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–+ servings

Pepperoncini Beef Sandwiches

4.98 from 48 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. 
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings12 servings
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Equipment

Ingredients

Searing

  • ½ + teaspoon freshly ground black pepper
  • ½ + teaspoon kosher salt
  • 2 tablespoons of olive or cooking oil

Sandwiches

  • 3 lb. beef roast trimmed of excess fat
  • 4-5 cloves garlic minced or pressed
  • 1 16-oz. jar pepperoncinis, sliced undrained
  • Optional: 1 small packet dry Italian dressing
  • Crusty sandwich rolls for serving
  • Sliced provolone cheese for serving

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, 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.

Notes

Nutritional information includes a crusty sandwich roll and slice of provolone cheese.

ALTERNATE COOKING METHODS

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.

Nutrition

Calories: 206kcal, Carbohydrates: 0.3g, Protein: 22g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 92mg, Potassium: 381mg, Fiber: 0.02g, Sugar: 0.01g, Vitamin A: 15IU, Vitamin C: 0.4mg, Calcium: 21mg, Iron: 2mg
Course: Main Courses
Cuisine: American
Keyword: Pepperoncini Beef Sandwiches
Calories: 206kcal
Author: Kate Jones
Cost: $15
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