Spicy Italian Beef


by: Everyday Mom's Meals

A great sandwich, full of kick that is another Crock-Pot wonder.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

1 boneless beef chuck roast 3-4 lbs.

1 jar (12oz) pepperoncini peppers

1 can (14.5 oz) beef broth

1 bottle (12oz) beer

1 onion, minced

2 tbs Italian seasoning

Provolone Cheese

Sub buns

Nutrition Facts
Spicy Italian Beef

Servings Per Recipe: 6

Amount per Serving

Calories: 466

  • Total Fat: 26.9 g
  •     Saturated Fat: 11.6 g
  •     Trans Fat: 1.6 g
  • Cholesterol: 156.4 mg
  • Sodium: 1390.7 mg
  • Total Carbs: 8 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 2 g
  • Protein: 45.4 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Trim fast from beef if necessary. Cut into large chunks.

2.  Place in Crock-Pot.

3.  Drain peppers and pull of stems. Add peppers, broth, beer, onion and seasoning to Crock-Pot. Stir.

4.  Cover and cook on LOW 8-10 hours.

5.  Remove meat from Crock-Pot and shred.

6.  Return to cooking liquid to heat through. Place Provolone on bottom of buns.

7.  Using a slotted spoon, put warm meat on cheese allowing it to soften a little.

Cooks' note:
Serve w/ extra peppers and sauce on the side, if desired.

related recipes