Pepperoncini Beef Sandwiches

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! 🙂 ) 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.

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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.

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

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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!)

 

Pepperoncini Beef Sandwiches

4.67 from 3 votes
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. 
Servings12

Ingredients

  • 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
  • 4-5 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

Instructions

  • 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.
  • 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.
  • 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.

Notes

instant pot instructions

Slice roast into 1" slices. Preheat about 2 tablespoons olive oil in the pot on the sauté setting and season roast with salt and pepper. Sear the roast slices on all sides (in batches if necessary). Turn off sauté 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.
Author: Our Best Bites
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. 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!!

  2. 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.

  3. My family loved this recipe. My husband is going to make this for his crew at the fire station.

  4. Looks absolutely AMAZING!! Great recipe, Once Again!! 🙂

  5. 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?

  6. This was a super easy fall recipe for the nights when you are running from one activity to another.

  7. 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!!!

  8. 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!! 🙂

    1. Not dry at all! 🙂 The liquid from the pepperoncinis keeps things moist. Good luck! 🙂

  9. 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!

  10. 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?

  11. 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!

    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!

  12. 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!!

  13. 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.

  14. 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.

  15. 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!

  16. 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.

  17. This recipe is in the crock pot as I type this. Can’t wait to try it!! My husband is going to love it I’m sure!

  18. 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!

      1. No sure what you mean by soda, but yes, dump in all the liquid from the pepper jar!

  19. 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?

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

  21. 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!

  22. 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.

  23. 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!

  24. 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.

  25. 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!