Slow Cooker Beef & Pepper Sandwiches with Au Jus
Tender braised beef stew meat with sweet onions and red peppers, slow-cooked in a savory soy-tomato broth until fork-tender. Served on warmed French rolls with the cooking liquid as dipping sauce. This version uses reduced-sodium broth and soy sauce for a lighter take on a classic deli-style sandwich, making it ideal for casual family dinners or lunch gatherings. The long, hands-off cooking method develops deep flavor with minimal effort.
Ingredients
- 3 to 3-1/2 pounds, beef stew meat, cut into 1 to 1-1/2 inch pieces
- 2 medium sweet onions, cut into 1/2-inch wedges
- 2 medium red bell peppers, cut lengthwise into 1-inch wide strips
- 1 cup reduced-sodium beef broth
- ⅓ cup reduced-sodium soy saucetamari or coconut aminos1:1allergen-freegluten-freesoy-free
tamari is wheat-free; coconut aminos is soy-free
- ½ cup no-salt added tomato paste
- 2 tablespoons minced garlic
- 8 to 10 French bread rolls, split and warmedciabatta rolls or slider buns1:1texture-swap
ciabatta holds liquid better; sliders are smaller portions
- reduced-fat shredded Cheddar cheese, true
- pepperoncini, true
- pepper rings, true
- assorted olives, true
Instructions
- 1
Layer onions in bottom of slow cooker, then top with beef pieces and pepper strips.
- 2
Whisk together beef broth, tomato paste, soy sauce, and garlic in a small bowl.
- 3
Pour broth mixture over beef and vegetables in slow cooker.
- 4
Cover and cook on HIGH 6 to 7 hours or LOW 8 to 9 hours until beef is fork-tender, with no stirring required.
- 5
Skim fat from cooking liquid if needed.
- 6
Serve beef and vegetables in warmed rolls with optional toppings and au jus for dipping.
Tips
For extra depth, sear beef in a hot skillet before adding to slow cooker, though this adds time and is not required by the original method.
Skim fat after cooking for a cleaner au jus, or chill the finished dish overnight and lift hardened fat from the top.
Warm rolls just before serving to prevent them from becoming soggy from the cooking liquid.
Good to Know
Cool completely, then refrigerate beef and au jus in separate airtight containers for up to 4 days. Store optional toppings separately to prevent sogginess.
Prepare ingredients the day before: cut beef, onions, and peppers and store in separate containers. Mix broth, soy sauce, tomato paste, and garlic in advance. Assemble in slow cooker in the morning. Can also be made fully and reheated gently in a low oven before serving.
Serve hot with rolls warmed just before assembly. Provide au jus in small bowls for dipping. Set out topping options (cheese, pepperoncini, olives, pepper rings) on a side board so guests can customize. Pairs well with coleslaw or pickles.
Common Mistakes
Do not stir during cooking to avoid breaking down the beef prematurely; the layering method ensures even cooking.
Do not skip warming the rolls; cold bread absorbs liquid unevenly and becomes soggy quickly.
Do not overcrowd the slow cooker; use a 5-1/2 quart or larger to allow proper heat circulation.
Substitutions
Gluten-Free Swaps
tamari is wheat-free; coconut aminos is soy-free
General Alternatives
reduces cook time for chicken to 4-5 hours on HIGH
Full guide →ciabatta holds liquid better; sliders are smaller portions
FAQ
Can I make this in a pressure cooker instead?
Yes. Combine 1/2 cup broth, soy sauce, and tomato paste in a bowl. Layer onions, beef, peppers, broth mixture, and garlic in a 6-quart pressure cooker. Cook on high pressure for 25 minutes, then use quick-release. Note: cooking times may vary at high altitude; consult your pressure cooker manual.
What if I want to use chicken or pork instead of beef?
Chicken thighs require 4 to 5 hours on HIGH; pork shoulder uses the same timing as beef. Both work well. Cut chicken into similar-sized pieces and reduce overall cooking time by 2 to 3 hours to prevent overcooking.
How long can I keep the leftovers and can I freeze them?
Refrigerate cooked beef and au jus for up to 4 days in separate containers. Freeze beef and au jus together in freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in a low oven before serving.