This easy and flavorful slow cooker drip beef sandwiches recipe is perfect for a quick weeknight meal. With tender, shredded beef, savory caramelized onions, and melted provolone cheese on toasted hoagie rolls, it’s a simple, delicious dish that can be customized with common ingredients. Serve it with crispy chips for the ultimate comfort meal!
Ingredients Needed:
- 1 (2 1/2 pound) piece beef chuck roast
- 1 tsp. minced fresh rosemary
- 3/4 tsp. kosher salt
- Black pepper, to taste
- 1 (12-ounce) jar pepperoncini
- 1 c. beef broth
- 6 Tbsp. salted butter, softened
- 1 large onion, sliced
- 6 soft hoagie rolls, split
- 12 slices provolone cheese
- Potato chips, for serving
How To Make Drip Beef Sandwiches In Slow Cooker:
- Cook the beef: Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt, and a generous amount of black pepper. Add the pepperoncini (with brine) and beef broth. Cover and cook on low for 7 to 8 hours, until the meat is very tender and easy to pull apart.
- Caramelize the onions: When there are about 15 minutes left on the slow cooker, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion, remaining ¼ teaspoon salt, and some black pepper. Cook, stirring occasionally, until the onions are tender and lightly browned, about 10 minutes.
- Shred the beef: Remove the roast from the slow cooker and shred it using two forks, then return the shredded beef to the slow cooker to keep warm.
- Toast the rolls: Preheat the broiler. Spread the remaining 4 tablespoons of butter on the hoagie rolls. Place them on a baking sheet and broil until toasted, about 2 minutes.
- Assemble the sandwiches: Pile a generous amount of shredded beef onto each toasted roll. Spoon some cooking liquid over the meat, top with a few pepperoncini from the slow cooker, and add plenty of caramelized onions. Place 2 slices of provolone cheese on each sandwich and return to the broiler for about 1 minute to melt the cheese. Serve with potato chips and extra cooking liquid for dipping.
Recipe Tips
- Use the right cut of beef: Make sure to use beef chuck roast for the best flavor and tenderness. It breaks down perfectly in the slow cooker.
- Don’t skip the pepperoncini brine: The brine adds a tangy flavor to the beef, enhancing the taste of the entire dish.
- Broil the cheese until melted: To get that perfect melted cheese on top, keep an eye on the broiler, as it only takes about 1 minute to melt.
- Shred the beef thoroughly: Use two forks to shred the beef finely for easy serving and even distribution on the sandwiches.
- Toast the rolls lightly: Broil the hoagie rolls just until they’re golden and crisp, making the sandwiches hold up better with the juicy beef.
How To Store & Reheat Leftovers
- Storing in the fridge: Place leftover slow cooker drip beef sandwiches in an airtight container and store in the fridge for up to 3 days.
- Freezing: Freeze leftover slow cooker drip beef sandwiches in a sealed container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Reheat leftover slow cooker drip beef sandwiches in a pan over medium heat until warm for 3 minutes, adding some cooking liquid to keep it moist.
Nutrition Facts
- Calories: 713
- Fat: 41 g
- Saturated Fat: 21 g
- Trans Fat: 1 g
- Cholesterol: 183 mg
- Sodium: 1749 mg
- Carbohydrates: 28 g
- Fiber: 3 g
- Sugar: 2 g
- Protein: 58 g
Try More Recipes:
- French Beef Dip Sandwiches
- Instant Pot Beef Stew And Cheesy Grits
- Slow Cooker Chipotle Beef Chili
- Beef And Bean Chili
Slow Cooker Drip Beef Sandwiches
Description
This easy and flavorful slow cooker drip beef sandwiches recipe is perfect for a quick weeknight meal. With tender, shredded beef, savory caramelized onions, and melted provolone cheese on toasted hoagie rolls, it’s a simple, delicious dish that can be customized with common ingredients. Serve it with crispy chips for the ultimate comfort meal!
Ingredients
Instructions
- Cook the beef: Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt, and a generous amount of black pepper. Add the pepperoncini (with brine) and beef broth. Cover and cook on low for 7 to 8 hours, until the meat is very tender and easy to pull apart.
- Caramelize the onions: When there are about 15 minutes left on the slow cooker, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion, remaining ¼ teaspoon salt, and some black pepper. Cook, stirring occasionally, until the onions are tender and lightly browned, about 10 minutes.
- Shred the beef: Remove the roast from the slow cooker and shred it using two forks, then return the shredded beef to the slow cooker to keep warm.
- Toast the rolls: Preheat the broiler. Spread the remaining 4 tablespoons of butter on the hoagie rolls. Place them on a baking sheet and broil until toasted, about 2 minutes.
- Assemble the sandwiches: Pile a generous amount of shredded beef onto each toasted roll. Spoon some cooking liquid over the meat, top with a few pepperoncini from the slow cooker, and add plenty of caramelized onions. Place 2 slices of provolone cheese on each sandwich and return to the broiler for about 1 minute to melt the cheese. Serve with potato chips and extra cooking liquid for dipping.
Notes
- Use the right cut of beef: Make sure to use beef chuck roast for the best flavor and tenderness. It breaks down perfectly in the slow cooker.
- Don’t skip the pepperoncini brine: The brine adds a tangy flavor to the beef, enhancing the taste of the entire dish.
- Broil the cheese until melted: To get that perfect melted cheese on top, keep an eye on the broiler, as it only takes about 1 minute to melt.
- Shred the beef thoroughly: Use two forks to shred the beef finely for easy serving and even distribution on the sandwiches.
- Toast the rolls lightly: Broil the hoagie rolls just until they’re golden and crisp, making the sandwiches hold up better with the juicy beef.
Slow Cooker Drip Beef Sandwiches
