Best Italian Beef Sandwiches (Leftover Roast Recipe Idea)
These Italian beef sandwiches are the best way to you up your leftover roast beef. Easy to make in the slow cooker, these sandwiches really make the best out of your roast beef!
- 1 6 pound rib roast cooked according to these instructions
- 1 ounce Italian Seasoning mix 1 packet
- 1/2 ounce beef au jus seasoning 1/2 packet
- 8 oz pepperoncini pepper slices + 2 tablespoons juice from jar use more juice if you like things spicier
- 12 ounces roasted red peppers drained and diced
- 1/2 red onion sliced
- 14.5 oz beef broth
- provolone cheese sliced
- hoagie buns
- horseradish sauce for serving
This is a recipe for using your leftover roast to make sandwiches. You can find a great roast recipe HERE.
Take your leftover roast and chop into cubes, removing any excess fat.
Place roast cubes into a large crock pot. Sprinkle with the Italian Seasoning Mix and au jus seasoning. Add in the pepperoncini, juice, roasted red peppers, and sliced onion. Pour the beef broth over everything. Stir to combine/coat.
Cover with lid and cook on low for 2 hours or until everything is hot and the beef is easy to shred with two forks (or chop with a sharp knife). (this recipe is using COOKED roast, it is an idea for leftovers. If cooking a roast from raw, you would cook on low for 9 hours). After shredding, cook on low for another hour or until ready to serve.
15 minutes before ready to serve, scoop the shredded meat on half of the hoagie buns and top with provolone cheese. Spread horseradish sauce on the back of the top piece of bun. Place the top half of the bun on the sandwich. You can serve as is, or I like to wrap tightly in foil and cook in the oven (350F) for 10-15 minutes or until cheese and bun are hot.
Serve and enjoy!
Calories: 874kcal | Carbohydrates: 36g | Protein: 38g | Fat: 63g | Saturated Fat: 26g | Cholesterol: 139mg | Sodium: 546mg | Potassium: 611mg | Fiber: 3g | Sugar: 5g | Vitamin A: 273IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 15mg