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Pepperoncini Beef Sandwiches
Salt and pepper to taste (at least 1/2 teaspoon of each)
2 tablespoons olive oil
1 3-pound beef roast, trimmed of excess fat
5 cloves minced garlic
1 16-ounce jar sliced pepperoncinis, undrained
Crusty sandwich rolls
Sliced provolone cheese
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. Cook on low for 8 to 10 hours or until the beef is fork tender.
3. For sandwiches, slice the rolls. Spread them lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1 to 3 minutes or until the bread is toasted and the cheese is melted. Serve immediately.