SLOW COOKER PEPPERONCINI BEEF SANDWICHES — Slow cooked shredded beef with spicy pepperoncini and Italian seasonings, topped with cheese and served on crusty rolls.
There is nothing I love more than an easy slow cooker meal, with just a handful of ingredients, that my whole family loves. These Slow Cooker Pepperoncini Beef Sandwiches are one of those meals!
My 16 year-old was excited about these sandwiches as soon as he saw the ingredients go into the slow cooker. And he was not disappointed with the results! None of us were.
The shredded beef in these sandwiches is full of flavor, without being too spicy, thanks to a jar of pepperoncini peppers.
I would take this over cupcakes! OH MY WORD!!! I need to make this ASAP! ~ Gina
I would say these sandwiches have a zingy kick to them, but if you’re really concerned about the heat level, you could just use half the jar of peppers. We thought they were just right!
Of course, my younger, pickier son did pick all the peppers out of his meat before he devoured his sandwich. Not because he doesn’t like a little spice, but because he doesn’t like peppers.
When you add a slice of melted Provolone cheese and a crusty bun to the mix, you’ve got one outstanding sandwich.
And best of all, this recipe couldn’t be any easier to put together. It’s one of those “throw it all in the slow cooker and walk away” kind of meals. My favorite!
It’s official, this is now my favorite sandwich…..I am counting the days before I can make this again. ~ Scott
We loved these sandwiches so much, I made them again within a week. And my family was just as excited about eating them the second time around.
This one will definitely be making a regular appearance on our dinner table.
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Here’s what you’ll need to make Slow Cooker Pepperoncini Beef Sandwiches
- Beef roast (about 3 pounds)
- Jarred pepperoncinis
- Italian seasoning and salad dressing mix
- Garlic
- Mayonnaise
- Provolone cheese
- Sandwich rolls
Slow Cooker Pepperoncini Beef Sandwiches
Slow cooked shredded beef with spicy pepperoncini and Italian seasonings, topped with cheese and served on crusty rolls.
Ingredients
- 1 (3 lb.) beef roast
- 1 (16 oz.) jar sliced pepperoncinis
- 1 (.7 oz.) package dry Italian seasoning/salad dressing mix
- 5 cloves garlic, minced
- 8 slices provolone cheese
- 8 crusty sandwich rolls
- Mayonnaise
Instructions
- Place the roast in a lightly greased slow cooker.
- Add the entire jar of pepperoncinis, with the juice, along with the Italian seasoning and garlic. Cover and cook on low for 8-10 hours, or until beef shreds easily with a fork.
- Spread the sandwich rolls with a thing layer of mayo. Top the bottom bun with shredded beef and a slice of Provolone cheese. Toast the sandwiches under the broiler for 2-3 minutes, or until the cheese is melted and the bread is golden brown.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 307 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 34mg Sodium: 701mg Carbohydrates: 28g Fiber: 2g Sugar: 1g Protein: 15g
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Who Dished It Up First: Adapted from Cassie Craves
Gina Kleinworth
Something told me not to open this email. Good GRAVY!!!! You know this is my weakness – I would take this over cupcakes! OH MY WORD!!! I need to make this ASAP!
Monique | Chew Your Booze
I make a sandwich like this, but I add roasted red peppers. I’ve never had it with mayo though, but it sounds like heaven on a bun. And my 14 year old LOVES it!
Christi
Is it Italian dressing mix? I can’t find Italian seasoning mix any where.
Danelle
Yes, same thing! I will change the recipe to say that!
Sabrina Pennington
Yes Italian dressing mix. In the dry packet.
mike
How many servings is this?
Scott
It’s Official, this is now my favorite sandwich. I did go off script a little in that I treated this like a french dip, using the incredible au jus (supplemented with about 1 cup of beef broth at the end of cooking) instead of the mayo.
The other thing I did differently is instead of the hoagies, I bought 2 of the long french bread rolls. (16″) I was able to make two large sandwiches which made 8 servings. I put these under the broiler until the bread was toasted and the cheese melted.
I am counting the days before I can make this again.
Danelle
Thank you so much! This is my middle son’s official favorite sandwich too! And your adaptations sound great!
Grammasue
I make this too using DRY ITALIAN DRESSING MIX (GOOD SEASONS) found in the salad dressing aisle. I also add, garlic cloves, 1 can of beef broth and a can of light beer (yes, seriously) It doesn’t taste like beer but the combo of all the ingredients are fantastic!!! AMAZING with the peppers and provolone!