So is anyone else finding themselves in the throes of summer craziness? Between May 30 and June 18, I will be home for exactly 3 days. And not even full days. Parts of days. Most of which involve lots of laundry and re-packing. My family and I are heading to Seattle this morning for a family vacation (which wouldn’t be complete without a few book signings!)

So anyway. I’m totally in the thick of quick and easy meals right now, especially those that feed a crowd, because that seems to be where I am right now with my summer. I’ve been hearing about this recipe for a long time (hi, Bethany! πŸ™‚ ) and I finally tried it a few weeks ago.

And it totally didn’t disappoint. It was easy, flavorful, and I even got a few very early-morning phone calls requesting the recipe after I took it to a meeting last week. Doesn’t it look delicious??

For these beef sandwiches, you’ll need a 3-lb. beef roast, a 16-oz. jar of pepperoncinis, and 4-5 cloves of garlic. Oh, and some kosher salt and freshly ground black pepper.  You can also add a little packet of Italian Dressing if you like as well.

A note on the peppers:  These are not hot spicy peppers, they have a very mild bite to them, but mostly they are just small, and pickled, and tangy.  You can usually find them in the condiment aisle at the grocery store, near the roasted red bell peppers, pickled vegetables, and pickles.  They are awesome sprinkled on salads and sandwiches!  The particular jar in this picture doesn’t have the word Pepperoncini on it, but usually it does!  So just look for that in the store and you’ll know you’ve got the right thing.

Since there seems to be a lot of discussion about pepperoncini vs other peppers, we wanted to add this picture.  Notice that they are bright yellowish, sliced (although you can find them whole as well) and they clearly say “Pepperoncini.”  

There’s usually a little heat indicator that shows they aren’t very spicy.  Every once and a while though, I’ll get a jar that actually has a little kick to it, but generally they’re super mild.

heat indicator

If you want ZERO heat, then look for the jar that looks exactly like this, only they’re labeled “Mild Pepper Rings”.  The heat indicator on the side of the jar will be at “Low” in the blue section.  That is actually what I use most often. 

If you want to make these into sandwiches, you’ll also need some nice buns (don’t we all??) and slices of provolone cheese.

Heat about 2 tablespoons of olive oil in a pot or high-sided skillet over high heat.  While the oil is heating, rub some kosher salt and freshly ground pepper evenly over the pot roast and then sear it on all sides until you have a nice, brown crust on the meat.


Toss in some minced garlic…

and then pour in the whole jar of pepperoncinis (I liked the sliced ones), juice, stems, bits and pieces, everything.

beef roast

Optionally, you can also add that packet of Italian Dressing- adds lots of yummy flavor, but it’s also great without it!

If you can, turn the slow cooker to the high setting and cook it until it boils, then turn it to low and cook it for several more hours or until the beef is fork tender and shreds easily.


But if you can’t do that, just cook it on low for 8-10 hours or until you can shred it.


We love it on toasted, crusty sandwich rolls with melted provolone and a little bit of mayonnaise, but it’s super versatile.

Pepperoncini Beef Sandwhiches

You could serve it wrapped in tortillas, with either a Greek or Mexican flair or even on a salad with this dressing (this recipe, incidentally, is not what I was planning on posting in conjunction with this recipe, but, like I said, life is insanity right now and I’ll post it next week. Promises.)

Oh, and if you have left-overs, they would work great in our Baked Chipotle Beef Taquitos (thanks to a reader comment for that!)


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Pepperoncini Beef Sandwiches

  • Author: Our Best Bites
  • Yield: 12 1x


These yummy and versatile sandwiches are great for a crowd, they have a prep-ahead freezer friendly option, and feature plenty of melted provolone cheese. 



1/2+ teaspoon kosher salt
1/2+ teaspoon freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
45 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Optional: 1 small packet dry Italian dressing
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)


  1. Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy.
  2. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis and dressing mix if using. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
  3. For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.


instant pot instructions

Slice roast into 1″ slices. Preheat about 2 tablespoons olive oil in the pot on the sautΓ© setting and season roast with salt and pepper. Sear the roast slices on all sides (in batches if necessary). Turn off sautΓ© setting and add garlic, pepperoncinis, and Italian dressing (if desired). Use the manual setting to cook on high pressure for 40 minutes. Allow the pressure to release naturally (don’t open the valve) for 10 minutes, then release pressure and shred the roast with 2 forks. Serve as desired.

freezer instructions

 Prepare the meat through the searing stage. Allow it to cool. Place the roast in a gallon-sized freezer bag or a large freezer safe container. Add the pepperoncinis and the garlic. Seal and freeze. When ready to cook, place in a slow cooker and cook on high for 6-8 hours or on low for 8-10 hours. Serve on toasted crusty rolls with melted Provolone cheese.



  1. Am I the Bethany that got the shout out?! That makes me feel so sparkly inside. Of course if I’m not, then lie to me and tell me I am anyway! This recipe always makes the menfolk so happy!

  2. Haha. I’ve missed all your Utah signings, and of course we’re moving to the Seattle area in the fall after your signings there. Figures.

    Anyway, I have a couple roasts in the freezer and couldn’t figure out what to do with them! PERFECT timing for this recipe. πŸ™‚

  3. I hate to say it but banana peppers and pepperoncini are not the same thing! This recipe looks delicious either way!

    1. Donna, in many parts of the country they are in fact the same thing. Horticulturally speaking, they are very similar varieties of the same plant species but many food producers even use them interchangeably.

      1. I missed this original post. Looks super yummy. I gotta agree with Donna. While both are yummy, banana peppers (the pepper ring pic) and pepperoncinis have nothing more in common than both being peppers. The flavor and texture between the two is very different. My favorite pepperoncinis are the Giuliano ones sold at Costco. Yum!

        1. haha, It sounds like you guys are talking about the difference between dark chocolate and semi-sweet chocolate. LOL To some people, it makes a huge difference, but to most, they can be used interchangeably. πŸ™‚

          1. I also think they are labeled differently depending on where you live so as to market to regional preferences. We covered this in a linguistics class I took in college and while we didn’t cover pepperoncinis/banana peppers SPECIFICALLY, we talked about how sometimes things are marketed “incorrectly” because that’s what people feel comfortable buying.

  4. Yes, Banana Peppers do taste so good. they seem to have more “meat” on them than Pepperoncini do. pepperoncini are much thinner but yowzers can be hot but not bad. Banana Peppers have that pickled taste and aren’t as hot.
    Either way, I agree with #6 Donna, either way, this recipe looks SCRUMPTIOUS!!!

  5. We love your French dips around here. I’ve made them about 4 times already!
    As I read the comments, several people have asked what kind of roast you
    use and you suggested a good quality chuck roast. Does that mean you want
    a pot roast rather than an oven roast? Can’t wait to try this with the pepperoncinis
    or banana peppers!

  6. Ladies I love your blog! Just wanted to note that the peppers you used appear to actually sweet/mild banana peppers. Pepperoncinis are usually spicier and sold pickled whole. They are an olive sort of color, not bright yellow. πŸ™‚ Either way, I can’t wait to try this recipe!

    1. Becca, they really are peperoncinis! I just added another picture of different jar to clarify for people. I think also the appearance can vary depending on the brand and also the region. So to be safe, I just always buy a bottle that actually has the word peperoncini on it, lol

  7. Oh- I got to try these out (when no other than the real Kate Jones made them!) They are so delicious that my mouth is watering right now thinking of them. I think I’ll have to make them this weekend. Sooooo good!!!

  8. The leftover meat is extra tasty in your beef taquitos… I’ve been making this for awhile and think I’ll be adding tit to the menu for next week!

  9. I gotta say, this is the tastiest, most flavorful thing in the world. I was soooo blown away by the flavor of the meat. And it is torture to smell it cooking in the house all day. You are constantly hungry until it’s ready. But so worth it!!!

  10. Y’all need to have a book signing in Longview, Tx or Shreveport, LA so I can come and get a book signed. I really enjoy your site and have used so many recipes! Thanks for all the great tips, too.

  11. This might sound silly but i figured it wouldn’t hurt to ask. This recipe sounds like something my Mom would love BUT she’s allergic to garlic. Do you have any suggestions of what i could do instead of the garlic?


    Also, i love your site…and the cookbook. You guys rock! πŸ™‚

      1. lisa d,
        If you choose to use the pack of dry Italian Dressing, be sure to check to make sure there is no dried garlic in the ingredients in the packet for your Mom.

  12. One of my husband’s favorite food is peperochini’s, so this is going on the menu for sure!! My two little kids, (almost2 and almost 4) love these peppers too, they really are mild and tangy. Excited to try this out! You guys rock! Any So Cal book signings planned?!?!? C’mon, you know you want to go to the beach. . . .

  13. Easy + slowcooker + very few ingredients + tasty = winner. Just to clarify, maybe it’s more obvious than I’m making it out to be, but when you say to dump in the whole jar of peperoncini does that include all of the liguid too?

  14. I found this recipe a couple of months ago and it is so easy to put together with things on hand. I actually had my teenage son put it together for me while I was at work. Everyone in my family loved it. I love pepperoncinis. This recipe is one that the sum is greater than it’s parts. Try it!

  15. We have been making this recipe for several years and it is a family favorite. I have even served it for friends that have come over and it has always been a hit.

    To answer two of the questions above from my experience:
    – leaving out the garlic will have minimal impact. I think they will still be absolutely delicious with just the beef and the pepperoncinis.
    – You do pour the entire jar, including juice in to the pot.

    And a side note…. I am overly jealous of those who get to use this beef in complimentary/2nd meals. We never have a single piece left, it gets devoured quickly by my husband and all 3 boys. Maybe I’ll have to start cooking two roasts so we can try it in other recipes, sounds delish!! πŸ˜‰

  16. This sounds good, but I don’t really like the taste of pepperoncinis. For anyone who’s had it before, do you think the taste changes a lot when you cook it?

    1. Alicia, it’s not overwhelmingly pepperoncini-y–it kind of reminds me of a milder version of corned beef. And you can always pick out the pepperoncinis from your sandwich. πŸ™‚

  17. I have been making something similar for a couple years now. I add about 1 cp. beef broth to mine. Gonna have to start adding garlic, too. YUM! While you’re in WA, stop by Sotto Voce at Pike Place. I love to brush a little Olio Santo on the buns before I toast them when I serve these. Adds a little extra something and makes it even more amazing!

  18. This looks yum…can you do a book signing in Boston???? It’s really beautiful in the fall…just sayin… πŸ™‚

  19. I made this last night. It was yummy! My husband said it was one of the best things I’ve ever made for him. Thanks for the recipe!

  20. I made this yesterday for dinner and I love the fact that it is easy to assemble and then I can forget about it until it’s time to eat! I didn’t have fresh garlic on hand so I used garlic powder with the salt and pepper before browning. I tried to use the whole jar of pepperocini but my husband kept eating them before they made it into the crock pot (so I think it was closer to 3/4 of the jar actually made it into the pot).

    For those who keep posting that pepperocini are spicy, you must be confusing them with some other type of pepper because these are super mild. The jar I used even said “hot” on them and they were anything but hot. They don’t overwhelm the roast but add a really nice flavor to the meat. My entire family loved this meal!

  21. Hi Kate- I just met your sister Holly. She turned me on to your site, and I am glad that she did. This recipe looks tasty. Awesome work. Thanks.


  22. I made these sandwiches over the weekend with a small roast I had in the freezer. It was too small for a pot roast, but was PERFECT for sandwiches for my husband and I.

    DELICIOUS!!! This is going in the recipe box and will be used frequently. Yummz!!

  23. This is good! My variation is to use 1 onion, sliced, 1 – 2 packages of dry italian dressing mix, 1 cup of water and 1 jar of pepperoncini peppers. I like both recipes!
    Thanks for all your work! Your cookbook has been a lifesaver for me!

  24. I made it the day I read the recipe. What’s not to love…only a few ingredients and a crock pot. It was delicious. The family loved it. Thanks!

  25. I made this for dinner last night but accidentally bought hot peppers. It was really good and spicy. I am going to use the leftovers to make the taquitos. I can’t wait to try those too!

  26. Even after clarification, your pepper pictures are all wrong. Pepperoncinis are green, usually less than 2″ long and only sometimes come pre-sliced in jars. The peppers you show in the slow cooker with your meat are BANANA PEPPERS. Not only do they have an entirely different flavor, they’re a completely different type of pepper; incidentally, one that is much less spicy and with a much more acidic “vinegary” flavor when pickled, but are almost flavorless after cooking.

    Anyone reading this, for best results use Pepperoncinis; if you don’t think you can tell the difference, make sure the jar is labeled–most are.

    1. Hate to tell you this Kate S. But *you* are actually all wrong πŸ™‚ I took that picture myself and those peppers came directly out of the bottle with the pepperoncini label. So if you still don’t believe it, you’ll have to take it up with the pepperoncini company!

  27. This look soo yummy! I have been following your blog for a few months, everything you post look so good and you make it look so easy to make. This receipe will be the first that I try to make at home from you blog roll. So I got up this morning and starting prepping everythin to make the roast. My husband walks in the kitchen and gets the hugest smile on his face and says ” your cooking?1?” Ummmm, yeah I cook all the time, in my mind…..:-)

  28. I made this last night, and it was great. I got a deal on an eye of round and it worked really well.
    My teen son kept hanging out by the slow cooker, and saying, “How much longer! It just smells SO good.”

  29. These are THE BEST sami’s ever!! A friend made them for us and i was polite and only ate two, but I really wanted a whole bunch more!!!!!

  30. Holy cow, these sandwiches are SO good! My husband kept telling me it was his favorite thing that I have EVER made, and I cook all the time, so this was a HUGE hit. Thanks!

  31. My husband is obsessed with these. He even made our home teachers try them when they came over, and then sent them the link to the recipe afterwards. He said, “I have to admit, I think they have been the best sandwiches I have ever had”. Well, I have to admit I think they are some of the easiest sandwiches I’ve made! So, pretty much the perfect recipe. THANKS! πŸ™‚

  32. I made these tonight and LOVED them!!! One question though: (I’m not a great cook) was I supposed to shred the meat inside the crock pot, then scoop some out with a slotted spoon so I get pepperoncinis on the sandwich as well?? I shredded it out of the crockpot and only used the meat. The meat did have kick, but I am a spice wimp! It was yummy, but I think I might have done it wrong…

  33. These looked really good, so I got myself a jar of the Mezetta pepperoncini’s and made these for the 4th of July. They came out really hot! Way too hot for my family.

  34. I made these a few days ago and they are DELICIOUS!!!! Plus, they are super easy! I
    used sandwich thins intead of rolls and low-fat pepperjack cheese to cut down on the
    calories. MMMMmmmmm! I will definitely make these again.

  35. This recipe and my crockpot recently traveled with our family to Tennessee on vacation. The ingredients were very easy to find at the local market and it was super easy to put together in the crockpot the morning before we headed out for a full day of hiking and fun. When we returned that evening exhausted and hungry, what a treat it was to sit down and enjoy these amazing sandwiches. We added pepperjack cheese to ours and I roasted some fingerling potatoes in the oven as a side. We had enough leftovers for lunch the next day and again, they were a big hit. If you haven’t tried this recipe, please do, it’s amazing!

  36. We made this the other night and it was a HUGE hit! My little brother passed up every kind of pre-dinner treat to save room for this meal because he snitched a bite of the meat and knew how good it was going to be. We all loved it and it will be a CONSTANT repeat in our household!

  37. pretty much amazing. easy tasty filling kid friendly husband friendly packs great for lunches the next day. this may become a weekly thing for us.

  38. I also add thin sliced onions, celery and green olives to this along with a bit of italian herbs. I use beer for the liquid. My husband says it is the best Italian beef he’s had outside of Buona Beef in Chicago!

  39. Just made these today….I am not a big meat eater (I have texture issues), so I was just going to serve them to my family. My husband convinced me to try them though, and I thought they were delicious! The flavor paired with the cheese and toasted mayo was just perfect. 2 out of 3 of my kids loved them, the other one thought they were too spicy.

  40. I made this today and it was super fast and tasty! It was a little too spicy for my toddler even though it was mild, but just right for my husband and I. We will be making this again for company sometime!

  41. I made this tonight and it was DELISH!!!! My husband raved about it…will be sharing your recipe with my FB friends. Thanks again.

  42. I was wondering if people could stop talking about how good the recipes sound?? Could you please cook the dish and post your opinions instead?

  43. I make this however I don’t sear the meat. Just throw in the meat, peppers, garlic, and I add lemon lime soda to cover meat half way up. Cook it till the meat shreds apart. EASY!

  44. This smells heavenly while cooking. I did a 3 lb. roast, cooked on high for 5 hours, and it was easily shreddable – and shredded it right in the crockpot with all the peperoncini’s. My jar of peperoncini’s (Merzetta brand, just like the picture shown) was a little spicy. We kinda like the kick, but I wouldn’t say this was a “mild” dish. I’m guessing all jars of peperoncini’s aren’t the same.
    Next time, I’d love to add some onions and maybe even some slice mushrooms near the end.

  45. I make a similar version of this, but add some beef broth and italian dressing seasoning mix to the slow cooker. It can make the sandwiches a bit messy, but good!

  46. Wow, this is amazing. I made it tonight and my kids even gobbled it up! It was so good, I can’t wait for the leftovers tomorrow. It also saved our dinner because I was gone all day today. Thanks for the yummy easy meal.

  47. Having to endure the wonderful smell of this cooking all day is not fun! Finally it’s ready and time to eat. Amazing flavor. Very very tasty. Yumm
    I was concerned my kids would not like this but wow they are loving it! Thank you for yet another great recipe.

  48. Made these for Sunday dinner today and they were DELICIOUS and EASY! Started up the crockpot before church and they were ready to eat about 10 minutes after we got home. The whole family loved them! There was just enough heat to warm up your mouth but not so much that the kids didn’t like it. Thanks for the recipe!!

    1. I made it with a pork roast yesterday and I think it might even taste better…I guess I would have to have them side by side to tell, but it was OH so good! I love this recipe!

  49. Made this for dinner tonight. Best. Roast. Ever. I’m a huge fan of French Dip sandwiches, but this one beats them all. So glad it was in your cookbook!

  50. This might seem like a no-brainer to some people, but I have absolutely no cooking sense whatsoever. When you shred the beef, do you take it out of the juice and shred it, or leave all the juice/peppers in and shred it all together?

  51. I made this last night and subbed in a pork roast since it was all I had on hand. I also used my store brand pepperocinis and I have to admit I was disappointed. The pepper flavor didn’t carry through to the meat at all and the peppers lost all flavor after a few hours in the crockpot. I will try it with beef next time and look for your specific brand of peppers. I am just tossing that out there for anyone else contemplating pork.

    1. And I just looked closer at my can of peppers and discovered that they were actually banana peppers. Oops. No wonder it didn’t turn out well. I will read the ingredient lists more closely next time!

  52. Quick question – we put this on our “menu list” for company this weekend but as I was making my grocery list, I noticed there’s no broth and very little liquid for that size of meat… is that correct? and it doesn’t dry out? Please let me know asap – otherwise we’ll stick with the french dips cause that’s always a fav!! πŸ™‚

  53. Thanks again Ladies! This was soo good, and super moist! I put my roast in the dutch oven in the oven for about 5 hrs. on 300. I used a chuck roast. It was wonderful!!!

  54. My family hates pepperoncini’s so I’d prefer to make this in my mini crock pot so they can try it (without committing to a huge 3lb roast). Any suggestions for making this in one of those tiny crock pots?

  55. Just deciding whether to make it today, and use the meat all week, or wait until Sunday for family dinner we hold every week for any of the kids who want to come. I’m not so much a fan of the little peppers with the long name I can’t spell, but cooked all day in a crock pot….I could probably get used to them, LOL! Made a quadruple batch of your Sausage Tortellini Soup for them yesterday. They all wanted some to take home for lunch today.

  56. I made this roast cooking in oven all day at 325 shredded it and put it in small corn tortilla shells topped with caso cheese and yum!!

  57. This is a St. Louis staple. Here it is called Italian Beef – and adding Italian seasoning pkt is not optional. ? We also add onion soup mix and whole pepperoncinis, plus some of the juice from the jar, so you get flavor but don’t have to eat the peppers.


  58. I love pepperoncini’s, but this was pretty tangy for both my hubby and me. I did use only 2 pounds of roast instead of 3 (as well as only 1/2 of the Italian seasoning packet – everything else I followed exactly) so maybe that was the issue, but I think next time I will follow some of the suggestions in the comments and use beef broth instead of the juice from the pepperoncini’s. But other than a big zing, I think this is a great recipe!

  59. Just came back from girls camp in AZ and these were served on one of the days..oh my, the meat has great flavor! Thanks for sharing this yummy recipe!

  60. I have made these yummy sandwiches probably 4 times now – they are delicious!!!! I’m planning on making them this weekend for a big family & friend party at the request of my son. We are planning on 60-70 people. How in the heck do I figure out how many roasts to cook? Any good advice?

  61. My husband and I had this dish multiple times I am not fan of pepperoncini but cook this way with Italian packets super delicious.

    Has far has pepperoncinis go we pick up from Costco or anything in the store.

  62. My family and I love these sammiches. We use the juice for a tangy sandwich dip, French style.
    How about in an instant pot adaptation for slackers like me who forget to put it in the crock pot before work in the morning. Oops. I’m going to try it for about 60 minutes high pressure with a 10 minute release (3lb roast). I’ll return and weigh in.

  63. Finally got around to trying this recipe, and already planning on when we’ll make it again. It’s so good and so easy!

  64. Can’t get easier than this! Big hit with the 3 men in my house and, even though I don’t usually like spicy food, the kick was just perfect. Used whole pepperoncini but snipped them with the kitchen shears before adding, along with the juice, to the crock pot. It’s a keeper for me.

  65. This looks absolutely delicious. However, it does seem that there would be an overwhelming amount of pepperoncinis in there (especially if someone were to get heartburn as they get older, asking for a friend Lol). Do you add any beef broth or anything to cut this? I didn’t see any other liquid in the recipe.

    1. The pepperoncinis mellow as it cooks, promise. As someone who is repeatedly yelled at by her dentist regarding acid erosion, this is actually not a recipe that gives me heartburn. πŸ™‚

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