When Chuck or Beef Rib roasts go on sale this is my very favorite meal to make in my slow cooker. It’s hands down, one of our all time favorite sandwiches. The fact that it takes less than five minutes to throw it together in the morning and uses only three ingredients makes it even better! I don’t know how only three ingredients can become such a flavorful sandwich filling, but it’s truly delicious. You must give these sandwiches a try!
These sandwiches have been on my regular rotation for years and years, but for some reason I had forgotten all about them until a good friend posted pictures on her facebook page thanking me for the recipe. It packs a spicy punch from the peppers, but you can tone it down with lots of creamy, ooey, gooey cheese. It’s a cross between a Philly cheese steak and French dip sandwich with a spicy little kick. If you are a fan of either, this sandwich is sure to please! With only 3 ingredients, you can make this anytime and it will quickly become a family favorite.
First order of business is to prepare the beef roast. I like to rinse it and pat it dry with paper towels.
A well marbled chuck steak will produce the best flavor.
If the roast is too big to fit in your slow cooker, cut it (across the grain) into 4 or 5 evenly sized chunks.
I was just getting started with the garlic, this needs much, much more!
Place the beef in the bottom of your slow cooker. Top the beef with several cloves of minced garlic. I use 7-8 cloves, ok I confess, I typically use an entire head of garlic, because I am a garlic loving freak and in my humble opinion it makes everything taste better! You can use as little or as much as you like, but I recommend using more than you think.
Think about this way; you and your sweetie are out on date night at the Olive Garden and the waitress asks you if you would like grated cheese on your salad. You tell her, why of course you would love some cheese. She says, “Ok, just say when”, and starts grating the cheese. After an increasingly long awkward minute of cheese grating you finally tell her that’s good but in your head your thinking “I want more cheese” but it would be insanely embarrassing to let her top your food with the actual amount of cheese you want, so you just make do, “sigh”. Think about that with the garlic for this recipe, use an embarrassingly insane amount of it!
Next add an entire jar of sliced Pepperoncini peppers along with all the juice in the jar.
TIP: For your mild mannered friends and family, remove the peppers from the meat using tongs when serving, to reduce the spiciness.
Spread the pepperoncini slices out over the top of the beef.
Cook on low in your crockpot for 7-8 hours.
Once the meat is tender, use tongs to remove it from the slow cooker. Shred the beef with a couple of forks, discard and remove any gristle or excess fat.
Return the shredded beef to the slow cooker and combine it with the juices and peppers in the slow cooker. Allow the shredded beef to continue cooking in the juices with the peppers while you prepare the rolls for your sandwiches.
Use fresh soft baked rolls for these sandwiches. I make a quick stop at the store to pick up freshly baked rolls on my way home from work, it’s totally worth it!
Cut the rolls in half lengthwise. Spread each side with horseradish sauce if desired. I highly recommend the horsey sauce!
Top bread with sliced cheese.
Any melty cheese will do.
We like things cheesy, so I add cheese to both sides of the bun.
Place the rolls on a cookie sheet and toast them in the oven under the broiler until they are lightly toasted and the cheese is melted.
Place a generous heaping of the shredded pepperoncini beef onto each roll.
Serve with some of the reserved juice in a small dish for dipping if desired. And don’t forget to set out a big stack of napkins.
TIP: Freeze leftovers in single serving sizes. Place a serving size portion in a ziplock sandwich bag and squeeze out all the excess air and freeze flat. You can take a baggie along with a roll and sliced cheese in your lunch bag. By the time lunch rolls around, the meat will have thawed and you can easily reheat it in the microwave.
These sandwiches are the BOMB! There’s no better smell than walking in the front door to the aroma of these sandwiches cooking in your slow cooker. Ok, baking bread and freshly brewed coffee smell amazing too, but this ranks right up there with the world’s best smells! As soon as the delectable aroma from these sandwiches hits your nose your mouth will start watering.
Let me know if you decide to try this recipe and if you like these sandwiches as much as we do! These sandwiches are a family FAVORITE!
Slow Cooker Pepperoncini Beef Sandwiches
Barbara
Beefy and cheesy with a spicy kick. These incredibly easy to make, delectable, slow cooker sandwiches are a family favorite.
Monterey Jack, Mozzarella, or Provolone cheese, sliced
Instructions
Cut beef roast into 4-5 equal sized chunks if needed and place in the bottom of a slow cooker.
Top beef with minced garlic and the entire jar of peppers, including the juices in the jar.
Cover and cook on low for 7-8 hours or until meat is tender and easily shreddable.
Using tongs remove beef and use two forks to shred the beef. Return shredded beef to the slow cooker and continue cooking the beef on low while you prepare the rolls.
Cut French bread rolls in half lengthwise.
Spread cut sides with horseradish sauce.
Top with sliced cheese.
Place rolls on a cookie sheet and turn oven temperature to broil. Toast in the oven until the cheese is browned and melted.
Top each roll with a heaping portion of the shredded pepperoncini beef.
Top with the other half of the roll. Serve with a side of the cooking juices from the slow cooker for dipping if desired.
Keyword Beef, garlic, slow cooker
This post was originally published May 2019 and republished with updated photos, recipe notes, and new content August 2023.
Did You Make These Sandwiches?
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