Traeger Italian Beef Sandwiches are a smoky, savory twist on the classic Chicago-style sandwich. Slow-cooked beef is infused with rich Italian seasoning and the deep flavor of wood smoke, then piled high on a toasted roll with spicy giardiniera and savory au jus for dipping. Whether you’re hosting a game day gathering or just craving a hearty, satisfying meal, this Traeger-smoked Italian beef will not disappoint.
Why You’ll Love This Recipe
- Smoky and flavorful – The Traeger grill imparts a deep, smoky flavor to the beef, elevating the classic Italian beef sandwich.
- Tender and juicy – Slow cooking ensures the beef is melt-in-your-mouth tender.
- Perfect for meal prep – You can make a big batch and enjoy it throughout the week.
- Customizable – Adjust the seasoning, spice level, and toppings to suit your taste.
- Restaurant-quality at home – No need to head to Chicago; make the best Italian beef sandwich right in your backyard.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck roast
- Beef broth
- Italian seasoning
- Garlic powder
- Onion powder
- Black pepper
- Salt
- Worcestershire sauce
- Giardiniera (spicy or mild)
- Hoagie rolls
- Provolone cheese (optional)
- Butter (for toasting rolls)
Directions
- Preheat the Traeger – Set your Traeger grill to 225°F and allow it to preheat.
- Season the beef – Rub the chuck roast with Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Smoke the beef – Place the beef on the Traeger grill and smoke for 3-4 hours until it reaches an internal temperature of 160°F.
- Slow cook with broth – Transfer the beef to a foil pan, add beef broth and Worcestershire sauce, cover tightly with foil, and continue cooking at 300°F for another 2-3 hours until fork-tender.
- Shred the beef – Remove the beef from the broth, shred it using two forks, and return it to the juices to soak up the flavor.
- Toast the rolls – Butter and toast the hoagie rolls on the grill for a few minutes until golden brown.
- Assemble the sandwiches – Load each roll with shredded beef, top with giardiniera, and add provolone cheese if desired.
- Serve with au jus – Strain the cooking juices and serve as a dipping sauce on the side.
Servings and Timing
- Servings: 6-8 sandwiches
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Total Time: 7 hours 15 minutes
Variations
- Spicy Kick – Use hot giardiniera and add red pepper flakes to the seasoning mix.
- Cheesy Melt – Top with provolone, mozzarella, or cheddar and melt under the broiler.
- Garlic Butter Rolls – Brush the hoagie rolls with garlic butter before toasting.
- Extra Smoky – Use hickory or mesquite wood pellets for a bolder smoke flavor.
- Low-Carb Option – Serve the shredded beef over cauliflower rice or in a lettuce wrap instead of a roll.
Storage/Reheating
- Refrigeration: Store leftover beef in an airtight container with the juices for up to 4 days.
- Freezing: Freeze in a sealed container with some broth for up to 3 months.
- Reheating: Warm in a saucepan over low heat with a bit of broth or microwave in short intervals until heated through.
FAQs
How do I keep the beef from drying out?
Keeping the beef in its cooking juices helps retain moisture. Reheat with extra broth to maintain tenderness.
What’s the best cut of beef for Italian beef?
Chuck roast is ideal because it has enough fat and connective tissue to become tender when slow-cooked.
Can I make this recipe without a Traeger?
Yes! You can use a slow cooker or oven. Roast the beef at 275°F for 4-5 hours until tender.
What type of wood pellets should I use?
Hickory, oak, or mesquite pellets add a deep, smoky flavor that complements the beef.
Can I make this ahead of time?
Absolutely! The flavors develop even more overnight, making it a great make-ahead meal.
What’s the difference between Italian beef and French dip?
Italian beef is seasoned with Italian spices and typically served with giardiniera, while French dip has a simpler, beefy au jus.
What bread works best for Italian beef sandwiches?
Soft, sturdy hoagie rolls or French rolls hold up well to the juicy beef and dipping sauce.
How spicy is giardiniera?
It depends on the variety. Mild giardiniera is tangy and slightly spicy, while hot versions pack a real punch.
Can I use pre-sliced deli beef?
You can, but it won’t have the same tender, juicy texture as slow-cooked shredded beef.
How do I make this a full meal?
Serve with crispy fries, coleslaw, or a simple side salad for a complete meal.
Conclusion
Traeger Italian Beef Sandwiches take the classic Chicago favorite to the next level with rich, smoky flavor and tender, juicy beef. Whether you’re making them for a party, a family dinner, or meal prepping for the week, this recipe is guaranteed to be a hit. Try different variations and enjoy the best homemade Italian beef sandwiches with your own twist!
PrintTraeger Italian Beef Sandwiches
- Prep Time: 15 minutes
- Cook Time: 5–6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 sandwiches 1x
- Category: Main Course
- Method: Smoking & Braising
- Cuisine: Italian-American
- Diet: Vegetarian
Description
These Traeger Italian Beef Sandwiches are packed with smoky, tender beef, slow-cooked on a pellet grill and infused with flavorful seasonings. Served on a crusty roll with melty provolone cheese and spicy giardiniera, they make the perfect hearty meal.
Ingredients
For the Beef:
- 3–4 lb chuck roast
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp crushed red pepper flakes (optional)
- 1 tbsp Worcestershire sauce
- 2 cups beef broth
- 1 cup pepperoncini peppers (with juice)
- 1 packet (1 oz) Italian dressing seasoning mix
For Serving:
- 6 Italian sandwich rolls
- 6 slices provolone cheese
- 1 cup giardiniera (mild or spicy)
Instructions
Prep the Beef:
- Preheat your Traeger grill to 225°F.
- Rub the chuck roast with olive oil, salt, black pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes.
2. Smoke the Beef:
- Place the roast directly on the Traeger grates and smoke for 3 hours, or until it reaches an internal temperature of 165°F.
3. Braise the Beef:
- Remove the roast from the grill and place it in a disposable aluminum pan.
- Add beef broth, Worcestershire sauce, pepperoncini (with juice), and the Italian seasoning mix.
- Cover tightly with foil and return to the Traeger, increasing the temperature to 300°F.
- Cook for another 2–3 hours, or until the beef is fork-tender (internal temp around 205°F).
4. Shred and Serve:
- Remove the beef from the pan and shred with two forks.
- Return the shredded beef to the juices and let it soak for 10–15 minutes.
- Toast the Italian rolls, then layer with provolone cheese and a generous portion of beef.
- Top with giardiniera and serve with extra au jus on the side for dipping.
Notes
- For extra smoky flavor, use hickory or oak pellets in your Traeger.
- If you prefer a spicier sandwich, add more red pepper flakes or hot giardiniera.
- Leftovers store well in an airtight container in the fridge for 3–4 days.
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