recipe reviews for:

Pepperoncini Beef

“Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple filling for gyro sandwiches. Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments. When making the sandwiches, place meat in rolls, cover with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches.”

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Reviewed: Nov. 3, 2009

Very good. I thought it would be spicier, but it was the perfect amount of heat for my 5 year old.

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AmandaGrace26

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Reviewed: Oct. 22, 2009

Yummy! I have made these several times!!!!

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JURADO

Cooking Level: Intermediate

Home Town: Wilmington, California, USA

Living In: Bellflower, California, USA

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Reviewed: Oct. 21, 2009

much better tasting than my favorite subway phily cheese steak.

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samreyes

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Reviewed: Oct. 20, 2009

Good, easy, but tasted like a regular roast with a little spice to it.

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Harmonil

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Reviewed: Oct. 18, 2009

Wasn't what I expected!

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catawbatree

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Reviewed: Oct. 15, 2009

This is my first time to rate/review any recipe, but I just had to add my "5-Star" rating to this one! It has become an old standby for me. Sometimes I add sliced onions and au jus to the liquid as has been suggested by other viewers. Any leftovers I freeze in the liquid and it's wonderful to have on hand. This recipe has lots of possibilities as I often use it as a base for casseroles using noodles, spinach, mushrooms, etc. Thanks Joyce for a real winner!!!

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Gotrecipe?

Home Town: Fort Myers, Florida, USA

Living In: Lowell, Florida, USA

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Reviewed: Oct. 14, 2009

This roast tastes great every time. I use a lean beef roast and serve it with authentic Cuban bread. Everyone that has tried it falls in love and its not too spicy.

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mymy

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Reviewed: Oct. 11, 2009

This is one of my favorite recipes on this site! I added it to my recipe box because of all the good ratings but it took me about a year to try it because I didn't think it could possibly be so good with so few ingredients. I am kicking myself now that I didn't try it right away. It is unbelievable that this tastes so amazing with so few ingredients. I found that I like to use the jars of sliced pepperoncini's better than the whole ones so that the little pieces of peppers are all thru the meat, and you get the peppers in every bite! Try this recipe! I PROMISE you won't be disappointed!

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Addicted2Mangos

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

this recipe is absolutely wonderful! super easy to make and always a pleaser in my family! we've made this multiple times with no changes and love it! even passed the recipe on to my mother-in-law!

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Michael

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Reviewed: Sep. 27, 2009

This is one of my favorite things to make in my crockpot. It creates a deliciously moist, flavorful roast that shreds easily for use on sandwiches, salads, wraps - you name it. A fun variation is to use a pork tenderloin or some chicken breasts, and instead of pepperoncini's use a jar of salsa. In any case - if you need a crowd pleaser for a party then look no further. We serve this with the mini-bread rolls, and a variety of salads.

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Erin P

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Reviewed: Sep. 19, 2009

This was certainly easy to make. It makes a tasty sandwich. I covered with peppered havarti cheese. I would make sure you toast the buns because the meat is moist and it helps not make the bread soggy.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 18, 2009

I guess I forgot to rate this one back when I made it. We really enjoyed it and it smells wonderful. I served on toasted rolls with some provolone cheese and broiled them until melty and gooey. We didn't find them at all spicy.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Sep. 17, 2009

Heaven. All I do to finish it off is toast some french bread, put the meat and cheese on and broil in the oven until melted. Pretty much the best sandwich on the planet.

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celebrien

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Reviewed: Sep. 12, 2009

This was AMAZING. I added about 1/2-1 cup of beef broth (didn't measure) into the crockpot. Used a jar of whole pepperoncinis which I cut up before putting into the crockpot, and used all of the juice. Served shredded on wheat hoagie rolls with the pepperoncinis, topped with mozzarella and then put in the toaster oven a few minutes to melt the cheese. Then topped with sauteed mushrooms and onions. Seriously, to die for.

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