Italian Beef N Beer

READY IN: 4hrs 10mins
Recipe by Darlene Summers

I have made these Italian Beef sandwiches for so many years. I have no Idea where I got the recipe, but everyone who eats my Italian beef says it is the best they have ever eaten.

Top Review by Muffin Goddess

My family loved these sandwiches! I used a 4.2 lb top round roast for the beef. I doubled the seasonings because it was a larger roast (and my family likes highly seasoned meats). I only used one bottle of Heineken though; DH was running low on beer to drink at the time. I used big bulkie rolls topped with sesame seeds, and sliced provolone cheese (which I melted onto the toasted bread before adding the meat). I overestimated how much meat I would need, so the leftovers went into a big pot of veggie beef soup the next day. Very good weekend meal, thanks for sharing!

Ingredients Nutrition

  • 2 -3 lbs beef roast
  • 1 (12 ounce) can beer (any brand)
  • 1 (1 ounce) packagegood season Italian salad dressing mix (or cheap brand)
  • 1 teaspoon italian seasoning
  • 1 teaspoon crushed garlic (or to your taste, From Jar)
  • 12 cup margarine
  • 14 lb more margarine, for buttering your buns
  • 1 (17 ounce) packageof deli buns, for making sandwiches


  1. Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart.
  2. When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred.
  3. Return meat to juice and reheat.
  4. While meat is reheating, get out the number of buns you will be needing.
  5. Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches).
  6. Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a