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. 13, 2009

This is just OK, I add 1 can a beer, 3 beef bullion cubes, and 1 package of Wish bone Italian season dressing, (dry). cook for 5-6 hours and then shred and put back in juice for 1 more hour.

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wayne

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Bloomingdale, Illinois, USA

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Reviewed: Apr. 13, 2009

This is okay, but we have a recipe that is similar, but much better. Use a jar of pepper rings with juice, 1 package of zesty dry Italian dressing mix, and 1 package of regular dry Italian dressing mix. Cook in slow cooker on low heat for at least 12 hours (I have cooked this all night and all morning to use for a weekend lunch), shred beef, and cook another 30 to 40 minutes. Meat is moist but not too juicy and flavor is great.

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SharonC

Living In: Tupelo, Mississippi, USA

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Reviewed: Apr. 13, 2009

Love this recipe! It is so simple. My only change is to add a whole onion, sliced. We devour these sandwiches whenever they are made. I do recommend using the whole peppers only. I have made it with pepper rings and the whole ones give a much better flavor to the beef. We serve on toasted rolls with melted Provolone or mozzarella cheese.

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lolafrolala

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Rochester Hills, Michigan, USA

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Reviewed: Apr. 13, 2009

This is good, but I have a similar recipe that I like better. It's basically the same but you sprinkle a package of Good Seasons Italian Dressing over the meat & peppers, pour a beer over the whole thing and cook it in the slow cooker all day. Makes really yummy sandwiches!

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nicolep91

Cooking Level: Expert

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Reviewed: Apr. 13, 2009

My mom has made this for years, but we also add a can of beer to the roast for added flavor.

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JillH410

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Mar. 29, 2009

This is a great EASY meal! Since I made it on Monday we had wonderful sandwiches all week long. We are going to try whats left in quesadillas today! (I did rub the meat with salt and pepper.)

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crystalcooks

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Reviewed: Mar. 3, 2009

I made this for my family, changed nothing on the recipe and they loved it. You can either slice or shread the beef, great either way. I would definitely put if back in the juices after you cut the meat to let it soak up the flavor a little more before serving. Great with some onion rings or french fries!

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xdancingthrusundayx

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Reviewed: Feb. 15, 2009

I followed the recipe exactly - except I might have used more beef. I think maybe next time I'll use 2 jars of pepperoncinis or use a packet of italian seasoning like I saw in another recipe (or use less beef!). It tasted very pot-roasty. I cooked it on high in the slow cooker and it came out really tender.

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CookiEpiphany

Cooking Level: Intermediate

Home Town: Smithtown, New York, USA

Living In: Newport News, Virginia, USA

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Reviewed: Feb. 15, 2009

This was fantastic! We all loved it-hubby and 3 girls. I used sliced Hot Mt Olive banana peppers. It was so simple but packed a flavorful punch. I bought fresh crusty hoagie buns, sliced them, topped with provolone cheese and put them under the broiler before adding the meat/peppers. It was like a feeding frenzy at our house. Soooo satisfying. Crunchy,tangy,spicy goodness. It's a keeper!

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Tracey

Cooking Level: Expert

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Reviewed: Feb. 8, 2009

The flavor on the beef was great. I do not like spicy food, but my husband does, so I made this for him. I liked it and was able to eat a sandwich without it being too hot, but was too hot for my 2 year old. I also made these by shreding the meat and placinfg it back in the crockpot for the last hour of cooking then placed on lightly butter hoagie buns and broiled with a slice of mozzerella cheese-Great recipe! Thanks!

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bekie

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Reviewed: Feb. 7, 2009

This is SO NASTY. My husband and I both hated it. To us it kind of tasted like the relish used for hot dogs mixed in with beef. We normally like eating pepperoncinis and felt this was a waste of a can. But then again neither he nor I like relish on our dogs.

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Reviewer:

oyme

Cooking Level: Intermediate

Home Town: Standish, Maine, USA

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Reviewed: Feb. 2, 2009

I have made this many times and am asked for the recipe each time. I do season the meat with some garlic powder, Accent and pepper before I put it in the crock pot. I used the sliced pepperoncini so I don't have to pick the stems out at the end. I LOVE THIS!!!

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Reviewer:

Button Love

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 28, 2009

Wow!! What a perfect and super easy dinner! I used london broil since it was on sale for super cheap and just dumped it in the Crock Pot, threw the sliced garlic on top, and dumped in the pepperoncini. I did cut off the tops/stems from each pepperoncini before I put it in the Crock Pot, but even with this step this meal took under 5 minutes of prep time in the morning. When I got home from work I threw some tater tots in the oven, and heated up some veggies. During the last few minutes of the tater tots cooking I put the beef into sub rolls, it was so tender it just fell apart with a fork, covered it in the pepperoncini's, and put a slice of provolone on top of each sandwich. I threw these in the oven with the tots for about 3 minutes to melt the cheese and they came out perfect!! My husband hasn't stopped raving about this delicious dinner since I made it! Total this dinner cost me under $5 including the side items and tasted wonderful. I love recipes that can be made with stuff that I keep in my pantry. This will definitely satisfy a fast-food craving without the expense or thousands of calories. Thank you for the wonderful recipe, I am adding this into my rotation.

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soon2bmrsdmh

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

This recipe is a staple in my household! Instead of inserting the garlic into the meat, I just throw it in the crock pot. I also add a sliced onion. I've used everything from rump roasts to thick sirloin steaks for this recipe, and it always comes out delicious. We make this into sandwiches, top with cheese and put under the broiler for 2-3 minutes. A favorite recipe that I've passed along to many people!

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hmorse9

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Reviewed: Jan. 14, 2009

What a simple dish!! Instead of the garlic I used a packet of italian dressing. The meat was so tender! This is how I intend to cook the meat next time I make tamales. Very good and so easy!

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KMRINNH

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Reviewed: Jan. 12, 2009

Ok, since we are not fans of fat in our meat, we didn't use the beef chuck roast and instead used a 3 lb beef top round London Broil. Man!!!!! It was awesome!!!! After cooking it, as described in the recipe, I took a spoon and broke the meat up in the crock until it was shredded then I stirred it all up. I cooked it about 30 minutes more. We then served the meat/pepper mixture (draining the juice off the spoon to prevent soggy rolls) on long rolls with provolone cheese and horseradish! BOY was it good! Thanks!!!!

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CementPond

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Reviewed: Dec. 31, 2008

Simplicity - 5 stars - very easy to make, took me a total of 4 minutes to whip together in the crockpot before I left to go to work. Cost - 5 stars - $4 for the roast, $2 for the peppers. I had the garlic. Appearance- 5 stars Taste - 4 stars - very strong pepperoncini taste - Loved it. I put on kaiser rolls with swiss cheese and broiled. I did not need any condiments - no mayo, no horseradish, no salt, pepper, nothing. Next time I will try provelone. I liked this a lot ( I had seconds), my husband liked it a little (no seconds for him) and my kiddo wouldn't try it. But he is picky!

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ELFKINBABY

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Reviewed: Dec. 24, 2008

I have been making this recipe for a long time and substitute a packet of dry italian salad dressing in place of cloves of garlic. I like the added flavor it gives to the meat. Also remember to remove the stems from the pepperoncini's prior to pouring them into the crockpot.

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Livie's Mammy

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Reviewed: Dec. 22, 2008

This was a good recipe. I served it at a Christmas office luncheon and it was a big hit. I not only added onions and beef broth as other did - I also doubled the garlic (as I always do) and added roasted red peppers (jar) and that really made the sandwiches awesome. With the pepperoncini, the roasted red pepper made the sandwiches very festive looking as well. I used pepper jack cheese and mozzarella and a horseradish sauce or mayo depending on each person's taste. It was a huge hit. The meat did not shred, so I had to slice it, but it was still tender.

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CALAW

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Reviewed: Dec. 16, 2008

THANK YOU! I've made this now for two years and am just now rating it. Everyone in the family LOVES it! We really like spicy so I also add crushed red pepper to the crock pot while cooking. The spicer, the better. If the roast doesn't shred after 8 hours, I take it out and cut it up in chunks and place it back in the crock pot. Then it usually shreds on its own after about 2 more hours. Last time I made it, I accidently bought pepperoncini's with garlic and dill in the jar. It still turned out wonderful. Thank you again!

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