These smoky crock Shredded beef sandwich It's the perfect quick weekend meal. Served on toasted brioche buns, spicy arugula, and creamy horseradish sauce, you'll be craving it all week long.
Why We Love These Shredded Beef Sandwiches
These shredded beef sandwiches with melted cheese and mayonnaise-horseradish sauce make lunch a breeze.
- Great for parties. The slow cooker cooks up a big batch of shredded beef so you have enough sandwiches for all your guests.
- Versatile. Swap the bread and add homemade pesto, or use up leftover veggies.
- Effortlessly. All you have to do is assemble the sandwich, as the juicy beef and hint of smoky cumin practically cook themselves.
- Mediterranean style. Every bite features fresh arugula, creamy aioli, rosemary and savory provolone cheese.
Ingredient description
The rosemary and sage pair perfectly with the deliciousness of the provolone and the creaminess of the aioli. Scroll to the recipe card at the bottom of the post for exact quantities.
for shredded beef & sandwich
- Beef shoulder—— Make sure it is boneless.
- garlic powder—— Feel free to use roasted garlic or onion powder.
- smoked paprika – Sweet or spicy chili peppers will also work.
- rosemary– It can be fresh or dried.
- sage- Fresh is best.
- cumin—— You can swap it out for 3 tablespoons Worcestershire sauce, or leave it out.
- salt and pepper – Choose kosher salt and fresh black pepper.
- olive oil- Vegetable oil, corn oil, or canola oil are all good swaps.
- red onion—— White or yellow onions will also work.
- Beef soup—— Feel free to use vegetable stock.
- Brioche bread—— Regular burgers will work too.
- Provolone cheese – Any kind of melted cheese such as mozzarella or cheddar will work.
- arugula – Baby spinach is a great swap.
Horseradish Aioli
- mayonnaise – I prefer full fat mayonnaise to low fat mayonnaise.
- Prepared horseradish – Use your favorite.
How to Make Shredded Beef Sandwiches
These easy, juicy shredded beef sandwiches are an easy lunch because the fillings come together in the slow cooker. Scroll to the bottom of the post to see the full recipe card.
- Prepare beef. Pat beef dry with a clean kitchen towel or paper towel. Combine spices, herbs and seasonings in a small bowl and stir until smooth. Spread the mixture over the beef on all sides.
- Sear it. Place beef on hot skillet and add olive oil. Cook 2-3 minutes per side or until lightly browned.
- Let it simmer. Add roast beef, half of the onions, and stock to the slow cooker. Set it to low for 6-8 hours or until fork tender and easy to shred.
- Prepare the aioli. Whisk mayonnaise and horseradish in a small bowl until smooth. Set it aside.
- Assemble them. Preheat broiler to high. Place a slice of cheese on the bread and toast until golden and melted. Spread horseradish on bottom bun. Top with chopped beef and fresh arugula. Serve and enjoy!
Tips for success
Herb pesto spread over spicy horseradish aioli in these shredded beef sandwiches is heavenly.
- Exchange bread. Sliced sourdough, focaccia, or ciabatta are all great alternatives to brioche bread in this recipe. Any leftover savory bread will also work.
- Make it crispy. Place 1-2 cups shredded beef in a large skillet, add 1/2 tablespoon olive oil, and heat over medium-high heat. Spread it out with a spatula and cook, without stirring, for 6-7 minutes, until crisp. Stir and cook for another 4-5 minutes until crispy. Remove from pan and serve in sandwiches as usual.
- Add spread. Substituted the horseradish aioli for mine Homemade Basil Pesto or Roasted Red Pepper Pesto. If you like sauce and drizzle, add aioli and some pesto.
- More vegetables. Add sliced tomatoes, sautéed mushrooms, or sliced onions to your sandwich for more texture and flavor.
Service method
These shredded beef sandwiches are a great lunch option on their own. You can also use it to serve sweet potato fries or Garlic Parmesan Fries. mine Zucchini fries is another good choice. For a refreshing salad idea, try my Pickled Tomato Salad or Easy Arugula Salad.
Leftovers must be cooled sufficiently before storage to avoid spoilage.
- refrigerator: Do not store assembled sandwiches as the bread will soften too much. Store beef, aioli, and sandwich ingredients in separate airtight containers for up to 5 days.
- refrigerator: This only applies to beef. Transfer portions to freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight.
- To reheat: Microwave beef in 15 second increments until hot. You can also place it in a saucepan and heat over medium-high heat for 7-8 minutes.
More Sandwich Recipes
describe
This Slow Cooker Ground Beef Sandwich recipe with fresh arugula and homemade aioli makes an easy weeknight lunch.
Shredded beef:
Horseradish Aioli:
sandwich:
Shredded beef:
- Pat beef dry with paper towels.
- In a small bowl, add garlic powder, smoked paprika, rosemary, sage, cumin, salt, and pepper. Mix together.
- Season both sides of the beef shoulder with the spice mixture.
- Heat a large skillet to high.
- Add olive oil to the pan and immediately add the seasoned beef. Fry quickly on both sides for 2-3 minutes.
- Add the seared beef to the pan, add 1/2 the red onion and beef bone broth.
- Cover the pot and cook on low heat for 6-8 hours. Cook until beef is tender and can be shredded easily.
Horseradish Aioli:
- Place the mayonnaise and prepared horseradish in a small bowl and mix together.
Shredded beef sandwich
- Preheat broiler to 550°F. Place brioche bun halves in baking dish, face up. Add a slice of provolone cheese to the top half of the bread.
- Cut the buns in half and grill for 1 -2 minutes, until the cheese is melted and the buns are toasted.
- Remove from oven. Add 1 tablespoon horseradish aioli to bottom half of bread. Top with chopped beef and a handful of arugula. Serve.
