Tuesday, November 18, 2014

Jayne Layne's Pepperoncini Beef with Provolone Hot Sandwiches


Pepperoncini Beef and Provolone Hot Sandwiches

 Jayne treated us to these amazing beef sandwiches the other night for Cooking Group.   This is a great slow cooker recipe...just place the browned beef, pepperocini and garlic in your slow cooker on high...six hours later you will have a wonderful juicy beef roast ready to shred and place on toasted buns.  Kelley and I loved dipping these sandwiches in the rich pan juices for a French Dip like sandwich.  These are scrumptious!   For those of us who weren't home when Jayne brought Cooking Group dinner over...she started it in our slow cooker for us!   Everyday I am reminded about how much I love Cooking Group!  I hope you have started one of your own and love it too!


3 lb. beef roast, seasoned with salt and pepper
13 ounce jar chopped pepperoncini plus liquid
5 large cloves garlic, minced
12 hard rolls, sliced in half

In hot skillet place a little oil.  Brown roast on all sides over medium high heat.  Place roast in crock pot with pepperoncini and juices and minced garlic.  Cook in slow cooker on high for 6 hours.   The simplest way to test when the beef is done is by inserting a fork into the beef.  If it goes in and out easily, it is done!  Shred beef using two forks and stir beef into sauce. 
Toast buns under broiler for 30 seconds until lightly browned.  Spread mayonnaise over inside of buns.  Top buns with shredded beef.  Lay piece of provolone cheese over beef.  Place beef and cheese sandwich under broiler for 30 seconds or until cheese melts.  Add the top bun and serve.  You will love dipping these delicious sandwiches in the pan juices!  Enjoy!

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