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: May 11, 2009

What a great sandwich! Made this exactly as directed. When the crockpot time was up, I shredded the meat and ladled it on sub rolls. Then I put sliced of provolone on the meat and put the subs under the broiler until the cheese melted. Unbelievably delicious! I didn't put any pepperoncini on the sandwiches because I thought it would be too spicy for us. The meat and sauce had plenty of kick in my opinion. Tonight I am reheating the leftovers for quesadillas as a previous poster recommended. Mmmm! So easy and so good, I will make these often!

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Steph

Cooking Level: Intermediate

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Reviewed: May 9, 2009

This was so easy and so good! My husband is rather picky and couldn't get enough. It wasn't really spicy like some said, maybe if they used a different pepper or you are used to extremly bland food. I made as is and will definatly be making again!

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mistyriver

Cooking Level: Intermediate

Living In: Hutchinson, Kansas, USA

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Reviewed: May 7, 2009

The best slow cooked pot roast recipe ever. And I don't even really like roast! So easy too!

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fattgirl

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Reviewed: May 4, 2009

A very tasty sandwich for sure. I used posters' suggestions for 1 bottle of beer, 2 beef boullion, 1 pkg dry italian dressing,and 1 1/2 onion sliced. With only jarred chopped garlic on hand, I made lots of slits and pushed in the chopped garlic. I was a chicken and used only 8 oz of pepperoncini, sliced. I think I could go with more next time. It took a long time to cook so it would break down. Plan on at least 8-10 hours. Once it is shredded, put back into the pot and stir it around in the juices. Simmer for another 1/2 hour or so. It was so juicy. Add some provolone!! Yum!

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Norma M.

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: May 3, 2009

A really nice change of pace sandwich! I used chabata rolls. The peppers were really spicy, but I'm going to see if I can find some mild variety. The whole tase was awsome!

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Joanne M

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Abilene, Texas, USA

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Reviewed: May 3, 2009

we only added 4 peppers & about 1/3 juice from the bottle, for fear the kids wouldn't eat! also added a bit of red wine & a sprinkle of au juice to the crock pot. browned sweet onions & roasted peppers & added to the toasted bun with melted provalone cheese. in the "save" pile of recipes!

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PURPLEPOOK

Cooking Level: Intermediate

Home Town: Teaneck, New Jersey, USA

Living In: West Milford, New Jersey, USA

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Reviewed: May 1, 2009

It was okay. I used chuck roast as stated and it tasted like a pot roast with a kick. The meat was very tender, but the taste was just..okay.

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karen1960

Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

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Reviewed: Apr. 29, 2009

Very tasty. I will make this again. However, I didn't find it spicy at all. I may add some pepper or something hotter than pepperoncinis next time. Maybe jalapeno? In any case it's great on a bun or roll with some provolone (or other white cheese like havarti).

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Reviewer:

Larry Hassenpflug

Cooking Level: Intermediate

Living In: Las Cruces, New Mexico, USA

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Reviewed: Apr. 28, 2009

When it was finished cooking, I tried some from the crock pot and was honestly a little disappointed. I thought it needed "something." After putting it on squishy hoagie rolls with a little mayonnaise and a slice of swiss cheese--WOW!! This is great, and it's probably the easiest thing I've ever cooked. We'll be making this one again and again!

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ewells1014

Cooking Level: Expert

Home Town: Maurertown, Virginia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 23, 2009

Extremely easy and great flavor. This will be a keeper!

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Seabeewife

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Reviewed: Apr. 23, 2009

I used this as my most recent in-a-hurry wild card recipe ... and it was fantastic. Heavenly on a mini-baguette as an open face sandwich; enough zip to eat plain or cheeseaholics (like myself) can do no wrong by working some Swiss into the picture. Delightful and SO glad I tried it!

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Reviewer:

Lee

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Apr. 22, 2009

THIS IS SO SIMPLE AND DELICIOUS. IF YOUR MAKING THIS FOR THE FIRST TIME, DO NOT CHANGE A THING. WITHOUT A DOUBT ITS A KEEPER.

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SPICYHOT

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 22, 2009

As is, I give this one four stars. It's very good but needs onions either cooked in with the meat and peppers or grilled and added on before broiling. We didn't find the pepperoncinis to be too hot at all. They really give the meat a nice flavor.

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KLEEW17

Cooking Level: Expert

Home Town: Friona, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 22, 2009

Good. I toasted our buns ahead of time and then also melted the cheese in the oven after the sandwiches were made. It was not as spicy as I was expecting, but it was good nonetheless. Not sure if I will make again--had expected it to be bursting with flavor and it didn't.

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LilAngelsMommy

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Apr. 21, 2009

Very tender and juicy.

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CLIFFORD BOREN

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Reviewed: Apr. 20, 2009

I did make this with a pork roast (not beef) because that is what I had. It came out moist and my company enjoyed it! The pepperocini did disappear during the cooking time, but you could still taste them and they gave a nice flavor to the meat. We made the sandwiches and had them with green salad and chips.

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Varenikje

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Reviewed: Apr. 19, 2009

All I can say is yum, yum, yummers! I made it exactly as the recipe is written (mine was a 16-ounce bottle of peperocinis). I shredded the meat, put it on a sliced hoagie roll, added some of the juice and a couple slices of Provolone cheese and broiled the whole thang and WOW! a super result! The entire family pigged out on this one!

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Trinka G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Petersburg, Texas, USA

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Reviewed: Apr. 19, 2009

Sorry, I found this to be nothing spectacular, as other reviewers have rated it. Best I can say is that it is probably "healthier" for you than the standard version of adding in a dry soup mix.

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Tracy

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Reviewed: Apr. 18, 2009

Disappointed with this recipe. Little prep work but the flavor was off! Would not make it again.

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MARLENE13

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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Reviewed: Apr. 17, 2009

I did not use this as sandwich meat, but had it on a bed of mash potatoes and it was delicious! I wish I had leftover for sandwiches, but there weren't any :) The garlic turned a fosforescent yellow/green, which impressed the little ones into trying it, yet it was not so spicy as to turn them off. You don't get this type of meal with 5 minutes flat of preparation! Will make again.

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