Peperoncini Beef Sandwiches – The perfect summer meal that won’t heat up your kitchen!
Updated from the archives
I can tell fall is just around the corner because I’m starting to think about warm, cozy foods. Granted, it’s still in the high 90s/low 100s here most days, but the thought is sure nice, right? I find that making something slow-cooked is a way I can get that warm, cozy taste without heating up my kitchen.
Michael has started a food-request list recently. Each month, he requests usually 2 dinners and a treat. That way, amid trying lots of new recipes, he can sneak in a few old favorites. It’s been a good system for us so far, and has given me a chance to re-photograph several of my earliest (read: worst picture) recipes.
This recipe comes from my cute Aunt Kelly. It’s been a favorite of mine since I first tried it. It’s another recipe with very few ingredients that is VERY low maintenance. You can toss it in your slow-cooker, leave for a day of work, errands, etc., then come home, shred the meat, toast some buns, add cheese, and presto! Sandwiches!
The beauty of this sandwich is that you can turn up the heat if you want to. I am sort of a pansy, so I keep the heat to a pleasant medium-low. But go crazy! Adjust it however you want!
Note: Be careful when buying the peperoncinis. You are not looking for Vlassic pickled banana peppers. I typically buy Mezzetta brand (which I’ve been able to find in almost every grocery store I’ve ever been in). Just look for the word peperoncini, and check the package to see if there’s a heat guage. I saw some listed as “extra hot” and some listed as “mild” that looked identical. Make sure you get what you are looking for.
Peperoncini Beef Sandwiches
Ingredients
- 2.5 lbs beef roast (buy whatever’s cheapest and gives you the most meat)
- 1/2 (or more) of a 16oz jar peperoncinis (I sometimes buy deli-sliced)
- 1c beef broth
- salt and pepper
- sandwich buns*
- cheese, grated or sliced (go for mozzarella, provolone, swiss or another great cheese)*
- optional: extra peperoncini slices for serving
Instructions
- Trim any visible fat from your roast. Place in the bottom of your slow cooker. Sprinkle with salt and pepper. Place in half a jar worth of peppers (don’t include all the juice, just pick out the peppers). If you want a bit more heat, add a few tablespoons of the pepper juice to the crock pot. Pour in beef broth. Cook on low 7-8 hours.
- Shred beef, removing any fatty bits. Slice peppers and mix into beef.
- For best serving results, toast buns, fill with beef/pepper mixture, and top with cheese and a few extra peperoncinis. If necessary, pop the sandwiches in the oven for a minute or two to melt the cheese.
- Savor the goodness.
Notes
*For a gluten free version, be sure to use gluten free buns. For dairy-free, just skip the cheese. No big deal!
I am so flattered! You made my day, Emily, thank you!
Ooo, I know what you mean about craving warm and cozy foods. I’m already looking forward to making slow-cooked pulled pork sandwiches and big pots of chili and… wait, it’s only 10AM here and you’ve got me drooling! These will be on my dinner list, for sure. My Chicago-bred husband would go nuts for them, and I could very well see myself going back for seconds! Thanks for sharing these awesome photos and recipes, Emily!
I discovered your My Muffin Thursdays blog a LONG time ago. This is one of my favorite recipes! I’ve shared it with so many different people, and it’s always a hit. I always give them your blog address and tell them you are wonderful (even though I don’t know you)! I do live in Wyoming (only 50 miles from Yellowstone’s East Entrance) and it IS a great place, isn’t it? :o)
Sunny, it REALLY is. I loved it. Glad to hear from you!
Wow- that looks totally delicious! Have you ever tried a muffaletta? It’s a New Orleans style sandwich and it’s my absolute favorite!
Mmmm, this looks so tasty! Great photos!
I found this recipe on your old blog…and it’s now a FAVORITE at our house! So incredibly easy and so amazingly yummy. Thanks for sharing this fabulous recipe!
I made this last week for dinner. It was really good my daughter liked who won’t eat anything that has hot peppers. I added onions the last half hour of cooking. We froze the juice that was left over which my husband really liked and added Roast Beef from the deli. This one is a keeper.
I put the beef, etc. in the crock pot today before work and just came home to a delicious and easy meal for my husband and I to enjoy. This recipe is a big hit in our house, thanks for sharing!
Found a very similar recipe on Allrecipes and made it this past weekend. Unbelievable how 3 ingredients makes such tasty beef (the Allrecipes.com version studs the beef with garlic slices before placing in the slow cooker and covering it with the pepperoncini and juice. Gorgeous pic!