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Chicago-Style Beef Rolls

I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    16 servings


  • 1 boneless beef chuck roast (4 to 5 pounds)
  • 1 tablespoon olive oil
  • 3 cups beef broth
  • 1 medium onion, chopped
  • 1 package Italian salad dressing mix
  • 3 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 16 hoagie buns, split
  • Sliced pepperoncini and pickled red pepper rings, optional


  • Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast.
  • Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired.
Nutrition Facts
1 sandwich (calculated without optional toppings): 418 calories, 16g fat (5g saturated fat), 74mg cholesterol, 771mg sodium, 36g carbohydrate (6g sugars, 1g fiber), 31g protein.

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Average Rating:
  • pajamaangel
    Oct 30, 2018

    These were okay. I would say that you absolutely need the pepperoncini and red pepper for sure. I found them kind of dry too so we added a nice spicy BBQ sauce to them.

  • justmbeth
    Jan 15, 2014

    These were good. Pepperoncini and pepper rings were essential to the flavor of the sandwich.

  • badkitty1116
    Apr 2, 2013

    No comment left