the bear italian beef recipe
The Best the bear italian beef recipe
What I love most about this recipe is how versatile it is. You can serve it on crusty rolls for a hearty sandwich, over mashed potatoes for a cozy dinner, or even tucked into a wrap for lunch. Plus, it’s a great way to get a solid dose of protein without a ton of extra fat, especially if you trim the beef well and use low-sodium broth. The leftovers reheat beautifully, so I often make a big batch and freeze portions for busy days. It’s one of those recipes that just works, no matter the occasion.
Bear’s Italian Beef Sandwich
A hearty and flavorful Italian beef sandwich with tender, slow-cooked beef, savory au jus, and a touch of spice. Perfect for a satisfying meal with minimal effort.
🥘Ingredients
- 3 lbs chuck roast, trimmed of excess fat
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 cup beef broth
- 1 cup water
- 1 packet (1 oz) Italian seasoning mix
- 1/2 cup hot giardiniera, chopped
- 1/2 cup mild giardiniera, chopped
- 6 Italian sub rolls or hoagie buns
- Provolone cheese slices (optional)
👨🍳Directions
-
1
Pat the chuck roast dry with paper towels and season generously with salt, black pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes (if using). -
2
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to a slow cooker or Dutch oven. -
3
Add beef broth, water, and Italian seasoning mix to the skillet, scraping up any browned bits. Pour the liquid over the roast in the slow cooker. -
4
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork. -
5
Remove the roast from the slow cooker and shred it using two forks. Skim excess fat from the cooking liquid, then return the shredded beef to the slow cooker. Mix well to coat the beef in the juices. -
6
Preheat the oven to 375°F (190°C) if using cheese. Slice the sub rolls in half and lightly toast them in the oven for 2-3 minutes. -
7
Pile the shredded beef onto the bottom half of each roll. Top with provolone cheese (if using) and place back in the oven for 1-2 minutes to melt the cheese. -
8
Add a spoonful of giardiniera to each sandwich if desired. Top with the other half of the roll and serve immediately with extra au jus for dipping.
🔧Equipment
- Slow cooker or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Tongs
- Forks for shredding
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bear’s Italian Beef Sandwich Works
❓ Frequently Asked Questions About Bear’s Italian Beef Sandwich
1. What cut of beef is best for Italian beef?
The best cut for Italian beef is top round roast (also called top round steak) or bottom round roast. These cuts are lean but become tender and flavorful when slow-cooked in the seasoned broth. Chuck roast can also work if you prefer a slightly fattier, richer result, but it may require trimming excess fat.
2. How do I keep the beef from drying out while cooking?
To prevent dryness, cook the beef low and slow—either in a slow cooker (6–8 hours on low) or in the oven (3–4 hours at 300°F/150°C). Keep the beef fully submerged in the broth, and avoid overcooking. If using a pressure cooker, reduce the cooking time to 60–90 minutes. Letting the beef rest in the broth after cooking also helps retain moisture.
3. Can I make Italian beef ahead of time?
Yes! Italian beef tastes even better the next day as the flavors meld. Cook the beef as directed, let it cool in the broth, then refrigerate (up to 3 days) or freeze (up to 3 months). Reheat gently on the stove or in a slow cooker until warmed through. The broth can be strained and reduced into a flavorful au jus for serving.
4. What’s the difference between Italian beef and French dip?
While both are slow-cooked beef sandwiches, the key differences are:
– Seasoning: Italian beef uses Italian herbs (oregano, basil, garlic) and giardiniera, while French dip relies on simpler aromatics like onions, garlic, and thyme.
– Broth: Italian beef broth is more robust, often with wine or vinegar, while French dip uses a lighter beef consommé or au jus.
– Serving Style: Italian beef is typically sliced thin and piled high on a roll with peppers, while French dip is served with a side of jus for dipping.
5. How do I achieve the perfect crispy exterior on the bread for an Italian beef sandwich?
For a crispy roll, toast it before assembling the sandwich:
1. Slice the roll lengthwise (but not all the way through) and lightly butter the outside.
2. Toast in a skillet over medium heat for 1–2 minutes per side until golden and crisp.
3. Alternatively, broil for 1–2 minutes in the oven.
4. Dip the toasted roll briefly in the warm beef broth before adding the meat to soften slightly without losing the crunch.
