We love to dip. Chips and dip. Bread to dip in olive oil. French fries to dip in sauces. It doesn’t matter. That is why we love this sandwich plus it has tons of flavor. It is simple to make the roast cooks in the slow cooker until you are ready to make the sandwiches. Use prepared sub rolls and you are within 20 minutes of having dinner on the table.
Verdict: This is one of our favorite sandwiches because the au jus is fun to dip in and the garlic butter for toasting the sandwiches adds even MORE flavor.
We served this with a green side salad to complete the meal.
Slow Cooker Italian Beef - Chicago Style Sandwiches
Place roast in bottom of slow cooker. Add beef stock, Italian dressing seasonings, Pepperonchinis, pepper, oregano, basil, onion powder and 1 teaspoon garlic powder to slow cooker and stir until well mixed. Cover and cook on low for 6-8 hours or 3 1/2 to 4 on high.
While roast is cooking make garlic butter if desired: Mix all ingredients in a bowl until well combined. Cover with plastic and allow to set in refrigerator to meld flavors.
When ready to serve cut or shred beef. Cut rolls open and spread with garlic butter. Toast rolls in oven until edges are starting to slightly brown. Remove rolls from oven. Turn oven on to broil.
Fill rolls with meat, drain off au jus, and then cover with a slice of Provolone cheese. Place pan back in oven under broiler until cheese has melted and it beginning to brown. Remove pan from oven. Add extra Pepperonchini if desired to top of sandwich and serve with a side of au jus for dipping sandwich.