Slathered with luscious garlic butter, ooey-gooey provolone cheese, a bit of tang from the giardiniera, and the rich flavors of the roast beef. THIS is one of my all time favorite sandwiches!
There is nothing more satisfying then a big fat Italian Roast Beef sandwich!
There used to be a little place in town we could go order one of these bad boys, and it was actually Chicago Style Roast Beef. Pam’s in University City, the only problem; it was in St. Louis and she had all the Chicago teams on the walls.
We didn’t care though. The food was awesome there and we didn’t have to travel all the way to Chicago to get an authentic Chicago style hotdog or an Italian roast beef sandwich!
Sadly Pam’s closed up shop. Never heard if she moved back to Chicago or what, but now we have to make our own Italian Roast Beef sandwiches.
I don’t know why this isn’t on more menus… we have the Philly on menus all over town, but after having a real Italian Roast Beef sandwich, you kinda crave one every once in while.
In Chicago they say “the wetter, the better” when it comes to Italian Beef Sandwiches!! And using this recipe, it will most definitely not be dry at all. I mean, look at all those juices!
So after making this amazingly tender Mississippi Pot Roast with Gravy, we decided to turn the leftovers into Italian Roast Beef sandwiches and it hit the spot.
Slathered with luscious garlic butter, ooey-gooey provolone cheese, a bit of tang from the giardiniera, and the rich flavors of the roast beef makes this one of my all time favorite sandwiches, right up there with the Mangia Bene Sandwich which is another Italian favorite!
This is so easy to make, even if you don’t have a leftover roast either way it’s sooo yummy!Don’t forget to follow along, so you don’t miss out! Did you know you can get a notification on your phone now as soon something is published? People are loving this so much, more than the emails clogging up your inbox. If you happened to not accept the notification box earlier…now is a good time to click the small bell in the corner and get signed up!
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- 3-4 lb Boneless Beef Roast (Chuck or Rump-your choice cut)
- 1 envelope Good Seasons Zesty Italian salad dressing mix
- 14.5 oz can beef broth
- 1 jar Italian Giardiniera
- 1 stick butter
- 2 teaspoons garlic powder
- sliced Provolone cheese
- Place roast in slow cooker, with beef broth and empty contents of Good Seasons Zesty Italian mix, cover and cook on low for 8 hours. Remove from crock pot to shred and return shredded meat back to crock pot while preparing the rolls.
- If your bread is not cut, cut it open lengthwise
- Butter both halves of the bread, and sprinkle on garlic powder
- Cover bottom half of the bread with your cheese
- Bake in the oven until bread is toasted on the edges, and all of the cheese has melted
- Pile warm shredded beef on rolls and top with Giardiniera
Nutrition InformationYield About 8 Sandwiches Serving Size 1 Sandwich
Amount Per Serving Calories 2179Total Fat 144gSaturated Fat 60gTrans Fat 0gUnsaturated Fat 65gCholesterol 849mgSodium 672mgCarbohydrates 1gFiber 0gSugar 0gProtein 207g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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