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Backyard Blogging.

Italian Beef Sandwich

Sink your teeth into this Italian Beef Sandwich! It’s smothered in melted cheese between two thick-cut pieces of bread, and topped with caramelized peppers and onions. It’s one delicious 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 vary depending on set and ambient temperatures.

Recipe and photo from Traeger.