Italian Beef Sandwich
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Italian Beef Ciabatta Sandwich with Peppers, Onions and Mushrooms

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Deliciously seasoned italian beef, peppers, onions, mushrooms and melted provolone cheese on warm toasted ciabatta.
Italian Beef Sandwich

Italian Beef Ciabatta Sandwich: Deliciously seasoned italian beef, peppers, onions, mushrooms and melted provolone cheese on warm toasted ciabatta.

This recipe is also very versatile, besides sandwiches, you can use it for tacos or nachos as well. Just serve a side of warm tortillas or chips, queso, salsa, guacamole and sour cream. Yum!

The beef takes about 3 hours to cook, so make sure to allow enough time for cooking. I usually cook the beef the day before, allowing it to soak up even more flavor overnight in the fridge.

Italian beef on ciabatta bread

If your cooking it the day before, go ahead and shred the meat. The pour the remaining juices and over it and chill overnight in the fridge. Then it only takes about 20 minutes or so to heat through when ready to use. Serve on warm, toasted ciabatta rolls with sauteed or grilled onions, peppers and mushrooms and cheese.

Italian Beef Sandwich

What to serve with Italian Beef Ciabatta Sandwiches:

Italian beef sandwiches on a white plate

Tips for making Italian Beef:

  • Always brown your meat before roasting. Browning adds more flavor and depth of flavor
  • Deglaze the pan. Those little browned bits on the bottom of the pan that are left after browning the meat, That’s Flavor!
  • Deglaze with wine for more depth of flavor and a bit of acidity.
  • Don’t let those bits burn, then you are left with bitter flavor.
  • Use good quality ingredients. Your recipe is only as good as the ingredients that you use. Better ingredients, better flavor
  • I try to use grass fed beef whenever possible. It tastes better and is higher in nutrients then grain fed beef, and it’s leaner.

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Italian Beef Sandwich

Italian Beef Ciabatta Sandwich with Peppers, Onions and Mushrooms

Deliciously seasoned italian beef, peppers, onions, mushrooms and melted provolone cheese on warm toasted ciabatta.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Course: Dinner, Main Course
Cuisine: American, Italian, Italian Inspired
Keyword: beef, hearty, italian, roast, sandwich
Servings: 6
Calories: 632kcal
Author: angela@mealstreetkitchen


For the Italian Beef

  • 2 pound beef chuck roast
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons olive oil
  • 1 large onion chopped
  • 1/4 cup dry red wine
  • 4 cups beef broth
  • 1 jar pepperoncini, stems removed (16 ounce) including juice
  • 1 teaspoon italian herb seasoning

For the Sandwiches

  • 1 tablespoon olive oil
  • 1 onion, julienne
  • 1 cup sliced crimini mushrooms
  • 6 mini sweet peppers, julienne
  • salt and pepper to taste
  • 6 Ciabatta Rolls
  • 12 slices provolone


For the Italian Beef

  • Preheat oven to 325 degrees F.
  • In a bowl, mix together garlic, salt, pepper and 1 teaspoon of the olive oil. Rub mixture all over roast to coat. Sear meat on all sides in a dutch oven (or oven safe pan) over medium high heat, browning on all sides. Remove meat from pan and set aside.
  • Add remaining olive oil and chopped onion into the pan. Saute until lightly browned. Deglaze the pan with the wine and reduce until almost gone. Place the seared meat back in the pan.
  • Add beef broth, pepperoncini and italian seasoning and bring to a boil. Cover and place into the preheated oven. Cook about 3 hours until meat is fall apart tender. shred meat and serve.

For the Sandwiches

  • In a skillet, heat the olive oil. Add the onions mushrooms and peppers. Saute' until lightly browned and tender. Set aside
  • Split the ciabatta buns in half and drizzle with a bit of olive oil. Toast in the oven. top each side with a slice of the cheese and put back in the oven until just melted.
  • Remove from the oven and top the bottom half with the Italian beef and then add the peppers, onions and mushrooms mixture. place the top top on and enjoy!


Calories: 632kcal | Carbohydrates: 34g | Protein: 46g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1660mg | Potassium: 816mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1233IU | Vitamin C: 39mg | Calcium: 339mg | Iron: 4mg
Tried this recipe?Let us know how it was!


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  • PJ Thompson
    June 14, 2020 at 4:22 pm

    This looks positively delightful. Will have to give it a try! Thank you for another delicious idea for dinner!

    • angela@mealstreetkitchen
      June 14, 2020 at 5:22 pm

      Thank you. I hope you love it!

      • Bcmp
        July 26, 2020 at 12:15 am

        Wait, what??

        SHREDDING the beef? Ciabatta? mushrooms?

        You’ve got ingredients for a fine sandwich, but COME ON, that’s not legit Italian beef.


        • angela@mealstreetkitchen
          July 26, 2020 at 2:47 pm

          You are correct. It is not a “legit” or “Authentic” Italian Beef Sandwich. It is my personal spin on an Italian Beef Sandwich.

5 from 1 vote (1 rating without comment)

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