Are you looking for a delicious sandwich recipe to serve up to family and friends? These Crock Pot Italian Loose Meat Sandwiches are so flavorful and so easy to make.
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Cris here.
This Crock Pot Italian Loose Meat Sandwich recipe has gained QUITE the reputation in this house. We found this recipe in Gooseberry Patch’s new Slow Cooker to the Rescue. I tested it last week and once Mikey tasted it, he immediately said we needed to shoot a cooking show for it.
Cookin’ Cris’ Dishes Cooking Show: Crock Pot Italian Loose Meat Sandwiches
He absolutely loves them and so he made a cooking show too!
These sandwiches are a bit like Philly Cheese Steak, only they are made with ground meat instead and oh-so yummy!
Crock Pot Italian Loose Meat Sandwiches Recipe
Note: Scroll to the bottom of this post for a printable version of this recipe.
Ingredients for Crock Pot Italian Loose Meat Sandwiches
- 1 lb Ground Sausage
- 1 lb Lean Ground Beef
- 1 Red Bell Pepper- chopped
- 1 Green Bell Pepper- chopped
- 1 Small Onion-chopped
- Salt and Pepper to taste
- Optional: 1/2 teaspoon Red Pepper Flakes
- 1 Cup Italian Dressing
How to Make Italian Loose Meat Sandwiches in a Crock Pot
- Brown sausage and ground beef together with salt, pepper (and red pepper flakes if desired) until cooked through and then drain.
- Mix together peppers and onions in a bowl.
- Place 1/3 of peppers and onions in the bottom of a 6 quart slow cooker.
- Then layer 1/2 of your meat and repeat layers with another 1/3 of peppers, rest of the meat and top with remaining peppers.
- Pour dressing on top and cook on low for 6 hours.
- Stir before serving with a slotted spoon onto sub buns and top with provolone cheese.
Recipe Notes:
- We used a 6 quart browning slow cooker to make the browning step more convenient but any 6 quart slow cooker will work.
Printable Version of Crock Pot Italian Loose Meat Sandwiches
Crock Pot Italian Loose Meat Sandwiches
Ingredients
- 1 lb ground sausage
- 1 lb lean ground beef
- salt and pepper to taste
- (optional) 1/2 teaspoon red pepper flakes
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 small onion chopped
- 1 cup Italian dressing
- 10 sub buns
- 10 slices provolone cheese
Instructions
- Brown sausage and ground beef together with salt, pepper (and red pepper flakes if desired) until cooked through and then drain.
- Mix together peppers and onions in a bowl.
- Place 1/3 of peppers and onions in the bottom of a 6 quart slow cooker.
- Then layer 1/2 of your meat and repeat layers with another 1/3 of peppers, rest of the meat and top with remaining peppers.
- Pour dressing on top and cook on low for 6 hours.
- Stir before serving with a slotted spoon onto sub buns and top with provolone cheese.
Video
Notes
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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This looks like a great recipe. I am curious, here in Iowa, ground sausage gets labeled on different mixed sausage recipes. Of course there is the traditional mild sage recipe (breakfast sausage), Italian ground sausage, Chicago style ground sausage (sweeter version of sage sausage) and even plain ole ground pork (unseasoned) gets labeled pork sausage. So, my question, what kind of ground sausage do you use in the recipe?
You can use whatever you prefer. We just used mild Jimmy Dean ground sausage. I hope you enjoy it as much as we do.
Did not think that would be very good, but I was wrong, it was excellent. The only thing that I did different was to toast the buns with garlic butter. Thanks for all of the videos
This is one of our favorite recipes so far! We eat it as open faced sandwiches or on low carb tortillas! It has such a great flavor!
So glad you enjoy it! Thank you for taking the time to let us know! It really makes our day!
Made this the other day it was soooooo good. I turned it into burritos with provolone cheese & tacobell sauce, it was DELICIOUS!!!!
LOVE that idea Jennifer! That sounds amazing!
Is it something that freezes well fully cooked? Minus cheese and bread obviously. Can I bag the meat and pepper mixture and freeze it in quarters? I cook for 2.
Hi Melanie- I think it should freeze just fine. Enjoy!
What a great Italian Sandwiche and so easy! Hope you are having a great weekend and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks so much Miz Helen!
Hi Cris and Michael,
I receive your e-mails and absolutely “Love ‘Em”. Cris, your emails are as fun to read as Michael’s Videos. I read everyone and if I am sitting in front of my computer; I drop whatever I am doing to see what new treats you good folks have sent me. God Bless you folks for giving us amazing recipes and funny (also informative) videos and a most productive and Happy New Year !!
I bought a Ninja based on your videos and decided this may be one of the most useful Crock Pot (Yes, there are a bunch of “Me Too” Crock Pots), but I still use my Ninja more than my other crock pots.
Oh!! by the way this Italian sandwich looks amazing, it is on my “short list” for a must make.
Love You Guys (Platonically of Course)
– Dave in the Boonies, where your Neighbors have 4 legs
Hi Chis, Aunt Lou and Michael,
Well, I finally made this sandwich and I can tell you, it is a “Winner”. I did violate my Cardinal Rule to “Never Modify a Chef’s Recipe, until I try it as the Chef created it”. I did make one minor change to use Italian Pickled Pepperoncini (it works)!
Cris, this would make a great Italian Meatloaf (hint, hint 😉 with a few tweaks. If you do an Italian Meatloaf recipe in a Ninja, I will be a very “Happy Camper” !!
Cris and Michael, you guys are such geniuses in the kitchen.
-Dave
So glad you enjoyed it!! And, I love the thought of turning this into a meatloaf!!
So glad you enjoy the show too!!