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
Units
Scale
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.