This Smoked Italian Beef Sandwich recipe is super easy to make and the whole family will love it!
This sandwich is loaded with tender beef, provolone cheese, pepperoncinis and giardiniera all held together in a hoagie.
The great thing about this recipe is that if you don’t have a smoker, you can easily make it in the crockpot. Get it all set before heading out the door for the day and then dinner will be ready to serve by the time you get home.
Be sure to give this easy smoked Italian beef recipe the next time you’re looking for a delicious family friendly meal.
Ingredients you will need
Cut of meat: Boneless chuck roast
Seasoning: Salt, black pepper, garlic powder, onion powder and W Sauce or Worcestershire sauce
Au Jus: Beef broth or beef stock, beef boulion, butter, pepperocini juice, yellow onion
Sandwich: French roll or hoagie buns, slice of provolone cheese, hot giardiniera, pepperoncini peppers
How to make a Smoked Italian Beef Sandwich
Preheat the smoker to 275° F using cherry wood for a mild, sweet smoke flavor.
Spread a thin layer of olive oil, W Sauce or yellow mustard on the beef chuck roast serving as a binder to help the seasoning stick to the meat.
Generously season the chuck roast with a mixture of salt, black pepper and garlic powder.
Insert the MEATER probe to monitor the internal temperature of the meat while it cooks.
Place the roast on the smoker at 275° F for 3 hours indirect of the heat.
Once the roast reaches an internal temperature of 165° F, remove the roast from the smoker.
Put the beef roast in a dutch oven with diced onions, italian seasoning, beef bouillon, butter, pepperoncini juice and beef broth, then let it braise on low for an additional 2-3 hours.
Cooking the roast low and slow will allow the connective tissue to break down and become tender.
Remove the roast when it reaches an internal temperature of 205° F and the meat is fork tender.
Finely shred the meat and remove and excess fat or undesirable pieces of the roast.
In a large bowl or foil pan, combine 1/2 pound of shredded beef, pepperoncini’s, giardiniera then mix thoroughly.
Put 2 slices of provolone cheese on the inside of the French bread. This warm meat will help melt the cheese.
Add the shredded roast mixture onto the bun on top of the cheese. This will help the bread from getting soggy.
Wrap the sandwich in some aluminum foil and let it sit wrapped for a couple of minutes until cheese melts.
Cut the sandwich in half with a sharp knife then serve it with the au jus and enjoy!
Smoked Italian Beef Sandwich FAQs
What other types of cheese can I use?
Melted provolone cheese is the best option of this sandwich, but pepper jack or mozzarella cheese are good alternative options.
Is there a crock pot recipe for this?
Yes! Season the meat then sear it on both sides in a hot cast iron skillet with some vegetable oil.
Place the roast in the slow cooker or instant pot along with all of the braising ingredients and let the roast cook over low heat until fall apart tender.
What is the best bread to use for this sandwich?
A French roll works great, or you can use also use hoagie rolls.
The most important thing is to make sure that it’s not a super soft bread on the outside otherwise your sandwich could fall apart while eating it.
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Smoked Italian Beef Sandwich
This Smoked Italian Beef Sandwich is the perfect meal to make.
Smoked tender chuck roast, provolone cheese, pepperoncini and giardiniera.
- Total Time: 5 hours 15 minutes
- Yield: 6–8 sandwiches 1x
Ingredients
- 3–4 pound chuck roast
- 2 Italian french bread
- W sauce – Worcestershire works if you can’t find it.
- 4 tbsp SPG seasoning blend
- 1 diced yellow onion
- 1 tbsp beef bouillon
- 4 tbsp butter
- ½ cup pepperoncini juice
- ½ cup pepperoncini
- ½ cup giardiniera
- 6 cups beef broth
- 2 slices Provolone cheese
Instructions
- Preheat the smoker to 275° F using cherry wood for a sweet, mild smoke flavor.
- Use a W sauce binder then season the chuck roast on all sides with the SPG seasoning blend.
- Insert the MEATER probe then place the roast on the smoke at 275° F for 3 hours.
- When the roast reaches an internal temperature of 165° F, place the roast in a dutch oven with onions, beef bouillon, butter, pepperoncini juice and beef broth. Put the lid on top then let it braise for 2-3 hours until the meat is fall apart tender.
- In a large bowl, combine 1/2 pound of smoked beef, pepperoncini’s, giardiniera then mix thoroughly.
- Put 2 slices of provolone cheese in the french bread then stuff it with the meat mixture.
- Wrap the sandwich in foil until the cheese cheese melts.
- Cut the sandwich in half then dip in juices and enjoy!
Notes
Alternative cuts of meat: Beef short ribs, beef brisket.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Method: Braising
- Cuisine: American
1 Comment
Smoking the Chuck roast brings this recipe to the next level! I’ve made this one a few times and my family loves it every time. I like to meal prep ahead of time and reheat the next day.