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Living in the Chicagoland area, Italian Beef is cuisine staple.  The boys worked up an appetite while working on my patio and deck, so I decided to make a homemade shredded Italian Beef Sandwich.

Grill the beef.

Start off by seasoning the chuck roast with Meat Church Holy Cow.

Time to get the grill going.  Heat up the Big Green Egg to 250 degrees indirect heat.  Once the temperature is reached, throw the seasoned chuck roast directly on the grates for about 3 hours.

Add in the peppers!

Next, transfer the grilled beef into a dutch oven.  Add in 2 whole chopped onion, garlic cloves, a whole jar of peperoncini peppers with the liquid, 1/2 jar of pickled jalapeños peppers, 1/2 a stick of butter, plenty of Italian seasoning, and 1/2 cup of beef stock then place back on the grill for another 3 hours or until the beef is nice and tender.  Shred the beef and mix it in with all that liquid goodness.

Finally, assemble shredded Italian beef sandwiches!

To finish off the homemade shredded Italian Beef Sandwich, grab some French Rolls and full them with that delicious beef.  Top off with some giardiniera, slice in half and serve!

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Printer friendly recipe below:

5 from 1 vote

Shredded Italian Beef Sandwich

Prep Time: 10 minutes
Cook Time: 6 hours
Servings: 8 people

Ingredients 

  • 3 lbs Chuck Roast
  • 2 tbsp Meat Church Holly Cow Rub
  • 2 White Onion
  • 1/2 stick Unsalted Butter
  • 4 Garlic Cloves
  • 3 tbsp Italian Seasoning
  • 12 oz Peperoncini Peppers
  • 6 oz Pickled Jalapeno Peppers
  • 1/2 cup Beef Stock
  • 8 Fresh Roll Subs
  • 1/4 cup Giardiniera

Instructions 

  • Startoff by seasoning the chuck roast with Meat Church Holy Cow.
  • Heat up the Big Green Egg to 250 degrees indirect heat
  • Place the seasoned chuck roast directly on the grates for about 3 hours
  • Next, transfer the grilled beef into a dutch oven. 
  • Add in 2 whole chopped onion, garlic cloves, a whole jar of peperoncini peppers with the liquid, 1/2 jar of pickled jalapeño peppers, 1/2 a stick of butter, plenty of Italian seasoning, and 1/2 cup of beef stock.
  • Place back on the grill for another 3 hours or until the beef is nice and tender.
  • Shred the beef with all the cooked liquids
Like this recipe? Rate and comment below!

Check out the Recipes Page for other tasty ideas!

About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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Recipe Rating




1 Comment

  1. 5 stars
    This was the first recipe of yours I tried about a year or so ago, and it did not disappoint! Incredible easy to work through and the flavor was so good! Love the beef flavors and the peperoncinis deliver a solid bite too. I make it throughout the year but it’s a fall, football game day staple in this house!!!