Smoked Italian Beef Sammies Recipe

Smoked Italian Beef Sammies Recipe

Ready to turn your backyard into a full-on sandwich shop? These Smoked Italian Beef Sammies are smoky, spicy, and dripping with flavor. Tender chuck roast is seasoned with Grillheads Jack of All Rubs, slow-smoked to perfection, then braised in pepperoncini, garlic, and beef stock until it practically falls apart. Stack it high on toasted French rolls, melt on provolone, and finish with giardiniera for that signature tangy crunch. It’s hands down one of the best things we’ve made—and we guarantee it won’t be the last time.

Ingredients

  • Chuck roast
  • Hot sauce of choice
  • SPG rub
  • Grillheads Jack of All Rubs
  • 1 onion
  • Minced garlic
  • Jar of pepperoncini's 
  • Beef stock
  • 1 stick of butter
  • French rolls
  • Sliced provolone cheese
  • Giardiniera

Directions

  1. Appy hot sauce to chuck roast as a binder
  2. Layer on the SPG followed by Grillheads Jack of All Rubs
  3. Get your grill fired up to 250 degrees (F)
  4. Put the chuck roast on the grill on indirect heat
  5. Let that sucker cook for roughly 2 hours
  6. Chop up an onion and add to the pan
  7. Add in some beef juice from the chuck roast drippings
  8. Add 2 tablespoons of minced garlic to the onions and mix together
  9. After 2 hours, put the chuck roast in the pan on top of the onion, garlic mix
  10. Add a full jar of pepperoncini (with juice) and half your tub of beef stock to the pan
  11. Layer on more Jack of All Rubs
  12. Slice up half a stick of butter and add to the pan on top of your chuck roast
  13. Wrap in foil and put back on the grill for 3 hours
  14. Pull and let cool then shred
  15. Add to French rolls with a couple of slices of provolone cheese and giardiniera
  16. Enjoy!

These Smoked Italian Beef Sammies bring the heat, the smoke, and the full-on sandwich shop experience to your grill. The chuck roast comes out juicy and pull-apart tender, the broth is packed with bold flavor, and the finishing touch—melty cheese and tangy giardiniera—seals the deal. Perfect for feeding a hungry crowd or upgrading your weekend cookout, this recipe is a certified Grillheads favorite. One bite, and you’ll know why.

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