Italian Beef Sliders are a party perfect spin on a Chicago classic that’s made for game day! Guests will be asking for the recipe after that first bite!
Football season is in full swing! While my husband’s whole family is from Ohio and we’re a Browns household (Yes, I know. It’s a factory of sadness.), but I’ve spent most of my adult life rooting for the Chicago Bears. I had a lot of friends that sucked me in and I mean really, after the SNL skits, how can you not love the Bears?
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Did you notice the Italian Beef front and center on the guys’ table? Yeah. We’re going there today and bringing a Chicago classic home for football season. While deep-dish pizza and Chicago-style hot dogs are a go to when you’re watching da bears, these Italian Beef Sliders are a carnivore’s dream…and who doesn’t want that while you’re having a beer and yelling at the TV?
I kept my Italian Beef on the tame side, but you could take things up by adding 1/2 the bottle of giardiniera (without brine) and a few tablespoons of the pepperoncini brine to the beef while it cooks to get all that flavor in before adding more on top. Your call. My husband is a big fan of cheese on his Italian Beef, and while this isn’t the traditional way to serve this sandwich it’s a great touch for these sliders!
While I may be going full-on Chicago today, there’s something for every football team in today’s Football Foodie get-together. From regional fare to themed dishes, we have the perfect recipe to make while you and your friends cheer on your favorite football team. You can find all the links below the recipe card at the end of this post.
Italian Beef Sliders
- 3 pound bottom round roast
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning blend
- ½ teaspoon dried oregano
- 2 tablespoons vegetable oil
- ½ yellow onion peeled and thinly sliced
- 4 cloves garlic peeled and thinly sliced
- 12 ounce ale-style beer I like a Kölsch or Golden ale for this recipe
- pepperoncinis sliced and in brine
- Chicago-style giardiniera or hot giardiniera
- 9 dinner rolls do not separate
- 5 slices mozzarella thickly sliced
- In a small bowl mix together the salt, pepper, Italian seasoning, and oregano until evenly combined. Rub the outside of the beef roast with the seasonings.
- Place the oil in a large skillet over medium-high heat. Carefully place the roast in the hot oil and sear on each side for 1-2 minutes until browned.
- Cut the roast into 4 thick slices and transfer the seared roast to a 5-quart slow cooker. Pour in the beer and add the onions and garlic.
- Cover and cook on HIGH for 6 hours. Use two forks to shred the beef while in the crock pot. Keep beef on WARM setting until ready to assemble the sliders.
- Preheat your oven to 350 degrees F.
- Remove the dinner rolls from the package (they usually come in a 12 pack - separate 3 of the rolls and set aside.) Use a serrated knife to cut the rolls in half, so that the tops and bottoms are separated. Place the bottom half of the rolls in a 9-inch by 9-inch baking dish.
- Spread 1 to 2 cups of the shredded beef overt the roll bottoms. Top the meat with pepperoncini slices and giardiniera, as much or as little as you like. Layer the cheese over the veggies so that the sliders are covered completely. Lay the top half of the rolls over the cheese, cut side down.
- Bake for 15 to 20 minutes or until the rolls have crisped up and the cheese is melted.
- Remove from the oven and serve immediately.
- The roast doesn't have to be exactly 3 pounds. Between 3 and 4 pounds is fine.
- If you prefer to not use beer for this recipe, low-sodium beef broth is a good substitute.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Just click any of the links below to get the full printable recipe. You can also grab our tailgating recipes, and my Roasted Garlic BBQ Chicken Wings recipe, from last month HERE.
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