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.
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.
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.
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
- Yield: 12
Description
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.
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.
We really enjoyed this meal! My mother in law prepped it for us when she visited to help us with a new baby. Now I’m back to make it myself, with one question – how important is the searing step before transferring the roast to the crockpot? Looking to save some time, but don’t want to at the expense of any flavor 🙂 thanks!
Honestly in my personal opinion- not all that important! That’s a hot take that a lot of people would argue with, but honestly once I did it both ways side by side and they tasted the same haha. Skip the step if you’re needing to simplify!
This was delicious and something I hadn’t had before. I used Costco’s torta rolls as buns. With the leftovers I made beef enchiladas which were also delicious!
My pepperoncinis turned out to be rather spicy but not bad enough to ruin the dish.
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.
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. 🙂
I love this recipe! I was curious if you have ever tried subbing it with a pork butt?
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.
Finally got around to trying this recipe, and already planning on when we’ll make it again. It’s so good and so easy!
This looks delicious! About how long does it take to come to a boil on high?
About 2-3 hours. 🙂
These were delicious! Thank you.
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.
In usually do 70 minutes in the Instant pot with about 10-15 min npr. Shreds like a dream. So good.
I find the “you have the wrong peppers” commentary on here hilarious, but we love this recipe so much! Thanks!
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.
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?
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!
I love that they were served at girl’s camp! Makes my heart happy!
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!
This looks do good, but what would be a good side to go with this meal? Thanks!!
I usually serve it with oven fries or chips and fresh fruit or veggies and dip. Or salad. Hope that helps!
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.
Yum!!!