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 classic sandwich, or pile it over mashed potatoes or rice for a heartier meal. My husband likes it best with a side of roasted veggies, while the kids prefer it with a little melted provolone on top. It’s one of those dishes that works just as well for a casual family dinner as it does for a weekend gathering with friends. Plus, since it’s packed with protein and uses lean cuts of beef, I feel good about serving it often. It’s filling without being heavy, and the leftovers reheat beautifully—always a win in my book.
Bear’s Italian Beef Sandwiches
A hearty and flavorful Italian beef sandwich with tender, slow-cooked beef, savory au jus, and a touch of spice. Perfect for game day or a comforting family meal.
🥘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
- 2 cups beef broth
- 1/2 cup water
- 1 packet (1 oz) au jus gravy mix
- 6 hoagie rolls or French bread rolls, split and toasted
- 1 jar (16 oz) giardiniera (hot or mild, drained)
- 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 the slow cooker. -
3
In the same skillet, add beef broth and water, scraping up any browned bits. Pour the liquid into the slow cooker along with the Italian seasoning mix. -
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 beef 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 to keep warm. -
6
Prepare the au jus by combining beef broth, water, and au jus gravy mix in a saucepan. Bring to a simmer and cook for 5 minutes, stirring occasionally. -
7
Toast the hoagie rolls if desired. Pile the shredded beef onto the bottom half of each roll, top with giardiniera, and add a slice of provolone cheese if using. Drizzle with au jus and serve immediately.
🔧Equipment
- Large slow cooker or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Tongs
- Forks for shredding
- Baking sheet (if toasting rolls)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bear’s Italian Beef Sandwiches Works
❓ Frequently Asked Questions About Bear’s Italian Beef Sandwiches
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 inside round). It’s lean, flavorful, and becomes tender when slow-cooked. Chuck roast can also work but has more fat, which may require trimming. Avoid overly fatty cuts like brisket, as they can make the meat greasy.
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2. How do I keep the beef from drying out while cooking?
To prevent dryness, cook the beef low and slow (typically 3–4 hours at 325°F/163°C) in a flavorful broth. Keep the meat submerged in liquid, and avoid overcooking—use a meat thermometer to check for doneness (195–205°F/90–96°C for shredding). Letting the beef rest in the broth for 30+ minutes after cooking also helps retain moisture.
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3. Can I make Italian beef in a slow cooker or Instant Pot instead of the oven?
Yes! For a slow cooker, cook on low for 8–10 hours or high for 5–6 hours. For an Instant Pot, use the “Meat/Stew” setting for 60–90 minutes with a natural release. Both methods work well, but the oven gives a slightly deeper flavor due to caramelization. If using a pressure cooker, reduce the broth slightly to avoid diluting the taste.
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4. What’s the difference between Italian beef and French dip sandwiches?
While both feature thinly sliced beef on a roll, the key differences are:
– Italian beef: Cooked in a spiced, garlic-heavy broth (often with giardiniera), served wet (dipped) or dry. The bread is typically a crusty Italian roll.
– French dip: Uses a simpler au jus (beef broth, sometimes with herbs), served with the jus on the side for dipping. The bread is usually a softer French roll or baguette. Italian beef is spicier and more robust in flavor.
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5. How long does leftover Italian beef last, and how should I reheat it?
– Storage: Keep leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
– Reheating:
– Stovetop: Simmer in broth over low heat until warm (5–10 minutes).
– Oven: Wrap in foil with a splash of broth and heat at 300°F (150°C) for 15–20 minutes.
– Microwave: Use short bursts (30-second intervals) with broth to prevent drying. Avoid high heat to keep the meat tender.