Wednesday, November 7, 2012

Pepperoncini Beef Sandwiches

For the month of November, I'm going to focus on some fairly simple dinner ideas that our family has enjoyed. I'm starting with Pepperoncini Beef Sandwiches. This is another recipe from the girls at Our Best Bites. I made these sandwiches not all that long ago. They are super easy to put together and the members of our family that eat meat enjoyed them. I liked that they reheat well, I bet they would freeze really well too!

Pepperoncini Beef Sandwiches
from Savoring the Seasons with Our Best Bites page 222

2 tablespoons olice oil
1/2 teaspoon kosher salt, more to taste if needed
1/2 teaspoon ground black pepper, more to taste if needed
3 pound beef roast, trim fat if needed
4-5 cloves garlic, minced or pressed
1 (16 ounce) jar sliced pepperoncinis or banana peppers, undrained
Sliced provolone cheese
Mayo if desired
Sandwich rolls (I used Ciabattas)

In a high-sided skillet heat oil over high heat. Rub salt and pepper into the roast. Sear the meat in the oil on all sides, so that the meat is browned and crisp.

Place the meat in a slow cooker. Cover with the peppers and add the garlic. I used Marzetti Deli Sliced Banana Peppers.

If you have the time, cook on high until the liquid boils and then cook on low until the roast shreds easily with a fork, total of about 6-8 hours. Or cook on low for 8-10 hours, again until the roast shreds easily with a fork.

To assemble sandwiches, cut rolls in half, spread lightly with mayo if desired. We enjoyed our sandwiches without mayo. Top with a slice of provolone and place under your stoves broiler just until the cheese is melted, about 1-3 minutes.

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