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: 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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Alina

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Reviewed: Apr. 17, 2009

I read through all of the negative reviews so I wasn't expecting much...I was pleasantly surprised. This gets even better after a day in the fridge. I didn't have a problem with the peppers breaking up like some reported. I suspect the quality of the pepperoncini determines how good this dish turns out.

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MYRTROSE

Cooking Level: Expert

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Reviewed: Apr. 16, 2009

Was not quite sure as it was cooking because it smelled a little strong. Actually turned out great. Served it on whole wheat hoagies and provolone and kids loved it. Always a hit if it is easy and whole family eats.

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lori

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Reviewed: Apr. 16, 2009

I will give this five stars. I followed the recipe and never changed a thing. What an amazing dish. I prepared this for the first time for my son and husband. They both loved it. Toasting the buttered roll is a great idea. I put this together the night before and took it out of the crock pot mid morning. It just fell apart. Thank you...this is a keeper. Can't wait to fix it again. So easy!

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kayakjoan

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Tequesta, Florida, USA

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Reviewed: Apr. 16, 2009

Yum, this was so good! I thought it had plenty of flavor. I love the ease of the recipe too. You can't beat that! I made it as written except I minced the garlic and sprinkled it on top of the meat instead of slicing and inserting into it. Used whole pepperoncinis and picked out the stems after cooking (really not necessary though). Served on toasted rolls with provolone that I broiled for just a few minutes to melt the cheese. Fantastic!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Apr. 16, 2009

I topped the beef with one sliced green pepper and one sliced onion before pouring the pepperoncini over. It was tangy & just a little spicy - very good!

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Alecia

Cooking Level: Expert

Living In: Menifee, California, USA

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Reviewed: Apr. 16, 2009

My husband loved this dish but I thought it was a little bland. Lots of heat, but lacking in flavor. Perhaps my taste buds were burned out. I will make it again but next time I will use half of the juice and add some beef broth and seasonings.

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jollywolly

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

We love spicy food, but it tasted like vinegar. Sorry, we really thought that it sounded so good. We followed the complete reicpe too

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DKNY1954

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Reviewed: Apr. 15, 2009

I made this last night after getting the recipe in my email. I love it, and have gotten rave reviews from everyone I fed it to. I took the dry salad dressing and rubbed it over the meat and put it in a ziplok bag overnight, just the right amount of seasoning for this recipe. If you want to serve something quick (minus the cooking time) and easy to guests, this is definately the recipe. I served it on crusty bakery rolls and it was the best.

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Jan

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Reviewed: Apr. 15, 2009

This was tasty considering I only had pork loin. I followed the recipe exactly ( with the pork) and when I made my sandwich I added caramelized onions and saute mushrooms, prov cheese on a toasted roll. Will try nex time using beef.

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TRIPLEBINKIE

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2009

This roast is WONDERFUL...I have made this using a beef roast and love it...however, we were snowed in over the winter and I only had a Pork Roast in the freezer...the Pork roast win hands down... I added a few ingredients to this and it only enhanced the flavor...I use Chicken or Beef broth and added a package of Italian Salad Dressing and a small onion quartered with the other ingredients to the slow cooker... This is a family favorite!!! Even my two year old grandson loves this...

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Debbie

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Reviewed: Apr. 13, 2009

My recipe is very similar to this except I sprinkle a packet of Good Seasons Italian Seasoning on top of the meat then add the pepperoncini's. Try horseradish sauce with provolone cheese on the hoagie roll...fantastic !!

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Marilyn019

Cooking Level: Expert

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Reviewed: Apr. 13, 2009

I've been making this dish for years and never get tired of it. It is also quite good if you add onions and green peppers to the meat while cooking. My family doesn't like the texture of cooked green peppers so I cut them in large chunks and remove them before serving.

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jkbumgardner

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Reviewed: Apr. 13, 2009

I think the chuck roast is too fatty for this recipe. I have always made this with any type of butt beef roast, that is the way the recipe was given to me. We love it.

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Sandy

Cooking Level: Expert

Home Town: Charleston, West Virginia, USA

Living In: Debary, Florida, USA

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Reviewed: Apr. 13, 2009

I was not as enthusiastic about the taste of this as most. It certainly is easy to make but I would not make it again.

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RMH55

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

For those of you who live in a major metropolitan area, and have an Italian community, will really appreciate this dish! It's like making an Italian Beef sandwich in giardiniera with a slow cooker. The only thing I added to it, was toasting a French bread, and melting provolone cheese, before adding the beef. If you don't like "spicy", you won't care for this masterpiece.

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