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: Jul. 7, 2009

The only thing it is missing is basil. Years ago we had a pizza place in Mattoon, Il and they made Italian Beef Sandwiches - the best.....They used a bay leaf when cooking the beef. I use basil because I like the sweeter taste. But the rest is yummy...........The original recipe calls for 1/4 cup water to be cooked with the meat but I use Chuck Roast and you sure don't need the water..............

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Debbie

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Reviewed: Jul. 1, 2009

How could this NOT be worth 5 stars?!! Delicious. I used sliced pepperoncinis, and slightly more garlic (about 4 heaping Tbsp. of minced from the jar), plenty of Oregano and freshly grond black pepper. My roast was 5 lbs., I wish I would have trimmed the fat off, but was in a hurry to get to work. Put them under the broiler with Pepper Jack (cheddar for DH) and served with creamy horseradish sauce! Tonight I will skim off the fat and make Au Jus for dipping. Next time, I will add sliced onions to the crock pot. Thank you Joyce, for a wonderful recipe - def. a keeper!

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DECAFinNW aka Kahleia's Grammy

Cooking Level: Intermediate

Home Town: Sidney, Nebraska, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Jul. 1, 2009

This was excellent! I was afraid it might be too spicy, but once we put it on buns(I added provolone to mine one time & muenster another-yum), it was perfect! Hubby liked his with muenster & lots of the pepperoncini! Will definately make again!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jun. 30, 2009

Excellent. I did have to make a couple of changes. I used a 1.5 lb chuck roast and a 1.5 venison roast, which actually worked out well. (Venison is pretty lean so this cut down on the amount of fat.) Also, I started this in the slow cooker, but then the power went out, so I cooked the meat over low heat on my gas stove. By dinner time, it was so tender and falling apart that I didn't even have to shred it. We served the meat on rolls with mozzarella cheese and stuck it under the broiler for a few minutes. I will be making this again.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Jun. 30, 2009

Very good recipe for sandwiches. As for some of the comments about being to spicy, we sure did not feel this was the case, in fact I was thinking about adding some cayenne pepper to it to heat it up some more. Also, the comment about being dry, sure don't know HOW that happened, we had more than enough juice. Followed the recipe exactly, but did use some beef broth as well as the juice from the peppers. Thanks for the new addition to my collection of GREAT recipes!!!

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NANCY T.

Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Great Falls, Montana, USA

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Reviewed: Jun. 30, 2009

Loved this recipe! Simple, yet delicious. Tasted just as good the next day.

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Jun. 22, 2009

This is so good, and easy since it just cooks away in the slow cooker all day. Waiting to eat it is the hard part! Don't forget to dip your sandwiches in the au jus - that's what makes the recipe. I added one can of beef broth at the beginning since other reviewers complained the meat was too dry. The broth also cut down the vinegar flavor of the au jus which some had complained about. Other modifications included adding a bit of parsley, oregano, basil, and dried minced onion. Also, I trimmed the chuck roast well before cooking since it contained a lot of fat. Even after doing that, I still skimmed a thick layer of fat off the au jus after it cooled in the fridge. Last - you'll definitely want to chop up the pepperoncinis before adding them to the pot! Enjoy!

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Jun. 18, 2009

I made this for the first time several years ago. It's very good and makes excellent sandwiches with toasted bread and provolone cheese. I buy the jars of already-sliced pepperoncini.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Jun. 6, 2009

Very tasty!!! I'm not big on really spicy and I was ok with this.

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deeray82

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Reviewed: Jun. 5, 2009

VERY EASY- JUICE A LITTLE TO SPICY FOR HUSBAND- MEAT TASTED GOOD- I PUT IN ONION ROLLS- USED GARLIC MAYO(FROM ANOTHER RECIPE) AND COVERED IN CHEESE- HUSBAND AND SON THOUGHT SANDWICHES WERE EXCELLENT- MADE THIS TO RECIPE- THANKS

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Jun. 4, 2009

Followed exactly. Very moist. Will make many more times.

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 3, 2009

Not that good, taste the vinegar and that was all. Meat was very tender though. I won't make again.

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Crystal

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Reviewed: Jun. 1, 2009

This was good and easy. I didn't slice my pepperoncinis so the taste wasn't very powerful. Even so, it was still good. I will be making this again. YUM!

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: May 30, 2009

just made this for dinner on a busy weekend. It was very easy. I think next time I will try to find the already sliced pepperoncini since I had whole ones in my fridge. They worked fine but getting the stems off later was kind of annoying. I did think this was good and my DH who isnt a crockpot lover declared it tasty. I will probably make this again. Thanks for a great and easy recipe! :)

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: May 27, 2009

Yummmmmmmmmmmmmmmmm, Shredded the meat and then served on hoagie rolls. Brought the leftovers to work and needless to say everyone wanted the recipe. Thank you

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Teena

Cooking Level: Expert

Home Town: Sherman Oaks, California, USA

Living In: Culver City, California, USA

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Reviewed: May 27, 2009

I thought this was an excellent recipe! Nice taste to it, but wasnt spicy at all like I kept reading in the reviews. Shredded the meat then put back in juice for about 30 minutes. Served on homemade cheesy italian bread with shredded mozerella on top (put under broiler for few minutes tp toast up). Wasnt dry at all. I liked the peppers on my sandwhich too, hubby preferred w/o peppers. Used the leftovers to make green chili empanadas (food network website). Will make again for sure!!

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: May 24, 2009

I have been making this for years! It is absolutely fabulous. All the family loves it..

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MOM-2

Cooking Level: Intermediate

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Reviewed: May 23, 2009

Oh my, this was so delicious that even my picky husband went for seconds...let alone actually at left overs (which is a rare occasion for him). It was sooooo easy. I had sliced pepperocinis on hand so that's what i used. I added about one cup of prepared au jus after shredding the meat and adding some more peppers at the end too, about 2 - 3 whole peppers worth (fresh heat). I toasted the buns, topped them with the meat and placed an even layer of provolone on top, then broiled until the cheese melted. We used the remaining prepared au jus (the packet makes about 6 cups) to dip our sandwiches in. Mmmmm, Mmmmm, good!

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Ann T.

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Reviewed: May 22, 2009

This is absolutely delicious. I didn't find it to be spicy at all and my 11 year old loved it also. It's even better a day or two after it's made, it has so much flavor. I will be making this again and again!

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