I bet these Slow Cooker Drip Beef Sandwiches are going to quickly become a dinner staple at your house. With slow cooked beef, sautéed onions and peppers and cheese you will want to eat them everyday.
If you’re looking for more delicious dinners we have so many right here! Try out our Instant Pot Beef Stew, Easy Tater Tot Casserole or Spicy Korean Beef and Noodles.
Slow Cooker Drip Beef Sandwiches
To make this recipe, you’re going to cook your boneless beef chuck for 7-8 hours. Yes, this is definitely a dinner you will need to start at breakfast time!
Letting the meat cook slow all day makes it very tender and easily cut and shredded for your sandwiches.
Once it’s all cooked, you will saute your veggies over the stove and add them in with the shredded beef. Place them on a hoagie bun, add cheese and broil for just a few minutes. They come out perfectly cooked with the bun toasted as well.
What are cremini mushrooms?
Mushroom varieties are so interesting to me. The cool thing is, that most of the mushrooms you are used to eat are the same thing but aged differently. So a cremini mushroom is just one that is older than a white button mushroom and younger than a portobello.
Because of the age, they vary on firmness, color and texture. So really, you can choose whichever mushroom variety you would like!
Slow Cooker Drip Beef Sandwiches
Ingredients
- 4 lbs. boneless beef chuck roast trimmed and cut into 4 large chunks
- 1 cup beef broth
- 1 tbsp. Worcestershire sauce
- 1 tbsp. Italian seasoning
- 2 tsp. garlic pepper seasoning
- 1/2 tsp. sea salt
- 2 tbsp. salted butter
- 1 small yellow onion peeled and sliced thinly
- 2 large green bell peppers deseeded and sliced thinly
- 8 oz. cremini mushrooms diced
- 1 clove garlic minced
- 8 hoagie rolls sliced
- 8 slices provolone or muenster cheese
Instructions
- Place beef chuck into the bottom of a slow cooker and pour beef broth and Worcestershire sauce over meat.
- Season with Italian seasoning, garlic pepper seasoning, and sea salt and place the lid on the slow cooker.
- Cook on LOW for 7-8 hours.
- Skim fat off the top of the liquid in the slow cooker and use two forks to shred beef.
- In a nonstick skillet over medium heat, melt butter and saute onions and bell peppers until tender, about 4-5 minutes.
- Add mushrooms and minced garlic and cook, stirring constantly to prevent garlic from burning, for 2-3 minutes.
- Add salt and pepper to taste and stir.
- Add sauteed vegetables into the slow cooker and stir to combine everything.
- Place halved hoagie rolls on a baking sheet. Use a slotted spoon to evenly disperse the beef mixture between the 8 hoagie rolls and top beef mixture with provolone/muenster cheese.
- Broil sandwiches in the oven until hoagies are toasted and cheese is melted, about 3-4 minutes.
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