Italian Beef & Fried Egg Sandwiches
Try this Slow Cooker Italian Beef Sandwich with a twist. It features shredded, seasoned beef that’s simmered in a slow cooker, then piled onto a crusty roll, and topped with pepperoncinis, melted cheese, and a fried egg for extra richness and savory depth. This easy dinner recipe is a definite crowd pleaser!
Everyone knows slow cooker recipes are a busy person’s best friend but many of them can be heavy and unappealing at times. And nobody likes slow cooker recipes with several cooking steps before you even plug the thing in.
I found the recipe for Slow Cooker Italian Beef Sandwiches many years ago in one of my old cookbooks. I don’t even remember which one. I took the recipe and added a twist by topping the Italian Beef Sandwich with a fried egg. My family loves it so much that I make it anytime I’m looking for an easy, slightly spicy and satisfying dish. It is crazy good!
Ingredients
Meat: Boneless chuck roast is the foundation for this dish. Just cut away most of the fat for a leaner, yet flavorful meat.
Spices: Basil, garlic powder, dried oregano, salt and pepper.
Pepperoncinis: Whole MILD Italian pepperoncinis. Pre-sliced can be used but you’ll need to adjust the amount. Reserve the juice.
Onion: Large sweet onion, sliced.
Buns: Chewy hoagie buns. Or any bun that can hold up to the meat and egg.
Egg: Fry up one egg per sandwich. It’s gooey, but oh so delicious.
How To Make Italian Beef & Fried Egg Sandwiches
Start by trimming any large pieces of fat off a chuck roast then cut the roast into seven or eight big hunks and place them in the bottom of a 6 quart slow cooker (crock pot).
Next, in a small bowl, combine the spices, sprinkle over the meat.
Drain pepperoncinis, reserving liquid. Remove and discard stems of peppers. Top meat with sliced onion, peppers and reserved liquid.
Cover and cook on low for 8-9 hours or high 4-5 hours, until meat is tender and can be easily shredded. Shed beef with two forks. Return meat to slow cooker.
Toast buns under broiler until lightly brown. Using a slotted spoon add meat and top with a slice of preferred cheese. Broil again to melt cheese. Serve beef and peppers topped with a fried egg and a side of au jus from the slow cooker for dipping.
More Family Favorite Slow Cooker Meals
- Cuban Style Beef Tacos
- Easy Slow Cooker Kalua Pork
- Slow Cooker Smoked Sausage Stew
- Easy Slow Cooker Chicken Enchilada Casserole
Italian Beef & Fried Egg Sandwiches
10
servings10
minutes8
hours8
hours10
minutesTry this Slow Cooker Italian beef sandwich with a twist. It features shredded, seasoned beef that’s simmered in a slow cooker, then piled onto a crusty roll, and topped with pepperoncinis, melted cheese, and a fried egg for extra richness and savory depth. This easy dinner recipe is a definite crowd pleaser!
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Ingredients
1 jar (16 oz) 1 mild, whole pepperoncinis, drained but reserve juice
3-4 pounds 3-4 boneless beef chuck roast
1 large 1 sweet onion, sliced
10-12 10-12 chewy hoagie buns
- Spices
1 3/4 teaspoon 1 3/4 dried basil
1 1/2 teaspoon 1 1/2 garlic powder
1 1/2 teaspoon 1 1/2 dried oregano
1 1/4 teaspoon 1 1/4 salt
1/4 teaspoon 1/4 black pepper
Directions
- Trim any large pieces of fat off a chuck roast then cut the roast into seven or eight big hunks and place them in the bottom of a 6 quart slow cooker (crock pot).
- In a small bowl, combine the spices, sprinkle over the meat.
- Drain pepperoncinis, reserving liquid. Remove and discard stems of peppers. Top meat with sliced onion, peppers and reserved pepperoncinis liquid.
- Cover and cook on low for 8-9 hours or high for 4-5 hours, until meat is tender and can be easily shredded. Shed beef with two forks. Return meat to slow cooker.
- Toast buns under broiler until lightly brown. Using a slotted spoon add meat and top with a slice of preferred cheese. Broil again to melt cheese. Serve beef and peppers topped with a fried egg and a side of au jus from the slow cooker for dipping.
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