Easy Slow Cooker 4-Ingredient Hot Beef Sandwiches

I know how tough it can be to pull off a quick meal during the middle of the work week, so I’ve got you covered with this easy slow cooker hot beef sandwiches recipe. They’re packed with slices of beef swimming in savory gravy served up on a bun. It’s like you roasted the meat yourself, but all it took was five minutes of prep!

Since you’re using deli beef, you don’t have to bother cooking a raw roast or worry about chewy meat. All you do is throw everything in the slow cooker and allow the flavors to come together. It’s the perfect hearty dinner to look forward to after a hard day.

Why You Will Love This Recipe

This slow cooker hot beef sandwich recipe is the perfect way to heat up deli roast beef. When you heat thinly sliced deli roast beef in rich gravy, it absorbs the flavorful juices and stays tender. The addition of the melted provolone cheese on top makes every bite melt in your mouth.

Another perk to this recipe is the ease of cleanup. When you’re low on energy, a messy kitchen is the last thing you need. With only one slow cooker to wash, you don’t have to clean a stack of greasy pans. It’s the type of quick, comforting dinner you want when you need to get a hot meal on the table fast.

The Ingredients

To make these slow cooker hot beef sandwiches, here’s what you’ll need: thinly sliced deli roast beef, a jar of savory beef gravy, soft hoagie rolls, and sliced provolone cheese.

Deli Roast Beef

The best way to make this recipe is to buy thin sliced roast beef from the deli counter. Buying it sliced means you’re assured of a tender cut of beef that will soak up all the gravy. If you have any leftover pot roast or steak from a previous Sunday supper, it would also make a great substitute.

Jarred Beef Gravy

A jar of beef gravy offers all the rich, savory flavor of a homemade sauce. Once you add it to the roast beef in the slow cooker, it ensures the meat will stay tender. For a faster option, try two packets of dry gravy mix combined with water instead.

Provolone Cheese

Provolone is the best cheese to melt here, as it melts over the top of the warm beef and adds a nice mild, slightly smoky flavor. The provolone also acts as a sort of glue to keep everything on the bun and gives us that nice, melty, comforting texture that a hot sandwich should have. If you don’t like provolone, Swiss or even sharp white cheddar works great here as well.

How to Make It

Let’s go over how incredibly easy these four-ingredient sandwiches are to make.

Prep the Slow Cooker

Grease the inside of the slow cooker lightly to make cleanup easier. Divide the deli roast beef into individual slices and add them to the bottom of the slow cooker pot.

Add the Gravy

Pour the entire jar of beef gravy over the sliced roast beef. Toss the meat with tongs to coat each slice completely in the gravy.

Warm it Up

Put the lid on the slow cooker and set to low for two hours. We only need enough time to get the meat hot and allow the flavors to meld together.

Toast the Buns

Slice open the hoagie rolls and place them on a baking sheet. Toast briefly in the oven until lightly golden brown and slightly crunchy on the outside.

Assemble and Serve

Use tongs to divide the warm, gravy-soaked roast beef among the toasted hoagie rolls.

Top each roll with a slice of provolone cheese and serve immediately, while the cheese is still nice and melty.

My Best Tips for Success

Toast the hoagie rolls lightly before adding the wet, gravy-soaked beef. If you skip the toasting step, the rich gravy will quickly seep through the soft bun and make your sandwich super soggy and mushy. Toasting the bun gives it a sturdy crunch to stand up to the moist filling.

Be sure to separate the deli beef slices before tossing them in the slow cooker with the gravy. If you drop the beef in all at once in one solid chunk directly from the package, the middle pieces won’t get sauced. Separating the slices ensures each and every one is completely covered in the gravy.

Don’t cook the beef in the slow cooker for too long, as deli roast beef is already fully cooked and very thin. Six hours is way too long and the meat will eventually disintegrate. Two hours on low is just the right amount of time to get everything heated through perfectly.

Storage and Reheating

• To Store: Allow the beef and gravy to cool completely before storing together in an airtight container in the fridge for up to 3 days.
• To Freeze: Transfer meat and gravy into an air-tight container and keep frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
• To Reheat: Gently heat the beef and gravy over medium-low heat in a saucepan until bubbling. Serve over fresh buns.

What to Serve with These Sandwiches

• A big handful of salty potato chips for that classic deli style sandwich feel.
• Coleslaw to balance out the heavy gravy.
• Golden french fries or tater tots.
• Green salad with a tangy vinaigrette.

Frequently Asked Questions

Can I use au jus instead of gravy?

Yes! For a French dip style sandwich that’s lighter and runnier, simply replace the thick gravy with a jar of au jus. It’s very tasty!

Can I make this on the stovetop?

Yes! Simply add the beef slices and the gravy to a medium sized saucepan and let simmer over medium-low heat for about 10 minutes until everything is completely hot through.

What kind of rolls work best?

This recipe calls for sturdy hoagie rolls or sub buns. The thicker the bun, the better, since it needs to withstand the weight of the meat and gravy.