Add the veggies from the strainer to the shredded meat and toss to disburse. Spoon the fat off of the liquid in the bowl. Season the remaining liquid with salt to taste.
  8. Divide the meat among the hoagie rolls. Top each set of meat with two slices of cheese, 2 tablespoons of giardiniera, and some of the green bell pepper slices. Serve with the liquid on the side for dipping.

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