If you’re looking for the ultimate game day food, look no further! These Slow Cooker Italian Shredded Beef Sliders are so easy to make and knock-your-socks-off good!
These epic sliders are inspired by one of my husband Clayton’s favorite sandwiches, the “Italian Dip” from Bobbie’s Restaurant in Dallas. It’s a mouthwatering, tender Italian beef sandwich that feels like a fun twist on a classic French Dip. I’ve recreated it with an easy slow-cooker version at home, and they turned out incredibly delicious! Clayton couldn’t stop raving about them — definitely one of his favorite things I’ve made in a while.
These Slow Cooker Italian Shredded Beef Sliders are packed with flavor and perfect for feeding a crowd! The slow cooker handles all the work, making the beef tender and flavorful, while assembling the sandwiches is a breeze. Just be sure to serve them immediately — they’re incredibly juicy and best enjoyed fresh!
ingredients:
- Yellow Onion
- Garlic
- Tomato Paste
- Jar of Sliced Hot Banana Peppers
- Low-Sodium Beef Broth
- Italian Seasoning
- Boneless Chuck Roast
- Kosher Salt
- Black Pepper
- All-Purpose Flour
- Extra Virgin Olive Oil
- Slider Buns
- Provolone Cheese
- Hot Giardiniera optional
Step-by-step:
Step one: prepare the sauce
In the bottom of a slow cooker, combine the onion, garlic, tomato paste, banana peppers and the juices from the jar, broth and Italian seasoning and stir until well combined. Set aside.
Step two: season the roast
Pat dry the chuck roast and season on both sides with salt and pepper, pressing the seasonings into the meat. Sprinkle and rub the flour so that it evenly coats both sides of the roast.
step three: brown the roast
Heat the oil in a large skillet over medium-high heat. Add the roast and brown on both sides until a golden-brown crust forms.
step four: add the roast and the sauce to the slow cooker
Nestle the meat into the slow cooker, cover and cook on high for 6 hours, or low for 8 to 10 hours, or until the meat is cooked through and fall apart tender.
Step five: shred the meat and leave the slow cooker on “warm”
Transfer the meat to a baking sheet and shred using two forks. Transfer back to the slow cooker and toss to coat in the liquid, cover and keep on ‘warm’ until ready to build your sliders. The longer it sits in the liquid on warm, the more flavorful and tender the meat!
step six: add the toppings and serve!
To serve, place the bottom halves of the slider buns on a large baking sheet. Using a slotted spoon or tongs, transfer the italian shredded beef on top of the slider buns and pile them in small mounds for individual sliders. Top them all with provolone and then finish with some giardinara, if using. Place on the top rack of your oven and turn on the broiler on high (or turn the oven to it’s highest setting). Cook until the cheese is melty and browned, 2 to 3 minutes, watching carefully to not burn. Remove from the oven and serve immediately.
Recipe FAQs:
For flavor’s sake, I say yes! I know it’s an extra step, but it really adds to the depth of flavor and helps to thicken the sauce.
It’s definitely possible to make the meat ahead of time, but since these sandwiches are super juicy, I recommend serving these sliders as soon as they’re assembled!
I can’t wait to hear what you think of these sliders! Let me know in the comments after you’ve tried them!
Looking for more game day food ideas? Try these!
Slow Cooker Italian Shredded Beef Sliders
Ingredients
For the Italian Shredded Beef:
- ½ large yellow onion thinly sliced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- One 16-ounce jar sliced hot banana peppers with their juices
- ¼ cup low-sodium beef broth (*use 1/2 cup for the InstantPot method)
- 1 tablespoon Italian Seasoning
- 3 lb boneless chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
For Serving:
- 12 slider buns
- 10 slices provolone cheese
- Hot Giardiniera optional
Instructions
Slow Cooker Directions:
- In the bottom of a slow cooker, combine the onion, garlic, tomato paste, banana peppers and the juices from the jar, broth and Italian seasoning and stir until well combined. Set aside.
- Pat dry the chuck roast and season on both sides with salt and pepper, pressing the seasonings into the meat. Sprinkle and rub the flour so that it evenly coats both sides of the roast.
- Heat the oil in a large skillet over medium-high heat. Add the roast and brown on both sides until a golden-brown crust forms. (I know it’s annoying to brown the meat before the slow cooker, but I think it really adds flavor to the meat, plus the flour that coats the beef helps thicken the sauce a bit).
- Nestle the meat into the slow cooker, cover and cook on high for 6 hours, or low for 8 to 10 hours, or until the meat is cooked through and fall apart tender.
- Transfer the meat to a baking sheet and shred using two forks. Transfer back to the slow cooker and toss to coat in the liquid, cover and keep on ‘warm’ until ready to build your sliders. The longer it sits in the liquid on warm, the more flavorful and tender the meat!
Instant Pot Directions:
- Pat dry the chuck roast and season on both sides with salt and pepper, pressing the seasonings into the meat. Sprinkle and rub the flour so that it evenly coats both sides of the roast.
- Set the InstantPot to the 'saute' function and heat the oil. Add the roast and brown on both sides until a golden-brown crust forms, about 5 minutes per side. Transfer to a plate and set aside. Turn off the 'saute' function.
- In the bottom of the InstantPot, combine the onion, garlic, tomato paste, banana peppers and the juices from the jar, broth and Italian seasoning and stir until well combined. Nestle the browned chuck roast into the instant pot.
- Close the lid and ensure the vent is set to Sealing. Set the Instant Pot to Pressure Cook (Manual) on HIGH for 60 minutes.
- After cooking, carefully turn the valve to release the pressure. Carefully open the InstantPot. Transfer the meat to a baking sheet and shred using two forks. Transfer back to the Instant Pot and toss to coat in the liquid, cover and keep on ‘warm’ until ready to build your sliders. The longer it sits in the liquid on warm, the more flavorful and tender the meat!
Make the Sliders:
- To serve, place the bottom halves of the slider buns on a large baking sheet. Using a slotted spoon or tongs, transfer the italian shredded beef on top of the slider buns and pile them in small mounds for individual sliders. Top them all with provolone and then finish with some giardinara, if using. Place on the top rack of your oven and turn on the broiler on high (or turn the oven to it’s highest setting). Cook until the cheese is melty and browned, 2 to 3 minutes, watching carefully to not burn. Remove from the oven and serve immediately.
Notes
Nutrition
The post Slow Cooker Italian Shredded Beef Sliders appeared first on The Defined Dish.
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