Slow-cooked Italian beef makes a satisfying grilled cheese, with peppers, provolone, and a little cooking liquid for dipping. Make the beef ahead so sandwich night comes together quickly.
A QUICK NOTE
The 3 lb roast makes more beef than a few sandwiches need. Save the leftover beef and its cooking liquid separately for another meal, and assemble only as many sandwiches as you want.
INGREDIENTS
FOR THE ITALIAN BEEF
3 lb chuck roast, trimmed of visible fat and cut into large chunks
1 packet (0.7 oz) Italian salad dressing mix
1½ tsp Italian seasoning
½ medium onion, chopped
2 beef bouillon cubes
2 Tbsp unsalted butter
2 cups water
8 oz sliced pepperoncini, plus a splash of the juice and extra for serving
FOR THE SANDWICHES
Bread of choice (I like thin-sliced sprouted 22-grain bread)
Provolone cheese slices
Butter, for the bread
Giardiniera, optional
DIRECTIONS
1. Place the chuck roast in a slow cooker. Sprinkle with the dressing mix and Italian seasoning. Add the onion, bouillon cubes, 2 tbsp butter, pepperoncini and a splash of their juice. Pour in the water.
2. Cover and cook on low for about 8 hours, until the beef shreds easily with a fork. Shred the beef, return it to the slow cooker, and cook on low for 1 more hour.
3. Drain the beef, reserving the cooking liquid for dipping. Heat a skillet or griddle over medium heat.
4. Butter one side of each bread slice. Place a slice buttered side down in the skillet. Add provolone, beef, extra pepperoncini, and giardiniera, if using. Top with more provolone and another slice of bread, buttered side up.
5. Cook for 2–4 minutes per side, until golden brown and the cheese melts. Serve with the reserved cooking liquid for dipping.
