I know many folks think of the slow cooker for winter meals, but I actually prefer it in the summer and Italian Beef Hoagies are the perfect meal to prepare in it!
Slow Cooker Italian Beef Hoagies is pot roast cooked in pepperoncini chiles until fork tender, then smothered in cheese and serve on a hoagie roll. Great for parties too!
Instead of heating up the house with the oven or stove, the warmth is contained. I can throw something in before I leave for work and expect it to be done by the time I get home, leaving more time for outdoor activities and time with the family.
One of hubby’s favorite slow cooker meals is Italian Beef Hoagies. Slightly spicy, slightly sweet, right up his alley. Similar to a Mississippi Pot Roast, but in sandwich form.
Have you ever had a pepperoncini? They are the little peppers that commonly come with pizza, on cheese platters or are available in grocery store olive bars.
Pepperoncinis have a unique taste that is sometimes described as a moderately spicy chile pepper similar to banana peppers, but just slightly bitter. The natural juices of the pepperoncini give the beef a big, bold flavor and help break down the fibers.
You can play with the cut of beef you use in these Italian beef hoagies. Quite commonly, my grocer labels all the suitable roast cuts as “pot roast”. It is usually a bottom round roast, but you can also use chuck or shoulder.
Add Swiss cheese, or any other desired cheese, to a hearty sub roll and you have a crowd pleasing Italian Beef Hoagie.
Serve with your Italian Beef Hoagies with:
- 2 lbs pot roast beef
- 16 ounce pepperoncinis juice and all, stems removed
- 1/2 cup beef stock
- 1 tablespoon garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 large sub rolls
- 12 slices Swiss cheese
- Throw all items into your slow cooker. Set for 4 hours on high or 8 hours on low,
- Before serving, shred beef with two forks and return to the slow cooker to soak up the juices.
- Toast sub rolls, add two slices Swiss cheese to each. Top with Beef pepperoncini and serve. Enjoy!
If you've tried this recipe, come back and let us know how it was!
Quite commonly, my grocer labels all the suitable roast cuts as "pot roast". It is usually a bottom round roast, but you can also use chuck or shoulder.