Slow Cooker Pepperoncini Beef Sandwiches
Beefy and cheesy with a spicy kick. These incredibly easy to make, delectable, slow cooker sandwiches are a family favorite.
Equipment
- Slow cooker
Ingredients
For the Beef Filling:
- 2-3 lb beef chuck roast
- 6-8 cloves garlic, minced
- 16 oz jar sliced Pepperoncini peppers
For the Sandwiches:
- French bread rolls
- Horseradish sauce
- 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.