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Italian Beef Sandwich

Difficulty 2/5
Prep time 20 mins

Cook time 3 hrs
Serves 6-8

Hardwood Alder

Satisfying that caveman urge by sinking your teeth into a beefy Italian sandwich that's smothered in melted cheese. Slap piles of this juicy meat between two thick-cut pieces of bread, and top with caramelized peppers and onions for a molto delizioso meal.


1 qty. (4 lb.) Lean, Boneless Beef Roast (Sirloin or Top Round)



4 cloves Garlic, Thinly Sliced

Traeger Prime Rib Rub

6 cups Beef Broth

8 Hoagie-Style Buns (For Sandwiches)

6 Slices Swiss Cheese

1 cup Bottled Giardiniera (Italian Pickled Vegetables; Optional), Chopped


When ready to cook, set the temperature to 450°F and preheat, lid closed for 15 minutes.

Season the roast liberally with salt, pepper and Traeger prime rib rub. Using a paring knife, make 10-15 slits in the roast every 1” or so. Insert a garlic clove into each slit. 

Place the roast directly on the grill grate and cook for about 1 hour flipping halfway through until browned well.

Remove the roast from the grill and transfer to a deep dutch oven. Pour the beef broth over the roast. Cover tightly with foil and place back on the grill. Reduce the grill temperature to 300°F  and cook the roast for 3-4 hours or until it is fork tender.

While the roast cooks, chop the giardiniera into small pieces.

Remove the dutch oven from the grill and shred removing any large bits of fat or connective tissue. Transfer the meat back to the dutch over and stir to combine with the juices.

Increase the grill temperature to high and preheat lid closed for 10 minutes.

Place hoagie buns cut side up on a small sheet tray. Fill with the shredded roast and top with a slice of cheese. Transfer to the grill and cook for another 5-10 minutes or until the cheese is melted.

Remove from the grill and top with chopped pickled veggies. Serve with remaining cooking liquid for dipping if desired. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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