Italian Beef Grilled Cheese

This Chicago Italian Beef Grilled Cheese combines tender, shredded beef and perfectly seasoned beef stock, and pickled peppers made in a Slow Cooker with the melty, buttery goodness of a grilled cheese. This Chicago classic is getting the upgrade you never knew it needed! Irresistible! 

Disclosure: I partnered with Sara Lee for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.

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Stacks of Italian beef stuffed grilled cheese sandwiches ready to eat

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I recently moved to the Dallas suburbs yโ€™all! Thatโ€™s right! Iโ€™m officially a Texan. Though Iโ€™m very excited for this new beginning, there is a big part of me thatโ€™s already missing Chicago. It will always be home period. The roots Iโ€™ve planted in this incredible city have led me to where I am today: Iโ€™ll never forget that.

If there is one thing that I miss the most, itโ€™s my favorite Chicago food. Chicago hot dogs at Soxโ€™ games, Pequodsโ€™ deep dish pizza, the best steakhouses and so many other classics wonโ€™t be available to me anymore. So, Iโ€™m working on finding a way to bring my favorites with me.

Today, Iโ€™m sharing a recipe that morphs two of my favorite sandwiches into one incredible creation. A classic Chicago Italian Beef sandwich is finding its home in the everyday grilled cheese. Weโ€™re talking melty provolone, well-seasoned, tender beef and pillowy-soft bread.

So today, Iโ€™m sharing a delicious Italian Beef Grilled Cheese Sandwich made with Sara Leeยฎ Artesano™ Bread with you and bringing a bit of Chicago to Dallas! Give it a try and let me know what you think!!

A crockpot filled with shredded Italian beef swimming in a peppery gravy

What is an Italian Beef Sandwich?

For those of you who havenโ€™t made the trip out to Chicago just yet, this sandwich is worth booking the flight for. Created on the South side of Chicago, the Italian Beef Sandwich is the Italian-Mid-Western version of the French Dip.

The unique recipe calls for slowly roasted, thin sliced lean beef to be soaked in its own gravy and layered onto Italian bread loaves. Each sandwich is then topped with sautรฉed green bell peppers and giardiniera (a mixture of pickled serrano peppers, green olives, celery and spices packed in oil).

This Chicago classic is a delicious combination of tender meat, savory drippings and pickled vegetables. Taking a bite into an Italian Beef is drippy, messy and yet, never soggy. Be warned, youโ€™ll need a lot of extra napkins for one of these bad boys!

A close up of two Italian beef grilled cheeses with bread in the background

Ingredients

All this talk about Italian Beef Sandwiches has made me hungry, so what do you say we make finally make one? Well, my latest version.

Sandwiches are pretty much always very simple; therefore, each ingredient is just as important as its counterpart. Using quality ingredients is essential and there are a few stand-out ones in this recipe.

Sara Lee Artesano Bread

A grilled cheese is nothing without good bread; bread is where it all begins.

Because of its thick cut slices, Artesano bread is capable of withstanding this cheesy, juicy concoction. Thick slices also make for a mouthwateringly soft texture that compliments this sandwich perfectly.

Italian Dressing Mix

This is an Italian sandwich folks! We need oregano, thyme, basil, rosemary and parsley: all the good stuff. I find that using an Italian dressing mix adds in all the necessary spices.

Pepperoncini & Giardiniera

These two ingredients are what make for an authentic Italian Beef flavor. Pepperonciniโ€™s are sweet with a medium heat level; their addition creates crunch and a vinegary tang. Giardiniera is similar in that it layers heat and texture. Together, they tag team to make for a better, tastier sandwich.

The final touch in this recipe is serving your sandwich with extra gravy (beef stock). Dipping each bite adds that extra somethinโ€™ you didnโ€™t even know you needed. Whatโ€™s an Italian Beef without that messy, tasty juice?

How to Make Italian Beef Grilled Cheese

Crockpot Magic:  Chuck roast goes into the crockpot with salad dressing mix, Italian seasoning, onion, bouillon, butter, pepperoncini, and water. Cook on low for 8 hours, shred or slice the beef, then back in for another hour.

Grill & Thrill: Butter two bread slices. On the non-buttered side, layer provolone, drained Italian beef, pepperoncini, Giardiniera, more provolone, and second bread slice (buttered side up). Grill both sides until golden and cheesy.

Dish those sizzling sandwiches up with beef broth on the side for a deluxe dip. Quick, simple, and delizioso!

A close up of grilled cheese with crisp bread and beef inside

Tips

I donโ€™t about you but, no matter how old I get I still find myself craving that late night (or any time of day) grilled cheese. Maybe it’s nostalgia or maybe itโ€™s just the fact that grilled cheese is the perfect sandwich.

Thereโ€™s an art to grilled cheeses; some people might even call it a science. Though we all have our methods, this is how I make the magic happen.

Soften the Butter

You ever try spreading cold butter on bread? Not fun. Instead, preemptively leave out a few tablespoons of butter to soften on the counter. Itโ€™ll be much easier to spread, and youโ€™ll be able to get those glorious crisp, buttery edges.

BONUS TIP: If you forgot to soften the butter, use mayonnaise instead. Same crisp edges and a delightful tang.

Sara lee bread next to grilled cheese sandwiches

Layer Cheese on Both Sides

When building your sandwich, be sure to place slices of cheese on both sides of your bread. Doing this helps to seal in the fillings and make for even melting. Also, who doesnโ€™t want more cheese?

Go Low and Slow

Donโ€™t rush the process! Keep the pan on a medium heat and occasionally press down with a spatula. If you increase the heat the outside crust will burn, and the cheese wonโ€™t melt.

Donโ€™t Overstuff

We all get over-excited but, donโ€™t get carried away. If you overfill the sandwich it will fall apart the moment you try to pick it up. But, if youโ€™re down for the mess, go for it.

Great Comforting Beef Recipes

If you love this, you will love my Slow Cooker Italian Beef and Mississippi Pot Roast.

Stacks of Italian beef stuffed grilled cheese sandwiches ready to eat

Italian Beef Grilled Cheese

This Chicago Italian Beef Grilled Cheese combines tender, shredded beef and perfectly seasoned beef stock, and pickled peppers made in a Slow Cooker with the melty, buttery goodness of a grilled cheese.
5 from 9 votes
Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Course: Main Course, Snack
Servings: 12 servings

Ingredients

  • 3 lb chuck roast trimmed of visible fat and cut into large hunks

  • 0.7 oz Italian Salad Dressing mix I used Good Seasons Zesty
  • 1 1/2 tsp Italian seasoning
  • 1/2 medium onion chopped
  • 2 Beef bouillon cubes
  • 2 tbsp unsalted butter plus more for grilled cheese
  • 8 oz pepperoncini pepper slices plus a splash of juice (and extra for serving)
  • 2 cups water
  • 1 loaf Sara Leeยฎ Artesanoโ„ข Bread
  • Provolone Cheese slices
  • Giardiniera (Chicago Style Italian Sandwich mix) for serving

Instructions

  • Place chuck roast into the bottom of a 5.5 – 6-quart crock pot then sprinkle with salad dressing mix and Italian seasoning. Add onion, bouillon cubes, butter and pepperoncini pepper slices to the bottom of the pot then add water.
  • Place a lid on top then cook on low for 8 hours, or until meat shreds easily with a fork. At this point you can either shred the beef with your fork or you can slice the beef. Shred or slice then place meat back into crock pot and cook on low for 1 more hour.
  • Once meat is ready, heat a pan over medium heat.
  • Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with provolone cheese followed by Italian beef (make sure you drain), additional pepperoncini peppers and Giardiniera then add remaining provolone and finally the other slice of bread with buttered side up.
  • Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Serve with remaining beef broth on the side to dip into.

Nutrition

Calories: 418kcal | Carbohydrates: 20g | Protein: 30g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 931mg | Potassium: 479mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 4mg
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Filed Under:  Beef and Lamb, Lunch, Main Dishes, Stovetop, Super Bowl and Game Day Party

Comments

  1. Yum yum yum yum yum! I will definitely be making this again. I followed the recipe but left the giardiniera on the side. Thanks for sharing!

  2. I’m super excited! First time making, after Sister suggested it! Added just a little bit of garlic! Super excited to try the meat mixture on Grilled cheese tonight for supper!

  3. This has become my absolute favorite recipe! Iโ€™ve made it six times now, and have taken it to work to share. SO much flavor in one bite. Oh my! Love it!

  4. I can’t wait to make this again! It was a hit last night and will be a hit again soon. I love how simple it was to create and really took the traditional grilled cheese up a step.

  5. Oh my goodness! It doesn’t get any better than this. Italian Beef plus grilled cheese is the ultimate comfort food. So good! YUM!

5 from 9 votes (2 ratings without comment)

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