Pulled Beef Sandwiches with Provolone Cheese
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A warm, melty sandwich packed with slow-cooked, tender pulled beef, these Pulled Beef Sandwiches with Provolone are the ultimate comfort food, combining rich, savory beef with gooey, buttery provolone cheese, all piled onto a toasted French roll. Perfect for cozy family dinners, game-day gatherings, or an easy make-ahead meal, this recipe is sure to become a favorite.
A Slow-Cooked Tradition:
Pulled beef has been a staple in home cooking for generations, typically made by slow-roasting or braising tougher cuts of meat until they become fall-apart tender. This cooking method dates back to traditional barbecue techniques but has since been adapted into countless variations across different cuisines.
For this recipe, the beef is slow-cooked with onions, garlic, and a rich broth, then shredded to perfection. The result? Deeply flavorful, melt-in-your-mouth beef that pairs beautifully with the mild creaminess of provolone cheese.
Why You’ll Love This Recipe:
Delicious Whole Ingredients: Slow-cooked to juicy, flavorful perfection and melty provolone adds a creamy, mild contrast to the rich beef.
Easy to Make Ahead: The beef can be prepped in advance for quick meals.
Versatile: Serve on toasted rolls, over mashed potatoes, or in a wrap.
Gathering Ingredients:
Beef Roast. Any type of beef roast will do for this recipe such as a chuck roast, rump roast, or arm roast. You will want a roast that is about 3 to 4 lbs (1.3 to 1.8 kg).
Salt & Pepper.
Olive Oil.
Onion. A white or yellow onion may be used.
Beef Broth. If you do not have beef broth, you can use water instead.
French Rolls. You can make these yourself or use store bought rolls.
Provolone Cheese. If provolone isn’t your favorite, sliced mozzarella or Monterey Jack.
Parsley. Fresh parsley is used for topping the finished sandwiches, which is entirely optional!
How to Make Pulled Beef Sandwiches:
Step One: Pat the beef roast dry and rub all over with the salt and pepper. Leave the roast to sit on the counter for about 20 to 30 minutes to come to room temperature. Preheat a slow cooker to low or high heat and set this aside for now.
Step Two: Heat a large skillet over medium-high heat and warm the olive oil until shimmering. Brown the beef roast on all sides, about 3 minutes per side or until it pulls away on its own.
Step Three: Add the browned beef roast to the slow cooker along with the sliced onion and the beef broth. Cover the slow cooker and cook on low for 6 to 8 hour, on high for 4 to 5 hours, or until the beef is tender and easily falls apart when pulled with a fork.
Step Four: Remove the beef from the slow cooker to a large pan and shred with two forks.* Discard the fat, if desired, and save the onions and juices for dipping your sandwiches.
Step Five: Meanwhile, preheat the oven to 350° F (177° C). Slice the French rolls in half, horizontally, but do not slice all the way through. Open up the rolls so that the inside is facing up and arrange them on a large baking sheet. Place the rolls in the preheated oven for about 5 minutes or until they are lightly toasted.
Step Six: Switch the oven to broil on high. Fill the sandwiches with the pulled beef and top each sandwich with two slices of provolone cheese. Place the open sandwiches under the broiler for about 1 to 3 minutes or until the cheese it melted. Watch carefully to make sure that the cheese doesn’t burn!
Step Seven: Remove the sandwiches from the oven and sprinkle them with freshly minces parsley, flaky sea salt, and freshly cracked pepper before serving hot with the juices for dipping.
Tips for Making Perfect Pulled Beef:
Choose the Right Cut: Chuck roast or brisket works best for slow cooking, but you can also use a rump roast or arm roast for a delicious sandwich.
Use Low & Slow Cooking: Whether in a slow cooker or oven, gentle heat ensures tenderness. The beef can be cooked in a slow cooker on high for about 4 to 5 hours or on low for about 6 to 8 hours.
Toast the Buns: A slight crisp on the bread helps hold the juicy beef and melted cheese without becoming overly soggy.
Serving Suggestions:
Pair these Pulled Beef Sandwiches with crispy fries, a fresh coleslaw, or a warm bowl of soup for a well-rounded meal. They also taste fantastic with a side of caramelized onions or roasted bell peppers for added depth.
Final Thoughts:
Pulled Beef Sandwiches with Provolone are a must-try for any sandwich lover. Whether you're looking for a hearty weeknight meal or an easy way to feed a crowd, this recipe delivers bold flavors with minimal effort. Give it a try and enjoy the perfect combination of juicy, slow-cooked beef and creamy, melted cheese—all in one delicious bite!
xoxo Kayla
Pulled Beef Sandwiches
A warm, melty sandwich packed with slow-cooked, tender beef roast and covered with gooey provolone cheese.
Ingredients
- 3 to 4 lb (1.3 to 1.8 kg) beef rump roast
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 large white or yellow onion, sliced
- 1 cup (240 ml) beef broth or water
- 6 to 8 Crusty French rolls
- 12 slices Provolone cheese
- Fresh parsley, minced, for serving
- Flaky sea salt, for serving
- Freshly cracked pepper, for serving
Instructions
- Pat the beef roast dry and rub all over with the salt and pepper. Leave the roast to sit on the counter for about 20 to 30 minutes to come to room temperature. Preheat a slow cooker to low or high heat and set this aside for now.
- Heat a large skillet over medium-high heat and warm the olive oil until shimmering. Brown the beef roast on all sides, about 3 minutes per side or until it pulls away on its own.
- Add the browned beef roast to the slow cooker along with the sliced onion and the beef broth. Cover the slow cooker and cook on low for 6 to 8 hour, on high for 4 to 5 hours, or until the beef is tender and easily falls apart when pulled with a fork.
- Remove the beef from the slow cooker to a large pan and shred with two forks.* Discard the fat, if desired, and save the onions and juices for dipping your sandwiches.
- Meanwhile, preheat the oven to 350° F (177° C). Slice the French rolls in half, horizontally, but do not slice all the way through. Open up the rolls so that the inside is facing up and arrange them on a large baking sheet. Place the rolls in the preheated oven for about 5 minutes or until they are lightly toasted.
- Switch the oven to broil on high. Fill the sandwiches with the pulled beef and top each sandwich with two slices of provolone cheese. Place the open sandwiches under the broiler for about 1 to 3 minutes or until the cheese it melted. Watch carefully to make sure that the cheese doesn’t burn!
- Remove the sandwiches from the oven and sprinkle them with freshly minces parsley, flaky sea salt, and freshly cracked pepper before serving hot with the juices for dipping.
Nutrition Facts
Calories
698
